We design gastronomic projects that work: inside and out.
Concept, space, and operations come together to build kitchens with identity, method, and profitability.
We accompany you through every stage of your business
We created the gastronomic concept and coordinated the design of the space together with architects and designers.
We train the team, control costs, and design custom menus.
In addition, we conduct internal and external audits, incorporate new technologies, and perform continuous monitoring to optimise results.
Main services
Architecture and plans
The business concept is supported by an architecture based on forward workflow: functional layout, efficient circulation, and a space designed to evolve.
Retail and butcher shop
We drive gastronomic retail from the butcher shop through a 5th-range offer and standardized processes, allowing scale without losing quality.
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept .
Basque cuisine
We are experts in Basque cuisine -deeply rooted in tradition- with a solid recipe foundation and a contemporary view of product and seasonality.
Real profitability
Without effective cost control, all of the above remains merely an intention. That is why we measure and adjust it precisely so that your proposal is sustainable, profitable, and consistent over time.
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept .
Main services
-
Architecture and plans
The business concept is supported by an architecture based on forward workflow: functional layout, efficient circulation, and a space designed to evolve.
-
Retail and butcher shop
We drive gastronomic retail from the butcher shop through a 5th-range offer and standardized processes, allowing scale without losing quality.
-
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept and train the team for consistent execution with personality.
-
Basque cuisine
We are experts in Basque cuisine -deeply rooted in tradition- with a solid recipe foundation and a contemporary view of product and seasonality.
-
Real profitability
Without effective cost control, all of the above remains merely an intention. That is why we measure and adjust it precisely so that your proposal is sustainable, profitable, and consistent over time.
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Denboraldiko bandera guztiak irabazi ondoren, ospatzeko eguna izan zen. @arraunlagunakdonostia Arraunlari neska guztiak #Gaztelubide elkartean elkartu ziren, Martín Berasategik @martinberasategui prestatutako menu bereziaz gozatzeko, @joxemaribarriola rekin batera.
Casacas Rojas @casacasrojas Bartzelonako Euskaltzaleak elkartean
2026.10.26
Maskaradako hestebeteak · Embutido de Maskarada @maskaradadenda
Fabesak lapekin · Fabes con lapas
Casa Marcial @nachomanzano_casamarcial
Zurrukutuna
Mikel Zeberio @mikelzeberio
Erreboiloa Getariako erara · Rodaballo al estilo de Getaria
Restaurante Elkano @elkano_jatetxea
Txuleta
Casa Julián @casajuliandetolosa1951
Txokolatezko euskal pastela, teilak eta xaxuak · Pastel vasco de chocolate, tejas y xaxus
Rafa Gorrotxategi @rafagorrotxategi1680
Marmarra, txuletak, ikatza, abeltzainak, behi-arrazak, parrillariak, sukaldariak, farandula…eta Okelanen @carnesokelan haragi ugari Maestro Parrillero @maestroparrillero_spain lehiaketaren V. edizioan. Karra Elejalderekin epaimahaikide xelebreetan xelebrerena…
Antolakuntza bikaina eta arreta aparta. Zorionak parte-hartzaile guztiei eta txapeldunari, @asadorlareina 🔥
Parrillak @elitxu_parrillas
@marmarra_gourmet
#parrilla
#txuleta
#haragia
#aitzol_zugasti
