Food-lovers flock to this temple of cuisine like pilgrims to a religious shrine in order to unearth the secrets of flame-grilled cooking that have been mastered by Etxebarri’s owner-chef Bittor Arginzoniz, the life and soul of this restaurant and someone who has invested everything in his dream here. His particular vision for life and for work resulted in him restoring this 18C country house in his home village, Axpe-Atxondo, at the foot of Mt Anboto. His unique cuisine focuses on top-quality grilled dishes using different types of wood (holm oak, vine shoots, oak from old barrels etc), utensils he invented himself, and an unusual system of pulleys that enables him to control the cooking process. Choose between a concise à la carte and a tasting menu, where you’ll find unforgettable dishes such as the famous egg yolk and white truffle, the legendary matured beef chop, and the unequalled reduced milk ice cream with beetroot juice. We strongly recommend booking ahead (we suggest several months) because of the huge waiting list to eat here.