ASSADOR ETXEBARRI

Welcome to Asador Etxebarri (Atxondo, Spain)

The character and philosophy of our type of cuisine, which follows the ancestral technique of using different types of firewood, fire, charcoal and the scented trace of the smoke, inherently results in a limitation on the number of diners that we can accommodate without sacrificing our essence. For this reason, we can only serve a maximum of 30 people per service.

The average price of our menu is € 209 (VAT included, drinks not included).

Despite being a globally acclaimed destination, we’re told there are ‘no airs and graces’ at this Spanish restaurant, nestled deep in the Axtondo valley. Chef Victor Arguinzoniz is self-taught, and has only ever worked in his own kitchen. The restaurant is famous for its grills, upon which everything is cooked – even the desserts – creating a distinctive barbecue-style smokiness. Food is home-grown and seasonal, with famous dishes including homemade chorizo tartare, giant Palamos prawns and their legendary beef chop.

Minimalist, accurate and artful grill cookery with premier Basque ingredients

What makes it special: Chef Victor Arguinzoniz has a remarkable ability to coax out explosive flavour from seemingly simple ingredients, most of which are grilled over an open hearth.

What’s on the menu: The restaurant respects the intrinsic natural flavours of local produce and delicately urges each ingredient to show its potential: goat’s milk churned into ethereal butter, green peas amplified in their own juice, beef dry aged for so many days it bites with umami. Arguinzoniz cooks vegetables and proteins on a range of charcoals he makes from a variety of woods, kissing most plates with at least a suggestion of smoke.

About the chef: Arguinzoniz was born and raised in the farming community of Axpe, a tiny picturesque village nestled in the mountains an hour’s drive from Bilbao. He is self-taught and has only worked in one kitchen – his own – where he designed and built his famous adjustable-heat grills.

A lack of pretence: Despite its world-renowned status, what separates Etxebarri from many other world-class restaurants is its simple – boarding on austere – second-floor, stone-adorned dining room that’s totally unpretentious. The effortless and relaxed, but flawlessly charming, style of service is a perfect fit for the setting. Etxebarri’s ground floor houses a basic bar that also doubles as the village pub.

In print: In 2017, Arguinzoniz released his first book, Etxebarri, dedicated to the restaurant’s masterful grill cookery.