Acclaimed Chef Aitor Garate Berasaluze’s Edan Bistro has opened its doors in North Miami. The restaurant at 650 NE 125th St., blends diverse culinary experiences into a single space, providing something for everyone. The establishment’s versatile offerings, ranging from delectable, casual breakfasts and European-style brunches to meticulously curated tasting menus for dinner, merge innovation with tradition, resulting in unforgettable dining experiences for locals and visitors.

At 29, Chef Aitor has gained recognition in the Miami community as an accomplished chef. He is best known for his concept, LUR, which operates inside the South Beach Food Hall (formerly Time Out Market). The restaurant’s accolades and local recognition testify to his passion for his craft. Chef Aitor started his journey in the culinary industry by studying at the Bilbao Higher School of Hoteliers and Restaurateurs while working on the family farm. He eventually became the head of the Meat Department at Azurmendi, a prestigious 3 Michelin star restaurant in Spain. Chef Aitor’s passion for his native Basque cuisine led him to Basking Food, where he promoted this style across Europe and earned recognition for his expertise. Finally, he joined Asador Etxebarri, one of the world’s top restaurants, where he served as head sommelier and contributed to culinary innovation, solidifying his love for fire-cooking.

Chef Aitor’s first brick-and-mortar restaurant, Edan Bistro, is set to offer remarkable culinary experiences to his guests and bolster his position within the city’s culinary scene. The restaurant, which has a seating capacity of 36, will be serving breakfast, all-day brunch, and dinner. Guests can choose from various tasting menus during dinner service, and a brunch tasting menu is currently in the works for post-opening. Additionally, owing to Chef Aitor’s expertise as a sommelier, the restaurant’s wine list boasts a selection of exciting and special wines, all available at reasonable prices.

“For me, culinary artistry is more than a profession; it’s a symphony of passion and precision,” says Chef Aitor. “Each plate I create reflects not just my skills, but a deep love for the rich Basque culinary heritage. Opening my first restaurant, Edan Bistro, is a dream realized and I cannot wait to share my love for the art of gastronomy and the flavors of Basque cuisine while creating unforgettable dining experiences for our guests.”

The restaurant will be open from 8 a.m. to 10 p.m. Thursday through Monday.

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