Like what I did with that title? I thought so.

As has been well established here on my blog, Asador Etxebarri is one of my favorite places to eat around these parts (see blog post titled Etxebarri : The Best Asador. Ever. or Etxebarri, The Return (It's Even Better)). I know...but it is just that good. That's part of the reason I begged and pleaded until Bittor Arginzoniz agreed to write the prologue of my award-winning book on Basque cuisine.

No wonder it has been climbing the charts for the last decade, reaching its peak at number 2 at the 2024 The World's 50 Best Restaurants. Only time will tell if they can climb to the top. But it's already an incredible feat for what is essentially one rural man's dream made reality.

I've been dining at his formerly humble grill house for the last fourteen years, and I've never walked away disappointed. I love every minute of it, from the gruff yet warm service, to the terrace on a sunny day, to learning in the kitchen about all the different tools that Bittor has designed from scratch, molding even metal to fit his needs and his dreams for the freshest, best produce that Basque Country has to offer.

Bittor, who is actually Victor Arguinzoniz on his birth certificate, thanks to the oppressive times in which he was born, seems to be a reclusive type. As his restaurant has gotten more and more famous, more and more visited, he seems to be less and less interested in putting on the show that many chefs do. All the hunger that some chefs show for recognition and praise, Bittor puts toward his Monday walks through the mountain and the sourcing of his product—he's even got buffalo for milking, in the quest for perfect mozzarella. I even have a post dedicated to their pulpitos, or baby octopus.

One of my favorite things is sneaking down to the kitchen and bugging him until a smile erupts. For me, Bittor epitomizes Basque-ness. He is most comfortable in the wild, with the mist that's almost always hanging over Atxondo. He is loyal above all to the product and the farmhouse. He has done what not many have—remain faithful to the essential flavors of the product, and to Basque cuisine, but at the same time reinventing tradition with the elemental Basque tool: the flame.

As you probably get, I am a fan and supporter of this place. And would recommend a visit as soon as possible, making sure to reserve, of course.

Although they no longer do a la carte dining, which was a nice way to eat Etxebarri on a budget, the tasting menu is well-worth your time, attention, and budget. It's a journey across land and sea, and you can be assured that every single dish is Bittor's from start to finish. Whether it's the smashing housemade chorizo (above) or the home-cured anchovies (below), in all their big fat beauty.

Below you'll find, step by step, a recent meal at Etxebarri. Live vicariously, and then, reserve your table!

But first, a few FAQs:

All About Asador Etxebarri: Your Questions Answered

What is Asador Etxebarri?
Asador Etxebarri is a world-famous grill restaurant tucked away in Atxondo, a small town in Vizcaya, Basque Country. Run by the legendary Bittor Arginzoniz, it’s celebrated for elevating the art of grilling to extraordinary levels.

What’s on the menu at Asador Etxebarri?
Etxebarri’s tasting menu is a showcase of the finest seasonal ingredients, all prepared over meticulously controlled embers. Think smoky red prawns, delicate kokotxas, buttery grilled squid, and barnacles that are thick and succulent. You might also find house-cured Santoña anchovies, housemade chorizo , and fresh produce straight from the garden. The flavors are pure, unpretentious, and unforgettable.

How much does the menu cost?
The tasting menu is €280 per person, tax included. Drinks aren’t included in this price, and payment is required in advance for your entire group when you book.

Do they have vegetarian or vegan options?
No, Etxebarri does not offer vegetarian or vegan menus. The tasting menu is designed for the whole table to enjoy, focusing on grilled meats, seafood, and other exceptional ingredients.

What makes Etxebarri unique?
It’s all about the grill! Arginzoniz has created a custom setup with high-heat ovens that are filled with wood, hermetically sealed, and create embers for him to use on his six adjustable grills on a pulley system. He and his team use carefully selected woods to create the perfect embers for each ingredient, whether it’s fish, meat, or even vegetables.

What’s the reservation process like?
It’s a bit like blowing out the candles on a birthday cake and expecting your wish to come true. It’s very, very difficult. Reservations are for groups of 2-6 people, and they recommend bringing only children aged 12 and up. Pets aren’t allowed, except for guide dogs.

What about wine?
Etxebarri has an exceptional wine program, curated by sommelier Mohamed Benabdallah. Expect standout champagnes, top French labels, and prestigious wines from Spain and beyond to perfectly complement your meal.

Is it worth it?
Absolutely. A meal at Asador Etxebarri isn’t just lunch—it’s an experience. From the smoky, perfectly balanced flavors to the rustic Basque countryside setting, it’s a once-in-a-lifetime culinary adventure.

Now, on to some photos from my meal there:

*One of my favorite dishes since forever: the anchovy*

*The ever-evolving Etxebarri smoked cheese*

*The perfection of Etxebarri's smoked goat butter*

*Huelva shrimp, obviously feeling very snugly*

*An elegant take on the mushroom omelet, runny to perfection with a mix of raw and cooked mushrooms*

*fresh chorizo tartar...feels so wrong but tastes so right! viva raw pork.*

*smoky milk ice cream, always one of my favorites*

*A take on milhojas, or as zee French say, mille-feuille*

Asador Etxebarri : The Chef, The Menu and...The Magic. Yep.

All About Asador Etxebarri: Your Questions Answered