Cuisine, Is it Art? Culture? For me, everything that enhances beauty is art. In a world that frequently is marked by ugliness and degradation, day-to-day work offers an invitation to return to finding beauty in cuisine; in everyday ordinary life. That said, beauty isn’t an end onto itself. Beauty must be combined with constant effort, with training, with initiative, with imagination.

I was born in Bilbao, and after studying Law in Madrid and obtaining Le Grand Diplome Le Cordon Bleu in Paris, I haven’t stopped taking advantage of opportunities to learn and work alongside renowned chefs including Luis Irizar, Jaume Subirós, Ricardo Idiaquez, Angel Paracuellos, Juanmari Arzak…taking part in stages in restaurants such as Le Toit de Passy, Duquesnoi, El Motel Emporda, and presenting classes in different private schools in Spain, such as Telva, Alambique, Cayena, La Sartén de la Cordelería, Anafe, Pimienta y Sal, La Cocina de Bea y Chef Bleu.

Greatly enriched by these experiences, I opened Maitia, a restaurant with a few tables, a simple décor, and a relaxed and cozy feel, where you can enjoy a meal made with fresh seasonal ingredients.

The menu is designed to be small, with new suggestions daily. Ingredients are personally chosen by me, from here and there, all of which are of the highest quality.

Dine at Maitia any day but Sunday or Monday.

Restaurante Maitia
Restaurante Maitia
Restaurante Maitia

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