Eneko Atxa

Eneko Atxa defines himself as sensitive and very attached to his homeland. Atxa is one of the young chefs who has worked his way up the gastronomic ladder in the Basque Country, where eating well is no minor matter. As with many of the great Spanish chefs, Eneko came to be fascinated by cooking and the world of food alongside his mother and his grandmother, who over the years taught him about the best products and passed on the lore of the Basque kitchen.

Chosen by Elite Traveler as one of the world’s most influential chefs in the world, Eneko Atxa already has three Michelin stars at his restaurant Azurmendi, close to Bilbao (Basque Country). Sustainability and technique are key concepts in his kitchen. Today, he acknowledges that these elements still form the background to his professional philosophy, with all his work revolving round the native products of the Basque Country and popular gastronomy. He then applies techniques as needed to transmit the age-old flavors, and unlimited creativity. The result is top-ranking Basque cuisine with a special personality. Examples of his respect for the local traditions are his recovery of the lukainka, a chorizo handmade from the local farms, and pork from the native Basque breed of pigs. So, his cuisine is traditional, but it evolves.

Eneko Atxa studied at the School of Hospitality in Leoia (Basque Country) and worked at some of the Basque gastronomic shrines such as Baserri Maitea, Asador Zaldua, Andra Mari, Etxebarri, Martín Berasategui and Mugaritz. But when the opportunity came to open up his own restaurant, he took it. Azurmendi is a large, spacious establishment with decor somewhere between industrial and countryfied. His colleagues are Gorka Izagirre, who is responsible for the txakoli (a white wine from Basque Country) winery which exists on the premises. In 2002, Azurmendi received its first Michelin star and three years later the second arrived. In 2012, his good work is recognized with the third, something that Eneko describes as the happiest day of his professional life. Above the txakoli cellar it can be found another restaurant, ENEKO, with holds a Michelin star, and that pays homage to the origins of the chef.

At Azurmendi, they endeavor above all to surprise customers, presenting new dishes every year based on their constant research. In 2004-5, the research into concentrated stock made the headlines. Eneko Atxa sees stock not only as the basis for dishes but as an element that can enhance textures, bring out flavors and add nuances and different appearances to culinary creations. This new concept has led to stocks that can be injected, beaten and even cooked au gratin. In 2005, they surprised people with their vacuum-packed aromas, in 2006 by centrifuging some of their culinary creations, and in 2007 with dishes depicting Basque landscapes and sensations. In 2023, the menu called “Adarrak” (the branches) engage the diner into a seasonal experience for the five senses divided en different sections: the picnic, the harvest, the field, the sea…

A champion of sustainability

Eneko Atxa also focus on environmental respect: The Azurmendi restaurant was designed and built with priority on sustainability, a fundamental pillar of the Eneko Atxa philosophy. The building’s design allows it to generate a space where the limits are broken and modern architecture is mixed with nature, entering the interior and extending through the external cover where the sustainability center is housed. This initiative has been acknowledged with the Sustainability Award by Madrid Fusion congress in 2021. 

The goal of Azurmendi experience is the same throughout - to arouse emotions, show sensitivity and encourage customers to enjoy the Basque Country as they dine. A unique experience and "a sea of authenticity where you feel the tradition and the cutting edge”, as they say in their own words.