RESTAURANT ADDRESS

Corredor del Txori

Larrabetzu, Spain

34-944-558-866

RESTAURANT STAFF

Executive Chef: Eneko Atxa

Pastry Chef: Matt Aggire

Sommelier: Miren Yubero & Jon William Herrera

GM: Bertol Izagirre

OAD HISTORY

First appearance in Top 100.

RESTAURANT REVIEW

In an era when the fine dining experience has become much more casual—manifested in ways that range from the abandoning of luxury ingredients like foie gras and truffles to the way restaurants are decorated—Eneko Atxa is swimming against the tide. Fifteen kilometers east of Bilbao, Atxa’s family, the leading producers of the popular local white wine Txakoli, built a 25-million-euro facility that includes not only a spectacular dining room offering views of the Basque countryside, but a complex series of gardens and greenhouses where Atxa raises as much of his own produce as he can. Though he worked in the kitchens of both Martín Berasategui and Adoni Aduriz, the subtle flavor profiles and nuanced nature of his cuisine demonstrate that the former seems to be having more of an influence on his current cuisine.

Truffle-infused egg
Photo Courtesy of: Spanish Hipster