Opiniones Asador Etxebarri

One of the best meals outside of San Sebastian, which is saying a lot when you consider that San Sebastian is a Foodie Mecca. We came here for lunch the evening after our disappointing evening at Mugaritz, and what a refreshing change. The service was relaxed yet efficient. The food and the chef's skill with the grill are what shines here. The food was cooked to perfection and the grill was used for every course, from Amuse Bouche to Dessert. The chef's skill was evident in the broad spectrum of flavors he was able to extract from the grill. From the bold char, one would expect on a massive Tomahawk steak to a gentle smoky kiss to the smoked gelato and beet juice. There were several highlights to this meal - starting with the housemade chorizo sandwiches they bring as an appetizer on the terrace, to the giant red prawns (Carabinero de Palamos) which were just cooked while still having a little sea water in the head which provided extra salinity when you sucked the head. The pièce de résistance was a massive maybe 64oz Tomahawk steak with a thick char on the outside while cool red on the inside. Our group of 6 enjoyed it but were soo full that I took the remaining steak back and ate it on the long flight back home. After our long lunch we met the chef in the kitchen downtairs. He could not be a more gracious and humble man. He gladly posed for pictures, signed our menus and welcomed us back next year - to which I replied - "how about tomorrow?" The restaurant is located in a small picturesque town from the 1690s and looks better than a staged set, while being surrounded by mountains on one side. Walk around the courtyard outside and dont miss the little temple from 1600s.

Located in Atxondo and considered by many to be the premier destination for wood grilled cuisine in the world, Victor Arguinzoniz's Asador Etxebarri sits high in the Spanish hills outside of Bilbao and seducing diners for over a decade through the pairing of fire to peerless ingredients the experience takes "barbeque" to new heights, each bite a reminder that skill plus passion can be transformative in even the oldest style of cooked food. Starred by Michelin and a difficult reservation in part thanks to its place on San Pellegrino's annual list, it is perhaps a bit surprising that both the Chef and his restaurant remain humble without much adornment, the only indication of the later a sign above the front door and a lot full of rental cars while Arguinzoniz himself spends the both lunch and dinner over smoking wood in a T-shirt, the days and hours off committed to family, farming, and sourcing, even going so far as to bake his own bread, churn his own butter, and make his own cheese. Starting out in the tavern, a full house present for 13h00 seating as wind and rain rattled windows from outside, it was with brief greetings from the chef that an all-female staff led each party up the stairs, and with one small room complimenting a larger main chamber it was not long before linens were unfolded and menus presented, the €125 Chef's Tasting selected by all in attendance while a la carte options were added by myself and several tables surrounding. Opting for a single glass of dry Spanish white to pair with the menu, crusty bread offered in two varieties featuring a springy chew, it was but a few moments before a creamy cup of beans imbued with smoke was presented to the table, an adjacent woven plate featuring housemade chorizo on a tiny toasted baguette bold yet elegant in its spice profile and a good sign of things to come. No doubt proud of Victor's commitment, the staff sharing stories of the animals and process involved in making both butter and cheese, suffice it to say that it is perhaps best that the former is served as a single thin slab because otherwise far too much bed would be ingested, though I must admit I did consider a second order of the honey kissed grassy cheese. Not particularly a fan of sardines, though the wood's essence and light brushing of herbs served this particular fillet well, a charred rectangle of pumpkin topped with local flowers was a perfect palate cleanser accented by mint essence, the two prawns to follow absolutely breath taking in their sweetness of their tails while sucking the head brought forth familiar flavors of the sea with low notes of smoke. Turning squid meltingly tender yet snappy by the fire, spring onions and ink nice for dipping both the body and bread, course nine saw earthy mushrooms transition the palate much like the pumpkin, the best item of the meal following with spicy chorizo the texture of velvet atop a faintly sweet corn crepe. Portioned and coursed appropriately, no dish overwhelming as dynamic flavors were left to linger just long enough, those familiar with the aroma of white truffles could undoubtedly smell the ingredient immediately after it was served to the first table, the simple egg pudding a perfect delivery mechanism with a luxurious smoothness not dissimilar to crème fraiche. Preceding the finale with a lightly warmed cut of tuna that would make even the most impassioned sushi fan call to mind the best slices of o-toro served raw, the savory part of the tasting menu was concluded by Arguinzoniz's famous beef chop, the flavor as rich as any in the region while the texture was a bit more firm that found elsewhere, not the most memorable bite of the afternoon but certainly not bad at all. Sated but not stuffed, the a la carte goose liver I'd considered adding admittedly still a regret, there was simply no way to pass up a grilled Woodcock described as being "Shot down the road just yesterday," every bit but the feathers and entrails served atop risotto and red fruit that offered an admirable foil to the bird's rich and gamey funk. Ending with desserts, the tasting menu providing rich ice cream that ate more like yogurt chilled just below 0ºC in a broth of juiced beets alongside a trio of treats highlighted by sipping chocolate and a small pumpkin cake, it was on a hunch that I opted to additionally request a slice of the Gateau Basque and with chilled cow's milk infused with smoke alongside butter, sugar, and apples the flavor was as elegant as it was decadent, every bit as wonderful as anything else during the meal.

I was in France for a work trip and wanted (as usual) to extend my stay for personal time to explore region. Instead of staying in France I opted to make a foodie pilgrimage to San Sebastian -- considered by some to be one of the best places to eat in the world! I did some research and discovered that San Sebastian had the most Michelin-rated restaurants in any place in the world. This was a foodies dream come true. The options were endless on the Michelin-starred restaurants you can try while in San Sebastian! As I explored the different dining options in the area, I stumbled upon Asador Etxebarri while watching "Made in Spain" featuring Jose Andres, "On the Road Again" featuring Mario Batali, Gwyneth Paltrow, Mark Bittman, and Claudia Basols. Doing more research on restaurants, I read that Anthony Bourdain said in an interview that he would even die at this restaurant! I also consulted LA Times Food Critic, Jonathan Gold, before my trip and he told me that Etxebarri is the right choice if I had to choose between the more famous Arzak and Extebarri. A Michelin-starred restaurant, Extebarri, is also ranked #44 in the 2013 San Pellegrino list of the "World's Best Restaurants." Expectations were going to be high of course arriving at Etxebarri. I even decided to rent a car to take me to the picturesque Basque Countryside to dine here. Once you arrive, you might want to pinch yourself because you might feel as if you're in a dream with the beauty of its surreal landscape. You will see a mystical looking backdrop of a mountain wrapped in clouds above lush green pastures. The Basque Countryside is blessed with so much rainfall. It reminded me of Portland, Oregon a bit as Portland is a foodie town as well, along with it been so green as well. So of course, new to driving through Spain, I was one hour late for my 1:30 pm reservation. The staff were all very kind about my tardiness, new me by name, and seated me promptly at my table for one. I decided to go with the tasting menu to get a sense of the chef's cooking style. Chef Victor is self-taught and was previously a timber worker with a passion for grilling. The chef has built customized grilling contraptions and also selects his own wood for grilling. Everything on the menu is either grilled or smoked to impart the flavors of the charcoal -- he even grills caviar, butter, and ice cream! You must bring your appetite if you will choose to do the tasting menu. It was plenty of food, that I found my asking myself, should I eat my entire plate of food/? I decided to eat everything off my place thinking that I may never return again. The tasting menu is definitely not for those who are not adventurous eaters. I ate everything that was brought to me and told them to prepare the food however the chef would like to prepare it. If you're not the type to eat baby eels, baby octopus, sea cucumber, oyster, or chorizo tartare, I'd recommend sticking to the a la carte side of the menu. Tasting Menu: broth of chicken butter of goat's milk with black salt burrata of buffalo salted anchovy with toasted bread oyster with spinach sea cucumber with green beans baby octopus caramelized onion and its ink scrambled eggs with black truffle tartar of fresh cilantro green peas in their juice throat of hake and daikon baby eels beef chop reduced milk ice cream with red fruit infusion souffle of chocolate mignardise menu degustacion copa de txakoli 2 san pelligrino 2 cafe total = 157.85 euros ($219.21) This is cooking at its purest form -- fresh, local and seasonal ingredients cooked with passion and love by a gifted, self-taught chef, Victor Arguinzoniz. Chef Victor connects with the ingredients, the grill, and his environment. At the end of the tasting, I thought that this is the best meal I have ever had. Extebarri definitely deserves its place as the pinnacle of barbecue in the world and worthy of a pilgrimage for food enthusiasts around the world. Definitely a dining experience I will never forget. Now, would I die here as Bourdain said that he would, probably not even though the Basque Countryside is surreal and one of the most stunning places I've seen in my life.

The place is located in a small village where 20 minutes drive away from closest train station. They use only fire woods to cook, no stoves no oven. One of the chef described what they do is not really cooking, only warming. I had a course menu called "tasting", serves 15 plates in total, little bits of almost everything on the menu. All the foods they served were just amazing, I loved every single plate. The main was beef chop which was perfectly done, just beautiful! I would love to viait there again!

Get the Goose Barnacles. They are amazing. And don't be afraid to ask the staff how to eat things- they are really sweet. This is an absolutely wonderful restaurant set in the most beautiful countryside of Spain. A must for the traveler looking for a real dining experience. But make sure to make your reservations well in advance and be open to trying anything! If you are going to eat sea anemone for the first time, or barnacles, or anything else that seems weirdly intriguing and outside of your comfort zone, this is the place to do it. It will be delicious.

Etxebarri represents the art of grilling at its highest level. My partner and I visited for a most memorable luncheon. Our visit to this restaurant was a day trip in itself. We boarded a slow but rather inexpensive, comfortable and convenient commuter train in downtown San Sebastian, to take us to the countryside. The train ride afforded lovely hilly views, with glimpses here and there of the Bay of Biscay. This journey took over an hour to reach the central train station in the city of Durango, where we then ordered a taxi to take us directly to Etxebarri (I recommend this, so, you don't have to worry about drinking and driving). The location of this restaurant really sets the stage for the gastronomy one experiences once inside. There are large impressive mountains surrounding the old village square where this restaurant is located, surrounded by wind swept plains, and the sea just moments away. Anything they can grill, they will, and it is done so perfectly, inventively, and gastronomically well. Simplicity is literally served 'as is' without need for garnishes, sauces, and so forth. Nothing that I tasted coming from that kitchen got in the way of the ingredients and the natural flavours and scents from the grill cookery. Favourite dishes included grilled butter with breads, caviar, baby eels and octopus, juicy barnacles and shrimps, to a shared main dish of aged steak on the bone. Service was O.K., a little provincial, but, this restaurant is in the middle of nowhere. Wine list had many bottles to choose from, especially, some affordable Spanish gems. The hacienda-like decor fit the location, nothing too fancy, country chic. If you are going to San Sebastian, or, Bilbao, an excursion just to dine here should be on your agenda.

La espera ha merecido la pena, tras meses haciendo peticiones de reserva, por fin hemos tenido la gran oportunidad de disfrutar de su gastronomía. Cada uno de los pases del menú fue espectacular dónde el producto es mimado como en pocos sitios. De esas que recordarás por mucho tiempo. La verdad que por muchas expectativas que tengas y te puedas crear, Etxebarri y el gran Bittor las supera con creces

De las mejores experiencias que he tenido. Fuimos el domingo de tapas y no pudo haber sido mejor experiencia. Recoemidno ir el domingo a la barra de tapas no se van a arrepentir.

Fue una gran sorpresa encontrarnos con la barra repleta de ricos platos. Recomendable 100%

Un templo donde no solo comer si no pisar el cielo. Mohamed fue muy atento, una selección de vinos espectacular. Una sala intima y silenciosa, agradable para pasar horas comiendo. Si vas te recomiendo ir sin prisa, disfrutar del servicio, la comida y las vistas.

Casi una experiencia religiosa! Todo preparado sobre leña, maravilloso!

Mas reseñas en Gastronotas de Polloalioli Restaurante situado en el pequeño pueblo de Axpe , un paraje bastante bonito entre montañas. El restaurante es un antiguo caserío , en la parte de abajo esta el bar donde se pueden degustar tapas y raciones. El restaurante tiene una decoración sencilla , parte de la bodega esta a la vista, un salón amplio . Dispone de parking propio. El restaurante ha sido nombrado por la lista 50best como tercer mejor restaurante del mundo, abren reservas para varios meses y se agotan en menos de 20min así que lo mejor es estar bien atento para hacer la reserva , yo la hice con 3 meses de antelación. El restaurante tiene además una estrella Michelin. El restaurante tiene un menú degustación y una carta con varios platos , sobre todo pescados y mariscos además de 3 postres. Nosotros fuimos a comer el menú degustación que consta de 14 platos que voy a ir comentando. Como aperitivo nos pusieron un caldito de hongos muy rico. El primero de los platos fue la anchoa de elaboración propia con un pan bastante ligero untado con tomate . Muy suave la anchoa y buen pan. Continuamos con el chorizo que también elaboran ellos mismos con carne de Joselito y pimentón casero. Rodajas finas , sabor no muy fuerte, perfecto para hacer un buen bocadillo. Queso fresco de búfala con crema de maíz. Tienen un rebaño de búfalas que ordeñan y realizan este queso como si fuese mozzarella fresca , ligeramente ahumado. Berberechos en su jugo con caldo de calabacin , elaborados a la brasa , un tamaño estupendo , sabor ahumado potente , muy buenos. Gamba de Palamós a la brasa . Una de las mejores gambas de España , punto perfecto , tienen mucho sabor estas gambas , un producto de calidad. Chipirón a la brasa relleno de cebolla caramelizada con su tinta. Otro buen producto , bastante fino. Cazuelita de angula de monte y zizahori con crema de castañas. Buenas las setas pero quizas algo flojo este plato. Kokotxa de bacalao rebozada a la brasa con pimiento morrón asado. Excelente este plato , un rebozado muy fino hecho a la brasa , ahumada. Yema de huevo con trufa blanca rallada en caldo de chorizo suave. Buen aroma la trufa , es el sabor principal de este plato. Berenjena asada a la parrilla con hongos. Quizás otro de los platos flojos del menú. Y pasamos a uno de los principales , el besugo al horno , una receta clásica , punto perfecto del besugo , muy buena la salsa y una ración bastante generosa por persona. Se sirve acompañado de unas verduras. Para terminar la chuleta de vaca rubia gallega de 8 a 12 años de edad , cocinada perfectamente , tierna y buen sabor. Acompañada de una ensalada de lechuga bien fresca. La chuleta presentada es para 4 personas , pesaría algo mas de 1kg. El primero de los postres fue el helado de leche ahumada con arándanos. La leche la reducen y ahúman , queda genial , sabor potente ahumado. Mi favorito de los postres. El segundo postre fue un soufflé de dos chocolates , negro y blanco , prácticamente liquido , bastante bueno también. Para terminar el clásico mignardise , unas magdalenas caseras , ahumadas también con un chocolate casero que hacen la parrilla . El chocolate proviene de Ghana y tiene un 85% de cacao . Excelente El pan no falta nunca en la mesa , un pan con corteza fina , de masa madre , muy bueno , no puedes parar de comer. Resumen : Excelente menú , excelentes productos bien tratados. Destacaría los berberechos , la kokotxa , la anchoa , el besugo y la chuleta. Servicio correcto Precio : 209€ el menu Puntuación : 9,3

Uno de los mejores restaurante de España, sin duda. Lugar espectacular, mejor producto y brasa imposible y dos de los postres más buenos y viciosos que he comido nunca. Uno de los 10 mejores del mundo? Seguramente, para un extranjero si... Lo que si que tengo claro es que es la casa del placer puro. El lugar del buen comer tradicional por antonomasia. Vale la pena ir alguna vez en la vida.

Volvíamos seis años después a este fantástico asador y el resultado no pudo ser más satisfactorio. La calidad del producto, insuperable, y el toque que Bittor le da a todos los platos hace que directamente alcances el éxtasis culinario. El trato, muy bueno, la selección de vinos que nos hizo el sumiller, muy correcta y ajustada en precio. Por ponerle un pero, el helado con reducción de leche acompañado de frambuesas me gustó, pero no llega al nivel del de jugo de remolacha, que era como tocar el cielo. Esperemos poder volver en breve.