Vieira a la plancha con ajoblanco
Scallop with “ajoblanco”.
Pintxo made with griddled scallops seasoned with cream of ajoblanco (cold soup of almonds, garlic and oil), nuts and a coffee vinaigrette, and topped with fried seaweed and sesame.
A historic restaurant in the old town, founded in 1956. Since 2012 it has been run by the cook Pablo Loureiro Rodil, together with Begoña Arenas. Pablo Loureiro prepares an "updated" traditional cuisine in which the quality of the produce is brought out by the aromas and flavours of the charcoal grill, the establishment's signature feature. Casa Urola offers a varied selection of traditional cold pintxos, and a menu of classic and seasonal pintxos, freshly-made to taste with a range of wines from different regions. A bar and restaurant where the staff make clients feel right at home.