Asador Etxebarri
Fine dining restaurant · Biscay ·
Flame-grilled meat & seafood, tasting menu, Basque Country
Flame-grilled meat & seafood, tasting menu, Basque Country
"I saw Asador Etxebarri in Atxondo, Spain consistently rank near the top—holding the No. 3 slot for the past two lists and finishing at No. 2 in 2025." - Eater Staff
"Located in Atxondo, Spain, Asador Etxebarri was named No. 2 on the World’s 50 Best list in 2025, finishing just behind Maido." - Eater Staff
"Frequently cited among Spain’s top contenders alongside Disfrutar and Diverxo, Asador Etxebarri in Atxondo was a leading candidate for the crown and landed at No. 2 in the 2025 results." - Eater Staff
"Placed No. 2 on the 2025 list, marking a second consecutive year in that position and earning recognition that included the restaurant’s sommelier being named World’s Best Sommelier." - Erin DeJesus
"Perched in the village of Axpe in the Basque Country, this 18th-century stone cottage restored by chef-owner Víctor Arguinzoniz is built around a philosophy of live-fire cooking and slow, nature-tuned rhythms. The restaurant—famous and notoriously difficult to book, requiring full prepayment for an almost $300 tasting menu and sometimes limited communication—changes roughly 40% of the menu daily and cooks everything over wood or charcoal, selecting different woods by season (on a winter visit holm oak was used for fish and vegetables) to achieve layered, smoky flavors. Dishes read simply but taste complex: examples cited include locally foraged mushrooms with a hint of smoke in a bright green sauce, a charred, salt-crusted steak with a crisp dressed salad, and preparations of angulas (baby eels). Service is unpretentious and intimate—only eight tables—staffed by a small, familial team (manager/sommelier Mohamed Benabdallah and the chef’s wife among them) who balance professionalism with warmth; about 70% of guests are returning regulars. Despite global acclaim, the kitchen retains old rhythms—Arguinzoniz starts each day at 7 a.m. to tend the fire and make bread and buffalo cheese—producing meals that many visitors find genuinely deserving of the hype." - Yasmin Fahr