A stone's throw from Uhabia beach, its name is synonymous with celebration and joie de vivre. La Cucaracha is also tasty and generous cuisine carried by a team proud of its roots. At the table for a moment of happiness with Joseph Larrañaga who runs the restaurant!
What is the history of Cucaracha?
The establishment has existed for forty years and the name of the restaurant " the Cucaracha ”Was born during construction, when the painter hummed the famous song“ La Cucaracha ”every day. The decades have passed but the spirit and the dishes have remained the same: the prime rib, the stuffed mussels, the Cucaracha salad and of course the squid remain essentials.
Is the restaurant first and foremost an atmosphere?
When I took over the establishment in 2016 with a team of seven people, I wanted to perpetuate this festive image of the restaurant which attracts both a young, international and family clientele. They come to us to have a good time. We especially have a lot of regulars who appreciate the setting of the restaurant: by the Uhabia beach overlooking the ocean and the Spanish coast. La Cucaracha also owes a lot to Alain Lautard and his sister Marie-Françoise who have strengthened the reputation of the establishment. They gave the restaurant an incredibly positive aura. I am truly proud to succeed them and carry this legacy.
A conviviality in the image of Bidart ...
Bidart has an authentic side that fits perfectly with our approach, that of bringing joy to life around a good table. It is a village which has a real identity, attached to its artisans and its associations which animate the town. We are all working in the same direction.
You are a defender of local products. Which ones in particular?
All of our recipes are based on local products, including our star dishes. The hake comes from the port of Ciboure, the Cucaracha salad is made from fleshy anchovy fillets from the Southern Basque Country. The stuffed mussels are high caliber Spanish mussels and the prime rib comes from Irun. To be a restaurateur is to be a defender of this heritage. We want to be a place of preservation of tastes with simple products and traditional recipes, often inspired by Spanish gastronomy.
How do you define your cuisine?
Generous cuisine with lots of character, like that found in the ventas, those family restaurants on the “other side”. Simple, relaxed places but with a strong taste culture and dishes that bring people together. Long live the authentic cuisine and its aromas of grilled and juicy meat or its simply prepared fish. Cooking is above all a way to share a moment of happiness with those you love. Sharing is caring. This is a very Basque feeling. In the homes, we appreciate these moments of family conviviality. At La Cucaracha, this is what we want to convey.