Aitor Parte
Interview with Aitor Parte
A passion for fine meat and quality.
His restaurant Amaren is one of the must-visit places in Bilbao to taste the finest beef. That’s why it was ranked number 14 among the 101 best steakhouse restaurants in the world and has been crowned National Grill Champions.
Amaren, a project born from the passion of a father and son for cattle and high-quality gastronomy.
Félix and Aitor Parte, entrepreneurs with extensive experience in the restaurant industry, opened the first Amaren in May 2016 with the goal of making it the leading reference for grilled steaks in the Basque Country.
Following the success of the opening and due to the high demand, they both decided to expand by opening a new Amaren in 2021.
A space much more technically advanced than the first location, where they have even developed and patented a unique heating system to enjoy the perfect steak even more.
Once the current Amaren was opened, the former space it occupied became the now well-known “Hambueysería.” This burger joint completes the cycle of the meat project. While the steaks and sirloins are served at Amaren, the rest of the beef from the oxen is used daily to make hand-rolled burgers.
Amaren is a must-visit for tasting the finest beef. That’s why it was ranked number 14 among the 101 best steakhouse restaurants in the world and has been crowned National Grill Champions.
We had the pleasure of visiting the temple of meat right in the heart of Bilbao and discussing Aitor Parte’s hospitality project firsthand.
.01
Aitor, tell us about your beginnings. How did you get started in the world of hospitality?
Our grandfather bought a bar in Bilbao to provide work for the whole family. My father and his brothers worked there. After that first establishment, the brothers grew professionally, and each one went on to build his own future in hospitality together with his family. I grew up alongside my father, and through him I had my first contact with the hospitality industry, until I trained and became who I am today.
.02
When starting a new project, what is indispensable for you?
There are several important factors: having a good establishment in a good location is essential, along with a well-developed identity, a clear and well-defined business model, and of course, having the right professional team is fundamental.
.03
Could we say that “Amaren” is a brand, a hallmark of identity?
Yes, absolutely. The recognition we’re gaining both nationally and internationally has allowed us to launch a business under its identity: “Hambueysería Amaren.”
For us, Amaren is a model of hospitality to follow — a project that is closely tied to a benchmark of quality.
People on the street already know us as “that place where you eat wonderfully well.” We receive many messages through social media, for example: “The food is amazing,” “The place is spectacular,” “The best meat I’ve ever had” — fortunately, a chain of impressions that are all linked to top-quality meat and gastronomy.
.04
Imagine we’re visiting your restaurant for the first time. What advice would you give us to make sure we don’t miss any details of the experience?
Without a doubt, I would recommend trying our patented heating system. In our restaurant, some tables have mini grills where the steak is cooked, while others use heat lamps with this system. With it, all you have to do is enjoy yourself without worrying about the steak losing heat or getting spoiled. It will always be served at its optimal point.
.05
To wrap up the interview, do you have any news or projects coming up in the next few months?
We are developing a major project where we will combine both business models into a single space.
Aitaren. It will be the union of “Amaren and Hambueysería Amaren.” A project we are confident will be a great success.
