Javi Rivero

Trained at the BCC and having worked at Elkano, Abastos, and the company Ameztoi Anaiak, Gorka and I opened Ama in 2018. After a couple of years as a tavern, we eventually became a restaurant that champions Basque culture, its territory, its products, and, above all, its people. A clear example of this is the extensive network of “collaborators”—producers with whom the restaurant’s concept is developed. People come first, and enriching our environment is our priority.

Local protects us.