Salt Meridian Asador · Driftwood Fire
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The Basque coast at San Sebastián at dusk — the headland and bay under a moody sky

Coastal Basque Asador · San Sebastián

Salt Meridian

The promise

Whatever the boats brought in, it goes over driftwood tonight.

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The fire

How the fire works

We cook over wood the sea sent back, and pour the cider from a meter up. The board is chalk because the boats decide, not us.

How it works
A close-up of an open fire with bright hot coals

From the board

From the board

The whole board →
A whole fish laid skin-down over glowing coals, smoke curling off the grill bars

Whole Grilled Turbot

€58 / kg
Today's Catch
Fish and vegetables cooking above a bed of glowing coals

Line-Caught Hake & Kokotxas

€34
Today's Catch
Charred meat resting on the bars of a charcoal grill

Salt-Crusted Sea Bream

€38
A close-up of an open fire with bright hot coals

Sardines on the Bars

€16
Thick bone-in steaks searing over open flames on the grill

Txuleta, Aged Rib

€68 / kg
Signature
A steak and vegetables charring over the coals of an open grill

Milk-Fed Lamb Ribs

€26

The regulars

What regulars say

“The turbot came off the fire with skin like glass. I've stopped ordering fish anywhere else.”
Maite Errazti Books the corner table every time she's back in town.
“The txuleta is charred the way my grandfather argued it should be. They got it right.”
Iñaki Bordagaray Drove from Bilbao for a Sunday lunch and stayed for the cider.
“No menu, no manifesto. They told us what the boats brought and we ate all of it.”
Clara Mendiola Came for one plate, stayed until the harbor went dark.
A warm rustic dining room with wooden beams and large windows at dusk

The room · 43°N

The room above the harbor

Thirty seats, one fire, and the harbor going dark through the glass.

The grill & room
Glowing coals burned down to working heat

Thirty seats · one fire

The catch changes daily.

Get a seat before it's gone.

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