Grilling Guru gets first Michelin star
Victor Arguinzoniz has a cult following. People travel from all over the world to visit him in his tiny Basque village, far away from any airport or large city. The reason? He has made a name for himself by customizing grills. Not “shrimps on the barbie” or hamburgers and hot dogs kind of grilling. Chef Arguinzoniz is grilling caviar, butter, oysters, even ice cream. He makes his own coal on a daily basis and only uses ingredients from the local Basque region, which means gooseneck barnacles, white tuna, baby eels, and large prawns.
This past September, I was lucky enough to dine at Chef Arguinzoniz’s restaurant, Asador Etxebarri. It was an incredible and memorable food experience. He is able to create a unique smokiness in his food that accents the flavors without overwhelming. Now Michelin has discovered and honored Asador Etxebarri with its first star rating. I’m thrilled that the chef’s passion and dedication is being recognized and I hope to some day go back and eat there again. That is, if I can score a much sought after reservation… especially now!
To read more about the restaurant and see photos from the 120 euro, 12 course tasting menu, click here.