Asador Etxebarri

Perched in the small Basque village of Atxondo, Asador Etxebarri has become a pilgrimage site for grill obsessives. Chef-owner Victor Arguinzoniz, a self-taught cook who never attended culinary school, operates a kitchen unlike any other. Everything that leaves his pass has been kissed by fire, from plump prawns to a surprising grilled ice cream dessert. Arguinzoniz was born in the same village and spent years working in a flag factory before buying the restaurant with his father and uncle. He designed and built his own array of manual grilling contraptions, using different woods to coax specific flavors from each ingredient. The result is a restaurant that consistently ranks among the world's best: it placed third on the World's 101 Best Steak Restaurants list and earned the number three spot on Restaurant magazine's Top 50 Awards in both 2019 and 2021, slipping to fourth in 2023 after peaking at sixth in 2015. The wine program, overseen by Mohamed Benabdallah (formerly of Mugaritz), pairs perfectly with the smoky menu.

Reservations are notoriously difficult to secure, often requiring bookings months in advance. The dining room seats only about 25-30 guests, and there is no a la carte option, only a daily tasting menu priced around €200-€250 per person. Despite its global acclaim, the restaurant holds no Michelin star, a fact that sparks debate among critics. Arguinzoniz has repeatedly stated he has no interest in expanding or franchising, keeping the brand exclusive to this single location. Post-pandemic, demand has surged even higher, cementing its status as one of the world's most coveted dining experiences.[edit]