ETXANOBE

“En cuanto a la comida, correcta, pero nada memorable ni sorprendente.”

Steven Damalas★★★★★

This is a completely refined and elevated dining experience. The service was incredible, with a small team serving us in a choreographed and marvelous way. The taste of the food offered holds true to Basque cooking traditions, but is creative as well. I cannot say enough about how perfect the experience is here. I only wish that I lived 4000 miles closer!.... snails in a smoky pepper sauce, rice with octopus, scallops in a lime sauce, hazelnut molten souffle cake. Great wine selection.

R★★★★★

Atelier Etxanobe: One of the best dining experience in my life! This restaurant is so underrated; the food was delicious, service was excellent and the chef made the whole experience even more enjoyable!! They catered so well for gluten free allergy, all dishes were exceptional and creative, including a surprise VR experience! All ingredients used were of the highest possible quality, the chef explained to us his vision and as a young Italian / Lebanese couple, we couldn’t have been happier to chat to him about Lebanese spices (sumac) while speaking Italian (because of course on top of his ext

Irma Zandl★★★★

4 stars for food simply because 11-courses (for us) was too much. The last few courses we couldn't finish. BUT it was a great experience and the service was fabulous. There were also a few unusual elements that felt a little gimmicky e.g the use of VR/AR headsets to enhance the sensory experience of the desserts. It's a part of Chef Fernando Canales' focus on using technology to create "ephemeral experiences" and "unforgettable memories". That said, we thoroughly enjoyed our dinner and especially appreciated the chef-owner meeting with us after dinner.

Stanislav Nikolaev★★★★★

First impression - lovely atmosphere with artistic touch. Quick service with very good coordination and organisation. The tasting menus seemed very tempting, but at the end of the day we decided to opt for the catch of the day and the special dishes of the chef. Scallops with foie grass and caviar, and scampi carpaccio as starters. Sole and red tuna as main course. Explosion of flavours delivered by the scallops and delicate balance, provided by the scampi. The sole was fresh and delicious, while the tuna... Best tuna ever, in my personal view. Perfectly marinated tender slices, delicately bur