The chef from Bilbao began his path into gastronomy at the age of 15 at the Culinary School of Leioa inBiscay, combining his study time with work at restaurant where he learned traditional Basque cuisine. Later he took a steep forward and he worked for several prestigious restaurants where he developed his very own style. In 2005, after being head- chef in several kitchens, he decided to open his own restaurant: Azurmendi***, in Larrabetzu nearby Bilbao.Azurmendi***, Eneko Atxa’s home in his own words, won three Michelin stars one by one in straight yearsfrom 2007 to 2012 and As the Michelin guide granted the third star, Azurmendi*** became the first and only restaurant in Biscay obtaining this distinction, and Eneko Atxa, 35 years old, was one of the youngest chefs in Spain obtaining such recognition. A cuisine that shares a story and gives the diner a gentle touch – it is a silent revolution with harmony andsustainability in mind.
As a result, the cuisine of Eneko Atxa is pure flavour. An intense, tasty and unique cuisine where traditionand avant-garde, interact in a balanced way in order to create a gastronomic experience that payshomage to the senses.