Eneko Atxa, the 37 years old chef of Azurmendi is really a magician; he made our visit to his restaurant into a wonderful discovery of his world. He will make you enter into his world in four acts.

The Azurmendi discovery begun  with the two Jon’s, first, Jon Willian Herrera (maître d’hôtel and sommelier) who told us that we were the first clients of the day and asked us if we wished  to speak in French or in English then he welcomed us into the atrium garden. He then served a glass of Txakoline wine and asked us if we want a tour to the greenhouse and the edible garden (located on top of the restaurant) where we will discover the first appetizers hidden between the plants, fruits and vegetables.

After consuming the appetizers in the garden, the aperitif is continued at the indoor garden at the entrance of the restaurant. A picnic basket is served. Then we proceeded to the kitchen to greet the kitchen staff and to see Eneko at work. We continue our appetizers, a homemade black sausage with a consommé of beans.

This discovery is one of the most thoughtful and nicest experiences that we got since Carme Ruscalleda at Sant Pau.

Before talking about our meal we would like to say a few words on his magnificent restaurant, the construction is forty per cent solar use and energy renewable. The view is spectacular with one regrettable note is the visitors have their wonderful view spoiled by the motorway just beneath the hill.

For our meal we chose the menu Erroak, tradition in Basque language. The menu is served in ten dishes, and it’s changed every day with the inspiration of the chef. The meal is thoughtful and beautiful, but for us it would be perfect if it was more balanced and lighter, for example, to replace the Royal Orange Duck with flower of orange tree with a lighter dish. This remark also applied to Kokotxas and potatoes.

The wine list is very interesting both in the varieties of countries, regions, name and pricing. For a three stars Michelin restaurant the pricing is fairly good like a Sant Vicente 2009 that we chose.

The property also has a vineyard with a wine cellar that is equipped with the latest technologies in oenology. The Gorka Izagirre wine cellar started with the idea to recuperate and expend the Txakoli wine.

The service is professional, competent and friendly, the two Jon’s make us feel at home.

Eneko and his team put out a great performance. Their restaurant deserves the best accolades.

Adresse : Legina Auzoa, s/n, 48195 Larrabetzu, Vizcaya, Espagne

Horaires d'ouverture :

Ouvert aujourd'hui · 13:00 – 16:00