Eneko Atxa is the chef at the Azurmendi restaurant based in Larrabetzu situated just outside the Spanish city of Bilbao. Eneko made history when Azurmendi was the first restaurant in Biscay to be awarded three Michelin stars.The Azurmendi restaurant opened it's doors in 2005 and is the 38-year-old's first restaurant. Due to Eneko's pioneering techniques and style of cooking the Azurmendi has become one of the most celebrated Basque inspired restaurants in the world.
It was voted as one of the top 100 restaurants in the world at the San Pellegrino 2015 World’s Best Awards.
Eneko's passion for food stems from his humble upbringing and love of home cooked food which has brought him wide spread recognition as one one of the world's leading chefs in international cuisine.
The Basque native has been cooking from the tender age of 15 and has travelled the globe to bring new ideas and cutting edge techniques to the culinary world but insists greeting customers as soon as they walk through the door is, above all else, the most important and imminent part of the day. He says "Everyday we step away from all of the prizes and awards and compliments previously bestowed upon us.
"We must deserve them all over again. We start from zero."
There's no question that Eneko's dishes stem from his cultural roots owing a lot to his Basque heritage. When he sets out to create a new dish or menu he cites the change in the season as the most important influence behind the recipe using seasonal ingredients at the heart of each creation.
He said: "We work with different products in each of the seasons, it's like we're compelled to work with them.
"In each season we find unique produce which we've been waiting for all year. For example when Autumn arrives I always want to work with mushrooms or I want to use game."
A keen globe trotter, he gets most of his inspiration from his travels where he gets to explore some of the finest foods the world has to offer. He also feels inspired by his family and friends trying to recapture tastes and smells that brought him joy and happiness from his youth.
Inevitably this is something that Eneko wants his customers to feel when they dine at Azurmendi. He doesn't just want them to experience the food but the entire atmosphere that comes with it and it's cultural significance. Eneko wants his customers to be immersed in their surroundings which is exactly what happens as soon as they step foot into the eco-friendly, sustainable building that Ekeno himself refers to as 'home'.
As they enter, customers embark on an atmospheric journey. Before sitting down to dine they are firstly shown around the vegetable gardens as well as the research centre before moving on to the interior gardens where they can sit and relax while they enjoy small canapes and various forms of art such as paintings and poems.
Guests are even taken to the kitchen so they can form a connection between their environment and their food. He says "The kitchen is connected to the client from the moment they arrive right up until they sit down."
Eneko's intricate method of cooking is evident on the menu at Azurmendi. Guests can experience a range of dishes that perfectly reflect both the Basque culture and Eneko's philosophy for pushing the boundaries.
His tomato and eel dish is a selection of three locally sourced tomatoes that are each prepared in their own unique way in order to highlight the distinct flavours. His coconut and passion fruit dish is intentionally placed in the middle of the menu to help the customer transition from savory to sweet offering a refreshing dessert that makes up the final chapter of the menu.
By Michael Parker
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
