Asador Etxebarri

Basque · Atxondo · Michelin One Star · Chef Victor Arguinzoniz

World's #2 restaurant (2024 & 2025) and Best Restaurant in Europe. Victor Arguinzoniz's one-Michelin-starred Basque grill in a modest village at the foot of Atxondo valley — where everything is cooked over custom-built wood-fired grills of his own design. Holm oak for meat, vine shoots for vegetables, orange wood for select dishes. A 14+ course €300 tasting menu of complete, radical simplicity.

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

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

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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Buffalo Mozzarella — Fresh buffalo mozzarella, briefly touched by the grill. A study in restraint — the mozzarella barely warm, retaining its fresh milky character.
• Baby Eels (Angulas) — Baby glass eels (angulas) grilled in the traditional Basque style — an extraordinary seasonal delicacy available only in winter.
• 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.

Cocktails

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

Tasting Menu

• Tasting Menu (food only) (280)
• 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.

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.

Phone: +34 946 58 30 42

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Related restaurants

• Award-winning restaurants in Atxondo
• More from chef Victor Arguinzoniz
• Pachon — Tokyo (1 Michelin stars)
• La Micheline — Geneva (1 Michelin stars)
• Mina — Bilbao (1 Michelin stars)
• Lasarte — Barcelona (3 Michelin stars)
• Txispa — Atxondo (1 Michelin stars)