Azurmendi

Super dining experience from a magician, sorry; chef, that makes tastes, textures and ingredients sing together. The experience is fun, with a «picnic» to start with, followed by an introduction to the people in the kitchen. Before heading to the dining room you visit another room with small nibbles matching the season. The courses of the «future» tasting menu are outstanding. As is the service.
We have been lucky to visit quite a few nice restaurants, but this one is really up there with the best in the world!

Opened in 2005 by Eneko Atxa, a Basque native looking to not only change the way the world dines but also the way we think about food, Azurmendi sits high in the hills of Larrabetzu outside of Bilbao at once as a high-​flying culinary trapeze act and at the same time an ode to innovations in sustainability, the steel-​and-​glass geothermal box contributing zero carbon footprint to it’s lush green surroundings.
A modernist dreamscape, the gleaming kitchen open to eyes of onlookers as Atxa and a team of 35 prepare two menus for guests that unfold over approximately twelve courses plus several bites offered during a tour of the grounds, those fortunate enough to secure a seat in the dining room are undoubtedly in for an experience unlike any other, one that encompasses not only superlative service and food but a trip into the process of a man interested in making a real difference.
As much a ‘campus’ as it is a restaurant, select wines and spirits made in a building further down the hill as lush gardens bloom both outdoors and inside a greenhouse experimenting with concepts as unique as growing lemon trees without soil, greetings at the entrance of Azurmendi quickly see guests ushered back outside where Stages, Chefs, and Gardeners explain techniques and improvisations, a splash of rum amidst an aromatic background offering a first taste followed by a chip made of only n ugly unnamed tuber’s skin and foie gras miming a peanut.
Continuing the tour with several vegetables expressed in textures one might never expect it was on return to the foyer that a picnic basket of treats were offered, the slowly dissipating avocado mousse from a candy cleansed from the palate by sips of house wine before indulging in the elegant anchovy Mille-​Feuille.
Walked through the pristine kitchen en route to a table overlooking hills where a rainbow would later form as though staged by Atxa himself it was with greeting from one-​and-​all present that additional canapes were tasted, a total of fifteen bites and beverages offered before the menu itself began to unfold.
Divided into the € 175 Adarrak and € 145 Erroak, with substitutions and supplements allowed, it was with little hesitation that the former was selected with one extra course from the later and starting off with a glass of Eneko «42» at the Sommelier’s suggestion the dry white was a perfect accompaniment to a majority of the meal, a garden of melting olive quickly leading to the signature amuse of an egg yolk partially replaced with concentrated black truffle.
Pairing housemade breads to courses throughout the meal, follow-​ups to the egg included an oyster explored in textures next to an oyster leaf beneath tempura sea fern and moving on to a smooth potage of spider crab the flavors transitioned from brine to something sweet and silky, the flavor when all mixed not all that different from She-​Crab soup popular in the Southeast United States.
Spurred on by the textures and temperatures of famous «Tomato and Eel» and further impressed by the arc of flavors found in a lobster vessel to follow the meal only grew better with an Artichokes cream that rendered any guacamole in my memory inconsequential, the creamy croquettas flashing forward to similarly textured cubes of oxtail resting amidst pan jus fortified grains and smear of cheese.
Supplementing a sphere of black pudding resting in creamy beans with a rim of crispy flour stems and leaves it was with a large fillet of mullet followed by a gateaux of rabbit saddle that savories would conclude, and transitioning swiftly to dessert with «Coconut and Passion» the only dissatisfying course of the afternoon was brought forward, though certainly not a fault of the chef but one of personal preference.
Getting back into good graces with funky cubes of cheesecake and fragrant dollops of meringue around a centerpiece of raspberry sorbet it was once again the briny flavor off olives that served to mellow vanilla ice cream and tuilles of dark chocolate as the menu reached its climax, the mignardises all well crafted with something to offer as opposed to just being something pretty to look at.
Presented with a wax-​sealed menu alongside the bill, another kitchen visit insisted upon by the staff so that the Chef could bid me farewell, it is the little touches like this that go above and beyond both concept and creativity to make Azurmendi one of the finest dining experiences in the world.

KenScale: 9.5÷10
No restaurant has given me quite the impression when I first stepped in as Azurmendi, a world-​renowned restaurant nearby Bilbao on a hill where chef Eneko Atxa has helmed the kitchen since the opening in 2005. First, there is the steel-​and-​glass that embodies eco-​friendly philosophy of sustainability, and then the entrance that makes you feel like you just walked into a botanical garden. Once I was greeted by the staff with a little cute picnic box with some tasty bites to go along with a glass of wine, followed by a brief peek at the large kitchen with energetic cooking staff, I was already feeling something special. Then I saw one of the most stylish and elegant dining rooms looking down the hillside of beautiful Spanish countryside. All of these first impressions could’ve led me to give a high score to this restaurant, but its story didn’t end there. I had one of the most spectacular meals of my life as well.
Each individual dish at Azurmendi’s tasting menu (I went with erroak menu at 145 euros per person showcasing the classics of the restaurant instead of the more forward-​thinking option, not to repeat the same mistake I had made at Akelarre) is a revelation. Starting with the egg cooked inside out and truffled, it was one of the most wonderful and decadent single bites that I had had. Natural prawn was on top of avocado to create very unique flavor and texture. I honestly don’t know how the kitchen pulled it off, but the ultra-​thin squid noodles were so tender that you could almost take it as real pasta dish. Roasted lobster out of the shell was also perfectly cooked and worked so well with the aromatic herb oil and chives. Yes, I’ve had a lot of great lobster dishes, but never with this kind of combination for a whole another dimension in the flavor department. Mushrooms and lamb sweetbreads were also outstanding, and I couldn’t stop thinking about the fried hake with roasted red pepper infusion and parsley that sounds somewhat greasy yet the hake was just cooked in such a subtle way that blew me away. The final savory course of pigeon capped a magical meal with beautifully cooked meat that worked harmoniously with duxelle and cauliflower. Desserts were perhaps not as sensational as the savory courses, but they certainly weren’t far behind. After refreshing mix of orange, strawberry and ginger came ice cream sandwich of chocolate, hazelnuts and rosemary that was rich in flavor but not overly sweet. Overall, the meal at Azurmendi shows everything you need to know about how fresh ingredients turn into beautiful plates with impeccable flavor and texture using sophisticated techniques and attention to detail.
The restaurant has a large selection of wine, and I suggest trying a few Spanish glasses or bottles. One big lesson I learned during my trip in Spain is how underappreciated Spanish wine, especially the red ones, is. I was very impressed with the depth of a glass of red that I ordered to go along with the pigeon. The services are very professional and attentive, and I was given an opportunity to personally meet chef Atxa and take a photo together as well. Getting a lunch reservation didn’t seem too hard, but I wouldn’t take a chance and would book as early as possible. As described above, the minimalist yet elegant dining room will further enhance your dining experience. Azurmendi deserves to be in the pantheon of world’s greatest restaurants and for a great reason. It is a total experience that will make you smile all day with how beautiful every food was and how good they tasted.

One of the best food experiences in my life. 3 Michelin stars. Everything is amazing. It was a pleasure to meet the chef.
If you’re in Bilbao you must go. Perfect example of the great culinary you’ll find En la comida Vasca.
Bravo!!!

Stands tall amongst the best restaurants in the world. This 3-​Michelin Star restaurant gave me a restaurant experience unlike any other. The experience began with a tour of the garden, which gazes upon breathtaking scenery, followed by a picnic in the gorgeous waiting area, topped off with a kitchen tour. At every point, we were served small snacks, each of them proving why Basque Country cuisine is the best in the world. By the time we reached our table, we were already half full but unbelievably excited for what was to come next. Unsurprisingly, it did not disappoint. To say the food was among the best I’ve ever tasted is an understatement. This restaurant delivered mastery to all five senses, transcending all hope of critique. The service was impeccable, unrivalled (in my experience) even amongst three Michelin Star restaurants. Come here and prepare to be amazed.

Best meal in my 48 years of living. Such creative dishes. I value presentation, but taste is most important, and all the dishes were fabulous — definite flavor profiles sensed in every course. Service was amazing, and everything about the restaurant was beautiful. Could not have asked for more.

An amazing experience. A 3 star Michelin restaurant. 4 hour lunch, 15 courses. Beautiful interior with spectacular view of the Basque hills. Impeccable service. Imaginative presentations. Don’t even think about price. It is a chance of a lifetime.

Continuing with what became the main purpose of this trip –food– and exploring the Bilbao region, I discovered the restaurant Azurmendi in the old town of Larrabetzu. The town itself requires a separate post because it is magical and beautiful. But the restaurant was incredible. Why is that we don’t have all this delicacies in NYC? I mean I love my city but honestly I have never eaten as delicious as I have on this trip. Azurmendi is the perfect combination of Spanish/​Basque food with the new techniques of cooking. The theme of this hotspot is molecular cuisine. I enjoyed the food as much as the wine because they offer this visit to the txakoli wine cellar for ONLY 10 EUROS!!! For that price you taste 5 wines and have 2 tapas. It is cheap and delicious and the perfect entrée to the restaurant. Love it!