When you mention Asador Etxebarri, Bittor Arginzoniz must be mentioned in the same breath.
Surrounded by the cloud-covered mountains of Axpe, Spain, Bittor's hometown, sits the stone walls of Etxebarri. The rustic feel of the surrounding area seems to seep through the walls into the dishes served. Intentionality encompasses Etxebarri from the interior design, to the menu, all the way to the style of cutlery and dishes. Each morning begins at 7AM with the lighting of the wood grill and every dish must pass through Arginzoniz's hands before landing in the dining room.
The meal begins with freshly baked bread accompanied with goat butter. I'm sure most of you are saying to yourself "I didn't know there was such a thing as goat butter", well me too. The quickest explanation I can give is, same flavor as goat cheese but a little less goaty (I hope this lands with my cheese lovers). From here on out you don't ask questions you nod your head and say thank you. Boom - cuttlefish, more guisante lágrima, accompanied with a sauce that words cannot describe. A few bites leave you saying "I don't particularly know what that was but I wouldn't mind some more". Next, another recurring favorite, Joselito chorizo sandwiched in between two buttery crisps. Might I add the chorizo is raw, delivering the kind of meat and cracker experience too refined for your Whole Foods charcuterie board. As your plate is swept away, a whole sea bream is dropped at the table. A white fish with a unique meaty texture differing from the traditional flakiness. The sauce accompanied with this dish leaves you scraping away at what your fork can find to get one last bite. As you sit back and the dust settles, the "golden snitch" of Etxebarri finally enters your reach. Beautifully charred and cooked to the perfect rare temperature, are words that don't do it justice. Some could say "years of practice just to cook steak?" but no it is much more than that. It's years of practice that curate an experience that evokes emotions, a connection, all with food and drinks. So if you're asking me "is this worth it?", I challenge you to book the trip, make the reservation, and travel to experience all that Etxebarri has to offer.
