Eskerrik asko!

Thanks to the Repsol Guide for the award to our chef Xabier Zabala with a 1 SOL GUA REPSOL 2020!!

NEW CREATIONS!!

From June 25 new seasonal menu and tasting menu at your disposal. You can check the new creations on this same page! ON EGIN !!

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 : 18.90 VAT included (Monday to Friday noon) 25.90 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 with glass bread with tomato and garlic 19,80
Magret and foie carpaccio with Oporto wine sauce 18,20
Homemade foie tub with passion fruit butter and raisin and nut bread 17,20
Kirkilla salad (baked potato, green beans, carrots, lettuce, egg, prawns) 15,20
Spicy tuna tartar, avocado, mango gazpacho, cheese ice cream and beet air 18,50
Lobster, spider-crab and prawn cocktail, pink sauce, chives and coriander 26,50
Homemade croquettes 16,50
Sirloin carpaccio salad, tomato, basil, parmesan cheese, arugula and tomato foam 17,80
Roasted prawns Kirkilla style 18,00
Soupy rice of clams and cockles and grilled hake cheeks (20 minutes / price per pax) 18,50
Norway lobster wrapped in boletus edulis on prawns thin layer, truffle and foie 24,00
FROM THE SEA
Monkfish and scallop brochette, potato-truffle cream eta oil sauce 20,20
Pil-pil cod cheeks, fried garlic and chilli mayonnaise, fried skins and oyster leaf 17,90
Fried hake, roasted peppers, reduced juice and smoked cheek 18,50
FROM THE LAND
Veal sirloin with potato balls, meat juice and peppers 22,50
Duck confit, foie, mustard and buttered potato 17,80
Tail ravioli with reduced juice, potato emulsion with sweet potato and mildly spicy sprouts 18,50
SOMETHING SWEET
Mango sphere, creamy yogurt and ice cream 8,00
Creamy hazelnut toffee cake with cocoa and vanilla spiral 8,00
Rosemary-mint macerated strawberries and cheese ice cream 8,00
Perfect of coffee with tulip and toffee sauce and two flavours of chocolate 8,00
Chocolate coulant with passion fruit sorbet 8,00
House style apple pie 8,00
Cheese cake with red fruits and raspberry sorbet 8,00
Our cheese dessert with nuts and quince 8,00

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