Santo Mauro offers luxury cuisine in a luxury environment. The former comes from the hand of Carlos Posadas and Alfredo García, maître and sommelier; the latter is given by its location in the five-star hotel of the same name where the restaurant is housed, occupying the former library of the palace.
A 19th-century privileged environment in which the former ballrooms and chapel have been transformed into private rooms, where customers can enjoy a menu filled with the best of Basque and Navarrian cuisine. Some of their culinary proposals include the cold cream of leeks with sea bass tartar-stuffed figs or the confit suckling lamb with cherry juice. During the summer months, on top of everything else, they set up tents in the garden and fill them with candles, creating and ideal space for a romantic evening.