restaurant
At the Usategieta restaurant all dishes are prepared using carefully selected fresh products of the highest quality. Our cuisine is unique: all dishes are prepared respecting original flavours and recipes. We are strongly committed to preserving tradition, while also being acutely aware of the advantages that innovation offers.
Specifically, we are referring to the vegetables which we grow in our own vegetable garden, a variety of salads, imaginative starter dishes, fish, succulent meats, adventurous desserts and a select collection of wines. À la carte or set menu. Guests also have the option of dining in a spacious and comfortable main lounge with capacity to sit 180 people or alternatively in another, more intimate, lounge, which looks out directly onto the garden.
Restaurant closed Sundays night and Monday night for dineer service.
Open every day for lunch service.
Monday to Friday for lunch, menu of the day €22/ terrace 25€
From Tuesday to Friday dinners, menu of the day €25/ not on terrace
Saturday and Sunday, weekend menu € 36
"A la carte" service only in the restaurant, every day except Sunday nights and Monday nights.
"Belardi" terrace: service of mixed dishes, hamburgers, rations ... on Wednesdays, Thursdays and Fridays from 7pm to 10pm. Saturdays and Sundays open all day with kitchen hours from 12pm to 3.30pm and from 7pm to 10pm. NO RESERVATION!! |
 SET MENU
From Monday to Friday (the restaurant menus vary from one day to another), the hotel-restaurant won the award for the Best Business Menu “Mejor menú de empresa” in the Más Cuisine Awards in 2008, which are organised by leading Basque newspaper El Diario Vasco. Lunches and dinners.
WEEKEND MENU
Saturdays, Sundays and public holidays (this is subject to change from one weekend to the next). It bears similarities to the special menu for businesses but offers a wider variety. Lunches and dinners.
SPECIAL MENUS
These cater for family meals, or celebrations and meetings among friends, and there are up to nine types of menu from which to choose.
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Ŕ LA CARTE
Available every day. It is made up of approximately thirty dishes. The diner is treated as the most important person in the restaurant. Tradition, innovation and a wide variety of options.
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