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Txispa, located in Atxondo, Bizkaia, is more than just a restaurant; it serves as a vibrant hub for the local community. The establishment is deeply rooted in its surroundings, fostering connections with local farmers and artisans to create a dining experience that celebrates the rich culinary heritage of the Basque region. Chef Tetsuro Maeda, a former cook at the renowned Etxebarri, brings a unique fusion of Japanese and Basque cuisines, emphasizing seasonal and locally sourced ingredients. This commitment to community involvement is evident in every dish served.

The restaurant not only provides a platform for local produce but also engages in various community initiatives, making it a beloved establishment among locals.

With a focus on sustainability, Txispa aims to minimize its environmental impact while enhancing the local economy.

This dedication to community and sustainability makes Txispa a standout destination in Atxondo.

Txispa collaborates with various local producers and artisans to enhance its menu and support the community. Some notable partnerships include:

Local farms providing fresh vegetables and herbs.

Artisans crafting unique dining utensils and decor.

Local wineries and breweries supplying beverages.

Txispa regularly hosts events that bring the community together, celebrating local culture and cuisine. These include:

Seasonal tasting menus showcasing local ingredients.

Workshops on Japanese cooking techniques.

Cultural celebrations featuring local artists.

Txispa is committed to sustainable practices, ensuring that its operations have a minimal impact on the environment. This includes:

Utilizing seasonal and local produce to reduce carbon footprint.

Implementing waste reduction strategies in the kitchen.

Engaging in community clean-up initiatives.

Txispa has garnered positive sentiments from the community, with many praising its unique approach to dining. Here are a few voices from satisfied guests:

"Chose this place to propose, it did not disappoint. The master chef is Tetsuro Maeda, and he has a really interesting project fusing Japanese cuisine with local Basque product."

"Amazing course with Chef Maeda! You must experience his culinary skills and innovative dishes!"

To experience the culinary magic at Txispa, make your reservation today. Join the community in celebrating the fusion of Japanese and Basque cuisines, and enjoy an unforgettable dining experience.

Txispa, located in Atxondo, Bizkaia, Spain, is a Michelin-starred restaurant helmed by Chef Tetsuro Maeda, a former cook at Asador Etxebarri. The restaurant is renowned for its fusion of Japanese culinary techniques with local Basque ingredients, offering a unique gastronomic experience in a rustic yet modern setting.

The restaurant's ambiance reflects a seamless blend of rustic charm and contemporary design, making it a perfect setting for an unforgettable dining experience.

Chef Tetsuro Maeda's vision was to create a space where the rich culinary traditions of Japan could meet the vibrant flavors of the Basque Country. This fusion is evident in every dish, showcasing the best of both worlds.

The restaurant's commitment to quality and innovation has made it a standout in the culinary scene, attracting food enthusiasts from around the globe.

Txispa's menu is a testament to the chef's dedication to local sourcing, with many ingredients coming from nearby farms and gardens.

The restaurant is not just a place to eat; it's a culinary experience that tells a story with every bite.

Txispa's journey has been marked by significant milestones that reflect its growth and commitment to excellence.

2024: Chef Tetsuro Maeda featured on Radio Bilbao discussing his culinary approach.

The community of Atxondo has played a pivotal role in shaping Txispa's identity.

Local farmers and producers provide the freshest ingredients, allowing Chef Maeda to create dishes that reflect the region's rich culinary heritage.

Chef Tetsuro Maeda is the driving force behind Txispa, bringing his extensive experience and passion for culinary arts to the table.

His background at Asador Etxebarri has influenced his approach, blending traditional Japanese techniques with local flavors.

The team at Txispa shares this vision, working tirelessly to deliver an exceptional dining experience.

Txispa has evolved over the years, adapting to the changing culinary landscape while maintaining its core values.

The restaurant continues to innovate, experimenting with new techniques and flavors to delight its guests.

As Txispa looks to the future, it remains committed to its roots, honoring the traditions of both Japanese and Basque cuisines.

The restaurant continues to be a beacon of culinary excellence, inviting guests to experience the magic of its unique offerings.

Located in the picturesque Atxondo, Txispa is a culinary haven where Japanese techniques meet Basque ingredients. Under the guidance of master chef Tetsuro Maeda, this intimate restaurant offers a unique tasting menu that showcases the best of both worlds. With only six tables, diners can expect a personalized experience that highlights seasonal produce and innovative dishes.

The ambiance is rustic yet modern, providing a cozy setting that enhances the dining experience. Each dish is crafted with care, ensuring that flavors are both bold and harmonious.

Txispa is not just a restaurant; it's a culinary journey that invites guests to explore the depths of flavor and creativity.

With a focus on local ingredients, the menu changes frequently, ensuring that every visit offers something new and exciting.

The restaurant has received rave reviews, with patrons praising the exceptional service and the chef's innovative approach to cuisine.

Overall, Txispa is a must-visit for food enthusiasts looking to indulge in a unique dining experience.

• Unique fusion of Japanese and Basque cuisines

• Exceptional service and chef interaction

• Intimate dining experience with only six tables

• High price point for the tasting menu

• No vegetarian or vegan options available

• Reservations required well in advance

• Limited seating may lead to availability issues

• Food enthusiasts seeking unique culinary experiences

• Intimate dinners with friends or loved ones

• Reservations are essential due to limited seating.

• The restaurant does not cater to vegetarian or vegan diets.

• Expect a high price point for the tasting menu.

Txispa is a culinary gem that offers a unique dining experience in Atxondo. With its fusion of Japanese and Basque cuisines, it stands out as a destination for food lovers. While the price point may be high, the exceptional service and innovative dishes make it worth every penny.

For those seeking an intimate and memorable dining experience, Txispa is a must-visit.

Txispa: A Culinary Journey in Atxondo, Spain.

Nestled in the charming village of Atxondo, Txispa offers an enchanting dining experience that marries the best of Japanese and Basque culinary traditions. Under the expert guidance of Chef Tetsuro Maeda, a former cook at the renowned Etxebarri, this restaurant has gained a reputation for its **innovative dishes** that artfully fuse local ingredients with the delicate techniques of Japanese cuisine.

The highlight of Txispa is its ***tasting menu***, priced at €275, which promises a multi-course adventure through an array of **seasonal and local ingredients**. Each dish showcases the finesse of Japanese culinary techniques while celebrating the rich flavors of Basque produce. Diners can expect a delightful sequence of plates that include unique offerings such as caviar marinated with konbu seaweed, and a delicate oyster in a savory butter soup style.

Dining at Txispa is more than just a meal; it’s an experience that captures the essence of both cultures, making it a **must-visit destination** for food enthusiasts. With its serene location in Atxondo and an atmosphere that recalls the beauty of the Basque countryside, Txispa invites you to indulge in a culinary journey like no other.

Atxondo

Txispa is highly praised for its unique fusion of Japanese and Basque cuisines, exceptional service, and intimate dining experience. Guests appreciate the chef's interaction and the use of local, seasonal ingredients.

Europe

Spain

Txispa is an innovative dining experience located in Atxondo, Bizkaia, Spain. Founded by Chef Tetsuro Maeda, a former cook at the renowned Etxebarri, this restaurant uniquely blends Japanese culinary techniques with local Basque ingredients. The ambiance is intimate and inviting, perfect for both casual diners and special occasions. Txispa has quickly gained a reputation for its exquisite dishes and the chef's personal touch, making it a must-visit for food enthusiasts.

At Txispa, diners can expect a meticulously crafted menu that highlights seasonal ingredients and showcases the chef's creativity. Signature dishes include:


Rey con cogollos - a delightful combination of flavors.

Caviar and tofu - a unique fusion of textures.

Oyster in butter soup - a creative take on a classic dish.

Slow-cooked rare prawn - expertly prepared for maximum flavor.

Desserts include wood-baked plum with homemade smoked ricotta.

Jerusalem artichoke ice cream with homemade coffee syrup.

Cherry blossom flan - a seasonal delight.

Financier - a perfect ending to your meal.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNiMzdmMTNnRRAB&d=17924085&t=1

places/ChIJz-u9dpzTTw0RZHHXvqX4fb8/reviews/ChdDSUhNMG9nS0VJQ0FnSUNiMzdmMTNnRRAB

Chose this place to propose, it did not disappoint. The master chef is Tetsuro Maeda, former Etxebarri cook, and he has a really interesting project fusing Japanese cuisine with local Basque product. We enjoyed the familiar treatment, and every dish. Our personal favorite was Rey con cogollos, followed by a super special caviar and tofu.
The restaurant itself is magic
4h experience totally worth it.
5 stars

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNUNl82bW9nRRAB&d=17924085&t=1

places/ChIJz-u9dpzTTw0RZHHXvqX4fb8/reviews/ChdDSUhNMG9nS0VJQ0FnSUNUNl82bW9nRRAB

Two kinds of xixa mashroom-

Consomme soup and consomme jelly with diced xixa,small flowe picked up from the garden

Amazing aroma of xixa mushroom great starters as something warm + small flower making you smile

nibble balls - 1.small sweet shrimp on kiskillon kobujime (marinated with Konbu seaweed), 2.grilled crispy eel, 3.Shungiku (Japanese crown daisy -edible) ball, 4.truffle on artichoke

Gentle starters to prepare your pallet. Each one brings different hint- kiskillon with starchy sweet shrimp gives bit deeper umami and sweetness then eel gives crispy texture, Shungiku gives refreshing greenish note, artichoke with truffle brings elegant aloma and bit of earthiness.

the authentic Japanese cooking methods and ingredients amazingly goes well with seasonal local ingredients!

Caviar marinated with Konbu seaweed on the innovativeTofu (made by peanut paste and other ingredients)

- love the combination! Saltiness of cavier and hint of sweetness of Konbu goes so smooth with Tofu, great marriage with xiacoli wine!

Oyster in butter soup style

Chef wanted to fully utilize the goodness of scallop of oyster which is too hard to eat lot of times, so he squeezed out the scallop umami into the soup with local goat butter, with home grown Seri (Japanese parsley) oil to give a bit of green feeling, first time to see such an approach to the oyster!

Xixa mushroom boiled and shaddered as rare in cheese "dashi" (soup).

Interesting convination of fresh xixa aroma- it smells like watermelon ish! With aroma of cheese was very  plesant, different type of the crunchiness of fresh vs boiled mushroom was great contrast

Slow cooked rare prown

Controlled heat conduction by heating only the head so the heat will go up slowly.

Such an amazing control of the heat! Never had this kind of in-between rare to mid rare texture of the prown!!  The result was, butter like melted shrimp brain with juicy meaty meat! Super!

Dashi of pea skin

It has such a strong aroma! Althogt it was a cold dish, brought strong aroma up on my face, amazing to see such a power of the skin broth!

Tea pea with clam broth chawan-mushi (savory pudding)

Everything was about contrast, the sweetness of seasonal pea and it's crunchiness vs saltiness of clam broth, smoothness of chawan-mushi was amazing convination.

Xixa hori mushroom, home grown / homemade buckwheat polenta, fern (edible) Dashi with Hishio (black source made by farmanted chicken breast), dandelion flower on top to give a feeling of early summer mountain scenery

Sea bream

Fridge dried sea bream to get super crispy skin with minimum oil. Was my first time to see such a method and loved the result! The skin was amazingly crispy yet not heavy! The thick source made with sea bream broth went really well with hint of sourness of rhubarb, swiss chard green with small purple flower.

Aged beef 8years(!)

Staff lead as to the kitchen to see how chef doing the magic in his field, we witnessed his amazing control of fire, then this dish came on to the table like a king! Smelled like hard 2-3years aged mimoza cheese to me,

Texture was quite starchy, the more cheweing diligently, the more flavor coming out from the meat, it also depends on the part of the meat, you'd find different texture with flavor out of one dish of the meat -such an amazing experience! I really amazed by such an experience vs meat dish could be normally rather boaring after few nibbles.

Dessert

\plum :wood baked, homemade right smoked ricotta with plum juice and liqueur as a source
\jerusalem artichoke ice cream with home made coffee shirop
\home yard grown cherry blossom flan
\finacee

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUR0aTUyLTRRRRAB&d=17924085&t=1

places/ChIJz-u9dpzTTw0RZHHXvqX4fb8/reviews/ChdDSUhNMG9nS0VJQ0FnSUR0aTUyLTRRRRAB

Amazing course with Chef Maeda! I wont write too much but you must experience yourself with his culinary skills and innovative dishes! This is where Japanese meets Spanish cuisine! Its a experience you must try!

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNsdGZicUVnEAE&d=17924085&t=1

places/ChIJz-u9dpzTTw0RZHHXvqX4fb8/reviews/ChZDSUhNMG9nS0VJQ0FnSUNsdGZicUVnEAE

Excellent demonstration of a marriage between native ingredients and Japanese interpretation. Added twist is an in-house farmer from Japanese to grow specific ingredients such as buckwheat.

Every effort is empathetic. Nothing over wrought. Elegant and minimalist.

A triumph.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURaMk9EMXl3RRAB&d=17924085&t=1

places/ChIJz-u9dpzTTw0RZHHXvqX4fb8/reviews/ChdDSUhNMG9nS0VJQ0FnSURaMk9EMXl3RRAB

Culinary experience through the eyes of the chef: integrating local ingredients with Japanese techniques.

Most of the vegetables come from his garden. Fish and seafood are excepcional. Tetsuro and his team search and find how to enhance and combine textures and flavors.

I will keep in my mind the local lobster, oyster, grilled pepper infused in tongue broth, edamame and amanita.

There was some course which could be improved though. I believe they will continue searching for perfection.

I  lunched at the end of the basque summer. I will be back during spring to see his evolution.

Txispa Restaurant in Atxondo: 5-Star Japanese-Basque Fusion

A journey of gastronomic sensations featuring a fusion of Japanese culinary techniques with local Basque produce, including fresh vegetables from our garden and homemade fermented seasonings, all cooked on the grill.

Menú Degustación

Culinary Delights at Txispa Restaurant in Atxondo, Spain.

Nestled in the charming village of Atxondo, Txispa Restaurant presents a captivating culinary experience that intertwines traditional Japanese techniques with the rich flavors of Basque cuisine. The masterful creations by Chef Tetsuro Maeda invite diners on a **gastronomic journey** where every dish tells a story, harmonizing seasonal ingredients sourced from local gardens with innovative cooking methods.

Begin your meal with a selection of delicate starters that showcase the best of local produce and unique flavor combinations. Each dish is meticulously crafted to tease the palate and prepare you for the main event.

Consommé soup and jelly with diced xixa mushrooms, garnished with fresh garden flowers.

Nibble balls featuring sweet shrimp, grilled eel, and seasonal greens.

Caviar marinated in konbu with innovative tofu, a delightful pairing.

Savor the authentic flavors of Spain at Txispa in Atxondo, where local ingredients meet rich tradition. Experience culinary bliss today!

Txispa Restaurant: Authentic Dining in Atxondo, Spain

Atxondo Municipality

Txispa

A multi-course tasting menu that showcases the fusion of Japanese and Basque cuisines, featuring seasonal ingredients and innovative dishes.

Tasting Menu

Euskadi Region

Discover Txispa in Atxondo, Bizkaia, Spain — a Michelin-starred restaurant blending Japanese techniques with local ingredients. Book your unforgettable dining journey!

Txispa, Atxondo - Unique Japanese-Basque Cuisine Experience

Explore the culinary artistry of Txispa in Atxondo, Bizkaia. Learn about their fusion menu, reservation tips, and the best times to indulge in their innovative Japanese-Basque dishes.

Txispa, Atxondo - Gourmet Fusion & Unique Dining Tips

Learn the story of Txispa in Atxondo, Bizkaia, renowned for blending Japanese culinary techniques with Basque produce in an intimate, Michelin-starred setting. Experience excellence now!

Txispa Restaurant in Atxondo: 5-Star Japanese-Basque Fusion

Dining and Culinary Delights

Asador Etxebarri