Calle del General Arnao, 4, 20808 Getaria (6km from San Sebastian)
Tel: 943 140 500
Opening hours: From 20.30 daily
Kaia Kaipe was founded in 1962, specialising in seafood dishes as befits its coastal location around 25 km west of San Sebastian. It is well worth the trips since the trip is fantastic and on the way there you pass one of the more beautiful beaches in northern Spain. When you arrived you will find the small village of Getaria (where actually Cristobal Balenziaga was born) to be a ”cosy” place.
Our expectations were high since highly regarded that the 3-star Michelin chef Martín Berasategui has been seen here with his family!
Kaia Kape is located right down in the harbour full of life from locals having a drink at the square. The restaurant is divided into two where Kaia is the upstairs venue (inside) and Kape (downstairs) is an outdoor terrace (“kaia” means “port” and “kaipe” means “below the port”). We didn’t know this and was seated upstairs which was a shame…(even though the interior with is ship design was interesting).
The turbot was the best dish of the whole evening, perfectly cooked with its flavour enhanced by a gentle smoky hint from the charcoal grill. We shared a 1,35kg fish which wasn’t cheap (at 85E) but priceworthy nonetheless.
Both restaurants are owned by Igor Arregi, the grandson of the founders of the restaurant.
Fresh seawater is pumped into tanks which houses all the produce. so when you order a lobster or langoustine it is chosen from the tanks and it is cooked to order and served. Very impressive.
The cooking is very simple, with few garnishes or sauces, just great fish. There is a massive and very generously priced wine list too.
One the whole it was a great night, but the seating upstairs felt a bit…boring and maybe the quality of the food wasn’t enough to justify the prices (and least not compared to the other meals enjoyed in the Basque Country).