The gastronomic proposal of Basque by Eneko Atxa is informal and modern, based on traditional Basque recipes in which the grill is a key piece. Meats and fish pass through it, but also the vegetables that are offered as a side dish. Even one of the desserts, a torrija version by Atxa, is finished on the embers.

As in the rest of its restaurants, the passion and sensitivity of Eneko Atxa –awarded five Michelin stars–, its cultural roots, the link with the environment and its products, and the traditional Basque culinary recipes, have been and continue to be the foundations of each of his creations. As a result, the cuisine offered at Basque by Eneko Atxa is pure flavour, intense, succulent and distinctive cuisine.



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Azurmendi Eneko
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It was also nominated for the “Best Restaurant in Europe”, according to OAD (Opinionated About Dining) and for the “Best Restaurant in the World”, according to the luxurious magazine Elite Traveler. Chef Eneko Atxa was granted the “National Gastronomy Award 2015” and is part of the European “Young Leaders”."

Eneko Atxa Azurmendi (1977) is a 5 Michelin star chef born in the Basque Country, Spain. He is the chef and owner of the Azurmendi *** restaurant.

Chef Eneko Atxa’s philosophy remained the same over time: to make people happy with his cuisine and to “cook” a better future. His constant commitment to welfare, solidarity and sustainability made his Azurmendi *** restaurant, with three Michelin stars. Moreover, this restaurant was twice considered the world’s most sustainable restaurant, the last time in 2012.

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“If you love where you live, you must respect it” Eneko Atxa.

What makes chef Eneko Atxa unique is his concern for matters regarding the environment, sustainability and social impact. The Azurmendi restaurant, which opened its doors in 2005, twice awarded as the most sustainable restaurant in the world, has three Michelin stars. The space is able to generate its own energy through photovoltaic panels and geothermal energy or by using rainwater for the in-house vegetable gardens.

The exterior is made of glass in order to take maximum advantage of the natural light. There is a garden on the building’s roof with edible flowers, which are used in some dishes.
His concern towards the local community is visible through the establishment of a composting plant for the city. An initiative which supports the local economy; helping the regional hospital to offer tastier meals to its patients, thanks to the redesign of the trays which have become more colourful and well-presented; and through the collaboration with youth student projects.

The suppliers are acknowledged in an illustrated book which is offered to diners at the end of their meal, and through a collection and logistics programme which supports the local farmers and producers.
The planet is blessed with countless sustainable practices.




13:00 – 15:30 | Lunch, Tuesday to Saturday

20:00 – 22:30 | Dinner, Tuesday to Saturday

Sunday & Monday Closed



12:00 – 23:00 | Sunday & Monday

12:00 – 00:00 | Tuesday to Saturday


Calle Gran Via, 4, Bilbao, 48001, Spain

T: +34 946 056 753