The new Basque revolution
No. 26 / 50 Best
As a newcomer to the list of The World’s 50 Best Restaurants, Eneko Atxa sprang straight to 26th place and also received the “sustainability prize”. And for good reason. That’s because the whole concept of his restaurant is organic. The grand hilltop crystal palace captures almost all the scenery of the Basque region. Regional materials can also be found inside. Wood, stone and steel – the latter as a homage to nearby industrial Bilbao. It’s geothermally heated; the sun provides the energy. Situated on the roof is a greenhouse, and in front is a garden – a reflection of the agricultural produce. With a glass of Cava, the guest takes a leisurely stroll before the meal and finds the first culinary delights in the greenhouse. And thus the stage is marvellously set. In the huge kitchen – the heart of life here just as in a Basque farmhouse – Eneko experiments with revolutionary and innovative techniques. He plays around with different methods and temperatures, without ever forgetting his heritage and its produce.
See article number TWENTY-FOUR in Port Culinaire