Boroa Jatetxea

Boroa Jatetxea came into being thanks to Asun Ibarrondo and Javier Gartzia as Head Chef, in these lovely surroundings in the countryside. This is a place of reference for gastronomic excellence where nature, tradition and being in the forefront live in perfect harmony.

Our mission is to make the guest feel our exquisite attention, personalized service and quality from our dining-room team.

Recommended Wine

tierras_cair

Tierras de Cair

2010

It is the expression of the land of the different lands.

For this wine, plots over 60 years old are selected, with very low yields, in high and poor areas, with the intention of showing the concentration and potential of the old vineyards in the La Aguilera area.

The alcoholic fermentation is made in wooden tubs and later, the malolactic fermentation and aging, is made in new French oak barrels.

Season Dish

corzo

Roe deer

Come to Boroa Jatetxea and enjoy our seasonal dish.

The roe deer is the ruminant with more distribution in the Iberian Peninsula. In the last years its valuation inside the hunt has been growing little by little.

In the kitchen, deer meat is among the most exquisite of the hunting, it should be eaten not very cooked and has mountain, mild, digestive and red aromas.

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Boroa Commitment

boroa

Committed

to the Environment

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