Comerç

This culinary hotspot a bit off the beaten path, a rarity in its area, is packed to the rafters daily, thanks to its charisma and ‘neighbourhood haute cuisine’, in its own words. This eatery, which since 1974 has served breakfast and lunch (it does not open at night) to the residents and workers of the Zona Franca, and to those who make a special trip, is run by the Sierra Calvo siblings, who took over from their parents. Borja, who can be found in the kitchen, studied at a catering school and at Hilario Arbelaitz’s Zuberoa restaurant, whose cheesecake tops the dessert menu. They first welcome early risers, eager to break their fast with sandwiches, fried eggs with all the trimmings and hearty dishes. Mother’s casseroles without trick or gimmick, which the son has made his own. And in the second shift, for the lunchtime clientele, you’ll want to make a reservation so you don’t miss out on the Iberian ham croquettes (original recipe), whole fried suckling pig’s head as in La Tasquería, tomato tartar with scallops or risotto, fish dishes clearly influenced by the Basque master, and meats, sometimes game.