Menu to Taste

Asador Etxebarri

Basque · Atxondo · Michelin One Star · Chef Victor Arguinzoniz

Ranked second in the World's 50 Best Restaurants and holding one Michelin star, Asador Etxebarri in Atxondo features Basque wood-fired cooking by chef Victor Arguinzoniz. Located in a stone farmhouse, the kitchen prepares dishes such as flame-grilled red prawns over custom-built adjustable grills.

Plaza San Juan 1, Axpe, 48291 Atxondo, Bizkaia, Spain, Atxondo

  • Michelin 2025
  • Michelin 2024
  • Other 2021
  • World's 50 Best Restaurants 2024
  • #2 World's 50 Best Restaurants 2025

Menu

Dishes

  • Salted Anchovy on Grilled Toast — Salt-cured anchovy on charcoal-grilled bread. Two ingredients, zero compromise. The anchovy's brine against the smoke of the toast.
  • Seasonal Vegetables (Peas / Seasonal Green) — Seasonal vegetables — peas or the day's peak vegetable — grilled over vine shoots, achieving sweetness and slight char without losing freshness.
  • Turbot or Seasonal Fish — Wild turbot or the season's finest whole fish — grilled over the custom fire, skin charred, flesh pristine. Served whole. No adjustments to doneness.
  • Buffalo Mozzarella — Fresh buffalo mozzarella, briefly touched by the grill. A study in restraint — the mozzarella barely warm, retaining its fresh milky character.
  • Palamós Prawns — Wild-caught Palamós prawns from Catalonia's coast — among the world's finest. Grilled seconds over high heat, flesh translucent, shells charred. Arguinzoniz does not allow adjustments on cooking doneness.
  • Fresh Chorizo Tartar — House fresh chorizo served raw as tartar — a bold seasonal expression of the kitchen's own charcuterie programme.
  • Scrambled Egg with Black Truffle — Grilled egg yolk — the yolk warmed by the fire until just set — with shaved black truffle. An unexpected interlude of richness within the fire narrative.
  • Tomato with Mushrooms — Seasonal tomato and mushrooms grilled separately over vine shoots — the fire amplifying the earthiness of the mushroom and the sweetness of the tomato.
  • Hake Kokotxas — Hake cheeks and throats (kokotxas) — the Basque delicacy — grilled with Arguinzoniz's fire technique to achieve the traditional pil-pil gelatin effect through flame rather than stove.
  • Baby Squid in Its Own Ink — Baby squid grilled over the custom fire and served in its own concentrated ink. Oceanic, slightly smoky, deeply savory.

Tasting Menu

  • Wood-Fired Tasting Menu (300) — 14+ course seasonal tasting menu. Everything cooked over custom-built wood-fired grills designed by Victor Arguinzoniz. Different woods for different ingredients. Price does not include drinks.
  • Tasting Menu (food only) (280)

Wines

  • Wine Pairing — Exceptional cellar curated by Sommelier Mohamed Benabdallah (2025 World's Best Sommelier). Rare vintages, top French labels, and prestigious Spanish wines including Vega Sicilia Único 1942. Price varies by selection.

Cocktails

  • Spending range: Adding the tasting menu ( (280)

The Experience

A relaxed room set in the countryside and in a historic setting. The meal is structured around a tasting menu.

  • Atmosphere: Relaxed
  • Format: Tasting menu
  • Setting: Countryside / estate, Historic

Phone: +34 946 58 30 42

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