The dining-room is all exterior with plenty of natural light and a magnificent view to the old part. With a 30 people capacity that allows us to look after every single detail of our elaborations, as well as look after the customer service.
Daniel López started with just 17 years old in the prestigious Luis Irizar cooking school where he finished with First Class Honored. During those first years of its career he worked in the best restaurants of San Sebastian such as Arzak, Akelarre, Panier Fleuri, Casa Nicolasa, Clery, Urepel, Zuberoa, etc.
Later he jumped nationally: Alay in Benalmádena, Mar de Alborán de Ignacio Muguruza and also Marisquería Santiago and El Portalón in Marbella. It was time to come back home in 2002 and it is when he decided to open its own place, Kokotxa and sfter just 5r years he was honored with the Michelin Star.
After her studies in Executive Secretary in Cebanc, Estela discovered at an early age that hospitality was her passion. Always in the food sector she started to work in a well- known restaurant in Usurbil where she met Dani López.
They combined Estela´s management abilities and Dani´s culinary skills and in 2002 they opened their own restaurant, Kokotxa. In only 5 years they were honored with th prestigious Michelin Star.