He’s discreet; he doesn’t like to be in the spotlight. It’s not necessary; his cooking speaks for him. And that’s why Etxebarri is one of the best restaurants in the world.
His vocation for the kitchen came late. Before he bought the grill house in 1990, he had worked in various things. First of all in the mountains; then for ten years, in a cellulose factory. But for thirty years now he has focused his life on cooking.
A man who is closely linked to the land, his reverence for cooking and fire has something ancestral about it. His curiosity has led him to discover new paths and products on the grill, and the recognition of gourmets from all over the world has done the rest. Etxebarri has been included repeatedly in the 50 Best list, and was even considered to be the third best restaurant in the world in the latest edition in 2019.