Our story
One long table in Donostia where Basque txuleta meets Argentinian fire, and rosemary grows through the stones.
Haizeder began with a parrilla, a wisteria pergola and fifteen friends. One aged rib on the coals, tomatoes still warm from the sun. The idea has not moved since — a single seating, 5 to 12 guests, €150 per person.
Our beef is dry-aged for forty days in the cellar. Vegetables come from the garden you can see through the arched window — picked in the morning, on your plate by night.
