Maitte

Home cooking, made slowly

Maitte opened in Lazkao in 2008, shaped by its founder Maite Garmendia’s long experience in hospitality. The kitchen presents its food as traditional home cooking, prepared slowly with seasonal ingredients from nearby producers and without additives, artificial colors or preservatives. Guests can eat in or take a meal home, so the place works both as a breakfast stop and as a shop for ready-to-serve dishes.

A breakfast counter with local character

The breakfast menu brings together fresh orange juice, coffee or tea, toast, yogurt and a generous potato-tortilla pincho. Beyond breakfast, the counter includes prepared dishes and a curated selection of pantry goods, from preserves and beans to oils, wines and chocolates. The result feels closer to a neighborhood kitchen and delicatessen than a conventional cafe: the cooking and the shelves tell the same story about seasonal, carefully chosen food.