Restaurante sabina la arboleda

Sabina bandera, chef owner, la guerrerense seafood cart

We go to Vizcaya to make a stop at Casa Sabina, which put the town of La Arboleda on the gastronomic map with its beans. Other restaurants in the area have benefited from its fame and it is nowadays a regular escape for locals who are looking for a quiet and homemade plan only half an hour away from the city. It is located in the Trapagaran Valley and the alubiada dish is 14 euros/person.
Beautiful views over the Arratia Valley, nature and farmhouses shape the scenery in which this restaurant is located, renowned for its roast lamb and, of course, its beans. They come with their stew and sacraments and you can eat your fill for about 17 euros. Be careful not to make a mistake on the map with Eneko Atxa’s Azurmendi in Larrabetzu that you can get a good scare. Highly recommended too, but it has three Michelin stars.
Only 17 km from Vitoria is this agritourism, very close to the Natural Park of Garaio, where you can stay but also visit for lunch on weekends. Ozaeta belongs to Barrundia, land producer of beans, and here they prepare them delicious and to order.

This is how the famous beans of la arboleda are made.

Location: Located in the Trapagaran Valley, between mines, mountains and the Mining Museum of the Basque Country, we find the urban center of La Arboleda, a place where many people from Bilbao come in search of tranquility and a good plate of beans. An ideal place for hiking, mountain biking, golf, climbing and a long list of outdoor sports. In short, a perfect place for nature lovers.
La Arboleda was one of the nerve centers of mining operations throughout the Basque Country, a fact that makes it a protagonist of the history of our people. If you are interested in history, we recommend reading our article on the Mining Museum of the Basque Country.
Management: The strength of the fame of Casa Sabina makes the foundations of the historic building that houses this establishment tremble, and there are many who attribute the change of management to a «supposed» change in the Casa Sabina bean stew. Intrigued by the rumors, we decided to return to Casa Sabina, an experience that lived up to expectations, regardless of the management.

Fondo flamenco – ojala (videoclip oficial)

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Larios ad so many sleepless nights

The Casa Sabina of my childhood memories was a ramshackle place with large wooden tables and endless pots full of the Biscayan bean that has little to do with the (more famous) Guipuzcoan bean from Tolosa.
Its credo is the bean cooked over a slow fire, with quality sacraments and little else. Many other restaurants have set up shop around it, sharing the same philosophy, but the original, for better or worse, will remain Casa Sabina.
Jayne Hardcastle. His favorite restaurants. Repsol Guide Where to eat Álvaro Garrido, from Mina. Repsol Guide Gastronomy, integrating element of Bilbao la Vieja. 7 Caníbales Time of elvers, sieve and lantern. Repsol Guide De pintxos with Joglars. BiFM Musume Izakaya by Hung Fai. Gastronosfera La olla de las vanidades. eldiario.es La brava alegría riojana. Gastronosfera Tudanca, meat from Cantabria. Gastronosfera Chorizo from La Rioja. Gastronosfera Cod and Basque gastronomy. Gastronosfera