The group

Increasingly, Bokado Group has been consolidated since its inception in the market of haute cuisine in different formats. It has been growing year after year, and the best proof of this are the different projects in which we have worked hand in hand with the best chefs in the world, such as Juan Mari Arzak and Martin Berasategui.

Since the first day Bokado Group opted for business diversification up to becoming a large company with different areas, while each one is different, they all have something in common: absolute respect for the quality cuisine and constant reinvention, committed to new markets and opening doors in other countries.

Bokado Mikel Santamaría

From its perfect location at the base of Mount Urgull, and above the Aquarium, the cook and head chef, Mikel Santamaría, has been working for ten years in an up-to-date cuisine market, the result of a combination of local and seasonal produce with more cosmopolitan products. Bokado Mikel Santamaría is not only a delight to the palate, but also to behold, as it offers one of the best views of the entire city.

Sukaldean Aitor Santamaria

Un espacio interactivo, donde la cocina en miniatura, la tradición y la innovación en el plato o el euskal-sushi, como alternativa y primicia; la fantasía coctelera, el pintxo clásico o de autor y la sorpresa escénica, garantizan un recreo gastronómico y ambiental al gusto de todos.

Comprometida con la sostenibilidad y el medio ambiente, somos de hacer y nuestra despensa de producto inmediato y respeto al productor, está al servicio de elaboraciones sencillas en formatos culinarios consecuentes con la demanda, muy atenta a las diversas apetencias de cada temporada, además de renovadora y audaz.


To join forces to improve is always positive.


Since its inception, the Bokado Group has constantly evolved and adapted to the new market requirements. Their presence in different areas is one of the keys to their success, thus, today Bokado is much more than a catering company; Bokado is San Telmo, it is Mikel Santamaría, it is Arzak Bokados, it is events and also Fast+Good. These areas are proof of a company that reinvents itself every day to offer its very best to each customer.

The experience Bokado Group has under its belt gives it the ability to deal with any service and guidance no matter where it is being implemented in the world.

Ke Comer

In addition to the usual restaurant and catering service, we also offer the Ke Comer service. Perfect for more informal events and celebrations, where our customers will enjoy the convenience of ordering at home. Through online sales, in a fast way, the pintxos that were offered in Bokados Para Llevar are ordered, as well as including other references such as Euskal Sushi (sushi made in Euskadi), A la carte (like a restaurant but at home), the Huerto Lacteo (the most exquisite cheeses) and several more references. Visit our website, take a look and you will see that there is something for everyone.

Bokado Weddings

We're principally dedicated to organizing events such as banquets and cocktail parties, but especially weddings, offering comprehensive service. As a catering service, we travel to wherever we're needed, offering our cuisine and service, as well as making available a number of properties for such events.

Events & Catering

Since the creation of Bokado Group, we have been serving our customers haute cuisine in miniature for all kinds of events.
The weight of this department within our company is the result of the trust our customers have given us for all kinds of events and celebrations. Seeing things through to the last detail, Bokado Events offers a service with personality that leaves a special mark, both in treatment and results. 

Constant research and experimentation of new production techniques, and mastery of logistics has allowed the diversification and globalization of Bokado Group.
We make various spaces available to our clients in which to celebrate their special moments, as well as our experience in cooking and event logistics for weddings and other celebrations.

The team

Jesus Santamaria from the presidency, Joseba Arriaga from the Directorate General and Mikel Santamaría as Head Chef and Head of the Department of R & D, lead and set the tone of this project, surrounded by a team that works, thinks and feels about cuisine in a special way.


The team