This homage to chef Eneko Atxa’s origins has a surprising location above the Gorka Izagirre txacoli wine cellar, in the same premises previously occupied by the three-Michelin-star Azurmendi restaurant, which is nowadays just a few metres away. In the dining room, the layout breaks the traditional mould with its open-view kitchens, and provides the backdrop for innovative dishes that remain faithful to Basque tradition while at the same time demonstrating the chef’s philosophy: “The artisan’s hands sculpt emotions”. The single tasting menu on offer here (called Sutan, the Basque for “fire”), is contemporary in feel and demonstrates impeccable technical skill and a whole array of flavours, with dishes as wonderful as the royal tail, mushroom duxelle and cauliflower pil-pil, gnoquis and truffle. If you would like a more extensive experience, why not book a pre-meal visit of the wine cellar along with a comprehensive tasting?