The History of IBAI
IBAI was born as a project deeply rooted in Basque gastronomic tradition and a profound respect for the product. Since its inception, the restaurant has been a place where cooking is understood as a way to transmit culture, identity, and hospitality. Its history is defined by a way of working based on well-understood simplicity, attention to detail, and a constant search for the highest quality.
The name IBAI, which means “river” in Basque, symbolizes precisely this idea of continuity: a current that flows and evolves over time without ever losing its essence. Throughout the years, the restaurant has remained faithful to its values, becoming a reference for those seeking honest cuisine deeply rooted in the territory.
With the passage of time comes the generational handover. Alicio, the driving force behind the project and a key figure in the restaurant’s identity, passes the torch to Paulo, beginning a new chapter that respects the built legacy while opening the door to a natural evolution of the gastronomic proposal.
The Kitchen: Technique at the Service of Tradition
In the new IBAI, Paulo Airaudo and his team take over the mantle of the house’s iconic dishes to reinterpret them with a contemporary eye and precise technique. The great classics that defined the restaurant’s identity remain present: the lobster salpicón, confit kokotxas, rice with clams, or the legendary egg with potato and truffle—a dish born here that today inspires chefs around the world.
Our pantry remains the same: the finest daily catch—seven-kilogram turbots, generous-sized red mullets, firm pieces arriving directly from the fish market—and the purest seasonal products, such as “tear” peas or baby eels (angulas). Each ingredient is treated with the utmost respect, ensuring its flavor and texture shine in every dish.
In the desserts, tradition also finds its place. We pay tribute to the apple and elevate humble classics, such as the flan, to an extraordinary creaminess, finished—if desired—with a touch of caviar: a nod to Paulo’s personal culinary sensitivity.
At IBAI, technique is not an end in itself, but a means at the service of the product and tradition, where every dish reflects the harmony between memory, innovation, and excellence.