Perched on the top of a hillside, Azurmendi tells the story of the Basque Country’s finest produce through an all-encompassing culinary experience.
Chef and owner Eneko Atxa leads guests on a journey which starts in the restaurant’s vegetable garden and greenhouse and continues towards the dining room. Dishes are progressive and the culinary techniques pioneering, from truffled egg cooked ‘from the inside out’ to dried ice apple and mushroom and chestnut crisps.
Just as impressive as the food is the eco-friendly glass and steel building, which cools via geothermal energy, recycles waste and even harvests rainfall. Atxa has cultivated strong relationships with nearby growers and suppliers, making Azurmendi less of a restaurant and more like a local institution.