Perched on 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, starting in the interior garden where a picnic with different snacks is served. Subsequently, the guest goes to the kitchen and a new greenhouse space, which has recently been expanded and has seasonal products like fermented apple juice, herbs and kaipiritxa, recreating the history and origin of these products. At the exterior garden, you can find the Interpretation Center for Sustainability of Azurmendi where The Germplasm native seed bank is located.
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.
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