Asador Etxebarri

Asador Etxebarri is a Spanish restaurant in Atxondo (Biscay), Basque Country which was voted 3rd best of the World's 101 Best Steak Restaurants and was also voted 3rd best in the world in Restaurant (magazine) Top 50 Awards in 2019 and 2021[1] and 6th in 2015.[2] The chef is Victor Arguinzoniz, who cooks everything over a grill.[3] Thus, all courses, even dessert, have the taste of fire.[4] Victor Arguinzoniz, the owner and chef was born in the same village, next to the restaurant, and worked in a flag factory for many years before buying the restaurant with his father and uncle. He taught himself to cook and built his own kitchen full of manual grilling contraptions using multiple types of wood.[5] Victor loves to barbecue and he is rarely seen out of the kitchen. He is known for juicy Palamós prawns, homemade chorizo tartare and finally a huge tomahawk steak before dessert.[6] Wines are chosen by Mohamed Benabdallah who was previously at Mugaritz.[6]

References
  1. "1-50 The Worlds 50 Best Restaurants". The World's 50 Best Restaurants. Retrieved 2019-07-10.
  2. "Asador Etxebarri". The World's 50 Best Restaurants. Broadfield Park, Crawley, England: William Reed Publishing Ltd. 2017. Archived from the original on 17 May 2017. Retrieved 17 May 2017.
  3. "Number 44 Asador Extebarri". The World's 50 Best Restaurants. Broadfield Park, Crawley, England: William Reed Publishing Ltd. 2008. Archived from the original on 2008-04-25. Retrieved 17 May 2017. Forget George Foreman. There is only one lean, mean grilling machine who matters to Restaurant, and that's Victor Arguinzoniz. At Etxebarri, in the Atxondo valley near Bilbao, Arguinzoniz uses the grill, or La brasa, to turn out food every bit as exciting and exacting as that of his Basque contemporaries. Using different woods, several varieties of charcoal are prepared at the 40 cover restaurant every day. Each has a specific application in the preparation of the strictly seasonal, mainly local, and 'preferably live' ingredients, from white truffle to elvers, which Arguinzoniz (who custom designed all the kit himself) cooks on a system of grills, often using specialist mesh-pans.
  4. Moskin, Julia (June 14, 2011). "After El Bulli, Spain Looks Forward". New York Times.
  5. "Episode intelligence from San Sebastián". Explore : Parts Unknown. 4 May 2017. Retrieved 17 May 2017.
  6. "Addresses: Bizkaia, Asador Etxebarri". Spanish Wine Lover. Retrieved 2019-07-10.

43°06′49″N 2°36′00″W


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