Asador Etxebarri

1. Battered and fried fish chin with red pepper 3. Fresh chorizo ​​tartare 4. Spain’s special spring offering, the only impression left by eating Ramon Frexia two years ago, baby peas. Full of fresh grassy aroma and bursting taste in the mouth.. 5. Sea bream. Spanish seafood is really different, it is a guarantee in itself 6, 7. Grilled steak with super meaty flavor 8, 9. The top layer is a lava soufflé, and the bottom layer is slightly bitter and rich chocolate base. Another "non-sweet" dessert. The milk ice cream in 1 and 2 is quite magical. Because it is smoked, it will have a meaty smell, so strong that people completely ignore the existence of beetroot juice. But the existence of beetroot juice alone cannot be forgiven. Really not.

There is a legendary restaurant hidden deep in the Basque Valley🍴 Ranked second in the world in the World's 50 Best Restaurants There is no restaurant that "knows how to use fire the best"! In Etxebarri 🔥It's not a seasoning, but a delicious language This is not a meal, but the birth of a "taste memory"✨ Chef Victor Arguinzoniz Uses a charcoal stove for a lifetime Restore the purest soul of the ingredients He is not a chef, but more like a "fire monk"🔥 Must-eat signature dishes: 🐟Marinated anchovies｜With crisp bread + tomato sauce Extremely appetizing! Fresh but not salty 🐟White tuna｜The taste of cold sea breeze The deliciousness that melts in your mouth is really amazing 🧀Buffalo cheese｜Like fresh milk in the morning mist Unbelievably warm and soft! The highlight is here: 🦐Palamos red shrimp｜2 large ones are super satisfying Charcoal grilling technology is god-like! The doneness inside and outside is exactly the same 🦞Grilled blue lobster｜No seasoning but sweet and chewy The doneness of the claws is also perfect 🥩Chuletas aged beef steak｜Deliciousness accumulated over the years Caramelized shell + pink meat core, the meaty aroma and fat dance perfectly Must-order for dessert lovers: 🍦Condensed milk ice cream｜Perfect with beets Rich milk flavor and just the right sweetness, the best ice cream in life 🍫Chocolate soufflé｜Moltenness is as rich as Basque cheesecake! This is not cooking It is to reshape your perception of "delicious"‼ ️ 🍽️Restaurant: Asador Etxebarri 📍Address: San Juan Plaza, 1, 48291 Atxondo, Off topic: Unfortunately, the chef left right after get off work [Cry] and was unable to take a photo with him. I could only take a photo with his son [Cry][Facepalm] #Basque cuisine #Michelin restaurant #World's 50 best restaurants #Food exploration #Charcoal cooking

Star-chasing Journey Michelin Three Stars, Spain Located in a tranquil Basque village between Bilbao and San Sebastian, surrounded by mountains and lush greenery, Asador Etxebarri is a truly magical destination restaurant. Food lovers come from all over the world to experience the culinary masterpieces created by Chef Arguinzoniz. With the help of a little fire, he transforms simple ingredients like milk and beef into extraordinary and memorable dishes. Victor Arguinzoniz, the chef of the revered legendary master Asador Etxebarri, told us in the kitchen: "Fire can elevate the flavor of ingredients to another level, and most importantly, release the original flavor of the food completely." There is no molecular gastronomy here, everything is simple and monotonous, and there are no excessive sauces, because the chef prefers to let the natural flavor take center stage. For example, juicy Palamos red prawns are simply grilled and can be eaten on their own, and everything on the menu is grilled, from the anchovies on toast to the beetroot milk ice cream that ends the meal. The presentation of the dishes looks so simple, but it tastes super delicious when you eat it. The control of fire is very delicate, and different ingredients are cooked using different firewoods and different cooking methods. The most surprising thing is the Carabiniero, a large red shrimp from Palamós. It can be said to be the most perfect red shrimp in the world. The shrimp paste is rich and rich, and the meat is about six-tenths rare. It is springy and tender when you bite it, and the sweetness and juiciness of the shrimp meat itself bursts out. Chef Bittor•Arguinzoniz remains humble despite receiving recognition including the Chefs’ Choice Award and always being at the top of the list of “World’s 50 Best Restaurants”. Asador Etxebarri has only been off the list once since 2009 and is currently #2 🌟 and the best BBQ I’ve ever had. #Spain #Atxondo #AsadorEtxebarri #VictorArguinzoniz #Palamós #Prawn #Carabinero #Kokotxas #Masterchef #Sole #Fungi #Elvers #Goodexperience #Greattrip #PASTiTrattoria #PASTitaly #Tradizionalecucinaitaliana #Ristoranteitaliano #ChefHans #BuonViaggio #GamberoRosso #Respect the food so it is delicious #You have to keep eating delicious food to make delicious dishes