Comrades.

Making croquettes at home is very good, but there will always be someone who makes them better. You have to accept it. For this reason, and with great honor, our croquettes are from Kroketxea. Homemade bechamel, great product, manual rolling and a lot of flow.

José Ignació won the first prize for the best burger in Gipuzkoa in 2022 and obtained second place in the 2023 contest. These are the fruits of a lifetime dedicated to a job. Simplicity, quality and know-how. A big!

More than ten years of experience, local raw materials and exquisite control in production. The secrets of what, in our opinion, are the best and creamiest ice creams in the city. Joel is so good at what he does that there are no limits when it comes to flavors. You’re losing your mind.

Thanks to his full dedication and respect for his environment, Joxi managed to save the Euskal Txerri pig breed from extinction, just like it was. He is a genius and takes care of every detail of the process from the field to the plate. The result: a pork with an identity and quality to amaze.

A woman from Toledo growing tomatoes with Eusko Label in Hernani. She chooses the seeds herself, germinates them, prunes the plants, selects the tomatoes, harvests them and serves the many clients who come to her house to pick them up. Come closer, Vicky’s tomatoes are on another level.

He travels to Galarreta only in season with his organic vegetables. From April to May, he loads his van with asparagus from Tudela and his peeling machine. Between October and December, the piquillos are brought from Lodosa and the rotating oven is used to roast them. It is worth seeing and tasting them.

The wild Betizu cows of Urtzi and Mirari graze happily on the slopes of Mount Adarra. Another native breed in danger of extinction that, thanks to the work of this couple, continues to graze freely in our fields. Healthy, tasty meat with very little fat 😉

Talking about Kosta Aroa is talking about quality vegetables, gourmet products. Jaime has been running this family farm for more than twenty-five years, cultivating and transforming natural vegetables that grow by the sea with his hands. Delights from another planet.

Two brothers who spend the day with their hands in the dough creating organic breads and homemade sweets. Artisanal preparation with natural ingredients. They work piece-rate from an open workshop at street level, rescuing that essence of one of the oldest trades. A show.

Possibly the most talkative potato man in the entire world. A true figure who has been traveling around Euskal Herria with his truck delivering Alava potatoes for as long as he can remember. A trade that in his family has been passed down from father to son and that he has known how to update and modernize.

Third generation at the head of one of the last active “baserris” left in Donostia. They raise Brown Swiss cows whose milk and meat have fabulous protein quality. And that shows in their cheeses and yogurts that are ready to be eaten by the mouthful. Gora Goenaga!