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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 in signature dishes such as the oxtail ravioli with vegetable broth, which showcases a marvellous array of textures. If you would like a more extensive experience, why not book a pre-meal visit of the wine cellar along with a comprehensive tasting?