Ondare Lagunak · CC BY-SA 4.0Village
Eskoriatza is a town and municipality in Gipuzkoa, in the Basque Autonomous Community. It is located in the Debagoiena district, in the Leintz valley, surrounded by mountains such us Aitzorrotz and Kurtzebarri. It borders Aretxabaleta to the north and east, Aramaio to the west, and Leintz-Gatzaga and Arratzua-Ubarrundia to the south. The Deba River runs through the middle of the town, crossing it from south to north: it comes from Leintz-Gatzaga, and continues towards Aretxabaleta.
The main campus of the Faculty of Humanities and Education of Mondragon University is located in the town. Production facilities for various Mondragón cooperative businesses are located here.
Text from Wikipedia (CC BY-SA)
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Where to eat
We don't have verified restaurants here yet, but the larder of País Vasco already says a lot.
See the restaurants on the mapWe haven't verified any table with its owner in Eskoriatza yet. In the meantime, these are the restaurants mapped in the surrounding area.
Up to 30 km around, according to OpenStreetMap and Overture Maps. No ratings or prices: call before you go.
120 restaurants
120 restaurants
Atxondo · 12.4 km away+34 946 58 30 42View on the mapWebsite
Aretxabaleta · 2 km away+34 943 085 877View on the map
Aretxabaleta · 2.1 km away+34 943 714 345View on the mapWebsite
Aretxabaleta · 2.1 km away+34 627 121 616View on the map
Aretxabaleta · 2.2 km away+34 943 081 066View on the mapWebsite
Aretxabaleta · 2.8 km away+34 943 358 288View on the mapWebsite
Aramaio · 3.7 km away+34945445086View on the map
Aramaio · 4.8 km away+34945445101View on the map
Data from OpenStreetMap (ODbL) and Overture Maps (CDLA-Permissive-2.0): what has been mapped with its name. If your restaurant is missing or you want to manage it, sign up as a professional.
For a coffee, a drink or a bite in the village.
Data from Overture Maps (CDLA-Permissive-2.0). No opening hours: call before you go.
What people eat in País Vasco when they eat well.
The bar as the menu: small bites ordered standing up and paid for at the end.
Aged T-bone steak, rare and with coarse salt; best at a grill house.
Just cod, oil and garlic, hand-emulsified into a sauce.
Young, lively white, poured from a height to whet the appetite.
Almost every village has its market day and its producers: the cheesemaker, the baker, the vegetable garden next door. Ask at the tourist office or the bar on the square; they'll tell you where to buy straight from the maker.
We haven't confirmed Eskoriatza's market day. Every village has its own: better to ask than to make it up.
