Hormaondo - Menu

We went to the restaurant, the very good meat. the ration of tiny mushrooms, the very good torrija. by person expected to be satisfied

I haven't visited them for a long time, but I see that they keep their concept of product kitchen with a good room and care in all the details.

apart from an unbeatable product, the agreement is exquisite. Good service, great dishes. a safe value, always repeat. excellent treatment of children, although they were the only ones in the place and have moved as they are, in addition to breaking a glass. a 10. View menu

Owners Sean and Miguel were incredibly welcoming and provided the most outstanding service I can recall. The food was spectacular in both presentation and taste. We had Basque croquettes and mushrooms, tuna and wonderful wine as well as local liquor. The setting is incredible too, perched high on a hill with beautiful views. We will absolutely go back if we travel to that area again.

Sin duda el mejor restaurante de Bizkaia y respetando como siempre a Víctor del Etxebarri, Rey de las brasas del mundo, pero Miguel no tiene mucho o casi nada que envidiar al Rey, Imbatible en el área de Bilbao, Carne, pescado, cuchara, verduras, todo lo mejor de lo mejor y con un cariño insuperable en atención y dedicación por parte de la familia y el equipo que lo componen, No conocerlo, es perderte lo mejor o de lo mejor de Bizkaia y sin ser de Bilbao, de Europa Enhorabuena y gracias por hacerlo tan bien

Hoy comida en el restaurante Horma Ondo Jatetxea, hemos comido croquetas de jamón a la brasa con leche de vaca y de oveja de caserio exquisitas, chipirones de Elantxobe a la brasa deliciosos, rape negro de costa a la brasa delicioso, solomillo de ganador mayor a la brasa espectacular, postre torrija a la brasa con helado de avellana súper rico, cafe, cava Juvé Camps gran reserva , agua fría y un gin tonic, todos los platos exquisitos y la atención de diez muchas gracias por la comida exquisita y vuestra atención y amabilidad View menu

We’ve visited Horma Ondo following a very good review in the FT and being in love with the Basque country snd its cuisine. We came for the chargrilled steak txuleton” of old Galician Frisona cow. Not only the steak was amazing, the whole menu was exquisite, with local seasonal products, accompanied by great wine from an extensive selection, all served with much care and customer attention. In addition, we were impressed about the owner presence and philosophy of using most of ingredients from local sources supporting the small farmers.

disparate sensations. an amazing environment is what surrounds the restaurant, a friendly service especially the head of the room and the waiter and some outstanding dishes and others that neither fu nor fa start with the appetizer from the house: ham broth. Then as we order; ham croquettes without more and homemade egg staircase with polished potato peppers accompanied by red peppers and delicious truffle oil as main dish: mero a la brasa, product of ten, without a doubt. to finish: Brazilian cheesecake, idiazabal nuts with milk sweet and black chocolate with peanut cream and hazelnut ice cream I love chocolate but I couldn't appreciate peanut cream and ice cream had little flavor. we ended...

Getting to the location in the mountains along a winding mountain road is an adventure, however the destination is worth the effort. The views are beautiful, and the seating on the patio is in a spacious, relaxing environment with rough cut stone walls that speak of character and history. Service is impeccable, and the staff will suggest ideas from the menu and make everything sound appealing in the way they describe it. Sean, Mikel and Olatz were wonderful hosts, with a real interest in giving visitors to their restaurant the best service and experience. The food is truly memorable, as is the interior ambience. The wood and stone style of the place makes you feel part of a culinary traditio... View menu