Aitor Arregi

Perched in the charming fishing village of Getaria on the Basque coast, Elkano is more than just a restaurant; it’s a place where the sea’s bounty takes center stage. At the helm is Aitor Arregi (Getaria, 1971), a man who grew up surrounded by the smoky aroma of grilling fish. Aitor has taken Elkano, the restaurant his father Pedro Arregi founded in 1964, and turned it into a global destination for seafood lovers, with their grilled turbot as the undisputed star.

Elkano’s story began with Pedro’s vision to honor the sea and its offerings. Back then, grilling a whole fish over an open flame wasn’t common, but Pedro’s approach changed everything. His technique was simple but revolutionary, letting the natural flavors of the fish shine. The restaurant quickly became a favorite for locals and visitors alike, and Pedro’s legacy lives on in every dish served today.

When Pedro passed away in 2014, Aitor stepped up to carry on the family tradition. With his deep respect for the sea and a passion for sharing its treasures, he’s taken Elkano to new heights. The restaurant now holds a Michelin star and regularly features on lists of the world’s best restaurants, but for Aitor, it’s all about staying true to the roots his father planted.

The Art of Grilled Fish

Turbot is Elkano’s crown jewel. This flatfish, prized for its delicate flavor and meaty texture, is grilled whole on a parrilla (a traditional Basque grill) over hot coals. The process, perfected by Pedro and refined by Aitor, is all about simplicity and precision. The fish arrives at the table golden and glistening, with crispy skin and tender, juicy flesh. Aitor often talks about the “five cuts” of turbot, pointing out how different parts of the fish have their own unique textures and flavors. It’s a dish that’s as much about discovery as it is about taste.

But Elkano isn’t just about turbot. The menu is a love letter to the sea, featuring dishes like grilled kokotxas de merluza (hake cheeks) or spider crab Everything is sourced with care, reflecting Aitor’s respect for the ocean. He works closely with local fishermen to ensure the freshest, most responsibly caught seafood makes its way to the kitchen.

A meal at Elkano is an experience in itself. The relaxed, welcoming atmosphere makes you feel like you’re part of the family, and the food is a celebration of the sea’s diversity. The team’s attention to detail is evident in every plate, but there’s nothing pretentious about it. It’s all about letting the ingredients speak for themselves.

Aitor’s passion goes beyond what’s on the table. He’s a vocal advocate for protecting marine ecosystems and promoting sustainable fishing practices. For him, it’s not just about serving amazing food—it’s about making sure future generations can enjoy the same bounty of the sea.

Elkano is more than just a restaurant; it’s a piece of Getaria’s soul. Aitor has taken what his father started and turned it into something truly special, a place where the simple act of grilling a fish becomes an art form. Whether you’re there to try their legendary turbot or explore the rest of their incredible menu, one thing is certain: a visit to Elkano is a celebration of the sea, the Basque coast, and the love and care that goes into every dish.