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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

Niché dans le charmant village d'Atxondo en Espagne, Txispa est bien plus qu'un simple restaurant ; c'est une véritable invitation à découvrir la richesse de la gastronomie locale dans un cadre chaleureux et convivial. Dès que vous franchissez ses portes, vous êtes transporté dans une ambiance où tradition et modernité se rencontrent pour offrir une expérience culinaire inoubliable. La décoration rustique, mêlée à une touche contemporaine, crée une atmosphère accueillante qui invite à la détente et à la découverte des saveurs authentiques du Pays Basque.

Txispa : une expérience culinaire authentique au cœur d'Atxondo

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.

Restaurant Txispa à Atxondo, expérience culinaire locale

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.

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

Menu de dégustation chez Txispa à Atxondo

Découvrez notre Menú Degustación, une expérience culinaire exceptionnelle qui marie habilement les techniques japonaises avec les richesses du terroir basque. Conçu pour éveiller vos sens, ce menu exclusif met en avant des ingrédients locaux fraîchement récoltés, préparés avec soin et créativité.

Nos entrées vous invitent à découvrir une sélection d'amuse-bouches délicats, parfaits pour débuter votre voyage culinaire. Attendez-vous à des saveurs innovantes et une présentation soignée qui mettent en valeur la fraîcheur des ingrédients locaux.

Le cœur de notre menu est un voyage gustatif unique, où chaque plat est une fusion innovante entre tradition et modernité. La cuisson sur le grill rehausse les saveurs, tandis que l'utilisation de techniques japonaises apporte une touche d'exotisme à chaque bouchée.

Pour clôturer votre repas, nos desserts offrent une douceur raffinée, inspirée par la créativité locale et l'art de la pâtisserie japonaise. Laissez-vous tenter par des saveurs qui marient harmonieusement tradition et innovation.

Accompagnez votre dîner avec notre sélection de boissons, conçues pour compléter chaque plat avec harmonie. Des vins fins, des sakés japonais authentiques, et des cocktails créatifs vous attendent pour une expérience complète.

Ne manquez pas nos plats spéciaux, qui mettent en avant l'expertise culinaire de Txispa. Chaque création est une aventure en soi, conçue pour surprendre et ravir tous les amateurs de gastronomie.

Dégustez la cuisine authentique à Txispa, un restaurant traditionnel à Atxondo. Une expérience gustative unique dans un cadre chaleureux. Réservez dès maintenant!

Restaurant Txispa à Atxondo, Saveurs Authentiques en Euskadi

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!