Cannon etxea Restaurant, a restaurant of height.

Enjoy the views and dishes offered by Cannon etxea, a traditional restaurant.

Cannon etxea, a restaurant located between the towns of Mungia and Bermeo, has always been a meeting place for friends and family, an establishment where humility and proximity give way to comfort.

At the top of Mount Sollube, after leaving behind the mountain pass of the same name, on the right hand side (towards Mungia-Bermeo), we find a place that goes unnoticed, but its dining room and terrace are well worth a visit. And it is that, the already famous quote “To go up to Sollube is courage. Not going to Cannon, a cowardice” has become a tradition, every time we go to Bermeo, we stop at the Cannon bar-restaurant to enjoy its views, a perfect place to relax contemplating the beauty of the Basque coast.

Since 1975, the year in which Manuel Garcia Pazos, better known as Cannon and his wife Ana Perez founded the Cannon restaurant, the restaurant has followed the same line of quality, tradition and culture, characteristics that have led him to become emblematic of Mount Sollube.

Our experiences in the Cannon restaurant have always been positive. Having a drink on the terrace, enjoying their menu of the day or tasting their dishes a la carte can be an unbeatable option if we are near Bermeo, a safe bet. Although we visit the Cannon Restaurant regularly, so far we had limited ourselves to take pictures and post them on our Twitter, Facebook or Instagram accounts, but today, we want to make a brief summary of everything we have found in this house over time. Attention!

Location: The curves of the Sollube, shady and long, are the anteroom to the oasis formed by the small terrace of the Cannon restaurant, undoubtedly one of the jewels of this Basque restaurant.

Located in the town of Bermeo, the restaurant offers beautiful views of the town center accompanied in the distance by the Cantabrian Sea and the platform “La gaviota”. The gull, is a platform that was once used to exploit a natural gas field, a platform, which today has been converted into a deposit of gas reserves taking advantage of the natural cavities under the sea. We can also see on the right side, Izaro Island, an emblematic island of the Biscayan coast.

Gastronomy: Menu of the day and a la carte, two different modalities that have a good quality-price relation in this establishment in Bizkaia. Among its specialties, we find grilled fish and meat, 2 dishes that have the secret in their origin, fish from the port of Bermeo and selected meats of the country. In our last visit to Cannon Restaurant, we enjoyed the dishes of its menu, from which we selected seafood, fish and meat, a great variety to check the quality of them.

The croquettes, soft, creamy, great taste. The fresh prawns, well cooked. The cutlet, from large cattle, pure butter. The grilled fish, varied, simple, as fresh fish should be. The desserts were perhaps the weakest point of our selection, but they were still good.

Attention: Ana was in charge of our table, second generation that bets on closeness and humor to make everyone who visits Cannon restaurant feel at home, goal achieved!

Premises: It is a place with tradition that has just undergone a recent reform, a reform oriented to current times that offers us to enjoy incredible views while tasting their dishes.

Price: The Cannon etxea restaurant is a place where money is not a problem, you can spend whatever you want, menu of the day or a la carte, for all tastes and wallets.

Croquettes, grilled prawns, beef chop, grilled fish for 2, desserts, octopus to take away, drink, coffee and bread 147,10€. A proper meal for 3 people, about 50€ per person on average, a good price for the service and products obtained.

Atmosphere: A family atmosphere, euskaldun, in which Basque traditions and culture are very present.

TurismoVasco Tiketa: A restaurant to recommend. A restaurant that is endorsed by our exclusive “TurismoVasco Tiketa” accreditation.

Details to contemplate: Like any venue, Cannon Restaurant also has its weaknesses, small details that do not tarnish your letter of introduction to this restaurant but always help to improve.

As a curiosity, Cannon, is a person well known for his collaborations with radio Nervión, radio station in which he contributes daily his personal weather report and the weekend appointments with the Basque culture: idi probak (oxen test), local festivities…

Cannon Etxea Restaurant, a restaurant to repeat, what about you? Do you repeat?