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All style, very little substance. Azurmendi, the restaurant I was looking forward to the most during my visit to Basque Country, ended up being the biggest disappointment. The experience begins in three rooms before you step foot into the dining room: a "picnic" in their garden of haikus, a visit to their kitchen, and a "scavenger hunt" in their greenhouse for additional snacks. I welcome the fun, whimsical elements into fine dining, but when the food is not up to par, the experience fails to delight and ends up feeling tacky and forced. The starters should open up the palate, but I found the majority (eggplant, soup) to be aggressively salty and dense. This set the tone for the rest of the meal: nearly every course could have been more palatable if they toned down the predominant saltiness or acidity and allowed the flavor of the ingredients to come through. For example, the soup from the picnic, chickpea soup accompanying the cod, and the sauces/reductions accompanying the tuna and Iberico pork were made from distinctive ingredients but ended up tasting the same way because of the saltiness and viscosity. Items that should have been palate cleansers were an attack on my senses. I could not stop reaching for water. I'm shocked at the number of good reviews but upon reading them, I realize that Azurmendi is for those who value the flashiness of the experience over the actual food itself. The restaurant also prides itself on sustainability but I felt very little connection since it was barely mentioned throughout the meal. It has been a long time since I invested so poorly in gastronomy.
Top 3 meals of my life and likely top 1! I have been to several 3 Michelin restaurants and Azurmendi is a whole different level. Everything was delectable. It was clear that there was so much thought that went into every little detail... not just the food but the plates, the different stops on the "tour", the beautiful building/architecture, and the service. Everything had a touch of delight and class. Every dish was a treat for the eyes, nose and tongue. We were there for a good 3 hours and I could have spent another 3 hours! Service was attentive yet casual and comfortable. Magical magical experience! I will remember this meal and experience forever.
This is my type of Michelin 3-star restaurant. Everything, from the setting to the food to the service, felt balanced. And ethereal. I was transported to a different space with the lush greens surrounding the interior and exterior of the restaurant. I was indoors, yet it felt like I was having a meal outdoors the whole time. The grandeur of the dining space felt classy yet unfussy, even though we were seated at a giant table with white tablecloths. The food also tread a delicate balance between technique, flavor and presentation. I find that often, Michelin-starred restaurants focus a lot on displaying their technical prowess at transforming ingredients and plating the food in an artful way, at the compromise of the flavor and heartiness of the dish. But nothing at Azurmendi felt forced or overly complicated, the majority-seafood ingredients were allowed to shine and presented gorgeously with edible flowers. (I'm a sucker for those flowers.) The technical transformations were mostly in the earlier part of the meal. I was most impressed by the truffle jus infusion into an egg yolk (that the poor guy had to do in front of us), the basil twig, and the asparagus "maki". My favorite dishes were the lemongrass jelly with foie gras served in a lime bowl, the sashimi taco, the shrimp OMG THE SHRIMP (the blue paste is natural coloring from their brain or something?), the milk bread that came with the shrimp, and the poached lobster. 110% would come back. 1. Welcome Picnic ("Lemon Grass", Smoked fish brioche, Joselito "polvorón", Marianito) 2. The Truffle's Table (Truffled egg, Truffled meringue, Apple and truffle) 3. The Garden (Cauliflower, Basil, Rose and Nectar, Leaf) 4. Rose and Nectar 5. From the sea: Crab; Sea "talo"; Roe 6. OYSTER and sea granita and seaweed 7. SHRIMP and herbal essence 8. Milk Bread 9. Teardrop PEAS, Iberian gel and fermented pods juice 10. FOREST essence 11. Roasted and peeled LOBSTER, grilled pepper juice 12. COD and chickpea 13. Iberian PORK, duxelle and truffle 14. "Lost" BREAD and mead 15. COFFEE and caramel TOFFEE 16. Petits fours
5.9.17: Yes it has almost been a year since I have visited and it was almost as if it was yesterday. Azurmendi was amazing. From the parking lot you can see the view and the green house. We walked down to the front entrance and immediately we were greeted. The front was like an indoor garden. We walked around and checked it out as someone else greeted us with a glass of wine. Oh that's nice. Not too long after we were given a small picnic basket with goodies inside. It's fun. A little picnic in the garden it felt like. Picnic Basket Tasting: Eel Sandwich, cheese cake and frozen tomato lollipop. The eel sandwich I thought it was white fish or something, the cheese cake was light and and the frozen tomato lollipop was interesting. Taste like just tomato ice. Cute, each thing was about half a inch big. Perfect size for Thumbelina. Once we were done giggling at the size and enjoy the small bites we sat and waited until someone guide us to the kitchen. The kitchen is freaking huge. There were people everywhere hustling and bustling. They broke down into details what each station were but of course we forgot. Right in front of us was something that looked like a scallop on a sea shell. But as the chef began to explain it was actually turnip. Next to the turnip was a green drink. Kitchen Tasting: Turnip, I liked it as I do like turnip but it wasn't anything mind blowing but good. The drink was interesting. Next was to a small greenhouse: Really fun to hear that what they do with certain herbs and spices and how they created each dish and etc. We tasted four things there and the visually cool standout was the leaf made out of mushroom/herbs and this cone thing made up of spices. This was super unique and fun. The dining room area is very spacious, which I liked very much. The spacing of each table was perfect as experience such as this it's nice to not hear other people's conversation. We were seated next to the window, so it was nice to gaze out while we ate. Everyone was so courteous and the service was impeccable even though we were dressed a bit casual. 13 total dishes, small but oh so filling. Each dish was definitely curated with so much thought. There were a good amount of dishes in which they used the emulsion technique. It is really nice that they don't rush you, they only bring out the next dish because you're already done with the dish in front of you. So if you're feeling full definitely take your time to savor each single tiny bite. Drink your wine and chit chat a bit. Every dish was good. My standout is the garlic mushroom dish. Because I'm a mushroom lover I was super excited how they presented this dish. It was strands of mushrooms (noodle-ish style) beautifully put together in a shape that reminded me of a cocoon. 3 small dollops of sauce on top, with edible flowers, and two puffy crispy things on the side. Yummy! From the time we checked in until we finished our last bite, everything was about 3 hours. I think we could have gone longer. After our filling lunch it was nice to walk the grounds and check out the green house. The greenhouse was hot but so full of interesting seeds, beans, plants and etc. It was definitely a meal to remember. One of the best meals I have ever had. Worth it!
Cyndy's Bottom Line: Three stars for a reason. Azurmendi delivers exceptional cuisine that is worth a special journey. Azurmendi is a three star Michelin restaurant. Azurmendi was awarded the most sustainable restaurant award by The World's 50 Best Restaurants 2014 & 2018. A 15 minute taxi cab ride from Bilbao city, approximately 30 euros to Larrabetzu (Basque Country). There is Centro De Sostenibilidaf a sustainable garden center located right above the restaurant. They are growing herbs, citrus, figs, tomatoes, zucchini blossoms, strawberries and more. There is also a collection of corn and tomato seeds displayed in the greenhouse along with miniature roses and alyssum. There is a lanai towards the back that provides a beautiful panoramic view of the mountains. In front of the restaurant is an oak tree dedicated to the Basque freedoms and cultural heritage. Azurmendi is an extraordinary dining experience unlike any other. Chef Atxa and the entire restaurant staff has a passion and focus on food to provide and deliver exceptional service. Great energy and atmosphere. The food adventure starts in the garden with a picnic basket of amazing amuse bouche and drinks. Next enter the kitchen area and taste an amazing egg with truffles. Then enter the green house for a magical tasting and visual display. Enter the beautiful minimalist dining room with floor to ceiling windows which bring in the sunshine and the beautiful sight of tall fig trees. There are two tasting menus to select from. We went with the Adarrak. Every dish was executed perfectly. Thank you very much for the experience!
Our meal at Azurmendi was more than just a meal, it was an amazing gastronomic experience. This three-Michelin star restaurant offers an exhilarating adventure for the senses. This was the first of three 3-Michelin star restaurants that we would visit while on our trip in northern Spain and it definitely left a mark on our souls and memories. The restaurant, located atop a hill in a city just outside Bilbao, is a stand-alone glass wall building with a garden on the upper level of the building where they grow most of their ingredients and it's surrounded by vegetation and grapevines. We recommend going for lunch as you get to enjoy the sunlight and amazing views from the restaurant. The experience starts at the indoor garden right as you enter the restaurant, where you're offered a glass of sparkling wine and a picnic basket with four amouse bouche items to taste. It's difficult to remember what all of the items on the menu were, but from this basket my favorite was the tiny brioche sandwiches with smoked fish. My husband really like the hibiscus drink, also part of the picnic basket. After the picnic we were taken into the kitchen where we were greeted by the staff and where we were served a perfectly cooked egg yolk prepared right in front of us, cooked by stuffing it with a truffle oil mixture and eaten in one bite. The experience then took us to one last stop before being seated at our table, their greenhouse, where we tasted several one bite sized items, most of which I cannot remember in detail, but all were delicious. For our main meal we chose the Adarrak menu which is supposed to be more of a seasonal ingredients menu and it consisted of 9 dishes which included txangurro (crab), oyster, gamba (shrimp), lobster, red mullet, pigeon and pork. All of the dishes were beautifully crafted and presented, some were more flavorful than others. My favorites by far were the lobster, served with a coffee foam (it was like butter) and the red mullet served three ways. We chose to do the drink pairing which we absolutely recommend, as this enhances the flavors of the dishes and you'll be tasting some old wines and some pretty interesting sake that you won't get anywhere else. The desserts on this menu were light and refreshing, but not my favorite part of the meal. The chocolate with olive dessert was for sure the better one from the three that were served. After the dessert, they bring a box to the table with all of their petit fours for you to choose from. It's definitely an indulgence, but why not try several items to close this unforgettable meal with a bang! The service was on point, super attentive without being too tense, stiff or too serious. We never felt rushed through our meal, which lasted approximately 4 hours! It's definitely a food lover's experience worth having.
Beautiful restaurant!! What a cool and unique experience. Unlike many other Worlds 50 Best and Michelin restaurants, Azurmendi doesn't just take you straight to your table, they serve you your first bites in different rooms and areas of the restaurant, including the kitchen. Each "station" is interesting and creative, and made the whole experience much more fun and memorable. The entire space is like a giant greenhouse, meant to remind you of their sustainability and eco-friendly approach. The design is modern and simple yet filled with lush greenery. It's quite lovely to have lunch here during the day! Service was perfect all throughout. The food was great -- pair it with the non-alcoholic drinks, ie concoctions, which in my opinion is always more creative than a normal wine pairing. Out of all the top restaurants in the Basque region that we are at - Arzak, Mugaritz, Asador Etxebarri, Elkano, Nerue - this was my absolute favorite (with Asador Etxebarri coming in 2nd.
An unforgettable experience. From walking in to walking out it was incredible. You walk into a beautiful setting with a lot of green vegetation and as soon as you say the reservation name the experience starts with an aperitif. It's a very interactive experience as you tour the main lobby, the kitchen, a special room, and finally sitting in the dining room with beautifully powerful and unique bites. Each bite is incredibly filled with flavor. There's many Michelin rated restaurants in the basque country so it's hard to say if this is the best but it was engaging, pleasant, and delicious.
It took me 2 days to write this review... I wanted to make sure I've had some perspective (and eaten at another 2 Michelin star restaurants) before hand. Bottom line: one of the best experiences we've had in a restaurant... ever! The view is breathtaking, the service is attentive & proactive and the food is inventive and full of flavor. The dishes are based on traditional basque ingredients and elevated to a new level. It pushed my limits and I'm so glad the chef did, because now my standards have changed because of Restaurante Azurmendi. If you're visiting Bilbao, you owe yourself to treat you with one of the best restaurants in the world. I will definitely come back again, bringing the rest of the family with me!
I read about this restaurant a few years ago and at that time, I thought I will never make it as the location seems too far and foreign to me. Fast forward to 2017, and here I was! After all, if you put your heart and mind in and work at it, you can achieve. A very well deserved 3* restaurant. Perfection in all regards to service, presentation, quality, taste, and experience. From the moment you step foot into the restaurant, you enter into an epicure journey. The experience was set in four stages: Garden, Kitchen, Green house, and Dining room. Garden: Welcoming wine and picnic (3 tastings) Kitchen: 2 tasting and a glimpse of where they prepared all the wonderful dishes Green House: 4 tastings and a look at the herbs and spices they grow or use for their dishes Dining Room: Two tasting menus (Erroak - classics) and (Adarrak - seasonal) both 14 courses. Each tasting menu at 180 euro + VAT Restaurant is located not very far from Bilbao city center (Guggenheim Museum). About 20 mins. taxi ride ($40 euro one way). It's difficult to detail all the different flavors and textures you get from each dish. Besides we all have subjective taste and senses that in fact, while I love Azurmendi, my friend prefers Asador Etxebarri. The latter is a more traditional basque grill cuisine versus Azurmendi takes on a more inventive and modernistic approach. Both chefs executed the dishes perfectly and you can't really go wrong with either.
Having been to many fantastic restaurants in my travels all over the world, Azurmendi is one of the best restaurants I have ever been to. We went to many wonderful delicious places in Barcelona and Mugaritz near San Sebastian, and Azurmendi really stood out to me as being the best restaurant we went to on our trip. From the service, the dishes, the presentation, and everything in between, I can't say enough how much I absolutely loved our experience here. Everything was top notch, and absolutely worth the cost. I hate being prosaic, but it was truly an incredible experience. I love the restaurant itself and the wonderful and innovative creations they've implemented for sustainability is also admirable. If you're traveling around Basque Country, you absolutely must stop here. If you're going to only go to one luxurious restaurant, make sure it's at Azurmendi.
Opened in 2005 by Eneko Atxa, a Basque native looking to not only change the way the world dines but also the way we think about food, Azurmendi sits high in the hills of Larrabetzu outside of Bilbao at once as a high-flying culinary trapeze act and at the same time an ode to innovations in sustainability, the steel-and-glass geothermal box contributing zero carbon footprint to it's lush green surroundings. A modernist dreamscape, the gleaming kitchen open to eyes of onlookers as Atxa and a team of 35 prepare two menus for guests that unfold over approximately twelve courses plus several bites offered during a tour of the grounds, those fortunate enough to secure a seat in the dining room are undoubtedly in for an experience unlike any other, one that encompasses not only superlative service and food but a trip into the process of a man interested in making a real difference. As much a 'campus' as it is a restaurant, select wines and spirits made in a building further down the hill as lush gardens bloom both outdoors and inside a greenhouse experimenting with concepts as unique as growing lemon trees without soil, greetings at the entrance of Azurmendi quickly see guests ushered back outside where Stages, Chefs, and Gardeners explain techniques and improvisations, a splash of rum amidst an aromatic background offering a first taste followed by a chip made of only n ugly unnamed tuber's skin and foie gras miming a peanut. Continuing the tour with several vegetables expressed in textures one might never expect it was on return to the foyer that a picnic basket of treats were offered, the slowly dissipating avocado mousse from a candy cleansed from the palate by sips of house wine before indulging in the elegant anchovy Mille-Feuille. Walked through the pristine kitchen en route to a table overlooking hills where a rainbow would later form as though staged by Atxa himself it was with greeting from one-and-all present that additional canapes were tasted, a total of fifteen bites and beverages offered before the menu itself began to unfold. Divided into the €175 Adarrak and €145 Erroak, with substitutions and supplements allowed, it was with little hesitation that the former was selected with one extra course from the later and starting off with a glass of Eneko "42" at the Sommelier's suggestion the dry white was a perfect accompaniment to a majority of the meal, a garden of melting olive quickly leading to the signature amuse of an egg yolk partially replaced with concentrated black truffle. Pairing housemade breads to courses throughout the meal, follow-ups to the egg included an oyster explored in textures next to an oyster leaf beneath tempura sea fern and moving on to a smooth potage of spider crab the flavors transitioned from brine to something sweet and silky, the flavor when all mixed not all that different from She-Crab soup popular in the Southeast United States. Spurred on by the textures and temperatures of famous "Tomato and Eel" and further impressed by the arc of flavors found in a lobster vessel to follow the meal only grew better with an Artichokes cream that rendered any guacamole in my memory inconsequential, the creamy croquettas flashing forward to similarly textured cubes of oxtail resting amidst pan jus fortified grains and smear of cheese. Supplementing a sphere of black pudding resting in creamy beans with a rim of crispy flour stems and leaves it was with a large fillet of mullet followed by a gateaux of rabbit saddle that savories would conclude, and transitioning swiftly to dessert with "Coconut and Passion" the only dissatisfying course of the afternoon was brought forward, though certainly not a fault of the chef but one of personal preference. Getting back into good graces with funky cubes of cheesecake and fragrant dollops of meringue around a centerpiece of raspberry sorbet it was once again the briny flavor off olives that served to mellow vanilla ice cream and tuilles of dark chocolate as the menu reached its climax, the mignardises all well crafted with something to offer as opposed to just being something pretty to look at. Presented with a wax-sealed menu alongside the bill, another kitchen visit insisted upon by the staff so that the Chef could bid me farewell, it is the little touches like this that go above and beyond both concept and creativity to make Azurmendi one of the finest dining experiences in the world.
Azurmendi was on my to go list for a long time. I've made 2 previous reservations but because of special circumstances, we had to cancel. This is my 3 attempt to dine here and it lived up to and far exceeded my expectations. As soon as we walked into the restaurant, we were transported to a lunch of greeneries which was calm and soothing. We were immediately served with a welcome drink and were presented with a picnic basket shortly after which included 3 small bites plus a drink. We then walked through 2 additional rooms including their kitchen and their "garden" room in which we were told to pick things off from the room to eat - I kind of felt like Hansel and Gretel for a moment. Before we got to our dining table, I was already half full before the start of our tasting menu. There were 12 courses to the tasting menu and for each course, Chef Eneko brilliantly highlights and heightens the taste of the main ingredient in various ways. We can really appreciate the freshness of each ingredient and complexity in putting the dish together. Each plating was also beautiful and aesthetically pleasing to the eye and just as scrumptious as it looks - I almost didn't want to eat it because it looks like a piece of art. Every dish was multidimensional with layers of flavors bursting inside my mouth with every bite. There was also a good balance of texture. It would take forever for me to go through very single dish but there wasn't one single dish that I didn't like and each dish also had an element of surprise. One thing I want to note is when I first made the reservation 3 years ago, they had offered children's menu. Since then , they had changed their policy and said they welcome children age 10 and up. I emailed the restaurant explaining I have a 10 and 8 year old but they are very accustomed to fine dining and I promised they would not cause any disturbances. They were very accommodating and agreed to welcome my family. They also made sure they get the same food experience so at times when adults were offered an alcoholic beverage, they would make the same thing but without the alcohol so my kids wouldn't feel left out. Another thing to point out is when we attempted to order a tasting menu for my kids as well, we were told it would be too much for them and they recommend to just order a la carte dish for them. I really appreciate their honesty because it turned out that was the perfect amount of food for my kids. Many other restaurants would not accommodate like this and would require us to order a tasting menu for our kids even though it's clearly too much food for them. Their service was impeccable. Extremely friendly, and their attention to detail is on another level. The restaurant is spacious, calm, and comfortable. All the tables were spaced apart far enough that we didn't even noticed anyone else was there until we turn around. Chef Eneko were also in the kitchen during the whole duration of the service to oversee everything which we appreciate because you no longer see that in a lot of the other restaurants. Overall, Azurmendi is worth the trip to Bilbao just to dine here. Price point is very reasonable. This is not just a restaurant you come to eat, it's an immersive culinary experience that's unforgettable and we will be talking about it for a long time. We will definitely be back! read more
8 months ago
This was our first 3 Michelin star dinner and we were blown away. The entire meal is an experience and took almost 4 hours from start to finish. They don't rush you and want you to really enjoy the food and craftsmanship they put into making really unique items. It was located about 20mins outside of Bilbao and the location was beautiful. You get to see the kitchen and chef during the initial tour and all the food was so creative and delicious. They are very accommodating and willing to adjust menu items for certain dietary restrictions and we felt so taken care of. Each dish was described by a server and we had at least 4 people checking on us throughout the meal. The dinning room is spacious but not packed with only a few people so it was very serene. There were probably 2-3 menu items that we wouldn't traditionally eat and pushed our culinary boundaries a little but we figured that was part of the experience. We tried everything and walked away stuffed! You definitely get your moneys worth with an insane amount of food but it is still one of our most expensive dinners we've ever had. Overall, a great experience with extremely thoughtful staff and would recommend! read more
Had a wonderful experience at Azurmendi. The space is beautiful, it really is worth the drive for this alone. The experience begins in the lounge area with a living wall, you're served an aperitif and the opening canapes as well. From there, you progress to the kitchen for more canapes. Then to another room for guess what? More canapes. And finally to the main dining room, lined with floor to ceiling glass windows, to finish the canapes and move onto the meal. The canapes are all very good - flavors super concentrated, presentations beautiful and creative, a wonderful start to the menu. The remainder of our meal had both highs and lows, some wonderful dishes and others I felt weren't quite there given the reputation of the restaurant, especially some of the main protein entrees. Still, this is a wonderful experience and if you're into fine dining, and must visit, so I can't deduct any stars for something that may be more of a preference thing. Service is exceptional, the team doesn't miss a beat and is very coordinated. We didn't dive too deep into the wines, but the somm was fantastic. The list of wines by the glass was my main gripe, from what I saw they were almost as expensive as some of the bottles. I'm sure you can request glasses from the pairing but we didn't ask - had a long drive after this and didn't want to drink too heavily at lunch. Bread service was ok here - didn't love any of the breads and we ran out of olive oil a couple times. Desserts were also ok - they were good but not memorable. The grounds are awesome - they have animals living on the hills leading up to the restaurant. read more
4 years ago
All style, very little substance. Azurmendi, the restaurant I was looking forward to the most during my visit to Basque Country, ended up being the biggest disappointment. The experience begins in three rooms before you step foot into the dining room: a "picnic" in their garden of haikus, a visit to their kitchen, and a "scavenger hunt" in their greenhouse for additional snacks. I welcome the fun, whimsical elements into fine dining, but when the food is not up to par, the experience fails to delight and ends up feeling tacky and forced. The starters should open up the palate, but I found the majority (eggplant, soup) to be aggressively salty and dense. This set the tone for the rest of the meal: nearly every course could have been more palatable if they toned down the predominant saltiness or acidity and allowed the flavor of the ingredients to come through. For example, the soup from the picnic, chickpea soup accompanying the cod, and the sauces/reductions accompanying the tuna and Iberico pork were made from distinctive ingredients but ended up tasting the same way because of the saltiness and viscosity. Items that should have been palate cleansers were an attack on my senses. I could not stop reaching for water. I'm shocked at the number of good reviews but upon reading them, I realize that Azurmendi is for those who value the flashiness of the experience over the actual food itself. The restaurant also prides itself on sustainability but I felt very little connection since it was barely mentioned throughout the meal. It has been a long time since I invested so poorly in gastronomy. read more
Top 3 meals of my life and likely top 1! I have been to several 3 Michelin restaurants and Azurmendi is a whole different level. Everything was delectable. It was clear that there was so much thought that went into every little detail... not just the food but the plates, the different stops on the "tour", the beautiful building/architecture, and the service. Everything had a touch of delight and class. Every dish was a treat for the eyes, nose and tongue. We were there for a good 3 hours and I could have spent another 3 hours! Service was attentive yet casual and comfortable. Magical magical experience! I will remember this meal and experience forever. read more
This is my type of Michelin 3-star restaurant. Everything, from the setting to the food to the service, felt balanced. And ethereal. I was transported to a different space with the lush greens surrounding the interior and exterior of the restaurant. I was indoors, yet it felt like I was having a meal outdoors the whole time. The grandeur of the dining space felt classy yet unfussy, even though we were seated at a giant table with white tablecloths. The food also tread a delicate balance between technique, flavor and presentation. I find that often, Michelin-starred restaurants focus a lot on displaying their technical prowess at transforming ingredients and plating the food in an artful way, at the compromise of the flavor and heartiness of the dish. But nothing at Azurmendi felt forced or overly complicated, the majority-seafood ingredients were allowed to shine and presented gorgeously with edible flowers. (I'm a sucker for those flowers.) The technical transformations were mostly in the earlier part of the meal. I was most impressed by the truffle jus infusion into an egg yolk (that the poor guy had to do in front of us), the basil twig, and the asparagus "maki". My favorite dishes were the lemongrass jelly with foie gras served in a lime bowl, the sashimi taco, the shrimp OMG THE SHRIMP (the blue paste is natural coloring from their brain or something?), the milk bread that came with the shrimp, and the poached lobster. 110% would come back. 1. Welcome Picnic ("Lemon Grass", Smoked fish brioche, Joselito "polvorón", Marianito) 2. The Truffle's Table (Truffled egg, Truffled meringue, Apple and truffle) 3. The Garden (Cauliflower, Basil, Rose and Nectar, Leaf) 4. Rose and Nectar 5. From the sea: Crab; Sea "talo"; Roe 6. OYSTER and sea granita and seaweed 7. SHRIMP and herbal essence 8. Milk Bread 9. Teardrop PEAS, Iberian gel and fermented pods juice 10. FOREST essence 11. Roasted and peeled LOBSTER, grilled pepper juice 12. COD and chickpea 13. Iberian PORK, duxelle and truffle 14. "Lost" BREAD and mead 15. COFFEE and caramel TOFFEE 16. Petits fours read more
3 years ago
5.9.17: Yes it has almost been a year since I have visited and it was almost as if it was yesterday. Azurmendi was amazing. From the parking lot you can see the view and the green house. We walked down to the front entrance and immediately we were greeted. The front was like an indoor garden. We walked around and checked it out as someone else greeted us with a glass of wine. Oh that's nice. Not too long after we were given a small picnic basket with goodies inside. It's fun. A little picnic in the garden it felt like. Picnic Basket Tasting: Eel Sandwich, cheese cake and frozen tomato lollipop. The eel sandwich I thought it was white fish or something, the cheese cake was light and and the frozen tomato lollipop was interesting. Taste like just tomato ice. Cute, each thing was about half a inch big. Perfect size for Thumbelina. Once we were done giggling at the size and enjoy the small bites we sat and waited until someone guide us to the kitchen. The kitchen is freaking huge. There were people everywhere hustling and bustling. They broke down into details what each station were but of course we forgot. Right in front of us was something that looked like a scallop on a sea shell. But as the chef began to explain it was actually turnip. Next to the turnip was a green drink. Kitchen Tasting: Turnip, I liked it as I do like turnip but it wasn't anything mind blowing but good. The drink was interesting. Next was to a small greenhouse: Really fun to hear that what they do with certain herbs and spices and how they created each dish and etc. We tasted four things there and the visually cool standout was the leaf made out of mushroom/herbs and this cone thing made up of spices. This was super unique and fun. The dining room area is very spacious, which I liked very much. The spacing of each table was perfect as experience such as this it's nice to not hear other people's conversation. We were seated next to the window, so it was nice to gaze out while we ate. Everyone was so courteous and the service was impeccable even though we were dressed a bit casual. 13 total dishes, small but oh so filling. Each dish was definitely curated with so much thought. There were a good amount of dishes in which they used the emulsion technique. It is really nice that they don't rush you, they only bring out the next dish because you're already done with the dish in front of you. So if you're feeling full definitely take your time to savor each single tiny bite. Drink your wine and chit chat a bit. Every dish was good. My standout is the garlic mushroom dish. Because I'm a mushroom lover I was super excited how they presented this dish. It was strands of mushrooms (noodle-ish style) beautifully put together in a shape that reminded me of a cocoon. 3 small dollops of sauce on top, with edible flowers, and two puffy crispy things on the side. Yummy! From the time we checked in until we finished our last bite, everything was about 3 hours. I think we could have gone longer. After our filling lunch it was nice to walk the grounds and check out the green house. The greenhouse was hot but so full of interesting seeds, beans, plants and etc. It was definitely a meal to remember. One of the best meals I have ever had. Worth it! read more
7 years ago
Cyndy's Bottom Line: Three stars for a reason. Azurmendi delivers exceptional cuisine that is worth a special journey. Azurmendi is a three star Michelin restaurant. Azurmendi was awarded the most sustainable restaurant award by The World's 50 Best Restaurants 2014 & 2018. A 15 minute taxi cab ride from Bilbao city, approximately 30 euros to Larrabetzu (Basque Country). There is Centro De Sostenibilidaf a sustainable garden center located right above the restaurant. They are growing herbs, citrus, figs, tomatoes, zucchini blossoms, strawberries and more. There is also a collection of corn and tomato seeds displayed in the greenhouse along with miniature roses and alyssum. There is a lanai towards the back that provides a beautiful panoramic view of the mountains. In front of the restaurant is an oak tree dedicated to the Basque freedoms and cultural heritage. Azurmendi is an extraordinary dining experience unlike any other. Chef Atxa and the entire restaurant staff has a passion and focus on food to provide and deliver exceptional service. Great energy and atmosphere. The food adventure starts in the garden with a picnic basket of amazing amuse bouche and drinks. Next enter the kitchen area and taste an amazing egg with truffles. Then enter the green house for a magical tasting and visual display. Enter the beautiful minimalist dining room with floor to ceiling windows which bring in the sunshine and the beautiful sight of tall fig trees. There are two tasting menus to select from. We went with the Adarrak. Every dish was executed perfectly. Thank you very much for the experience! read more
Our meal at Azurmendi was more than just a meal, it was an amazing gastronomic experience. This three-Michelin star restaurant offers an exhilarating adventure for the senses. This was the first of three 3-Michelin star restaurants that we would visit while on our trip in northern Spain and it definitely left a mark on our souls and memories. The restaurant, located atop a hill in a city just outside Bilbao, is a stand-alone glass wall building with a garden on the upper level of the building where they grow most of their ingredients and it's surrounded by vegetation and grapevines. We recommend going for lunch as you get to enjoy the sunlight and amazing views from the restaurant. The experience starts at the indoor garden right as you enter the restaurant, where you're offered a glass of sparkling wine and a picnic basket with four amouse bouche items to taste. It's difficult to remember what all of the items on the menu were, but from this basket my favorite was the tiny brioche sandwiches with smoked fish. My husband really like the hibiscus drink, also part of the picnic basket. After the picnic we were taken into the kitchen where we were greeted by the staff and where we were served a perfectly cooked egg yolk prepared right in front of us, cooked by stuffing it with a truffle oil mixture and eaten in one bite. The experience then took us to one last stop before being seated at our table, their greenhouse, where we tasted several one bite sized items, most of which I cannot remember in detail, but all were delicious. For our main meal we chose the Adarrak menu which is supposed to be more of a seasonal ingredients menu and it consisted of 9 dishes which included txangurro (crab), oyster, gamba (shrimp), lobster, red mullet, pigeon and pork. All of the dishes were beautifully crafted and presented, some were more flavorful than others. My favorites by far were the lobster, served with a coffee foam (it was like butter) and the red mullet served three ways. We chose to do the drink pairing which we absolutely recommend, as this enhances the flavors of the dishes and you'll be tasting some old wines and some pretty interesting sake that you won't get anywhere else. The desserts on this menu were light and refreshing, but not my favorite part of the meal. The chocolate with olive dessert was for sure the better one from the three that were served. After the dessert, they bring a box to the table with all of their petit fours for you to choose from. It's definitely an indulgence, but why not try several items to close this unforgettable meal with a bang! The service was on point, super attentive without being too tense, stiff or too serious. We never felt rushed through our meal, which lasted approximately 4 hours! It's definitely a food lover's experience worth having. read more
Beautiful restaurant!! What a cool and unique experience. Unlike many other Worlds 50 Best and Michelin restaurants, Azurmendi doesn't just take you straight to your table, they serve you your first bites in different rooms and areas of the restaurant, including the kitchen. Each "station" is interesting and creative, and made the whole experience much more fun and memorable. The entire space is like a giant greenhouse, meant to remind you of their sustainability and eco-friendly approach. The design is modern and simple yet filled with lush greenery. It's quite lovely to have lunch here during the day! Service was perfect all throughout. The food was great -- pair it with the non-alcoholic drinks, ie concoctions, which in my opinion is always more creative than a normal wine pairing. Out of all the top restaurants in the Basque region that we are at - Arzak, Mugaritz, Asador Etxebarri, Elkano, Nerue - this was my absolute favorite (with Asador Etxebarri coming in 2nd. read more
7 years ago
An unforgettable experience. From walking in to walking out it was incredible. You walk into a beautiful setting with a lot of green vegetation and as soon as you say the reservation name the experience starts with an aperitif. It's a very interactive experience as you tour the main lobby, the kitchen, a special room, and finally sitting in the dining room with beautifully powerful and unique bites. Each bite is incredibly filled with flavor. There's many Michelin rated restaurants in the basque country so it's hard to say if this is the best but it was engaging, pleasant, and delicious. read more
5 years ago
4 years ago
8 years ago
It took me 2 days to write this review... I wanted to make sure I've had some perspective (and eaten at another 2 Michelin star restaurants) before hand. Bottom line: one of the best experiences we've had in a restaurant... ever! The view is breathtaking, the service is attentive & proactive and the food is inventive and full of flavor. The dishes are based on traditional basque ingredients and elevated to a new level. It pushed my limits and I'm so glad the chef did, because now my standards have changed because of Restaurante Azurmendi. If you're visiting Bilbao, you owe yourself to treat you with one of the best restaurants in the world. I will definitely come back again, bringing the rest of the family with me! read more
9 years ago
I read about this restaurant a few years ago and at that time, I thought I will never make it as the location seems too far and foreign to me. Fast forward to 2017, and here I was! After all, if you put your heart and mind in and work at it, you can achieve. A very well deserved 3* restaurant. Perfection in all regards to service, presentation, quality, taste, and experience. From the moment you step foot into the restaurant, you enter into an epicure journey. The experience was set in four stages: Garden, Kitchen, Green house, and Dining room. Garden: Welcoming wine and picnic (3 tastings) Kitchen: 2 tasting and a glimpse of where they prepared all the wonderful dishes Green House: 4 tastings and a look at the herbs and spices they grow or use for their dishes Dining Room: Two tasting menus (Erroak - classics) and (Adarrak - seasonal) both 14 courses. Each tasting menu at 180 euro + VAT Restaurant is located not very far from Bilbao city center (Guggenheim Museum). About 20 mins. taxi ride ($40 euro one way). It's difficult to detail all the different flavors and textures you get from each dish. Besides we all have subjective taste and senses that in fact, while I love Azurmendi, my friend prefers Asador Etxebarri. The latter is a more traditional basque grill cuisine versus Azurmendi takes on a more inventive and modernistic approach. Both chefs executed the dishes perfectly and you can't really go wrong with either. read more
Having been to many fantastic restaurants in my travels all over the world, Azurmendi is one of the best restaurants I have ever been to. We went to many wonderful delicious places in Barcelona and Mugaritz near San Sebastian, and Azurmendi really stood out to me as being the best restaurant we went to on our trip. From the service, the dishes, the presentation, and everything in between, I can't say enough how much I absolutely loved our experience here. Everything was top notch, and absolutely worth the cost. I hate being prosaic, but it was truly an incredible experience. I love the restaurant itself and the wonderful and innovative creations they've implemented for sustainability is also admirable. If you're traveling around Basque Country, you absolutely must stop here. If you're going to only go to one luxurious restaurant, make sure it's at Azurmendi. read more
What a beautiful experience! It definitely deserves three Michelin stars. Everything was perfection. The beautiful modern restaurant was set in the beautiful wine country overlooking lush greenery. The greenhouse had really great stories for each dish. The service was impeccable. read more
11 years ago
Opened in 2005 by Eneko Atxa, a Basque native looking to not only change the way the world dines but also the way we think about food, Azurmendi sits high in the hills of Larrabetzu outside of Bilbao at once as a high-flying culinary trapeze act and at the same time an ode to innovations in sustainability, the steel-and-glass geothermal box contributing zero carbon footprint to it's lush green surroundings. A modernist dreamscape, the gleaming kitchen open to eyes of onlookers as Atxa and a team of 35 prepare two menus for guests that unfold over approximately twelve courses plus several bites offered during a tour of the grounds, those fortunate enough to secure a seat in the dining room are undoubtedly in for an experience unlike any other, one that encompasses not only superlative service and food but a trip into the process of a man interested in making a real difference. As much a 'campus' as it is a restaurant, select wines and spirits made in a building further down the hill as lush gardens bloom both outdoors and inside a greenhouse experimenting with concepts as unique as growing lemon trees without soil, greetings at the entrance of Azurmendi quickly see guests ushered back outside where Stages, Chefs, and Gardeners explain techniques and improvisations, a splash of rum amidst an aromatic background offering a first taste followed by a chip made of only n ugly unnamed tuber's skin and foie gras miming a peanut. Continuing the tour with several vegetables expressed in textures one might never expect it was on return to the foyer that a picnic basket of treats were offered, the slowly dissipating avocado mousse from a candy cleansed from the palate by sips of house wine before indulging in the elegant anchovy Mille-Feuille. Walked through the pristine kitchen en route to a table overlooking hills where a rainbow would later form as though staged by Atxa himself it was with greeting from one-and-all present that additional canapes were tasted, a total of fifteen bites and beverages offered before the menu itself began to unfold. Divided into the €175 Adarrak and €145 Erroak, with substitutions and supplements allowed, it was with little hesitation that the former was selected with one extra course from the later and starting off with a glass of Eneko "42" at the Sommelier's suggestion the dry white was a perfect accompaniment to a majority of the meal, a garden of melting olive quickly leading to the signature amuse of an egg yolk partially replaced with concentrated black truffle. Pairing housemade breads to courses throughout the meal, follow-ups to the egg included an oyster explored in textures next to an oyster leaf beneath tempura sea fern and moving on to a smooth potage of spider crab the flavors transitioned from brine to something sweet and silky, the flavor when all mixed not all that different from She-Crab soup popular in the Southeast United States. Spurred on by the textures and temperatures of famous "Tomato and Eel" and further impressed by the arc of flavors found in a lobster vessel to follow the meal only grew better with an Artichokes cream that rendered any guacamole in my memory inconsequential, the creamy croquettas flashing forward to similarly textured cubes of oxtail resting amidst pan jus fortified grains and smear of cheese. Supplementing a sphere of black pudding resting in creamy beans with a rim of crispy flour stems and leaves it was with a large fillet of mullet followed by a gateaux of rabbit saddle that savories would conclude, and transitioning swiftly to dessert with "Coconut and Passion" the only dissatisfying course of the afternoon was brought forward, though certainly not a fault of the chef but one of personal preference. Getting back into good graces with funky cubes of cheesecake and fragrant dollops of meringue around a centerpiece of raspberry sorbet it was once again the briny flavor off olives that served to mellow vanilla ice cream and tuilles of dark chocolate as the menu reached its climax, the mignardises all well crafted with something to offer as opposed to just being something pretty to look at. Presented with a wax-sealed menu alongside the bill, another kitchen visit insisted upon by the staff so that the Chef could bid me farewell, it is the little touches like this that go above and beyond both concept and creativity to make Azurmendi one of the finest dining experiences in the world. read more
7 years ago
I still daydream about this meal. To date, I think the best of my life - we were blown away. We tried to count the number of unique bites we tasted - I believe somewhere in the 40s, but it was impossible. Best to just settle in and enjoy the culinary journey. The adventure starts in their garden where you're presented with a welcome glass of sparkling and a picnic basket of delightful small bites. You then progress to the kitchen where you see the amazing flurry of activity and a demonstration of the creation of one of their signature bites - egg yolk with truffle. Next it's off to another greenhouse room where you sample bites accentuating flavors/textures from the Basque region as well as the chef's travels around the world. Finally you arrive to the dining room - gorgeous with floor to ceiling windows overlooking the surrounding vineyard and hills. To describe each bite would be impossible, but all 40 something were fabulous. Make sure to not skip the wine pairings - so well done. Staff were professional but approachable, warm, open, and able to joke. We finished with a stroll around the grounds and upper level greenhouse. I'd recommend the lunch seating as it's still bright outside and you're able to fully appreciate the beauty around you. Bravo!!! read more
KenScale: 9.5/10 No restaurant has given me quite the impression when I first stepped in as Azurmendi, a world-renowned restaurant nearby Bilbao on a hill where chef Eneko Atxa has helmed the kitchen since the opening in 2005. First, there is the steel-and-glass that embodies eco-friendly philosophy of sustainability, and then the entrance that makes you feel like you just walked into a botanical garden. Once I was greeted by the staff with a little cute picnic box with some tasty bites to go along with a glass of wine, followed by a brief peek at the large kitchen with energetic cooking staff, I was already feeling something special. Then I saw one of the most stylish and elegant dining rooms looking down the hillside of beautiful Spanish countryside. All of these first impressions could've led me to give a high score to this restaurant, but its story didn't end there. I had one of the most spectacular meals of my life as well. Each individual dish at Azurmendi's tasting menu (I went with erroak menu at 145 euros per person showcasing the classics of the restaurant instead of the more forward-thinking option, not to repeat the same mistake I had made at Akelarre) is a revelation. Starting with the egg cooked inside out and truffled, it was one of the most wonderful and decadent single bites that I had had. Natural prawn was on top of avocado to create very unique flavor and texture. I honestly don't know how the kitchen pulled it off, but the ultra-thin squid noodles were so tender that you could almost take it as real pasta dish. Roasted lobster out of the shell was also perfectly cooked and worked so well with the aromatic herb oil and chives. Yes, I've had a lot of great lobster dishes, but never with this kind of combination for a whole another dimension in the flavor department. Mushrooms and lamb sweetbreads were also outstanding, and I couldn't stop thinking about the fried hake with roasted red pepper infusion and parsley that sounds somewhat greasy yet the hake was just cooked in such a subtle way that blew me away. The final savory course of pigeon capped a magical meal with beautifully cooked meat that worked harmoniously with duxelle and cauliflower. Desserts were perhaps not as sensational as the savory courses, but they certainly weren't far behind. After refreshing mix of orange, strawberry and ginger came ice cream sandwich of chocolate, hazelnuts and rosemary that was rich in flavor but not overly sweet. Overall, the meal at Azurmendi shows everything you need to know about how fresh ingredients turn into beautiful plates with impeccable flavor and texture using sophisticated techniques and attention to detail. The restaurant has a large selection of wine, and I suggest trying a few Spanish glasses or bottles. One big lesson I learned during my trip in Spain is how underappreciated Spanish wine, especially the red ones, is. I was very impressed with the depth of a glass of red that I ordered to go along with the pigeon. The services are very professional and attentive, and I was given an opportunity to personally meet chef Atxa and take a photo together as well. Getting a lunch reservation didn't seem too hard, but I wouldn't take a chance and would book as early as possible. As described above, the minimalist yet elegant dining room will further enhance your dining experience. Azurmendi deserves to be in the pantheon of world's greatest restaurants and for a great reason. It is a total experience that will make you smile all day with how beautiful every food was and how good they tasted. read more
7 years ago
11 years ago
One of the best food experiences in my life. 3 Michelin stars. Everything is amazing. It was a pleasure to meet the chef. If you're in Bilbao you must go. Perfect example of the great culinary you'll find En la comida Vasca. Bravo!!!!!!! read more
8 years ago
9 years ago
7 years ago
13 years ago
An amazing experience. A 3 star Michelin restaurant. 4 hour lunch, 15 courses. Beautiful interior with spectacular view of the Basque hills. Impeccable service. Imaginative presentations. Don't even think about price. It is a chance of a lifetime. read more
7 years ago
8 years ago
23 November 2017 Simply the finest dining experience top to bottom. Food, service, setting, experience...this place is perfect. Completely deserving of its 3 Michelin Stars and all the accolades. This is a restaurant that truly understands that its patrons are expecting an experience, and delivers. Sitting atop a hillside in Larrabetzu outside Bilbao, Azurmendi is certainly worth the journey. The location is special, with glass walls offering each diner spectacular views. Chef Axta blends Basque foods and tastes with innovative techniques perfectly; while his staff delivers personable yet professional and impeccable service. If you are trying to decide between all the great world-class restaurants in this special culinary are of the world I could not offer a stronger recommendation. We arrived for a late afternoon lunch, as we made our way from Bilbao to San Sebastian. Meal began with a picnic basket of small bites and a glass of wine in the foyer. We were then taken into the kitchen, where we were served an amazing Turnip-prepared-as-a-scallop straight off the grill (a truly extraordinary bite that stands out), and a shot of sea-flavored Txakoli. After that we were led into the Greenhouse for several small bites, focused on the special flavors and ingredients of the Basque countryside, before being led to our table. Our main meal then consisted of 10 savory courses, 3 desserts and an ample selection of petits fours (menu below). In all, this was a legendary meal. ERROAK MENU -WILD FLOWERS in tempura--a deliciously light and delicate way to start a meal (albeit after nine or so previous small bites in the other rooms). -"LIMON GRASS" AND VERMOUTH--this was a foie gras mousse served inside a lime shell with a vermouth gelee on top. A gorgeous and outstanding dish, serves among fresh lime leaves. Easily one of my favorite bites of all time. The citrus from the lime combined with the foie was amazing. -Farm's EGG cooked inside out and truffles--a specialty of the house, the technique is certainly very cool. Could have packed a little more of a truffle punch, but delicious nonetheless. - SEA URCHIN, emulsion, foam and juice--strongly flavored and rich sea urchin dish filled with the flavor of the sea. -CAULIFLOWER in different textures, crispy eggs and truffle--another standout dish on a menu that was great top to bottom. Served on a specially made dish, the presentation and flavors were equally amazing. Especially liked the cauliflower puffs and pearls. A stunning dish for something as simple as cauliflower. - Roasted LOBSTER, out of the shell, crunchy and its mayonnaise--we were told that every component of this dish was made of lobster, including the sauce and cracker. Really a great lobster dish. -"SALAZONES" stew: Vegetable, anchovies, and jowl with Idiazabal bonbons--the only real miss of the night; neither of us were a big fan of the gelatinous texture which was found in the stew itself and the "bonbons." Think anchovy jelly...with cheese. - Pil-pil KOKOTXAS and parsley potatoes--a salt cod stew of sorts served in a small copper pot. This was the other dish neither of us were particularly fond of; although truth be told we were never acquired a taste for salt cod during our time in Spain. The richness and saltiness of the dish was difficult to handle given the sheer amount of food we'd been tasked with. -Slightly spicy fried PORK and basil--back to amazingness. This dish consisted of a small "nugget" of suckling pig, tempura battered, fried, and served with a beautiful, porky emulsion. Delicious. Could snack on these all day, -PIGEION, roasted eggplant cream, wheat and Barranca and Gernika Peppers--another amazing dish. Pigeon was perfectly prepared and a great way to end the savory courses. -PASSION and coconut -YOGURT, honey and five spice -CHOCOLATE, peanuts and liqorice read more
10 years ago
9 years ago
Amazing. Fantastic. Worth every penny. If we spend hundreds of euros on a meal, we expect something we could never have again or make on our own and we were so happy to have this experience. There was nothing we hated and the building and staff were all great. Definitely deserves to be top 50 in the world. read more
8 years ago
13 years ago
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