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At the Kaia-Kaipe Restaurant, we define ourselves by the things you can’t see. Our cuisine, made with locally sourced, seasonal produce, the excellence of our grill, the tank enabling us to serve fresh seafood at all times, and a cellar with more than 1,500 references are our finest attributes.

Cuisine with locally sourced ingredients

Good food needs good ingredients. We live in the port of Getaria, surrounded by vineyards and local producers. They make it easy for us.

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The restaurant

Here you’ll find 3 different spaces, one for every occasion.

In 1962 the Arregi Larrañaga family opened this restaurant, whose name – Kaia, or ‘port’ in Spanish – said it all. The produce arriving in the port of Getaria was prepared with great care and skill to enhance its flavours. Although our cuisine has evolved over time, its essence remains unchanged.

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“We don’t know if we deserve such great recognition, but we’ll continue to work every day in the endeavour to keep everybody satisfied. That said, the praise must go to my parents, who started the business in 1962.”


Recommended by

Kaia-Kaipe has scooped up the highest national quality accolades and certificates. We feature among the restaurants recommended by the Michelin Guide, and can boast Spain’s Q for Quality Stamp “as a symbol of the effort made in the restaurant sector to achieve quality” as well as the ISO-9000 certificate.

One of our latest and highest recognitions arrived in 2019, when the Repsol Guide awarded us 2 Repsol suns.
What does ‘2 Repsol suns’ mean?
A place that is remarkable for developing a concept where cuisine reflects the maturity, potential and ambition to continue evolving. It has an outstanding command of technique, and always strives to use the very best of ingredients. With an impeccable customer-focused service and a very carefully planned cellar. It is well worth the distance it takes to get there.

50 years of traditional cuisine