In 1936, at just 16 years old, my grandmother Lola crossed the ocean to Argentina. They were difficult times, and many young people left in search of opportunities their homeland could not offer.
One of her brothers had emigrated two years earlier and found her a job with a family of Basque origin. There, between stoves and recipes patiently passed down, my grandmother discovered something she had always sensed: a natural passion for cooking. She learned the flavors and most emblematic dishes of Basque tradition — a way of cooking where every dish speaks of home, patience, and respect for ingredients.
That experience became the seed of something that, over time, would take root in the Navarre Pyrenees. Because culinary tradition is not born from recipes alone, but from the people who preserve and pass them on from generation to generation. And so began, almost without knowing it, a story in which cuisine and hospitality would always go hand in hand.
Although my grandmother was happy in Argentina, she received a letter every month. They were letters from my grandfather Fulgencio, written from Isaba. In them, he declared his love, spoke of his homeland, and told her how much he missed her, trying to convince her to return.
Month after month, those words crossed the ocean, filled with nostalgia and hope. In time, love proved stronger than distance.
My grandmother made a brave decision: to return.
Soon after, they married and began a new life together. They bought a house and opened a small bar. Without knowing it, they were taking the first step in a story that would grow over the years and eventually become the project of an entire family.
Years later, my father met my mother, and together they continued the path my grandparents had begun. With the same enthusiasm and spirit of sacrifice, that small bar became an inn, and over time, the inn evolved into a guesthouse.
Today, that story is still alive. Three generations later, we continue to care for what has always defined our home: heartfelt hospitality, lovingly prepared cuisine, and a warm, personal approach to every guest.
Our cooking is grounded in respect for the land. We use locally sourced ingredients, chosen from producers who share our passion and dedication. Fresh, seasonal products that capture the authentic flavors of our region.
Navarre is known for its rich farmland and culinary tradition. Asparagus, artichokes, peppers, and borage define a cuisine where vegetables are the true stars. In our kitchen, we honor their essence to preserve the authentic taste of the land.
Born in the mountains and pastures of northern Navarre, our meats reflect exceptional quality and flavor. We handpick the finest cuts to craft dishes rich in authenticity, texture, and character, honoring the integrity of an extraordinary product.
Desserts are the perfect way to end a memorable meal. We cherish homemade traditions, preparing classic recipes that bring back familiar flavors. Our “torrija” is one of the most cherished specialties of the house.