Eneko Atxa

Azurmendi is a Basque language word for 'linden tree mountain' — the name of the hill above Larrabetzu where the restaurant stands. Atxa built the restaurant's carbon-neutral structure into the hillside, integrating agriculture into fine dining. The experience begins in the on-site greenhouse and vegetable garden before guests enter the main dining room.

Eneko Atxa, born September 14, 1977, in Amorebieta-Etxano (Biscay), learned traditional Basque cooking from his mother and grandmother before entering culinary school at Leioa. He opened Azurmendi in 2005, earning 3 Michelin stars by 2012. A pioneer of sustainable fine dining in the Basque Country, his restaurant integrates organic gardens, beehives and renewable energy. He holds 5 total Michelin stars across his restaurants.

Amorebieta-Etxano, Biscay, Basque Country — family Basque cooking tradition; trained at Culinary School of Leioa

Career

• Student at Culinary School of Leioa, Leioa, Biscay (1994–1997)
• Chef at Various Basque restaurants, Basque Country, Spain (1997–2005)
• Chef-Patron at Azurmendi, Larrabetzu, Bilbao (2005–present)

Mentored by Basque family cooking tradition (mother and grandmother).