Mendizabal

RESTAURANT

In 2019, the Mendizabal restaurant was inaugurated in Astigarraga, in the same building where the cider house of the same name in operation between 1969 and 2013 was located in the past.after a complete remodel of the facilities, the new roast house opened its doors with a novel concept which combines restaurant services with the organization of events, without neglecting its cider house roots.

The restaurant has a spacious and cozy dining room, a terrace with magnificent views of the mountains, a private room that can seat 25 people (with a private terrace), and two VIP tables in the kupeltegi (“barrel room” in Basque). The latter area is very different from the traditional cider house barrel room, as the wooden barrels have been replaced with fiberglass vats. The twelve tanks of the kupeltegi are used to produce 80,000 liters of cider per year with apples cultivated by the establishment.

The kitchen at Mendizabal is run by Andoni Arranz, who has placed special emphasis on in-season ingredients prepared on the grill. He is in charge of personally selecting the best meats. Likewise, the vegetables are purchased from a nearby farm and the fish is provided by his trusted fishmonger. With these top-quality ingredients, he prepares different proposals for the establishment’s main menu, tasting menu, and cider house menu.

These succulent delicacies, washed down with the establishment’s unique cider, have placed Mendizabal on the radar of food lovers who can finally enjoy a traditional cider house menu (and other grilled specialties) in a friendly and elegant space. Additionally, the services offered by the restaurant (private transport, etc.), its aesthetic and culinary soundness, its privileged environment, and its great capacity (with reserved dining options available) have made this establishment an ideal place for weddings and events.