The restaurant led by the chef Eneko Atxa, scales positions among the 100 best in the world
Bilbao, April 19th, 2016.- The AZURMENDI restaurant by the basque chef Eneko Atxa has been awarded by the prestigious magazine ELITE TRAVELER as Nr.2 worldwide, just before Grant Achatz’s Alinea restaurant. ELITE TRAVELER is a luxury and lifestyle publication that since 2013 publishes its particular ranking of the 100 Best Restaurants in the World. The list is based on the votes received from the readers of the magazine. AZURMENDI has raised positions since 2014, year in which was ranked 7th in the list. Last year it was ranked third and Atxa also was voted as “Best Young Chef 2015” and in 2016 it is ranked as the second best restaurant in the world.
This 2016 is being a good year for Eneko Atxa who is opening a new restaurant in London this summer which will be named with his name, “Eneko”, in the prestigious 5 stars Hotel One Aldwych of Covent Garden. AZURMENDI also has the followings distinctions: Award to the Sustainable Restaurant in 2014, according to the World’s 50 Best organized by the magazine Restaurant and Best Restaurant in Europe 2015, according to the prestigious guide OAD -Opinionated About Dining-).
Eneko declares: “We are honored, grateful and more motivated if possible to keep working hard because it’s a nice feeling to feel loved by diners who visit our restaurant. They are the reason of existence, and therefore, we value this recognition, because customers are the ones who grant us, through the Elite Traveler magazine. Likewise, we understand the importance of it, since its repercussion helps us continue to grow and more people get to know us.”
More than a restaurant, Azurmendi is a complex and unique experience whose fundamental basis are the gastronomy and sustainability. In addition to its incredible cuisine, it has a garden / conservatory that houses the seed bank Neiker, the largest of the Basque Country (it has more than 400 references and varieties of native seeds from Basque Country).
Eneko Atxa has managed to develop and deploy their great creative capacity in the Azurmendi gastronomic complex. His cultural roots, the dialogue with the environment and its resources and Basque traditional culinary recipes have been and remain been the foundation of each of his creations. Everything made attempting to create pleasure, improve, create value, share wealth and knowledge; finally, develop in a sustained and sustainable manner.
As a result, Eneko Atxa’s cuisine is an intense one, with personality, in which the forces interact in a balanced way, so that the gastronomic experience is a tribute to the senses.