Asador Etxebarri (Bizkaia, Spain) | Influencer Restaurant Review by Alexander The Guest

AI-Generated Summary: Alexander The Guest’s Asador Etxebarri Restaurant Review Video

Alexander reviews Asador Etxebarri in Bizkaia, Spain, a restaurant ranked second-best in the world, specializing in flame-grilled dishes.

Overview:

• Chef Bittor Arguinzoniz, the self-taught head chef of Asador Etxebarri, is known for his humble demeanor and dedication to perfecting the art of grilling. He cooks using handmade tools and grills all dishes, drawing from his upbringing in a home without electricity or gas. While many praise the restaurant, including Anthony Bourdain, Alexander has a more critical view.

Ambiance:

• Located in the small village of Axpe-Atxondo in Basque country, the restaurant’s atmosphere is rustic and artisanal. Alexander admires the handmade materials and the excellent wine selection. He opts for a 1957 Vega Sicilia Unico Gran Reserva, a rare and expensive wine (€2300).

Dishes Reviewed:

1. Joselito Chorizo – The meal begins with one of Etxebarri’s iconic creations. The chorizo is made by curing Joselito Presa and Secreto sausage, resulting in a flavorful starter.
2. Anchovy – Simple yet excellent, this marinated and grilled dish highlights the chef’s use of high-quality, seasonal ingredients.
3. Buffalo Mozzarella Cheese – Made fresh daily from milk from the chef’s own herd, paired with basil oil, this dish shows the chef’s commitment to ingredient quality.
4. Grilled White Asparagus with Spring Mushrooms – Asparagus, a regional staple, is grilled and paired with mushrooms, offering delicate and complex flavors.
5. Razor Clams with Pea Sauce – The clams are perfectly tender, and the presentation is simple but beautiful.
6. Lobster – A large, flawlessly grilled lobster claw that surprisingly pairs well with the red wine.
7. Palamos Prawns – A premium prawn variety, Alexander praises the quality and perfect preparation, emphasizing the flavorful juices from the prawn’s head.
8. Baby Octopus, Artichoke, and Seaweed – Salty seafood paired with nutty artichoke, an intriguing combination.
9. Sea Urchin – Served in its shell, the urchin is rich, creamy, and packed with both sweet and savory flavors.
10. Egg with St. George Mushrooms – Grilled to perfection, this simple dish is incredibly flavorful.
11. Hake Cheeks with Aioli – Known for their collagen content, the hake cheeks are melt-in-the-mouth tender.
12. Teardrop Peas – Rare, delicate, and extremely fresh, these peas are grilled and served in their juice.
13. Red Snapper – A perfectly grilled fish served with a sauce made from gelatin, oil, and garlic.
14. Steak with Green Salad – A supreme cut of beef, cooked to perfection. Alexander appreciates its quality but questions its reputation as the “best steak in the world.”
15. Smoked Milk Ice Cream with Beet Juice – Grilled milk ice cream with beetroot flavor, so good that Alexander orders a second.
16. Black and White Chocolate Soufflé – A rich dessert that concludes the meal.

Service:

• The service is different from other Michelin-starred restaurants. It’s more laid-back, with servers sometimes only mentioning the dish’s name and leaving. Alexander also notes that he had to pour his own water and sometimes wine. Despite the hype around the restaurant, the service does not match the luxury status.

Final Thoughts:

• Critique of Hype: While Asador Etxebarri is renowned for its grilled dishes, Alexander feels the hype has grown beyond what the restaurant originally intended. He questions whether it truly stands out among the best restaurants in the world, especially considering the high cost (€2860 for two people).
• Verdict: Alexander concludes that while Etxebarri serves perfectly executed traditional dishes, it lacks the complexity he looks for in a restaurant of this caliber. However, he respects Chef Bittor’s pursuit of perfection.