Finally made it to Txispa, a relatively new addition to the Basque gastronomy scene, run by Japanese chef Tetsuro Maeda @tetsuro_tetxubarri after a decade’s training at Asador Etxebarri (which is located in the same village Axpe just a few minutes away). I expected a lot of similarities between the two restaurants, however, Chef Tetsuro delivered a completely different experience combining Basque techniques and Japanese philosophy using ingredients from both places (Txispa even has its own garden growing Japanese ingredients that are not available in Spain). Some favorite dishes: braised wintermellon; prawns (even juicier than those served at Etxebarri the day before); and mushroom & egg soba. As a new team there’s still room for improvement but the potential is unquestionably huge.•
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