Txoko Getaria

It was a Tuesday, 27 December 2011, sunny if, but with a cold cold fried, after much ordering a restaurant with an acceptable menu in terms of price and quality... read more It was a Tuesday, 27 December 2011, sunny if, but with a cold cold fried, after much ordering a restaurant with an acceptable menu in terms of price and quality, we entered the 1.15 noon to the txoko restaurant, we were 7 people to eat in a dining room of 50 meters of scarce and entrance of what they announce in the menu of the day not only had to forget about two, or it was finished and we were the first

A wonderful experience, from appetizers to dessert, unbeatable staff. read more A wonderful experience, from appetizers to dessert, unbeatable staff.

Very good and very honest. price of quality. enrich a very majestic uncle. eskerrik asko read more Very good and very honest. price of quality. enrich a very majestic uncle. eskerrik asko

Best fish in town. read more Best fish in town.

We visited Getaria from San Sebastían with family. The 1st time was ti explore and the 2nd time was to visit the Balenciaga Museum. On our 1st visit, we dined a... read more We visited Getaria from San Sebastían with family. The 1st time was ti explore and the 2nd time was to visit the Balenciaga Museum. On our 1st visit, we dined at Txoko for lunch. This place is small and gets really busy. You have to reserve or you’ll get turned away. Their seafood is amazing. You can watch the master chef grill them to perfection outside. We ordered some appetizers Pulpo, shrimp, tomato salad, asparagus, We had the grilled sea bream and a grilled monkfish. They gave us a side of house made fries and roasted red bells. We accompanied the bottle with a great Godello. What a meal. We said we’d be back. We returned to visit the Balenciaga museum 3 weeks later with my sister. Their croqueta was great, along with the grilled fresh shrimp and asparagus salad. We ordered the seam bream again. And again, it was perfect: fresh caught fish that morning, tender, grilled and finished with olive oil, mild vinegar drizzle, salt, chopped chives and crispy garlic. We had their Torrijo to cap off the meal this time.