Chef and Owner
No discussion of sustainable gastronomy would be complete without mention of Eneko Atxa, whose restaurant, Azurmendi, is widely considered the most sustainable in the world.
Found in Basque countryside of Larrabetzu, Azurmendi has earned a strong reputation for quality — receiving three Michelin stars — and an eco-friendly philosophy. Atxa only works with local farmers and producers, sending a van to collect what is needed each day rather than requesting that the producers drop off at the restaurant. All of Azurmendi’s organic waste is composted in a nearby town.
Even the building is heated with geothermal power and solar panels; the design is built on recycled materials; rainwater is reused; and the restaurant is the largest seed bank in the whole of the Basque Country.
Atxa is a decorated chef, with awards including the young cooking champion of Spain, from 2000, and the Best Head Chef at the National Gastronomy Prize in 2015. He runs restaurants in Bilbao, Phuket, London and Tokyo, which have also collectively won an aditional two Michelin stars.Tags: food and drink, Spain, Sustainable Gastronomy
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