No. 3 in the world · November 2026
Elkano
No. 3The one to order off the fire
The whole turbot, grilled in a basket and carved at the table part by part
What it burns: Oak charcoal in iron grills out on the street
Aitor Arregi's family grill whole wild turbot on the harbor the way Getaria has for centuries; the waiter shows you each cut, from the gelatinous cheek to the fins.
Cook it at home
Whole grilled fish with garlic and chili oil (a la bilbaína)
45 min, 30 min hands-on · 2 to 3 people. The Getaria turbot, at home: a whole fish grilled on the bone stays juicy, and the sizzling garlic, chili and vinegar oil poured over at the end is the Basque finish. Turbot, branzino, sea bream or snapper all work; a fish basket makes turning easy.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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