Restaurante lakasa
5 expert reviews
“A change in location has resulted in a new larger and brighter restaurant with an improved layout.”
– Michelin Guide
Fodor's
"You’ll find the incredibly soft Idiazábal cheese fritters, calamari and artichoke stew, grilled scallops with pumpkin, cumin, and sesame, pig's trotters stuffed with stewed bull's tail."
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
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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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