SAN MAMES JATETXEA
Welcome
San Mamés Jatetxea
Where Bilbao meets the sea.
CANTABRIAN
We work with seasonal ingredients. The Cantabrian Sea, small-scale coastal fishing, local produce, and the market shape our cuisine
THE CANTABRIAN SEA
Every morning begins at Pescados De La Cruz.
From Santurtzi, Jaione selects the finest catches from the Cantabrian Sea, keeping alive the route once travelled by the sardineras on their way to Bilbao, carrying the finest fish of the day.
THE VEGETABLE GARDEN
We work with Mustai Ortua and other farms that grow produce in harmony with the natural rhythm of the seasons and share our philosophy on ingredients.
THE GRILL
Fire is part of our heritage and the way we understand cooking. A tradition passed down from our arrantzales, for whom grilling was a natural way of cooking the bounty of the sea.
THE COUNTRYSIDE
Our cuisine is rooted in the sea, without forgetting the countryside. That is why we also make room for meat, in this case Pío Negro Euskaltxerri, brought to us by Mascarada.
Jon and Miren Belloso
From Santurtzi to Bilbao…
Two chef siblings, born in Santurtzi (Bizkaia) and united by a shared passion: cooking and caring for what they call their own.
Their approach to cooking stems from curiosity—from those home-cooked meals that, from a young age, sparked their desire to discover how those flavours were created. Over time, that curiosity became a profession, and the profession, a way of understanding life.
Today, from San Mamés Jatetxea in Bilbao, they champion a cuisine rooted in seasonal produce, the market, and local sourcing. A cuisine deeply connected to the Cantabrian Sea, its arrantzales, and their way of respecting and understanding the sea, but also to the farms of Bizkaia, its farmers, and the livestock breeders who work every day to keep our gastronomic heritage alive, preserving and caring for native breeds such as the Euskaltxerri Pío Negro through projects like Maskarada.
Because for them, championing local produce also means honoring the people who care for it, work with it, and ensure it remains an integral part of our identity.
The ingredient is the starting point and the protagonist. Cook it with respect, intervene only as necessary, and let it speak for itself. From there, they develop their own perspective on contemporary Basque cuisine, keeping our roots and our memory alive.
Our Experience
After a shared beginning, each diner creates their own journey through the courses crafted by our sukaldaris.
Choose your favourite gift voucher
And enjoy our cuisine with this unique gift for two people. Choose between our 3- or 4-course menu and gift the San Mamés Jatetxea dining experience.
