Since 1990, the restaurant Kailuze has been offering traditional cuisine of the Basque Country and Navarre, carefully updated year after year.

The gastronomic evolution followed by this restaurant has taken various different paths. In order to evolve it has been necessary to build up knowledge from travel, meetings, congresses, books and, why not, after-dinner discussions; without forgetting that what comes first in Kailuze is the quality of the products, which takes priority over sauces to cover up the food and minimalist dishes that leave one hungry. "One comes here to enjoy oneself, to eat, drink and for those who which to do so, to smoke".

Álvaro and Fernando Oyarbide, along with Elena Saldaña, Álvaro's wife, run and are the founding members of this restaurant which always uses seasonal produce. For this reason, the menu is frequently renewed, it evolves without leaving behind its roots, dishes appear and disappear as if carried on the breeze.

Right from the start, elegance and distinction in the service have been Kailuze's greatest qualities. There have been no great changes here, perhaps those which affect attention to detail, those which are in the end the most important. What this family has paid most attention to is the pleasant manner with which they treat their customers, which has ended up being almost familiar with the majority of their most loyal customers.

So, coming to Kailuze is just like coming to a friend's house, where a long chat after the meal is almost inevitable and direct contact with the staff is more than direct. It is easy to end up trying a pacharán from Urbasa with Álvaro, who will certainly be delighted to share such a special moment.