“In the flames of the fire lives something that can help ingredients
reach their fullest potential.” These are the words of Bittor Arguinzoniz, the
chef/owner of an extraordinary restaurant, high in the hills of the Basque
country. His rustic restaurant, Asador Etxebarri has revolutionised the simple
art of cooking over a flame and has attained a cult-like status, Michelin stars
and was recently voted number six in the World’s 50 Best Restaurants list.
The barbecue is now fully established as high-end food and Bittor infuses every course with smoke from the homemade goat butter to the caviar-size spring peas to the grass-fed
The barbecue is now fully established as high-end food and Bittor infuses every course with smoke from the homemade goat butter to the caviar-size spring peas to the grass-fed