i. Biography
Jon Yurrebaso has led the kitchen at Mendi Goikoa Bekoa in Axpe since 2021, and the line of the cooking is plain: Traditional Basque work built on local product, grilled meats and fish, and a sourcing standard that makes provenance visible. In that frame, the plate does more than carry flavor. It shows where the food comes from, what season it belongs to, and the discipline behind a house that treats origin as part of the meal, not an afterthought.
The Path
Training at Basque Culinary Center and Les Roches gave Jon Yurrebaso the technical vocabulary and exacting habits that now shape the kitchen at Mendi Goikoa Bekoa. Those schools sit behind a style that favors precision over display, with the focus kept on handling, timing, and the ingredient itself. Since 2021, that groundwork has been applied in a kitchen that speaks clearly: carefully treated products, restraint in intervention, and a cooking style that leaves the food recognizable.
The Work Today
At Mendi Goikoa Bekoa, sourcing starts with local product and extends to the details of provenance. The point is not rhetoric; it is transparency. Knowing where a product comes from is treated as part of how it is served and understood. Traditional Basque cooking sets the register, with grilled meats and fish at the center of the house style. The work depends on the condition of the product and the control of heat, not on ornament. That product-driven approach keeps the restaurant grounded in the field, the coast, the boat, and the day, with each of those facts carried through to the plate.
Recognition
Jon Yurrebaso has received Guide Repsol, Sol Repsol (2025).
Profile updated July 2026
FAQ
Asked of Jon
Where did Jon Yurrebaso train or study?
Jon Yurrebaso trained at Basque Culinary Center and Les Roches.
What recognition has Jon Yurrebaso received?
Sol Repsol (2025).
