The extraordinary of the essence
The Narru Restaurant is located right in the centre of Donostia-San Sebastián, under the Hotel Arbaso. It stands out for its traditional cuisine, led by chef Iñigo Peña, who worships local produce.
Basque dishes with an innovative touch, an elaborate menu of the day or pintxos, in a designer restaurant.
Iñigo Peña’s great-grandfather was a professional paddle player and Narru was his nickname. Narru comes from larrua which means leather, which is what the balls are made of on the outside. NARRU owes its colours to brown, to leather, to tradition, to noble materials.
That is why they present the product in its essence, with respect and affection, without frills. With a deep awareness of what nature has to offer. Each ingredient is chosen for its purity, intuitively, without masking it. Pure transparency, creating dishes from the raw material.
The Narru team uses the concept: #NARRUTEAM
“#Narruteam is the concept of working as a team, passing the baton from one to the other, to be at the service of the client when required. United by a particular way of understanding cuisine, the specialisation of each professional allows the whole team to satisfy every need in a personalised way, respectful of the product, exquisite in presentation and excellence in form“.
#Narruteam; experience and youth. Continuous training. Tradition, origin and the cult of local and seasonal produce in the kitchen. Innovation and freshness in presentation and aesthetics. Traditional know-how in the kitchen. The latest generation in management.
This is #Narruteam: professional strength for a liquid world in continuous evolution.
“Why Electrolux Professional?”
“I have always believed in Electrolux Professional. I have found it to be one of the best brands on the market. We have chosen the thermaline range because it combines reliability with power and design.”
Says Iñigo Peña, owner of Narru Restaurant
The extraordinary of the essence
The Narru Restaurant is located right in the centre of Donostia-San Sebastián, under the Hotel Arbaso. It stands out for its traditional cuisine, led by chef Iñigo Peña, who worships local produce.
Basque dishes with an innovative touch, an elaborate menu of the day or pintxos, in a designer restaurant.
Iñigo Peña’s great-grandfather was a professional paddle player and Narru was his nickname. Narru comes from larrua which means leather, which is what the balls are made of on the outside. NARRU owes its colours to brown, to leather, to tradition, to noble materials.
That is why they present the product in its essence, with respect and affection, without frills. With a deep awareness of what nature has to offer. Each ingredient is chosen for its purity, intuitively, without masking it. Pure transparency, creating dishes from the raw material.
The Narru team uses the concept: #NARRUTEAM
“#Narruteam is the concept of working as a team, passing the baton from one to the other, to be at the service of the client when required. United by a particular way of understanding cuisine, the specialisation of each professional allows the whole team to satisfy every need in a personalised way, respectful of the product, exquisite in presentation and excellence in form“.
#Narruteam; experience and youth. Continuous training. Tradition, origin and the cult of local and seasonal produce in the kitchen. Innovation and freshness in presentation and aesthetics. Traditional know-how in the kitchen. The latest generation in management.
This is #Narruteam: professional strength for a liquid world in continuous evolution.
“Why Electrolux Professional?”
“I have always believed in Electrolux Professional. I have found it to be one of the best brands on the market. We have chosen the Thermaline range because it combines reliability with power and design.”
Says Iñigo Peña, owner of Narru Restaurant
