The Remenetxe restaurant, located in Muxika, has a history that begins with its founding by Rosa Mari Echeandia in 1987 in a 19th-century farmhouse that her family acquired in 1816. The name comes from the combination of the couple's surnames (Rementeria and Etxeandia) and the establishment has grown from being a family project to a renowned place, famous for its grilled meats and fish and its extensive wine cellar, now run by the second generation.
The project was conceived in a farmhouse that the founder's family acquired at an auction in 1816.
Founded by Rosa María Echeandia and Juan Antonio Rementeria, the restaurant was opened in 1986 in the ruined farmhouse, despite having no prior experience in the industry. Rosa María herself was actively involved in the farmhouse's restoration, even undertaking masonry work. She personally selected the decor, combining modern and antique elements, such as copper cauldrons.
The restaurant had a successful opening and has evolved over the years. It remains open and is now managed by Jon Andoni Rementería and Iratxe Rementería, who continue the family business.
Remenetxe has earned a reputation for the quality of its locally sourced products and dishes such as ribeye steak or grilled fish, where the service in the dining room is top-notch.
Its wine cellar is particularly noteworthy and has been fundamental to its recognition. Sommelier Jon Andoni Rementeria, son of the founder, has had a remarkable career linked to wine since he started helping out in the restaurant at the age of 17. He was the Spanish Sommelier Champion in 2018 and represented Spain at the European Sommelier Championship held in Cyprus.
Throughout its history, the restaurant has hosted numerous personalities from the political and artistic spheres.
