Restaurante lakasa
4 expert reviews
“A change in location has resulted in a new larger and brighter restaurant with an improved layout.”
– Michelin Guide
Time Out
"This cuisine, which isn’t French nor Mediterranean nor Castilian, which doesn’t have a clear definition but more a pleasant naturalness, lets you fully enjoy it, and feel comforted."
Full review
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Be sure to book in advance, especially at weekends.
Frommer's
"Although it’s just off fashionable Calle Ponzano, Lakasa embodies a similarspirit. It’s young, hip and nightclubby, but it doesn’t feel exclusive, and the food and service are excellent. "
Full review
i
Start with the house specialty, buñuelos de idiazabal, cubes of sheep’s cheese deep fried in batter. Then try aplatter of garlicky chipirones (baby squid) or a board of presa ibérica, acorn-fed pork, pink in the middle.
Fodor's
"Basque chef César Martín has a devoted local following for his hyperseasonal menus that show a sincere dedication to food sustainability"
Full review
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Lakasa may have moved into a bigger, more modern space, but Martín's specialties haven't wavered: be sure to indulge in the Idiazabal fritters, crisp orbs redolent of smoky sheep's cheese.
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