Chef Eneko Atxa Azurmendi was the youngest Spanish chef to obtain 3 Michelin stars in 2012.
You will find out why when you arrive at this sub tropical glass house overlooking the stunning Basque countryside 25 minutes outside of Bilbao.
Azurmendi is an ecosystem by itself, based on sustainability. It is environmentally friendly, uses renewable energies and recycles any waste generated, harvests the rainfall and heats and cools the facilities using geothermal energy.
They have also just started producing their own wines, from vines, rolling down the hill, in front of the rest...
Tucked away in a corner of the bustling plaza nueva in the old town, this little bar was the winner of best pintxos in town for many years for a reason. They are the modern gastronomic type of pintxos.
The top two pictures are from a previous visit.
We Tried the following
Patatas rellenas con mejillas de cerdo y sal de vainilla (potatoes stuffed with pig’s cheeks and vanilla salt).
Foie con manzana y pedro ximenez (foie gras with apple and pedro ximenez sauce).
Txistorra a la plancha (grilled spicy sausage)
Patatas bravas (fried potatoes with ali-oli and spicy tomato sauce)