The Best Meal I Ever Ate: Etxebarri, the Grill Master & the Baker

I’d heard and read so much about Etxebarri from Anthony Bourdain’s No Reservations (he also said it was the best meal of his life) to Chez Pim’s journey there, it was a must on my recent eating/drinking tour of northern Spain. Like Pim, I was grateful to get to eat at various starry restaurants on this trip, but this place doesn’t even have 1 star – quite possibly because the folks at the Michelen guide couldn’t find it.

Etxebarri is notoriously hard to find. The Baker and I had explicit directions in our guide book, which were as good as any, but didn’t show any distances or what the “turns” actually looked like. We also had a British GPS, but Jane/Gayle was a little crazy (as we drove on the freeway, going the correct way, she would suddenly direct us to take off onto the Spanish fields alongside). And, we had Pim’s post open on our laptop as well. And it actually took all 3 devices to get us to the tiny town of Axpe, right on time, after allowing double the driving time to allow for the Baker’s slow driving, and for getting lost.

Although the town was only 15 minutes from a bustling suburban area near San Sebastian, it felt as remote as Heidi’s mountains. A small cluster of stone buildings, sheep grazing in the mountain fields full of wildflowers, and mama sheep with babes in front of every small farm along the way had us wondering if we were in the right place.

Asador Etxebarri Restaurant, Spain

And then we saw it! The typical Basque facade shown above looked over a tiny village square, awaiting our arrival, to fill our bellies with chef Victor Arguinzoniz’s grilled masterpieces until late in the afternoon. He is known for cooking with fire (like the Baker), over coals and wood, and for pairing different foods with the correct type of coal or wood that suits it best. He even makes his own coal to get the best pairing! This was going to be good.

Etxebarri menu

First things first, we ordered a bottle of white wine called Txakolina to go with the seafood we would eat first on the tasting menu.

Etxebarri chorizo

Then the amuse bouche arrived: Arguinzoniz’s famous house-made chorizo shown above and fire-baked bread.

Etxebarri handmade goat butter

The first course was handmade goat butter on grilled bread, topped with setas, spring mushrooms from the local hills, and charcoal salt.

Etxebarri goose barnacles

Second course shown above was goose barnacles, something I’d never eaten before. We had to peel off a gray layer of interlocking fibers resembling fabric, which squirted orange ocean-flavored juice onto our table and eyeglasses, exposing the delicious neck of the crustacean.

Etxebarri prawns

Next up was grilled Palamós prawns, the best-tasting and largest prawns in the area. And the most beautiful I might add.

Etxebarri sea cucumber

The next course was again something I’d never eaten: sea cucumber, shown above. These sea animals are related to sea urchin and starfish, but look a bit more like a slug. It tasted, however, more like a scallop, but meatier and tastier. This one was grilled and served with baby fava beans and a fava flower.

Etxebarri baby octopus

I was unprepared for the next dish to be the best of the day, grilled baby octopus served on a bed of onion confit and charcoal paste. Sweet and smoky and tender and so pretty too.

Etxebarri grilled anchovy

A classic Spanish dish, grilled anchovy, was next. This was perfectly cooked, barely seasoned and served with an arugula salad, shown above.

Etxebarri grilled fresh chorizo

Next was grilled fresh chorizo on a polenta cake. This was seared; not cooked! It was really really good. We also ordered a Rioja Crianza to go with this and the next meat dish.

Etxebarri grilled beef on the bone

And finally, a glorious piece of grilled beef on the bone shown above. For a girl from Oklahoma, this was a fitting climax to the meal and also perfectly cooked.

Etxebarri fresh sheep cheese ice cream

The first of two desserts came next: fresh sheep’s cheese ice cream with a wild fruit infusion. This ice cream tasted like the strongest, sharpest sheep know, the one that smells a bit like the Zoo? It was stinky and heavenly, and the wild fruit infusion played the perfect complement. I got to eat two portions since the pungency was too much for the Baker (he can dish it out, but can’t take it).

Etxebarri smoked milk ice cream & torrija

The last course was a Basque cake, torrija de pan y nuez (a cross between French toast and tres leches cake, if you can imagine that) served with smoked milk ice cream, shown above. This ice cream tasted like a vanilla, creamy campfire!

Etxebarri coffee & muffins

As the late afternoon started to wink at us through the trees, our happy bellies wanted nothing more than to take a long nap into the night. So, coffee was in order for the Baker and me, along with lovely muffin pastries, to make it to our next bedding destination after this four-hour indulgence in the Spanish mountains.

A perfect meal for a perfect day in Spain by the world’s Master of the Grill, Victor Arguinzoniz. Can’t wait to come back!


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