Principal's

Have you heard the expression “put all the meat on the grill”? That’s what Principal's does, more or less, although with some peculiarities – the meat in question is Basque, and the carnivorous feast is complemented on the menu by lighter meals, such as lobster salad or octopus with turnip greens and potatoes. The space was designed for all seasons, and besides its generous terrace it also features an especially cosy interior dining room. Returning to aged meats, the options range from the Txogitxu steak to the Tomahawk. A feast that will hardly leave space for extras. But if there is any space left, then don’t hesitate to order the cream with walnut and salted caramel ice cream, a recipe that may not sound too exciting at first, but one that is capable of winning over even those who are not believers in the power of sugar.