According to Xabier Zapirain’s own expression, he grew up among pans and kitchen ranges, as his professional training started when he was 16 years old in the Restaurante Azaldegui (which does not exist nowadays). This restaurant was located in Miraconcha, in San Sebastian, and as we all remember it was one of the sanctuaries as far as gastronomy is concerned in San Sebastian. While he was working and training in Restaurante Azaldegui, he was simultaneously learning pastry-making, at the beginning in the Cafeteria Pigalle (which does not exist either any longer) in the Urbieta Street, and later in Brasil confectioner’s in San Martin Street. Both are located in San Sebastian. In 1960 he felt this very special call for adventure which Basque chefs often feel, and he traveled to England. He stayed there for six years during which he was given the opportunity to work in the very best restaurants of London, such as Empress, Caprice and Le Coq d'Or (the three of them are listed in the B.O.A.C. guide and are classified among the hundred better restaurants in the world). Xabier Zapirain finally finished his adventure between the pans of the London Hilton. In 1966 he believed it was time to settle his knowledge of cuisine and to return to his native soil (it was also time to start a family) and he opened a restaurant called Restaurante Oyarzun in San Sebastian's old neighborhood. Almost at the same period he entered into partnership with the renowned chef Luis Irizar and he took charge of the establishment named Gurutze Berri (which means “New Cross” in Basque language). It is located in the magnificent landscape of Oiartzun, facing the mountains Penas de Aya. The Hotel-Restaurante Gurutze-Berri, 1.960. Gurutze-Berri has four dining rooms, rooms for guests, a huge car park and magnificent surroundings. Thanks to all this, it is the ideal place for familiar celebrations and it is also a temple of the art of cooking which will satisfy the most exigent gourmets. The excellent cook Xabier Zapirain is the supreme pontiff there. He is a real master in the culinary art, and stands up apart from other cooks thanks to the dishes’ presentation and to his special pastry that is his strong point. The Hotel-Restaurant Gurutze-Berri is the ideal place for weddings, banquets and conventions. Nowadays his sons are following the tradition heeding Mr. Xabier Zapirain’s wise advise.

GURUTZE BERRI has always been a quiet lovely place. It has been offering the very best facilities and services and has been improving step by step since it was created so that all our commitments are perfectly fulfilled. Gurutze Berri is a place where all the members of our professional staff will pay attention to the slightest details. It is also the place where you will taste one of the most prestigious cookeries by Xabier Zapirain, who will give you the chance to savour delicious dishes, as our specialties during the shooting season (game big game). The Hotel-Restaurant Gurutze-Berri has a private dining-room where you can eat a la carte. This dining-room has won several international prizes. Thanks to its traditional decoration, to its air-conditioning and to its independence regarding the other dining-rooms, the atmosphere is very pleasant and welcoming there. Our dining-rooms are spacious and comfortable and have capacity for 20 to 300 guests. Moreover, there is also room for dance floor.

The Hotel Restaurant Gurutze-Berri completes its facilities with 31 rooms for guests which are fully-equipped. The hotel is located deep in the country, only 11 kilometers from San Sebastian and 6 kilometers from Hondarribia – Fuenterrabia’s beach. All the rooms are equipped with private bathroom, television and telephone. Special prices for groups, sporting teams, etc. Breakfast, half board and full board. Rates for Hotel Gurutzeberri 2008. Single room (): Double room ():