Basque restaurants in Madrid share the keys of northern gastronomy: forcefulness, respect for local products and the revision of tradition. In the latter, the Basques are experts and their cuisine has been internationalized thanks to the great names of contemporary gastronomy: Arzak, Berasategui or Subijana, among others.
So much so that one of the most important cooking schools in Spain is the Basque Culinary Center, finally overcoming the omnipresent French influence that governs most centers, and, therefore, the basis of modern kitchens.
1.Sagardi
Sagardi is one of the most international Basque restaurant groups. In Madrid they have two restaurants, one inside the Casa Vasca o Euskal Etxea and the other in Castellana. In the latter they have a menu very typical of the culinary knowledge from which the group drinks: it is called hamaiketako, lunch in Spanish, and includes an old cow steak, chistorra from Orio, salad from the garden of Hernani and to drink sagardo, Basque cider.
💶 Hamaiketako menu: 48 per person.
📍 Paseo de la Castellana, 13 (Chamberí) and Calle de Jovellanos, 3 (downtown)
2. La Taberna del Alabardero
La Taberna del Alabardero was founded in 1974 by the priest Luis de Lezama -who also participated in the founding of the COPE chain- for the purpose of social integration, to provide work for young people with limited resources. This Basque restaurant and its cuisine became famous – partly thanks to the fact that it is very close to the Royal Palace – and was a meeting point for politicians, artists, journalists and influential people.
He is now part of the Lezama hotel group, which has 10 restaurants in Spain and the United States, as well as catering and hotel schools.
💶 Average price: 50 per person.
📍 Calle de Felipe V, 6 (center)
3. Julián de Tolosa House
Julián de Tolosa is a Basque steakhouse that has brought the same concept from its original Tolosa to its restaurants in La Latina and Retirement. The Gorrotxategi’s, the family at the head of the three spaces, claim to have their own technique of making the Basque cutlet, which Forbes described as one of the best in the world, always accompanied by piquillo peppers.
All of this has also earned him a place on our list of the most important 50 must-try restaurants in Madrid. But in case meat is not your thing, they also have the typical Tolosa beans, a must in a menu as focused on local products as theirs.
💶 Average price: 50 per person.
📍 Cava Baja, 18 (La Latina) and Calle Ibiza, 39 (Retiro)
4. Jai Alai
The Jai Alai was opened by the Bustingorri family, restaurateurs from Biscay, on the first floor of the fronton court Beti Jai which has recovered its original splendor just a few years ago. The pelotaris, who were stars at the time, wanted to go to a Basque restaurant after the matches, so the Bustingorri saw their opportunity and opened the Jai Alai. In the 60’s and with the decline of the fronton they moved to its current location, but the essence and the family that runs it is the same.
average price: between 30 and 50€.
📍 Calle de Balbina Valverde, 2 (Azca)
5. Dantxari
Dantxari is a traditional Basque and Navarrese restaurant in its menu, concept and decoration. Its spacious rooms and lounges make it a good place for family reunions or large groups.
Among the starters they have scorpion fish pudding, which Arzak himself -father of modern Basque cuisine- claims to have invented, Gernika peppers or Idiazabal cheese. A perfect review of the gastronomy of Euskadi.
💶 Average price: 35 € per person.
📍 Calle de Ventura Rodríguez, 8 (Argüelles)
6. Arima Basque Gastronomy
In addition to the typical dishes of a Basque tavern, Arima serves cocktails and vermouth to match. Nagore Irazuegi is at the head of this restaurant on the street Ponzano a gastronomic hot spot in Madrid. Arima was awarded in 2023 with a sun by the Repsol Guide.
All the product they serve is from Euskadi, and as is characteristic of the gastronomy of the region, they have managed to give a touch of innovation to traditional recipes. Its best known pintxo is the gilda Joxefa, in honor of Irazuegi’s grandmother, with piparras mayonnaise, bread, olive paste, anchovies and oil pearls.
average price: between 40 and 60€ per person.
📍 Calle Ponzano, 51 (Chamberí)
7. Zerain
Basque cider house and steakhouse, the Zerain is the essence of the north in a single restaurant. It is located in the former printing house of Editorial Magisterio Español, in the neighborhood of Las Letras, and takes its name from a small town in Gipuzkoa, where it is owned. Cod, meat and beans could not be missing in the menu, and as a starter a chistorra from Arbizu. They also have cider and good wines from La Rioja.
average price: between 50 and 60 €.
📍 Calle de Quevedo, 3 (Las Letras)
8. Élkar
Élkar is a fine dining gastronomic space for two reasons: it is on the 33rd floor of the Torre Emperador Castellana and, in addition, it has two renowned Basque chefs at the helm of the project. The ying-yang of this restaurant is guaranteed with Sergio Ortiz de Zárate, Michelin-starred seafood specialist, and Beñat Ormaetxea, national Young Chefs award winner and expert in game meats. Both combine their know-how with a commitment to the culinary avant-garde and respect for tradition in their menus.
average price: between 50 and 70 € per person.
torre Emperador Castellana, P.º de la Castellana (La paz)