RESTAURANT IS OPEN

From 4 June the restaurant will be open from Tuesday to Thursday and Sunday (lunch) and Friday and Saturday (lunch and dinner). From 29th June open from Tuesday to Sunday for lunch and dinner. Sunday evening and Monday full day closed for weekly rest

Menu of the day

Enjoy your menu for a good price in Zarautz. You can eat a unique setting that you like from our menu of the day with the best quality / price

Price : 19.90 VAT included (Monday to Friday noon) 27.90 VAT included (Weekends and holidays at noon)


OUR HISTORY

"Risk respect , love for the craft and quality veneration"

On August 4, 1983 , it was decided to convert the family home of the Ameztoy-Alfaro in the restaurant that we know today. Thus born the KIRKILLA-ENEA JATETXEA RESTAURANT commanded by Romero Ameztoy and Iñaki Olazabal. Here tradition and modernity come together to offer customers a more pleasant evening as possible with a decoration and a family atmosphere.

Good customer service along with a elaborated Basque cuisine are our reason for being. Thanks to its decoration and the good work of their owners can enjoy a homely atmosphere and a very personal approach, making a dinner a very pleasant stay.


THE RESTAURANT

The kitchen, led by the sensational cook Xabier Zabala, is the view of all the diners, who can see in situ the careful preparation of food which will taste as well as cleansing and teamwork throughout the kitchen staff.

Linking the traditional with the avant-garde, you can taste delicious creations that will not let you idiferente.

Kirkilla-Enea has to offer the possibility to request special menus for celebrations, christenings, weddings, bachelor parties, business dinners and other events you wish to make.

We also have a wide selection of wines, both white and red, in addition to white wine that is made in the area called "Txakoli".

These cards are that accept: MasterCard, Maestro, Visa, Eurocard and 6000.

THE TEAM

Kirkilla team tries that our customers have a nice meal in our restaurant. In the kitchen, under the baton of Xabier Zabala, young but experienced cook, and with the help of other staff, we treat seasonal products with great care and affection to offer our customers fresh and seasonal produce with a unique development.

Consisting coordination is essential to offer a complete service. Because the kitchen is in full view of diners, they may follow the evolution of the food orders and work on-site kitchen. In the hall we will fondly Romero both Ameztoy as Iñaki Olazabal, with the new aid Julen, son, and the rest of staff. With much attention and kindness, and with the experience of 32 years in front of the restaurant, we treat the customer in addition to eating well, have a personalized and feel at home.


MENU

APPETIZERS
Iberian ham and Iberian acorn-fed pork loin with cheese and poppyseed bread 19,90
Croquettes of ham and squid in its own ink 16,90
Warm salad of sauted prawns with pomegranate vinaigrette, raspberries and langoustines 18,50
Sauted seasonal vegetables with clams in green sauce and oyster leaf and foie gras 20,80
Roasted prawns Kirkilla style 17,80
Aquanaria sea bass tartar with beetroot juice and mustard ice-cream 16,80
Warm lobster with prawn and truffle tartar and tomato jelly 27,90
Cannelloni stuffed with duck confit with magret sashimi and fried balls of duck liver and corn 17,50
Marinated sirloin tataki, rocket, parmesan, tomato and txakoli reduction, mustard and sesame seeds 17,80
Rice with lobster and American sauce (20 minutes / minimum 2 pax./ price per pax) 25,90
FROM THE SEA
Aquanaria sea bass with stewed cod tripe, pil pil and fried souffled skins 21,50
Baked hake tail with fried hake emulsion and garlic confit potatoes 18,50
Tuna loin with Bloody Mary, crunchy and chipotle chillies 20,50
FROM THE LAND
Sirloin steak with foie gras or Roquefort sauce served with endive, red cabbage and spring onion salad 23,50
Braised veal cheeks on celeriac and fluid croquette of their bones 18,90
Smoked iberian cured pork loin ,roasted peaches and ginger and celery juice 19,50
SOMETHING SWEET
Apple tart, compote and sorbet 8,00
Millefeuille of intxaursaltsa, hazelnut reduction and white chocolate 8,00
Perfect of coffee with mini chocolate biscuits 8,00
Black forest cake with banana ice cream 8,00
Mojito sorbet with lemon foam 8,00
Roquefort cheese ice cream with walnuts and cheese in different textures 8,00
Freshly made homemade cheesecake with red berry sauce 8,00
Pistachio coulant with white chocolate and mint soup 9,00
VAT included (10%)

TAXES included






MENU OF THE DAY


CONTACT


For any questions or to request set menus do not hesitate to contact us using the form below.

No reservations using this form. To book call 943 131 982.

BOOK NOW: 943 131982

HOW TO ARRIVE


The Kirkilla -Enea restaurant is located in Zarautz , a town of about 22,000 inhabitants with great tourist attraction. To reach Zarautz is accessible from both Bilbao and San Sebastian from the A-8 or by accessing the N-634.

It is located in the town center, specifically about 50 meters from the popular Plaza de la Musika and also the parish of Santa Maria la Real. Specifically there is at Santa Marina , well known for its festivals.

SCHEDULE


Moorning: 13:30 - 15:30 / Afternoon: 20:30 - 23:00

Closed sunday nights and mondays