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Eneko Atxa isn't from a family of chefs, but food was always extremely important to them. In 2005 he opened Azurmendi (in Larrabetzu, in the province of Biscay), a sustainable architectural project in which renewable energy, reusing rainwater, and growing some of the vegetables used in their cooking are key elements. Its cuisine is the perfect combination of flavor, texture, and aesthetics, firmly rooted in traditional dishes. Home cooking, stews, and his own roots are evident in every dish as the solid foundation on which he builds textures and creates the finished product.

Details

  • Title: Eneko Atxa
  • Original Source: Restaurante Azurmendi
  • Rights: Copyright restaurante Azurmendi - All rights reserved.

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