Drawing strength from a challenging personal period, Ander Larreategi González (Bergara, 1990) has built the project he now leads, starting with the opening of a bar in Urretxu and, more recently, a second establishment in Beasain, by betting on himself.
He was determined to start a business but was unsure of the field. He was close to opening a bakery, but the initiative never materialized. After weeks of uncertainty and feeling he had missed a significant opportunity, he decided not to abandon his goal and continued searching for an alternative.
The opportunity arose in Urretxu. The Aldapa bar, a well-known local establishment, was seeking a new direction, and Ander did not hesitate to step forward. On March 21, 2024, he took over the business, beginning to imprint his personal touch. The clear bet was to offer distinctive hamburgers capable of surprising customers from the first glance to the last bite.
The formula worked. His creations quickly sparked curiosity and earned the loyalty of an increasingly large clientele. Colorful buns, unconventional flavor combinations, and a careful selection of raw materials rapidly became the establishment's hallmark.
The true architect of these hamburgers is Aitor Larreategi, Ander's brother, who is responsible for imagining new proposals, combining ingredients, and dedicating hours to perfecting each recipe before adding it to the menu. "He's the one who works the magic," Ander acknowledges.
Before reaching the public, each creation undergoes a unique family quality control. "We all try them at home," he explains. In this process, his mother's opinion carries significant weight. Ander considers her a fundamental pillar of the project and assures that nothing would have been possible without her support and trust.
In addition to the regular menu hamburgers, the establishment features a special limited-edition creation each month. These proposals remain for a few weeks before being retired to make way for new ideas. Ander does not rule out that some might become permanent if they are well-received.
The success of the hamburgers in Urretxu was precisely what opened the door to a new adventure. Many customers who visited Aldapa came from Goierri and repeatedly expressed the same idea: there was no similar offering in the region. These comments led Ander to consider opening a second establishment.
The premises, located at Calle Dolarea, 1, in Beasain, opened its doors on April 11, and the public's response has been "very positive" from the outset. Ander admits that the reception has exceeded his expectations and states he is "very grateful" to the people, sometimes saying, "I still find it hard to take it all in."
The initial period, marked by a higher-than-expected turnout, presented an organizational challenge in the first few days, although he insists the general feeling is one of satisfaction. In this context, he wishes to express his gratitude to the customers of Beasain for their patience and support since the opening.
The Aldapa bar in Beasain is open every day of the week. The kitchen rests on Mondays, and Tuesdays are limited to dinner service, while from Wednesday to Sunday, it offers both lunch and dinner.
The menu, in addition to its most well-known hamburgers, also includes portions, sandwiches, and desserts.
The project does not seem to be stopping here. Ander Larreategi acknowledges that he is not closing the door to new openings and admits that the idea of a third establishment is on the table. Nevertheless, he prefers to remain cautious and not take anything for granted, waiting to see how the current establishments evolve and what opportunities may arise in the short term.
