Gastroteka Danontzat

Gastroteka Danontzat is a Hondarribia gastroteka for diners who want innovative Basque and Mediterranean cooking. With Gorka Irisarri Cardá as chef-owner, the appeal centers on the kitchen’s Basque-Mediterranean point of view, a business-casual dress code, a price point of about $35 per person.

The verdict: choose it when the priority is Basque and Mediterranean cooking with personality. It is especially useful for diners who want recognizable local anchors alongside more modern touches, without turning the meal into a high-ticket plan.

Chef-led Basque and Mediterranean cooking

Gorka Irisarri Cardá gives the place its point of view. The profile is an innovative Basque and Mediterranean gastroteka, so the safest expectation is a meal that draws on those influences rather than a generic casual stop.

The named dishes give a fair read on the kitchen’s range. Pulpo con patata confitada, alga wakame y salsa secreta points toward seafood with a modern accent; Sardina ahumada con huevas de pez volador is a stronger choice for diners who like briny, high-impact plates; Sopa de pescado de Hondarribia keeps the meal anchored locally; Albóndigas caseras con tomate y patatas de la abuela are the comfort order for anyone who does not want the whole meal to feel experimental. For a first visit, the smarter move is to build around seafood, then add one grounded dish so the table gets both sides of the kitchen.

The Macarfi 7.5 Food Rating for 2026 is the clearest recognition here. It supports Gastroteka Danontzat as a planned meal, while the gastroteka identity keeps the experience approachable.

How to plan the meal

Practical details are direct: the listed price is about $35 per person, the dress code is business casual. Hours are listed for Sunday, Monday, Friday, Saturday from 12:30 PM–4:30 PM and 7:30 PM–12:30 AM, with Tuesday and Wednesday closed. Thursday is listed as closed in some schedules, though some listings note dinner from 7:30 PM–12:00 AM, so Thursday plans are worth confirming directly before going.

Because the information centers on the kitchen rather than a specific beverage program or service format, plan around the food first. The most grounded way to order is to use the signature dishes as the guide: seafood-forward plates for the restaurant’s more modern side, fish soup for a Hondarribia anchor, the homemade meatballs for a warmer, more familiar Basque-Mediterranean note.

Who should choose it, who should keep looking

Gastroteka Danontzat works well for diners who want Basque cooking with a Mediterranean accent, visible personality from a chef-owner, a setting that does not require formal dress. Business casual is enough; the mood to expect is neat and considered rather than ceremonial.

It may be less suitable for diners whose plans depend on extras such as a specific tasting-menu structure, seating arrangement, or drinks program. For a wider Hondarribia plan, a meal here can sit alongside a day built from Pearl’s Hondarribia restaurants guide, with separate planning through the Hondarribia hotels guide.