{"id":1631,"date":"2023-05-23T22:05:14","date_gmt":"2023-05-23T20:05:14","guid":{"rendered":"https:\/\/karlosarguinano.com\/restaurante\/"},"modified":"2026-03-30T10:35:08","modified_gmt":"2026-03-30T08:35:08","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/karlosarguinano.com\/en\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"\n
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Restaurant<\/span>
Karlos Argui\u00f1ano’s cuisine, a gastronomic proposal strongly influenced by his surroundings, where local and seasonal produce is the main ingredient.<\/h2>\n\n\n\n
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Book a table<\/div><\/a><\/div><\/div>\n\n\n\n
View menu<\/div><\/a><\/div><\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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A cuisine that has been inherited by his children Zigor and Mar\u00eda and which today they implement with mastery together with the whole kitchen team.<\/p>\n\n\n\n

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\"Retratos<\/figure>\n\n\n\n

Mar\u00eda Torres<\/h2>\n\n\n\n

Trained at the Aiala cooking school and later specialised in pastry making under the guidance of two great mentors, Eva and Joseba Argui\u00f1ano. Together with Zigor, she runs the restaurant’s kitchen, supervising each pass and order and is a fundamental support in the preparation of the \u00e0 la carte menus and main courses, contributing her know-how and personal touch to the restaurant’s offer.<\/p>\n\n\n\n

Since she arrived from Argentina under the guidance of Karlos Argui\u00f1ano, he has been her great reference point, sharing his values and setting a seasonal cuisine where raw materials and dedication take precedence.<\/p>\n<\/div>\n\n\n\n

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Zigor Argui\u00f1ano<\/h2>\n\n\n\n

Trained at the Aiala cooking school, he began his career with internships at the Akelarre Restaurant, the Restaurant Guria in Bilbao and other prestigious restaurants in our region. In 2000, he joined the Karlos Argui\u00f1ano Restaurant team as head of the various cooking departments under the direction of Mikel Mayan, until he became head chef in 2010. Since then, he has run the kitchen of the Karlos Argui\u00f1ano Restaurant.<\/p>\n\n\n\n

Since he was a child, he has shared the values and respect for cooking transmitted by his father, which has laid the foundations of his cuisine, respect for the product and care in the preparation of each dish.<\/p>\n\n\n\n

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\"Retratos<\/figure>\n\n\n\n

Giorgio Aratan<\/h2>\n\n\n\n

Also a student of the Aiala cooking school, he has worked with great chefs such as David Mu\u00f1oz, Dani L\u00f3pez of the Kokotxa Restaurant and other top restaurants in our gastronomy. Gio has been a mainstay of the restaurant for years. Right-hand man of Zigor Argui\u00f1ano, he supervises the processes as head chef.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Seasonal tasting menu<\/h2>\n\n\n\n
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\u00bd Artichoke, leek puree, cucumber gel and pop quinoa<\/p>\n\n\n\n

\u00bd Meat scallop with jalape\u00f1o sauce and crispy rice<\/p>\n\n\n\n

\u00bd Fish of the day with cauliflower cream, onion jam and pea water<\/p>\n\n\n\n

\u00bd Duck magnet with honey-soy sauce and passion fruit gel<\/p>\n\n\n\n

\u00bd Strawberry panacota with pistachio soil and red fruit coulis<\/p>\n\n\n\n

Drinks and coffees not included (but yes in gift cards).<\/p>\n<\/div>\n\n\n\n

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Give a tasting menu as a gift<\/div><\/a><\/div><\/div>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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