A flagship of Vizcaya’s fine-dining scene and a leading light in sustainability, Azurmendi is a shining example of how to work with the environment around us. To do this, it has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that aims to cook for a better future.
Chef Eneko Atxa nurtures a sapling of the Tree of Gernika at the entrance of the restaurant in a manifestation of his desire to preserve the area’s indigenous flora and fauna, to safeguard the values of Basque culture, and to offer guests a creative and informative culinary experience that is dedicated to the conservation of endemic species. His single tasting menu (Adarrak) includes an informative tour of the premises, such as the picnic served in a wicker basket in front of a vertical garden, snacks in a space decorated with recycled organic materials, and maritime-inspired appetisers in the corridor of the kitchen so you can watch its chefs hard at work. The superb wine list includes many limited production labels.
