The Restaurant | Juanito Kojua

Thehistory

Traditional basque cuisine since 1947

These premises, a wine store before becoming a restaurant, stocked the ships in the port.
In the 50´s (exact date unknown as the old owner did not register the restaurant activity) Juan Iturralde opened this place as an eating house.

A well known character in the Old Part and especially in the Dining Clubs; such as Sukaldari.

Before starting the business, he held several occupations and sporting hobbies; such as a rowing boat coxswain.

The name JUANITO KOJUA arose from the fact that one of his legs had been amputated; thus the nickname “Kojua” (The lame one).

Therestaurant

Noteworthy is our traditional, fresh and seasonal Basque cuisine.

1. Restaurant areas.
The premises has different areas, with 4 dining rooms, 3 of which are private, one for 45-50 people and the other two for 10-12 and 18-22 people respectively.

2. Dinner capacity.
Total capacity is for approximately 110 people. Different table arrangements can be organised, for both long group tables, as well as round banqueting tables.

3. Location.
You can find us on the Calle Puerto at 100 mts from the Plaza de la Constitution and the port, the nearest car park (two minutes away) is the Boulevard.

4. Specialitys.
Specialty in fish and seasonal dishes

Theteam

Despite being the oldest restaurant in san sebastian’s old quarter, we still have the same energy as the first day, thanks to this great team.

Patxi Irizar
Part of the big Kojua family since the age of 19, practically 30 years during which he has manned the sink, the kitchen, the dining hall and just about every task in the Restaurant. He is currently the owner and manager.
Natan Iglesias
Although he’s an all-terrain, his speciality are Desserts and he’s been with us since 2012.
Marvi Muro, Lourdes Odriozola y Maite LaSierra
These are the waitresses who will serve you with a smile and who will do everything possible to make you feel at home.

Dani Sánchez
He’s a multidisciplinary chef, always ready to help with any task, even with the social network photos. With us since May 2000. His training took place in Cebanc and the Kojua wouldn’t be the same without him.
Josean Alcorta
A Chef with a long career who has worked in the kitchens of prestigious restaurants. A pleasure to have him on our team since 2008.
Elena Doval, Marleni Solís
They take care of the sink and of the cleaning duties in general. So that after so many years the Kojua can still look as good as on the first day.

Adela Elizalde
A girl from the harbour area who fulfils her role as the Dining Hall Manager with her natural friendliness.
Paco Elola
A whole life spent working at the Kojua, since 1988. We couldn’t have a better head chef to continue making the Kojua a reference.
Maria Jose Goristidi y Bea
They join the ranks of the Kojua family at weekends to reinforce the weekend staff.

TableBooking

TheRestaurant

Thehistory

Therestaurant

Theteam

TheVideo