Presentation

According to Xabier Zapirain’s own expression, "he grew up among pans and kitchen ranges", as his professional training started when he was 16 years old in the Restaurante Azaldegui (which does not exist nowadays). This restaurant was located in Miraconcha, in San Sebastian, and as we all remember it was one of the sanctuaries as far as gastronomy is concerned in San Sebastian.

While he was working and training in Restaurante Azaldegui, he was simultaneously learning pastry-making, at the beginning in the Cafetería Pigalle (which does not exist either any longer) in the Urbieta Street, and later in Brasil confectioner’s in San Martin Street. Both are located in San Sebastian.

In 1960 he felt this very special call for adventure which Basque chefs often feel, and he traveled to England. He stayed there for six years during which he was given the opportunity to work in the very best restaurants of London, such as Empress, Caprice and Le Coq d'Or (the three of them are listed in the B.O.A.C. guide and are classified among the hundred better restaurants in the world). Xabier Zapirain finally finished his adventure between the pans of the London Hilton.

In 1966 he believed it was time to settle his knowledge of cuisine and to return to his native soil (it was also time to start a family) and he opened a restaurant called Restaurante Oyarzun in San Sebastian's old neighborhood.

Almost at the same period he entered into partnership with the renowned chef Luis Irizar and he took charge of the establishment named Gurutze Berri (which means “New Cross” in Basque language). It is located in the magnificent landscape of Oiartzun, facing the mountains Peñas de Aya.

The Hotel-Restaurante Gurutze-Berri, 1.960

"Gurutze-Berri" has four dining rooms, rooms for guests, a huge car park and magnificent surroundings. Thanks to all this, it is the ideal place for familiar celebrations and it is also a temple of the art of cooking which will satisfy the most exigent gourmets.

The excellent cook Xabier Zapirain is the supreme pontiff there. He is a real master in the culinary art, and stands up apart from other cooks thanks to the dishes’ presentation and to his special pastry that is his strong point.

The Hotel-Restaurant Gurutze-Berri is the ideal place for weddings, banquets and conventions.

Nowadays his sons are following the tradition heeding Mr. Xabier Zapirain’s wise advise.