Even in Barcelona, where there is a strong culinary tradition there are a lot of Basque restaurants and a lot of Basque chefs. Which begs the question: What’s going on in the newly autonomous Basque region that creates such wonderful cooks?
San Sebastián has been known for years as a culinary epicenter with a total of 3 restaurants with 3 Michelin stars (their highest rating), there are only 7, 3 star restaurants in all of Spain. This particular video is a study in contrast, starting out in a Txokos, basically an ancient gastronomy club and ending touring the forefront young chef’s Eneko Atxa three-star-Michelin chef ultra-sustainable restaurant Azurmendi.
After watching this video I am reading to try to get what I can only image is a near impossible reservation at Azurmendi and fly off to Spain to experience this amazing place that is about so much more than dinner. It is the sustainability aspect that really peaks my curiosity. The one thing I kept wondering while watching was: who funded this place, it must have cost a fortune!
Let me know what you think.