flour + water

Hours & Reservations

Sunday, Tuesday- Thursday – 5:30PM-10:00PM  Friday & Saturday – 5:30PM -11:00PM

Closed Mondays

Pintxo Hour – 5:30PM – 6:30PM $1 pintxos, $2 beer, $8 gintonic & $8 wine

Reservations available online up to 28 days prior.  Walk-ins welcome.

Aatxe will close to the public at the end of this month, the last day of service will be May 28th. We want to acknowledge the incredible efforts of our team over the past two years.  Thank you to all of the incredible talented people that have worked at Aatxe and to all of our guests who have helped create so many memorable experiences. We look forward to welcoming our friends, our regulars, partners in the coming month, to throw that party, that one last time.

Thank you!






Since opening its doors in April 2015, Chef Ryan Pollnow presents his first project, Aatxe (pronounced ahh-CHAY) with Ne Timeas Restaurant Group and The Bon Vivants. Located on the street level of The Swedish American Hall in Upper Market neighborhood of San Francisco, Aatxe is a restaurant and bar that celebrates regional Spanish cuisine and culture with an influence from the Basque Country.




Ryan Pollnow

Executive Chef


Born and raised in Northern California, Ne Timeas Restaurant Group Partner and Chef Ryan Pollnow never imagined that working in a country club kitchen as a teenager would lay the groundwork for his career path. After graduating from culinary school, Ryan traveled abroad to continue his education in Northern Spain, where he immersed himself in the Basque country’s culture and cuisine at restaurant Mugaritz. “My time at Mugartiz was more than just cooking – I left Spain completely in love with everything about the country and quickly developed a dream to one day open my own Spanish-style restaurant.” When Ryan returned to the U.S. he moved to San Francisco, working as sous chef under Randy Lewis at the former Mecca restaurant. He later went back to Sonoma, accepting a position at Jackson Family Winery where he discovered his love for agriculture while having a four-acre organic farm at his fingertips.
Four years later, Ryan had the opportunity to work in San Francisco again for Lauren Kiino at Il Cane Rosso group as a sous chef. With a desire to explore other cuisines around the globe, he decided to go abroad again and embarked on a food tour of Northern Italy, a trip which furthered his strong commitment to local foods, seasonality and simplicity in his cooking. Shortly after, Pollnow joined the flour + water team as chef de cuisine and later took over as chef de cuisine of central kitchen in 2013, where he earned acclaim from Zagat, recognizing him as a “30 Under 30” up-and-comer on the Bay Area food scene. Now, only two years later, Pollnow brings what he loved about Spain to San Francisco with Aatxe.

The Ne Timeas Restaurant Group

The Ne Timeas Restaurant Group, a collaboration between founding partners, Thomas McNaughton, David Steele and David White as well as partners Kara Bratcher, Vanya Shekell and chef Ryan Pollnow currently includes projects: flour + water, central kitchen, and salumeria.

The Bon Vivants

Josh Harris and Scott Baird co-founded The Bon Vivants in 2009, a nationally recognized cocktail and hospitality firm specializing in creative marketing, bar concepts, and cocktail consulting. They also own and operate the award-winning and highly successful Trick Dog bar in San Francisco.

For all press inquiries please contact

Erin Riordan | Events & Marketing Manager



The 2016 SF StarChefs Rising Star Awards Night & the Unforgettable Feast that Followed


The Story of Aatxe


Authentic and Delicious: Make Aatxe's Gambas al Ajillo


The 15 Best Places for Irish Whiskey in San Francisco




After months of construction and years of dreaming, Aatxe opened its doors on April 17th, 2015 and we were honored to have Chefs Feed in the house to capture every moment of the craziness. Check out this beautiful behind-the-scenes look into the moments leading up to the doors opening all the way through the moment Chef Ryan Pollnow heads home!


Bon Appetit

Best New Restaurant 2015 Nomination - Top 50

Wall Street Journal

Restaurants Open a Whole New Can of Seafood


2015 100 Best Restaurants for Foodies in America


10 Hottest new Restaurants in San Francisco - May 2015

San Francisco Chronicle

SF Best Salmon Dishes

San Francisco Travel

Guide to Wine Spotlighting Aatxe

Bar Business Magazine

Boozing Like the Basques

San Francisco Chronicle

Five Best SF Gin Joints

San Francisco Magazine

Get in My Belly - Highlights of Aatxe Opening

San Francisco Magazine

Where to Eat Now - July 2015

SF Station

Sound bite with Chef Ryan Pollnow - a series of questions about Aatxe and Chef Ryan Pollnow.


Forbes captures Aatxe in such a great way, in this fun review!

Bon Appetit - 2015 Top Trends

Our Music Director, Megan Mayer was highlighted with her selections for favorite playlists.


Basque Inspired Aatxe Opens in the Swedish American Hall


First Look at Aatxe

Eater Heatmap

Among the Top Restaurants to dine in May, June, July, August 2015


Spanish Cuisine at Aatxe Just Opened in the Café du Nord Building


New Spanish Spot Aatxe Opens Upstairs from Cafe Du Nord


Basque in the Glory - Tapas and G and Ts in the Swedish American Hall

Bold Italic

5 cool new places to eat in April


Ryan Pollnow
Executive Chef & Partner


Chris Talosi
Sous Chef


Sam Bogue
Wine Director
Ne Timeas Restaurant Group

erinErin Riordan
Events & Marketing Manager
Ne Timeas Restaurant Group

larry photo for web

Larry Piaskowy


Rafael DaCosta

Lizzie Aatxe server photo

Lizzie Cotterell


Aatxe accepts reservations online up to 28 days in advance for parties up to eight guests. Reservations may be made via our opentable reservation link below.


Aatxe features a high-top chef's counter with a direct view of our chefs at work. Guests with reservations may be seated at a table, or at the counter. If you have a preferred seating area, please let us know upon booking and we will do our best to accommodate your request.


Aatxe has a communal table and bar that serve our full menu. Both areas are dedicated to walk-in guests, and seats are available on a first-come, first-served basis. Guests may add their name to the wait list for the communal table with the host upon arrival. We are unable to take names over the phone.


Aatxe welcomes parties of up to 10 guests to take over the communal table. Chef Ryan Pollnow will create a menu comprised of four waves of food at including pintxos, conservas/charcuteria, tapas and cazuelas. The experience is created with sharing in mind! View pricing and booking details under "Private Parties & Large Tables" tab.

Private Events & Large Parties




For more information about private dining and large parties, please click here to complete your private dining inquiry or our events team may be reached via email at events@netimeas.com or via phone at 415.826.7005



Aatxe is available for a buyout of the restaurant, to find out more information, please reach out to events@netimeas.com or via phone at 415-826-7005.


Aatxe welcomes parties of up to 10 guests at our high top The Family Table. Chef Ryan Pollnow will create a menu comprised of four waves of food at $65 per person including pintxos, conservas/charcuteria, tapas and cazuelas pulled straight from that night's offerings. The experience is created with sharing in mind!

The Family Table has a food and beverage minimum of $600 (Monday - Thursday) and $800 (Friday & Saturday) and we require a completed table confirmation letter to complete the reservation. To make a reservation and to find out more information, please reach out to events@netimeas.com or via phone at 415-826-7005, please note: Aatxe Family Table in the subject line.


Tucked behind Aatxe hides The Aatxe Cider House. An experience inspired by the traditions and menus of northern Spain's cider houses, Aatxe presents an intimate private dining space featuring a multi-course family style experience. Known as Sargadotegi in Basque Country, the cider house is not only a destination for great rustic fare and cider made from the surrounding apple orchards, but also a meeting place where everyone becomes family.


Aatxe can accommodate up to 64 guests - however inquire about larger parties!

Aatxe Family Style Tapas Dinner - $78 per person
A menu including a selection of tapas and cazuelas (large shareable plates) from the Aatxe menu.
Aatxe Cider House Menu  - $98 per person
A special menu that features waves of tapas, followed by a large format roasted meat with sides, concluding with dessert.

*prices noted above do not include 8.75% sales tax, 5% sf mandate, 5% events fee. Gratuity is discretionary, 20% recommended.

Sample Menu  Information  Gallery

For more information about private dining and large parties, please click here to complete your private dining inquiry or our events team may be reached via email at events@netimeas.com or via phone at 415.826.7005


Project P.C.T.


As a restaurant, our nightly goal is to take care of people. We open our doors and greet you with an embrace of genuine hospitality. It’s rare we have the opportunity to give back in a bigger way than just that. With Project P.C.T., we are expanding our reach by contributing a portion of sales for a top selling dish to the ACLU. One dollar from each Pan con Tomate sold will be donated to a foundation that shares our view points and ethos.

- Chef Ryan Pollnow

Are you a restaurant looking to participate?

Please email us: events@netimeas.com

For information about the ACLU Click Here


Happy Hour - Daily - 5:30PM to 6:30PM

Starting August 1, 2016 Aatxe launched a new way to experience some of your favorite offerings -- Happy Hour!

Join us everyday of the week from 5:30PM to 6:30PM for:

$1 pintxos

$5 bravas

$2 canas (small beer)

$8 special gin & tonics

$8 special wine offerings

Come in, pull up a seat and end your day with us! See you soon!


2174 Market Street,
San Francisco, CA 94114