Ibai occupies a sweeping open-plan former factory, outfitted with polished concrete floors, exposed steel beams, and rich oak furnishings.
The layout cleverly balances a communal roar with intimate semi-circular booths, while the kitchen’s open live-fire takes center stage.
The cuisine riffs on French Basque and Spanish steakhouse traditions—
Croque Ibai toastie, king crab rice, octopus marmitako, and primarily, large-format grilled steaks from Galician Blond, Black Angus, or Fullblood Wagyu cattle.
