Aixerrota

Aixerrota in Getxo is a modern Basque–Peruvian seafood restaurant priced at about $75 per person. Its clearest identity is the meeting point between Basque seafood and Peruvian flavors: ceviche, tiradito, ají amarillo, seafood rice and other listed dishes define the appeal. Choose it if you want a seafood meal with a more distinctive flavor profile than a purely traditional Basque table.

The basics are direct: smart casual dress, modern Basque–Peruvian seafood, a menu anchored by dishes such as ceviche y tiradito, bogavante país con papada ibérica, piperrada de tomate y yuzu de ají amarillo, roast beef Aixerrota, baked rice with seafood. Aixerrota also carries a Macarfi 7.6 Food Rating for 2026.

Basque seafood with Peruvian brightness, not fusion for its own sake

The smartest way to read the kitchen is seafood first, Peruvian seasoning second. The listed dishes point in that direction: ceviche and tiradito, bogavante país con papada ibérica, tomato piperrada with yuzu and ají amarillo, roast beef Aixerrota, baked rice with seafood. That gives diners several reference points for the restaurant’s Basque–Peruvian seafood identity.

Value case is clearest when ordering around the seafood side of the menu. Ceviche and tiradito bring acidity and freshness; baked rice with seafood anchors the table in a warmer seafood dish. The tomato, yuzu and ají amarillo combination is the clue that the kitchen’s Peruvian side is part of the flavor structure, not just a label.

This is also where the smart-casual angle lands. Aixerrota is best understood as a modern seafood restaurant. If the group includes someone who dislikes citrus-led seafood or ají amarillo, order more broadly rather than making the whole table follow the same flavor lane.

The setting may draw interest, but the food should drive the decision

With the information available, the strongest reason to choose Aixerrota is the cuisine itself: modern Basque–Peruvian seafood in Getxo at about $75 per person. The restaurant’s appeal rests on the specific dishes and flavor profile more than on any claim about format, room design, or service style.

The strongest fit is a meal where the table wants seafood, contrast and a smart-casual mood. The signature dishes suggest a spread across different preparations, from ceviche and tiradito to baked rice with seafood.

For planning around Getxo, use the broader city page rather than treating this as the only move in town: Our full Getxo restaurants guide is better for comparing other dining in the city.

Who should book, who should pass

Book if the target is a smart-casual seafood meal, especially when the group wants Basque–Peruvian flavors with acidity and ají amarillo in the mix. The Macarfi 7.6 Food Rating gives it an outside quality signal, the cuisine gives it a clearer lane than a generic seafood restaurant. Pass if you want a low-cost or strictly traditional Basque meal.