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Average rating from 15 meals 9.8 / 10
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seasonal regional cuisine Cuisine, Progressive Asador


Victor Arguinzoniz

Foodle Reviews

on 27 Oct 2023

A few more impressions from my lunch-to-dinner meal in Asador Etxebarri this Saturday. As you can guess: wonderful ingredients and impeccable cooking as always! I still dream about that lobster and the gigiantic percebes…

My earlier visits: 👉 #jokuti_etxebarri

#asadoretxebarri #erxebarri #percebes #gooseneckbarnacles #caviar #txuleta #txuleton #worlds50best #cod #basquefood... More

on 21 Oct 2023

Desserts at Asador Etxebarri. You might recognize some repeated ones, yes, I just can’t stop eating the smoked milk icecream with beetroot juice, it is probably the best dessert on this planet. Or the solar system.

👉 #jokuti_etxebarri

#asadoretxebarri #etxebarri #basquefood #smokedmilkicecream #beetroot #souffle #flan #tartadequeso #cheesecake #basquecheesecake #worlds50best... More

on 25 Sep 2023

One of the most humble persons in our culinary circus and at the same time one of our best!
A glorious house with an incredible history!
Always a big pleasure to meet the master of the „heat“ Bittor Arguinzoniz & the Sommelier of the „heart“ @mohamed_sommelier.
Heaven on Earth. Big Love!

Etxebarri - 1 ⭐️
Atxondo, Spain
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant... More

on 04 Aug 2023

You notice that a lot of asadors (and steakhouses around the world) often serve incredibly delicious desserts? In Spain your (best) choices are mostly around tarte de queso, torrija, leche frita, crema catalan or flan, and tocino de cielo.

But Etxeberri made their own versions of different desserts that are so good I did not crave for the original at all. The now iconic smoked ice cream (pic 2) made by smoking the milk with charcoal then wood create the most sensual flavor and aroma that is unparalleled... More

on 03 Aug 2023

Eating at Etxebarri is like watching a great thriller, there is not a dull moment even between transitions of climax.

After the lobster (course 15) which literally put me out of control, I was able to reorient myself with a delightful vegetable dish - guisante lágrima aka teardrop peas with pickled onions and chanterelles, with a little kick from cayenne pepper (pic 2).

We had two fish courses, a thick cut, succulent bacalao (cod) with sherry wine sauce (pic 3), and the grilled whole Red... More

on 02 Aug 2023

It is hard to summarize the meal with a few highlights when everything was so good, but there was one dish that really stood out at Etxebarri that day - this lobster that beats all lobster!

We got one lobster with lobster eggs and one without (pic 2), and both were ridiculously delicious! I don’t know how Bittor did it but the entire heads had this uniform custardy texture (pic 3-6), spoon after spoon it had a creamy texture without any hard bits. It was covered with a sauce of the emulsified... More

on 01 Aug 2023

This meal at Etxebarri in June kept getting better with various seafood coming one after another. Plates of humongous sized percebes landed at our table (pic 2) with the smell of the sea from the steam immediately caught my sense. The execution was the most perfect compared to the percebes I had here before (pic 3), and the flesh was had so much oceanic salinity and mineral flavor from the innards, every bite was like a wave of sea umami hit straight to my brain. I drank all the orange percebe juice... More

10 / 10
on 16 Jul 2023

Another outstanding meal at Asador Etxebarri leaves me in awe once again. Chef Victor Arguinzoniz's mastery of fire is evident in every dish, as he skillfully grills a wide variety of ingredients, extracting incredible flavors from seemingly simple elements. The restaurant's custom-designed grills, with their adjustable heights and precise control, allow for the perfect cooking of each ingredient.

The menu at Etxebarri is a testament to the restaurant's commitment to showcasing the natural flavors... More

on 11 Jun 2023

Asador Etxebarri!
It’s a tough choice what to include in the TOP10 dishes this time… Cod swim bladder, palomos prawns, txuleta, sea cucumber, the last teardrop peas of the season, baby beans, smoked milk ice cream, percebes, res sea bream, baby squid…

Check out my other visits:
👉 #jokuti_etxebarri

#asadoretxebarri #etxebarri #bittorarginzoniz #victorarguinzoniz #worlds50best #grill #asador #steakhouse... More

on 01 May 2023

These were extraordinary. “Baby Octopuses” @asadoretxebarrioficial

on 22 Apr 2023

Sea cucumber and baby broad beens.
Another unforgettable lunch @asadoretxebarrioficial

on 11 Apr 2023

Consistently one of my favourite places in the world alongside Geranium. From the first time I went almost 15 years ago, until now, the philosophy and atmosphere of the place has been pretty much unchanged and consistently brilliant. The angulas when in season are just stunning, but basically every dish here is cooked to perfection with that perfect dash of smokiness. Max boom
#料理 #レストラン... More

on 23 Feb 2023

One of my favorite places on earth, the meal this time even surpassed the past few visits. Finally fixed my angulas craving. •

#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom... More

on 03 Feb 2023

“Variegated scallop”, Victor Arguinzoniz, “King crab”, “Caviar” @asadoretxebarrioficial

on 29 Jan 2023

Victor Arguinzoniz and the baby eels @asadoretxebarrioficial

on 07 Nov 2022

The man. Bittor Argonzoniz at his favorite instrument, his self-constracted precision charcoal grill. Never parading in the dining room, you can always find him in his groundfloor kitchen, far away from the fancy guests, always keeping an eye on his precious ingredients.
And his amazing sommelier: Mohamed Benabdellah, originally from Algeria, but he is a true expert on the wine of Spain, try him, he might surprise you with some odd bottles!

My other posts about Erxebarri:
👉 #jokuti_etxebarri

#asadoretxebarri... More

on 07 Nov 2022

Some other amazing dishes of the Saturday lunch at Etxebarri in Axpe, Spain.
Home made desserts, chorizo made of Joselito pig, buffalo mozzarela with corn cream, oyster, cod kokotxa, swim bladder, sea snails and a close-up of the txuleta 🥩 from the last post.

My previous visits:
👉 #jokuti_etxebarri

#asadoretxebarri #etxebarri #basquefood #euskadi #chocolatesouffle #cheeseflan #chorizo #txuleta... More

on 06 Nov 2022

Some of the best bites at Etxebarri this time. The restaurant is still getting better and better, and it was already pretty amazing back in April, my last visit.

My previous visits:
👉 #jokuti_etxebarri

#asadoretxebarri #etxebarri #basquefood #euskadi #bitorarginzoniz #txuleta #txuleton #caviar #whitetruffle #albawhitetruffle #seaurchin #palomosprawns... More

on 05 Nov 2022

Asador Etxebarri. Arriving in style never hurts.
Horsefie, mixed media, (horse, jokuti) 2022

My previous visits:
👉 #jokuti_etxebarri

#asadoretxebarri #etxebarri #bitorarginzoniz #basquefood #euskadi #worlds50best #[instagram]🐎

9 / 10
on 19 Jul 2022

25 years eating at the master of fire.
Victor Arguinzoniz single handedly change the way cooks all of the world look at fire to cook.

10 / 10
on 10 Jul 2022

Not so easy to get a table - but it is possible even without special relations - “very well alone “ - and definitely worthwhile- a perfect lunch with true friends :-)

on 04 Jul 2022

My kind of bday 🥂
— — —
Some places are great. The feeling, the food, the amazing wine, the view. And then there are others that are magical. That stay with your forever. And Etxebarri is one of the few. Atxondo and its mindblowing surroundings, Bittor Arginzoniz approach to food and fire, his aura, kindness and dedication, the absolute excellence of all the products he chooses, flavour at its best, an epic wine selection, all done with honesty and passion. Bittor is one of a kind. And... More