Etxebarri

Food-lovers flock to this temple of cuisine like pilgrims to a religious shrine in order to unearth the secrets of flame-grilled cooking that have been mastered by Etxebarri’s owner-chef Bittor Arginzoniz, the life and soul of this restaurant and someone who has invested everything in his dream here. His particular vision for life and for work resulted in him restoring this 18C country house in his home village, Axpe-Atxondo, at the foot of Mt Anboto. His unique cuisine focuses on top-quality grilled dishes using different types of wood (holm oak, vine shoots, oak from old barrels etc), utensils he invented himself, and an unusual system of pulleys that enables him to control the cooking process. Choose between a concise à la carte and a tasting menu, where you’ll find unforgettable dishes such as the famous egg yolk and white truffle, the legendary matured beef chop, and the unequalled reduced milk ice cream with beetroot juice. We strongly recommend booking ahead (we suggest several months) because of the huge waiting list to eat here.

1. Unique Grilling Techniques: Chef Bittor Arguinzoniz has mastered the art of grilling and uses a variety of techniques to bring out the natural flavors of his ingredients. 2. Homemade Chorizo: The restaurant makes its own chorizo, which is served as part of the tasting menu. 3. Innovative Use of Ingredients: Asador Etxebarri's dishes often feature unexpected pairings and uses of ingredients, such as grilling a Palamós prawn on its own or serving milk ice cream with beetroot.

Tasting Menu

• Not specified in the provided content.

Signature Dishes

• Wood-grilled steak and suckling pig (prices not mentioned)

Note

• Prices are not explicitly stated for any menu options, but a general price range of €100+ is mentioned in one of the reviews.