Committed to sustainability, the Biscayan chef distinguishes himself by creating new dishes, investigating aromas, and recreating atmospheres for the diner. Azurmendi, chef Eneko Atxa’s three-star Michelin-starred restaurant in Larrabetzu, also shines in the ecological firmament with the National Award for the Hotel and Catering Business Committed to Sustainability from the Spanish Federation of Hotel and Catering Businesses and awarded as the most sustainable restaurant by The World’s 50 Best Restaurants. Its cuisine combines technical and aesthetic perfection with flavour, relying on local produce, the restaurant’s vegetable garden and Basque roots. All this without renouncing to a constant culinary evolution.
“Sustainability, building the most ecological restaurant possible and getting involved in the environment is not a trend for us, it is a consolidated fact”.