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.

Bokado San Telmo

In 2011, the San Telmo Museum, located in the heart of the San Sebastian’s Old Town, reopened its doors after a major remodelling. Bokado Group took over the museum’s bar, thus resuming the Oñatz philosophy, focused on the menu based on miniature cuisine.

Taking advantage of its location within one of the most important museums in our country, Bokado San Telmo was also created to develop a culinary-cultural space, where R&D is one of the main features, which brings us back to the origins of Oñatz.

Partnerships

To join forces to improve is always positive.

International

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.

Bokados para llevar

In addition to the restaurants and usual catering service, we offer Bokados Takeout. Perfect for more informal events and celebrations, where our clients can enjoy the convenience of ordering for delivery, and including wait staff for parties if they like. Through online sales you can quickly order pintxos served at Bokado San Telmo and also those found at the best bars in San Sebastian. This is a new, fast, economical and simple way of organising events, and is designed so that the customer can order pintxos at home, so you just worry about enjoying your celebration.

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.

Spaces:

Private Companies
Palacio Miramar
San Telmo Museum

The team

Jose Maria Pikabea from the presidency, Jesús Santamaría 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.

Direction

The team