Just twenty-three kilometers southeast of Bilbao, where the industrial landscape of the Basque Country gives way to rolling green hills and ancient oak groves, you’ll find a restaurant that is a testament to the power of place. Boroa Jatetxea is housed in a meticulously restored 15th-century Biscayan farmhouse. Its weathered stone walls and heavy wooden beams speak of centuries of tradition, while its kitchen serves up some of the region’s most sophisticated cuisine.
The journey to the restaurant is part of the experience. Century-old oaks frame the entrance, their canopies filtering sunlight across terraced gardens that slope gently toward the Urkiola Natural Park. This isn’t just a scenic location; it’s a deliberate embrace of the Basque philosophy that great cooking starts with understanding the land.
Inside, the architecture is a link to the past. Original wooden beams span dining rooms where terracotta tiles anchor spaces that feel both intimate and grand. The restoration, completed for the restaurant’s 1997 opening, preserves the farmhouse’s rustic authenticity while accommodating the precision demanded by Michelin-starred service—an honor the restaurant has held since 2008.
The kitchen’s philosophy goes deeper than technique; it’s rooted in the Basque belief that tradition and innovation can coexist. The chef’s approach mirrors the farmhouse setting itself—dishes that honor the region’s maritime and pastoral heritage while embracing contemporary refinement. Wild game from the Urkiola mountains and fresh seafood from the Cantabrian coast are treated with a reverence that has made Basque cuisine legendary.
The tasting menu is a love letter to the region. You might find aged beef from local pastures paired with foraged mushrooms and herbs, or seafood prepared with traditional Basque techniques like cooking a whole fish over oak embers. Each dish is a conversation between historical methods and modern interpretations, executed with the technical mastery that is synonymous with Basque cuisine’s global reputation.
A Wine Program Rooted in Rioja Tradition
Boroa’s commitment to excellence is also evident in its wine program. The restaurant’s cellar holds over 350 selections, with a special reverence for DOCa Rioja. This isn’t just an impressive collection; it’s a curated journey through Spanish viticulture, with a focus on producers who share Boroa’s commitment to expressing their terroir.
The Rioja wine collection is the crown jewel, spanning decades and styles. It offers both classic expressions from legendary bodegas and innovative interpretations from producers who are redefining Spanish wine. Here, the full spectrum of Rioja’s potential unfolds, from elegant Crianzas to profound Gran Reservas, each bottle selected for its ability to complement the restaurant’s sophisticated cuisine.
For wine tourists exploring the Basque region, Boroa Jatetxea is more than just a meal; it’s an education in how place, tradition, and innovation can combine to create a truly transcendent experience. The restaurant’s recognition as a Best of Wine Tourism award winner reflects this deep understanding of hospitality as a cultural expression.
In a region where culinary excellence is common, Boroa Jatetxea stands out through its complete vision. The architecture, service, wine selection, and culinary philosophy all work in harmony to create an experience that feels both authentic and surprising. This is Bilbao-Rioja hospitality at its finest: rooted in its place, confident in its tradition, and always looking forward.
Visit boroa.com for reservations and more information.
Text by Liz Aldayturriaga
Photo credits: Boroa Jatetxea
Learn more about Bilbao-Rioja Great Wine Capitals