Aitor is the son of the late Pedro Arregi, who founded Elkano in the 1960s and developed his own pioneering ways of grilling based on techniques used by local fishermen. Paco Ferreras, Elkano’s fish buyer for more than 40 years, arrived with boxes of mottled turbot, slimy with mucus, a sign of freshness. Had to go. And after the grill. “Both are family-run and in the Basque Country.” There were many contenders for Brat’s signature dish, not least the grilled turbot from which the restaurant takes its name (Brat is an Old English word for turbot). And with no scales to worry about, there isn't a lot of pre-grilling fussing about to be done; the fish should be already gutted by your fishmonger*. Turbot has a flavour similar to something like a Dover sole, but the texture is much firmer, more like halibut. *If you cannot order a whole turbot from your fishmonger, we recommend you order turbot online from Browne Trading Company. The basic principle of grilling whole turbot in the Elkano style is simple. Throughout all this, the meal that will forever stand out in my memory wasn't in San Sebastián proper, but a few miles up the coast in the fishing village of Getaria, at Elkano. They have been incorporating new delicacies to the grill. As with the previous flip, the white side now gets a heavy dose of vinaigrette, before the turbot is taken off the grill and transferred to a serving platter. Elkano: Turbot heaven - See 1,330 traveler reviews, 1,224 candid photos, and great deals for Getaria, Spain, at Tripadvisor. You could stop there, or follow the guidance of the Elkano staff, and go to town on the meat around the fins with your hands. He also loves a good (or bad, depending on who you ask) food pun. Make sure that you eat all the tasty bits - cheek, collar, eyeball, head, brain, and sides. Located in the small seaside town of Getaria, just under a half-hour from San Sebastian by car, Michelin Starred Elkano looks not unlike many other restaurants throughout the Basque region but gaining substantial acclaim thanks to Grilled fish including the world renowned Turbot there is little doubt that there is something special setting this place apart. Elkano Bourdain ate: Rock prawn (head and body cooked separately—head grilled and body served semi-ceviche), grilled squid with onion-green pepper sauce, cocochas (hake fish jowls or chins), and grilled turbot. Finally there's the head. Grill fish like the Basques (by not ruining it). I thought I knew something about fish until I met up with Aitor Arregi, who heads the kitchen at Elkano, a seafood restaurant in Getaria on the Cantabrian Sea. It serves the freshest possible seafood, fried artichokes when in season, and the legendary and very tasty “bomba”, (deep-fried meatball with mashed potatoes, aïoli and spicy sauce), which they invented more than…, Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendations. 3. While Elkano has an outstanding reputation, we were very disappointed in our lunch there. Reserve the bones to make fish stock. A whole fish, weighing as little as one kilogram and going up to 2.5 kilograms, is seasoned with salt, placed in a specially designed metal fish basket called a besuguera, and set on the grill close to the coals. “We work with fisherman to explain us their terroir, the season of the fish in this area.” Aitor describes this cumulative knowledge as a culinary landscape made up of the area the restaurant is in and the people from that area. If you see something not so nice, please, report an inappropriate comment. Rich, meaty and gelatinous with lightly crusted flesh, the turbot at Elkano is one of the most wonderful seafood experiences on the planet. The restaurant is known for their seafood, and in particular their grilled Turbot. “My favourite restaurants in the world are Elkano and Ibai,” he says. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Cook it. Then there is the ever-important terroir: where do the fish swim? Over the course of the next few days, I put my growing dairy sensitivity issues aside in the name of burnished Basque cheesecake, ate more grilled steak than I had in the past five years (full disclosure: don't combine these two in fast succession; I overdid it on our last night in San Sebastián and made myself very ill, which was not ideal when I had to shake it off for our final meal in the area: a 20-course lunch at Mugaritz), and jostled for standing room and high-pours of cider. 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