Etxebarri

Asador Etxebarri | A Final Celebration of Fire, Friendship and Great Food The Restaurant and the Man Behind the Fire Hidden in the beautiful Basque village of Axpe, Asador Etxebarri is the life's work of Bittor Arginzoniz, a self-taught genius who has transformed cooking over fire into an art form. Bittor designed his own adjustable grills and developed an extraordinary understanding of how different woods, temperatures and distances from the embers affect each ingredient. His philosophy is wonderfully simple: find exceptional products and use fire to reveal their true character. These magnificent bone-in beef chops, waiting beside his legendary grill, offer a perfect introduction. What I particularly admire about Bittor is his humility. Despite worldwide recognition, he remains deeply connected to his village, his ingredients and the traditions of the Basque countryside. For me, Etxebarri represents everything I love about gastronomy: extraordinary ingredients, remarkable craftsmanship, genuine hospitality and the people who make these experiences meaningful. What a beautiful place to celebrate the final lunch of our journey together.

Chorizo Artesano | House-Made Chorizo Five beautiful slices of deep ruby-red chorizo, presented without ceremony on a simple ceramic plate. Bittor's distinctive preparation has been associated with exceptional Joselito pork and pimiento choricero, the traditional dried red pepper of Basque cooking. Unlike smoked paprika, this pepper contributes a gentler sweetness, allowing the richness of the pork to shine. What I love is the confidence of the presentation. No garnish, no elaborate composition, nothing unnecessary. A wonderful introduction to Etxebarri's philosophy. Extraordinary gastronomy doesn't always begin with luxury. Sometimes, it begins with a slice of sausage.

Anchoa del Cantábrico sobre Pan Tostado con Tomate | Cantabrian Anchovy with Tomato Toast A magnificent Cantabrian anchovy, opened lengthwise, its silver skin glistening, rests on crisp toasted bread with a delicate layer of tomato. The Cantabrian Sea produces some of Spain's most prized anchovies, traditionally cured in salt to develop remarkable depth while preserving their delicate texture. Here, the anchovy's rich, savory character meets the gentle acidity of tomato and the satisfying crunch of toast. A beautiful expression of northern Spain's culinary traditions, and a reminder that Bittor's genius isn't simply knowing how to use fire. It's also knowing when an extraordinary ingredient needs almost nothing.

Caviar Ahumado sobre Crema Láctea | Smoked Caviar with Dairy Cream Even caviar encounters fire at Etxebarri. Bittor developed an ingenious technique for gently smoking these delicate sturgeon eggs, introducing the fragrance of wood without cooking them or compromising their texture. The challenge is considerable. Caviar is exceptionally sensitive to heat, and preserving the integrity of each pearl requires remarkable precision. Here, the glistening caviar rests on a silky white cream, its cool richness contrasting beautifully with the subtle smoke and marine salinity. Two ingredients, an extraordinary technique, and absolutely nothing unnecessary. A magnificent example of Bittor's ability to make something seemingly simple unforgettable.

Gambas Rojas de Palamós a la Brasa | Grilled Palamós Red Prawns I don't call many things the best in the world. But these prawns, without the slightest doubt, belong in that category. Gambas de Palamós, Aristeus antennatus, come from the deep Mediterranean waters off Catalonia's Costa Brava. Their delicate, sweet flesh is magnificent, but the real treasure lies in the head, where intensely flavored juices concentrate the essence of the sea. Bittor grills them with extraordinary precision, preserving their sweetness while introducing the faintest suggestion of smoke. No sauce. No garnish. Nothing unnecessary. One of the best bites available to humankind. Period.

Coquinas a la Brasa con Arroz | Grilled Coquinas with Rice Coquinas are delicate little surf clams found beneath the sandy shallows of Spain's coastline, prized for their tender flesh and gentle marine sweetness. Their beautiful shells, shaded violet and cream, surround a small quantity of rice and precious cooking juices. The combination is wonderfully satisfying. The clams provide natural salinity and sweetness, while the rice absorbs their flavors and adds a comforting contrast. These tiny shellfish are particularly sensitive to overcooking, making them a fascinating challenge over fire. A few little clams, a little rice, and Bittor's extraordinary understanding of restraint. Beautiful.

Chipirón a la Brasa con Cebolla Caramelizada y Su Tinta | Grilled Baby Squid with Caramelized Onions and Its Own Ink To die for. Absolutely. One of Bittor's great signature dishes begins with a tiny baby squid, its delicate reddish-purple skin glistening beside a pool of intensely black ink. Inside, slowly caramelized onions bring concentrated sweetness to the extraordinarily tender flesh. The inspiration comes from chipirones en su tinta, a beloved Basque preparation of squid, onions and ink. Bittor reimagines those familiar flavors through fire, creating a beautiful balance of sweetness, marine intensity and gentle smoke. A tiny squid, an onion, its own ink and a lifetime of understanding heat. One of Etxebarri's masterpieces.

Kokotxas de Merluza a la Brasa | Grilled Hake Kokotxas with Green Sauce Kokotxas are the precious, collagen-rich pieces of flesh beneath a hake's lower jaw, prized in Basque cooking for their delicate, almost melting, gelatinous texture. Traditionally prepared al pil-pil or in green sauce, they are particularly challenging to grill without losing their extraordinary softness. Bittor's golden kokotxas arrive on dark greens, accompanied by a vivid green sauce and a small white emulsion. The contrast between their silky texture, the freshness of the greens and the subtle influence of fire is beautiful. A once-humble part of a fish, transformed into one of Basque gastronomy's great delicacies.

Yema de Huevo a la Brasa con Trufa Blanca | Grilled Egg Yolk with White Truffle How do you grill an egg yolk? Bittor answered that seemingly impossible question by inventing a spherical grilling device that gently rotates the yolk above the embers, setting its delicate exterior while keeping the center beautifully liquid. The eggs come from his own free-range hens. Here, golden yolks rest in a silky pale cream beneath generous shavings of fragrant white truffle. When the yolk breaks, its richness mingles with the cream and the intoxicating aroma of autumn truffle. An egg, a little fire, extraordinary ingenuity. This is Bittor at his most brilliant.

Besugo a la Brasa | Whole Grilled Sea Bream Before Bittor became famous for grilling seemingly impossible ingredients, there was the besugo. Whole sea bream is a classic of traditional Basque asadores, prized for its succulent white flesh and rich flavor around the head and bones. Cooking it over wood embers requires extraordinary control, preserving moisture while gently perfuming the fish with smoke. Here, the opened sea bream glistens beneath emulsified cooking juices, thin slices of garlic and fresh herbs. This dish represents the foundations of Etxebarri. An exceptional fish, carefully controlled fire and a lifetime devoted to perfecting something beautifully traditional.

Txuleta de Vaca a la Brasa | Grilled Bone-In Beef Chop And then, the grand finale. The txuleta, one of the great icons of Basque gastronomy. Bittor has spent decades sourcing exceptional mature cattle, particularly Galician cows, and studying the qualities that make great beef. His philosophy is refreshingly simple: the meat should taste of beef. Cooked over carefully controlled holm-oak embers, this magnificent chop develops a deeply caramelized crust while remaining intensely red and juicy inside. Coarse salt, beautiful fat, extraordinary flavor. For me, this is what great beef should be. Meat and fire. The perfect txuleta. The perfect finale.

Helado de Leche Reducida con Jugo de Remolacha | Reduced-Milk Ice Cream with Beetroot Juice At Etxebarri, even ice cream has a relationship with fire. Bittor's celebrated dessert begins with slowly reduced milk, concentrating its natural sweetness while developing delicate toasted and smoky notes. The beautifully smooth ice cream rests in a pool of deep crimson beetroot juice, whose earthy sweetness provides a fascinating contrast to the rich dairy flavors. Milk and beetroot. Two wonderfully simple ingredients, transformed through an extraordinary understanding of heat. Nine little bowls, nine happy people. A lovely reminder that Bittor's imagination extends far beyond the grill. Only at Etxebarri could milk and beetroot become something so memorable.

Soufflé de Chocolate | Chocolate Soufflé Nine little copper pans arrive at the table, each holding a beautifully risen soufflé, its golden surface gently browned and still warm. A great soufflé is a miracle of timing. It must rise perfectly, remain delicate and airy, and arrive before its fragile structure begins to collapse. Etxebarri's celebrated version combines that lightness with the rich pleasure of chocolate beneath the surface. No elaborate decoration, no unnecessary accompaniments. Just the anticipation of breaking through the delicate golden crust and discovering the warm chocolate inside. Nine little pans. Nine happy people. A wonderfully comforting ending to an extraordinary meal.

Flan de Queso | El Mejor Flan del Mundo The best flan in the world. And I don't say that lightly. Etxebarri's legendary cheese flan transforms one of Spain's most beloved desserts into something unforgettable. Its pale golden custard is impossibly smooth, rich without becoming heavy, with a delicate sweetness balanced by the subtle savory character of cheese. Presented simply, with a few touches of caramel, there is nowhere for imperfect technique to hide. This is everything I love about great gastronomy: taking something familiar, understanding it completely and making it extraordinarily delicious. El mejor flan del mundo. What a beautiful way to finish.

A Final Thought There are restaurants we visit for their reputation, restaurants we visit for their food, and restaurants we return to because they have become part of our lives. For me, Etxebarri belongs to that last category. Bittor Arginzoniz has spent his life demonstrating that the greatest cooking doesn't require complication. It requires extraordinary ingredients, patience, intelligence, humility and an almost instinctive understanding of fire. But as we finish our final lunch together, I find myself thinking about something beyond the food. The people around the table. The friendships that have grown during our journey. The chefs and restaurateurs who have welcomed us into their worlds. The conversations, laughter, discoveries and unforgettable meals we've shared. These are the things that remain long after the plates have been cleared. And perhaps that's what makes Etxebarri such a meaningful place to finish. Bittor's cooking reminds us that extraordinary things happen when simple elements come together in perfect harmony. The same could be said about a wonderful group of people sharing a journey. The food brings us together. The relationships bring us back. Thank you, everyone, for another extraordinary adventure. With love and gratitude, Dudi

Recaredo Subtil Brut Nature 2019 | Corpinnat, Penedès, Spain

From one of Catalonia's most respected family-owned producers, established in 1924. Made from biodynamically farmed vineyards, this elegant Xarel·lo-based sparkling wine undergoes extended lees aging without added dosage. The 2019 offers citrus freshness, fine bubbles, delicate brioche notes and beautiful precision. A wonderful companion to Etxebarri's extraordinary seafood.

Albamar Finca O Pereiro Albariño 2025 | Rías Baixas, Galicia

A beautiful single-vineyard Albariño from Xurxo Alba, whose family estate lies in Cambados, in Galicia's Val do Salnés. Finca O Pereiro reflects the region's granite soils and Atlantic influence. Expect vibrant citrus, white peach, refreshing acidity and distinctive salinity. A natural companion to Etxebarri's delicate shellfish and grilled seafood.

Domaine Bruno Lorenzon Mercurey 1er Cru Les Champs Martin 2021 | Burgundy, France

A refined Premier Cru Pinot Noir from Bruno Lorenzon, one of the outstanding growers of Burgundy's Côte Chalonnaise. Meticulous vineyard work and carefully controlled winemaking define his approach. The cool 2021 vintage brings elegant red fruit, subtle spice, fine tannins and vibrant freshness. A beautiful Burgundy for Etxebarri's fire-kissed cooking.

De la Riva Manzanilla Pasada | Sanlúcar de Barrameda, Spain

A fascinating expression of Sanlúcar's historic sherry tradition, from the celebrated Balbaína Alta vineyard area. Extended aging beneath flor gives Manzanilla Pasada additional depth while preserving its characteristic coastal freshness. Dried herbs, toasted almonds, saline notes and gentle oxidative complexity make this a wonderful gastronomic wine, particularly with seafood.