Dine at Asador Etxebarri

While it has long been a local legend, Asador Etxebarri has cemented its status as a global icon. Having steadily climbed the ranks since its 2021 listing as the world's third-best restaurant, it has reached even greater heights in 2025. It is currently ranked number two in the world’s 50 best restaurants and holds the title of the best restaurant in Europe, all while maintaining its coveted Michelin Star.

The soul of Etxebarri is its founder and chef, Victor Arguinzoniz. Born and raised in the village of Axpe, barely a stone's throw from the restaurant, Arguinzoniz is a self-taught genius who has spent over three decades mastering the art of fire.

In a custom-built kitchen filled with grills of his own invention, he uses specific woods to complement different ingredients, delicate holm oak for fish and vegetables, and stronger vine shoots or oak trunks for meats. His philosophy is simple: he grills virtually anything, coaxing out amazing flavours from simple ingredients. Even the desserts have just a hint of smoke.

Dining at Asador Etxebarri is like watching a performance. The tasting menu is created from locally sourced and seasonal ingredients. Enjoy Palamós prawns or fresh buffalo mozzarella made daily from the chef’s own herd grazing nearby.

The savoury courses often include the legendary beef chop (chuleta), revered for its deep marbling and perfectly charred crust. The reduced milk ice cream with beetroot juice, infused with a subtle hint of smoke, is widely considered one of the finest desserts in the world.

Despite its international fame, the atmosphere of this restaurant remains rooted in Basque hospitality. If you cycle with us in the Spanish Basque Country as part of a private group, we would be very happy to arrange this once-in-a-lifetime meal for you.

If you’ve been inspired to come cycling in the Basque Country with us, find out more about our journeys to Spain or enquire about a private journey.