Azurmendi
Larrabetzu, Spain
⭐3 Stars
The Experience
From Michelin Guide
(Temporarily closed) A flagship of Vizcaya’s fine-dining scene and a leading light in sustainability, Azurmendi is a shining example of how to work with the environment around us. To do this, it has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that aims to cook for a better future. Chef Eneko Atxa nurtures a sapling of the Tree of Gernika at the entrance of the restaurant in a manifestation of his desire to preserve the area's indigenous flora and fauna, to safeguard the values of Basque culture, and to offer guests a creative and informative culinary experience that is dedicated to the conservation of endemic species. His single tasting menu (Adarrak) includes an informative tour of the premises, such as the picnic served in a wicker basket in front of a vertical garden, snacks in a space decorated with recycled organic materials, and maritime-inspired appetisers in the corridor of the kitchen so you can watch its chefs hard at work. The superb wine list includes many limited production labels.
Unique Things
From Visitor Experiences
Rooftop Vegetable Garden and Glasshouse Experience: Diners at Azurmendi begin their meal journey by visiting a rooftop vegetable garden to see the fresh, seasonal produce used in the dishes, followed by a stop in a produce-filled glasshouse for snacks, including the unique edible cotton.
Two Bread Courses in the Tasting Menu: Unlike typical high-end restaurants, Azurmendi serves two distinct bread courses during the tasting menu. The first resembles a Chinese steamed bun, while the second is a yeast-risen corn bread, showcasing an unconventional approach to bread service.
Sustainability and Eco-Friendly Architecture: Azurmendi is recognized as the first sustainable restaurant in the Iberian Peninsula, built with recycled materials, noninvasive methods, and powered by renewable energy sources such as solar panels and geothermal systems. This commitment to sustainability is integral to its philosophy and operations.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Azurmendi in Larrabetzu include:
Truffle: Featured prominently in the signature truffle-infused egg yolk dish, where warm truffle broth is injected into a raw egg yolk, creating a rich, earthy, and intense flavor experience that is eaten in one bite.
Seaweed (wakame and nori): Used creatively in dishes like the "Marine Leaf" chip made from wakame and a tiny maki roll wrapped with nori, showcasing Azurmendi's connection to the sea and innovative use of marine ingredients.
Teardrop peas ("green caviar"): Locally sourced from the Basque countryside, these peas are nicknamed green caviar for their appearance and texture, offering a spring sweetness that contrasts with traditional caviar's salinity. They are served simply to highlight their natural beauty.
Lobster: Roasted and peeled lobster tail is a recurring ingredient, served with fine herbs or paired with coffee butter and purple onion, emphasizing perfect cooking techniques and flavor contrasts.
Cauliflower: Prepared in multiple ways including roasted florets, puree, and caviar pearls, often cooked on hot coals to impart caramelized and smoky flavors.
These ingredients reflect Azurmendi's philosophy of sustainability, seasonality, and a deep connection to local Basque produce and the sea.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Azurmendi (8 courses): €250
- Eneko Atxa's Menu (10 courses): €320
A La Carte
- Blue Lobster: €95
- Foie Gras: €45
- Wagyu Beef: €65