“Etxebarri” – it’s spoken on the lips of the fooderati as if it’s an impossible perfection.
Etxebarri is tucked in the rolling hills of Axpe, Spain inside a two-story stone building on a village square. The restaurant has been mythologized in blog posts and magazine articles – a man, exemplary seafood, his home-made grills and charcoal, and a grill technique from the next realm. It’s a romantic story, a Basque Howard Roark, cooking his food without regard for international trends. It has become the ultimate experience in foodie currency. Everyone has been to Roses by now but how many have trekked their way from Bilbao, or San Sebastian, to the bucolic village of Axpe?