Respect for family, respect for the masters and respect for tradition, three doctrines fully observed at Saltxipi.
Eighty years ago, our Grandfather Santi, began to produce artisanal cider from the apples from his orchard. The gastronomic societies approached him and selected a cask of his cider for their exclusive use.
In that same orchard in the mountains, he also cultivated lettuce, tomatoes, string beans, swiss chard… products of great quality from which he fed his family and later on would be an essential part of who we are today.
It was then that Ana Mari, Santi’s daughter who loved to cook, appeared on the scene. She had just married Javier, who was also passionate about eating well. Together, in 1973, they decided that the cider from the orchard should be accompanied by food.
There was very little variety, but everything was of high quality. They served everyday products for the palates of that time: Codfish omelettes, asparagus, sea bream, and chops – everything prepared with great care. People from all over came to try their food that could have be from almost anywhere.
That is when we adopted the Txangurro (spider crab meat) as another member of our family and which has given us such joy – in our croquettes, salads, creamy soups, in our fillings, in scrambled eggs, stews, roasts… Our clients also appreciate how we include creations from our own garden.
It was then that Ana Mari discovered the open grill and the possibilities it presented to her cooking. In 1985 she decided to convert that cider bar that was known for her Txangurro (spider crab meat), into a small restaurant with a wide variety of different dishes for her clients.
But it wasn’t only the grill and the flames that Ana Mari understood. She also understood how Basque cuisine was beginning to have a world-wide influence and she opened up her menu and improved upon it, but without altering the soul of the restaurant.
And then we redefined our meats, seafood, and vegetables with Ana Mari’s special touch. Her special touch taught the next generation so that these traditions would not die out, but that would continue to improve.
This generation now manages the restaurant with elements of the past.
These elements are intertwined into this family tradition. It is a place that nourishes smiles from unforgettable occasions based on three simple things: the best products, precise cooking and great service in a warm and cosy atmosphere.
This is Saltxipi.
