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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.

esplora questa esperienza culinaria unica

Europe

Spain

Situato nel cuore di Atxondo, in Spagna, Txispa si distingue come un ristorante che incarna l'essenza della cucina locale con un tocco contemporaneo. Questo locale accogliente e autentico offre un'esperienza culinaria che delizia i sensi, combinando sapori tradizionali con un tocco innovativo, perfetto per gli amanti del buon cibo e della cultura gastronomica.

Il menu di Txispa è un viaggio sensoriale attraverso i sapori autentici della regione. Tra le specialità, spiccano due piatti che catturano l'essenza locale: il bacalao alla vizcaína, un piatto di merluzzo delicatamente cotto in una salsa ricca di peperoni e pomodori, e la tortilla di patate, soffice e dorata, perfetta per accompagnare ogni pasto. Per gli amanti delle bevande, il locale offre una selezione di vini locali e sidri, ideali per esaltare i sapori dei piatti.

Un aneddoto interessante riguarda la storia di Txispa, che nasce dall'amore per la cucina tradizionale e la volontà di preservare le ricette di famiglia. Il ristorante si distingue anche per l'attenzione ai dettagli e la passione degli chef, che lavorano con ingredienti locali di alta qualità per garantire un'esperienza autentica e memorabile.

Qual è il piatto più famoso di Txispa? Il locale è rinomato per il suo bacalao alla vizcaína, un classico che esalta i sapori autentici della regione. Perché visitare Txispa? Per immergersi in un'atmosfera autentica e gustare piatti preparati con ingredienti locali di alta qualità. Quali attrazioni sono nelle vicinanze? La posizione di Txispa permette di esplorare facilmente le bellezze di Atxondo e i paesaggi circostanti, ideali per gli amanti della natura e delle escursioni.

Se sei appassionato di cucina autentica e desideri scoprire i sapori più autentici della Spagna, Txispa è il luogo ideale. Con un'atmosfera accogliente e un servizio attento, questo ristorante invita gli ospiti a vivere un'esperienza culinaria indimenticabile. Prenota il tuo tavolo e lasciati conquistare dai sapori di 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.

Ristorante Txispa ad Atxondo, Spagna – Cucina Tradizionale e Atmosfera Accogliente

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

Una scoperta gastronomica unica nel suo genere, Txispa a Atxondo propone un viaggio sensoriale attraverso un menù di degustazione che combina sapientemente tecniche culinarie giapponesi con i preziosi ingredienti locali baschi. Questa esperienza culinaria è perfetta per gli amanti della gastronomia innovativa e dei sapori autentici.

Scopri Txispa a Atxondo, un ristorante autentico per gustare specialità locali in un’atmosfera accogliente. Prenota ora e delizia i tuoi sensi in Spagna!

Txispa Atxondo: Ristorante Tradizionale nei Paesaggi di Bizkaia

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

txispa a atxondo un viaggio tra gusti giapponesi e baschi}]}}, {

Esplora il menù di degustazione di Txispa a Atxondo, una celebrazione culinaria che unisce le tradizioni gastronomiche giapponesi e basche in un unico raffinato percorso.

Attraverso una combinazione di tecniche culinarie giapponesi e basche, il ristorante Txispa invita gli ospiti a un viaggio sensoriale difficile da dimenticare, ideale per creare ricordi gastronomici duraturi.

Per un prezzo di 275 euro, il menu di degustazione offre una sequenza di piatti innovativi realizzati con ingredienti di stagione. Questa esperienza gastronomica è perfetta per gli amanti della cucina fusion, desiderosi di scoprire sapori unici e sorprendenti.

Euskadi Region

Scopri Txispa, ristorante stellato a Atxondo, con cucina fusion giapponese-basca, ingredienti locali e un'esperienza gastronomica unica. Prenota ora!

Txispa: Gastronomia Fusion a Atxondo, Bizkaia

Vivi un'esperienza culinaria esclusiva a Txispa, con menù degustazione fusion, ingredienti stagionali e atmosfera moderna in un ambiente rustico a Atxondo.

Txispa: Cena di Lusso con Fusion Giapponese a Bizkaia

Scopri la storia di Txispa, ristorante guidato dallo chef Tetsuro Maeda, premiato con una stella Michelin, un luogo di rinnovata gastronomia e tradizione locale.

Il menù di Txispa a Atxondo

Asador Etxebarri

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Akebaso Jatetxea