Opening times of the gourmet restaurant Bailara
Thursday to Sunday: 1:00 – 3:00 pm / 8:00 – 10:00 pm



A unique and personalised tasting menu.

Price - €92, VAT included (beverages not included).
Wine pairing - €60, VAT included.

The intimate atmosphere of our dining room, with just five tables, creates the perfect setting for an authentic culinary experience.

Our tasting menu is a true homage to nature. We craft our dishes using seasonal products and draw inspiration from our kitchen team.

Our comprehensive 8-course tasting menu features appetisers, 4 starters, a fish dish, a meat dish, pre-dessert, dessert, and petit fours.

To elevate your dining experience, we have curated a selection of wines that have been carefully chosen to complement and enhance the flavours of each dish.
Plato del restaurante Bailara
Interior del restaurante Bailara
Plato del restaurante Bailara
Postre del restaurante Bailara
Plato del restaurante Bailara
Plato del restaurante Bailara

A culinary journey through the environment, landscape, season and experiences of our chef.


Under the direction of Chef Enrique Fleischmann, Bailara is the culmination of his career in the kitchen and his passion for food; a cuisine that draws from experiences to reflect the story of a Mexican chef in love with our land.

An traditional training in French cuisine laid the foundations for his early start as a chef, but his restlessness and curiosity took to jobs across several countries until he finally found Gipuzkoa—a landscape, a culture and cuisine that captured his heart, inspiring him to call the region home.

After training at Karlos Arguiñano’s Aiala school and nine years alongside Pedro Subijana at Akelarre restaurant, Bailara was the perfect place to give free rein to Chef Fleischmann’s creativity and a canvas for one of his most personal projects.

Signature cuisine with meticulously crafted dishes that exude refinement, emotion, and flavour.

The most important thing in the kitchen is the people.


Our Head Chef Jesús Viejo Gómez brings his unique touch to Bailara’s cuisine.

After finishing his training at Karlos Arguiñano’s Aiala cooking school, he began his professional journey under the guidance of our Chef Enrique Fleischmann. 

At Bailara, Chef Gómez discovered the perfect venue for unleashing his creative potential and expressing his culinary vision and sensitivity. His contributions add new dimensions to our dishes that make them shine.

Foto de Jesus Viejo

Olatz Otamendi Roteta
Second kitchen

Rodrigo Reton Sampaio
Head of Room - Sommelier

Alazne Martinez Rodriguez


We believe that sharing our values is the cornerstone to crafting an exceptional dining experience.

Our project grows strong when each member of our team brings their vision and passion to the table.

Both our kitchen and dining room teams share a common trait: a deep-seated love for gastronomy and an unwavering dedication to excellence.


We have a soft spot for locally sourced ingredients from nearby orchards and farms, treating them with the utmost respect.

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