Innovative cuisine in stunning surrounds with sustainability at the heart
Unique selling point: Far from the straightforward sit-down restaurant experience, at Azurmendi the journey starts in the rooftop vegetable garden where guests inspect the home-grown produce before continuing via the kitchen to an indoor greenhouse for a selection of ‘snacks’. Diners are eventually seated in a section of the dining room, flanked by temporary fabric walls projecting different scenes for different courses.
The chef: Basque cook Eneko Atxa was brought up with the kitchen at the heart of his home and says he’s committed to giving guests the same homely experience. Azurmendi is a family business that also houses a winery run by his cousin, Bertol Izagirre, specialising in Basque txakoli wine.
New ventures: The chef opened Eneko at One Aldwych, a more relaxed version of Azurmendi, in London in 2016.
On the menu: Highlights include Truffled egg, which is ‘cooked inside out’, with part of the yolk removed and replaced with truffle consommé, while Edible Cotton is a classic snack that guests eat in the greenhouse.
Bonus point: Azurmendi won The Sustainable Restaurant Award in 2014. Not only is the restaurant made with environmentally friendly materials, it also recycles its own waste, harvests rainfall and cools itself using geothermal energy.