The Specialities
Starters, fish and meats grilled on volcanic stone, grilled octopus, rib-eye steak, hake koskera-style and homemade desserts.
View the menu (PDF)
Bar, tapas, wood-fired pizzas, Kintoa burgers and real restaurant cooking. It all starts with our neighbouring producers.
At lunchtime, you push open the door for a homemade pizza or the dish of the day. In the evening, the room fills up, the bar comes alive, and the kitchen, open to the dining room, keeps going late. At Asteburua, we cook where you can see us and we don't hold back: generous plates, to share or to savour, in the spirit of the weekend at the heart of Ortzaize, just a stone's throw from the Aldudes valley.
One thread runs through everything we serve: real produce, no shortcuts. Meats grilled on volcanic stone, local fish, farmhouse cheeses and homemade desserts, all chosen from producers we know by name. Here, Basque terroir isn't a backdrop, it's what's on the plate.
Each mood has its own menu. The produce of our region is cooked to bring out every last bit of flavour!
Starters, fish and meats grilled on volcanic stone, grilled octopus, rib-eye steak, hake koskera-style and homemade desserts.
View the menu (PDF)Pizzas made with Italian flour and Navarre tomato sauce, Kintoa burgers, sharing boards and pintxos any time of day.
View the menu (PDF)Irouléguy wine, Eguzki beers, Kupela ciders, homemade cocktails and local digestifs, from Patxaran to Izarra.
View the menu (PDF)Menus updated regularly by our team · Eat in & takeaway
From the Aldudes valley to the coast, every dish carries a producer's name. Hover over the map to discover them.
| Monday | Lunch service |
| Tuesday | Lunch service |
| Wednesday | Lunch service |
| Thursday | 12pm – 2am |
| Friday | 12pm – 4am |
| Saturday | 12pm – 4am |
| Sunday | Closed |
Ortzegunez 12:00 > 2:00 · Ortziral eta larunbatez 12:00 > 4:00 · eta sukaldea irekirik 23:00 arte.
