Iturralde Jatetxea

1985 marks a key year in the story of what Iturralde is today. That year, María Pilar Ancizar and Lorenzo Mendiola embarked on an ambitious adventure: transforming the family farmhouse into a restaurant.

As with all beginnings, the journey was not easy. Converting the ancestral home into a dining space was a major challenge. However, they had a unique advantage on their side.

That advantage was what is now called “tradition” — years of culinary experience passed down at home, represented by two women: Juana and Isabel, their mothers. It was their recipes, their dedication, and the deep knowledge of how to handle ingredients with love and respect that laid the foundation for Iturralde’s cuisine.

In its humble early days, Iturralde had only one dining room. Over time, that space grew, expanding into new areas while always staying true to its roots.

Today, it remains the same family farmhouse — now adapted to welcome its modern guests: those who visit and turn the house into their own.

PASSING THE TORCH

From its earliest days to the present, the cuisine at Iturralde, like the house itself, has evolved. The new generation, led by Eider and Aitziber, has contributed their own expertise — preserving the values of traditional cooking while integrating modern techniques and maintaining a close, personal touch.

Eider, trained at Cebanc, along with her team, has infused the dishes with her own style and creativity. Aitziber continues to uphold the invaluable tradition of warm, personal hospitality that makes every guest feel at home.