Hey David, how did you get to open Etxola Bibi?
I opened it from scratch with my wife. We’re leasing the space to the municipality who put out a tender. So we went for it and got the contract! It took a lot of will, ability to listen and welcome new ideas and to learn everything on the spot.
Probably a hot mocktail. Something in the spirit of: GIMBER, a dash of cane sugar, hot water. Also, the exact same thing, but cold.
We see you serve GIMBER to your customers. What’s your favourite way to drink it?
My go-to version of GIMBER is the GIMBER Hottie. I prefer it hot!
You’ve got quite the fast life going on. What gives you the kick to keep going?
Work! Etxola Bibi is open 7 months per year (April through November), 7/7, from 8am to 11pm. When I’m not working, the region itself is invigorating. I get on walks through Biarritz and the area. I love taking my car and driving to other cities to get a change of atmosphere.
What’s your advice to lead a healthy, conscious life?
Move to Biarritz! It’s been life-changing for me so I would definitely recommend to do that.