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Asador Etxebarri

Axpe, Spain

Minimalist, accurate and artful grill cookery with premier Basque ingredients

Asador Etxebarri

On the Pass

Victor Arguinzoniz

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.

Contact

Plaza de San Juan 1, 48291 Atxondo, Bizkaia

+34 946 58 30 42 Visit Asador Etxebarri's Website