The Ansorena family has been well known for the career of the four brothers as professional pelota. After completing this step, leave the world of the pediments to move to the stove.
His fondness for good food leads them to take on the challenge of starting a new career in the world of hospitality and be able to convey in his restaurants their origins, their professionalism, passion, values and identity.
Professionalism that is demonstrated day after day taking care of every detail of daily purchase to offer the best products of the season.
So Ainhoa Restaurant is synonymous with quality and love for work well done.
For starters, the T-bone steak on the grill, one of the best in Madrid. At the same time, the quality of its fish makes enjoying the nape of hake, wild turbot, cod pil-pil or Vizcaya or breaded hake become a truly gastronomic experience.
And of course, Navarra vegetables deserve a separate chapter, because they are a benchmark in our kitchen. The letter and throughout the year and seasonal vegetables are the best quality, as with artichoke and white asparagus from Navarra.
Our philosophy can be summed up in our desire to maintain the quality of the product we offer and innovate while retaining the essence of our kitchen, no costumes.