Azurmendi jatetxea

"A flagship of the Biscayan fine dining scene and a leading light in the field of sustainability, Azurmendi is a shining example of how to work with the environment. It has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that sets out 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 and safeguard the values of Basque culture. He proposes a creative and informative culinary experience that is dedicated to the conservation of endemic species. The "Adarrak" set menu comprises a fascinating overview (courses dubbed "Welcome Picnic", "The Kitchen Table", "The Greenhouse") and ends with a gift in the form of a complimentary bar of recycled soap!" - Michelin Inspector

"This homage to chef Eneko Atxa’s origins has a surprising location above the Gorka Izagirre txacoli wine cellar, in the same premises previously occupied by the three-Michelin-star Azurmendi restaurant, which is nowadays just a few metres away.In the dining room, the layout breaks the traditional mould with its open-view kitchens, and provides the backdrop for innovative dishes that remain faithful to Basque tradition while at the same time demonstrating the chef’s philosophy, namely that of a culinary artisan who sculpts guests’ emotions. The single tasting menu on offer here (called Sutan, the Basque for “fire”), is contemporary in feel and showcases impeccable technical skill and a whole array of flavours. If you would like a more extensive experience, why not book ahead for a pre-meal visit of the wine cellar along with a comprehensive tasting?" - Michelin Inspector

"Azurmendi in Larrabetzu, Spain, holds a Michelin Green Star." - Jessie Beck

"Rank: #49 "To visit Azurmendi in the Basque Country is to feel that you are entering Eneko Atxa’s home. The Spanish chef and his team take you by the hand to discover each corner of the marvellous space. At the same time, you enjoy a gastronomic experience in which the flavour and the beauty of each preparation are always linked to the landscape and the culture that shaped it."

"Azurmendi in the Basque Country is led by Spanish chef Eneko Atxa, who lives and breathes sustainability. The restaurant features sustainable innovations, such as rainwater usage, a glasshouse that maximizes sunlight, controlled temperature and ventilation, and photovoltaic solar panels. Diners can also charge their electric cars at the restaurant's carpark." - Kenneth Goh