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Atxondo

Europe

Spain

Nestled in the picturesque Basque countryside, Txispa is a culinary gem located at San Juan Auzoa, 45, in Atxondo, Bizkaia, Spain. This innovative restaurant, helmed by master chef Tetsuro Maeda, offers a unique fusion of Japanese and Basque cuisines, creating an unforgettable dining experience that celebrates local ingredients and traditional techniques. Imagine savoring dishes that not only tantalize your taste buds but also tell a story of cultural harmony and culinary artistry.

At Txispa, every meal is a carefully curated journey through flavor and texture. The standout dish, "Rey con cogollos," features tender greens paired with exquisite local ingredients, creating a refreshing yet complex flavor profile. Another must-try is the caviar marinated with konbu seaweed served on innovative tofu, where the saltiness of the caviar beautifully complements the subtle sweetness of the tofu, resulting in a harmonious balance that dances on the palate.

Oysters in a rich butter soup, showcasing the chef's mastery in extracting umami flavors from fresh seafood.

Slow-cooked prawns, achieving a perfect rare to medium-rare texture that melts in your mouth.

What sets Txispa apart is not just its menu but the entire dining experience. The restaurant features an in-house garden where many of the vegetables are grown, ensuring that every dish is as fresh as it is flavorful. Guests are often invited to witness the magic in the kitchen, where Chef Maeda's innovative techniques shine, such as his unique approach to preparing seasonal ingredients.

Located in Atxondo, Txispa is surrounded by breathtaking landscapes that invite exploration. Visitors can enjoy hiking trails that wind through the lush Basque countryside or visit nearby cultural sites that highlight the region's rich heritage. The charming town of Atxondo itself is a delightful stop, offering a glimpse into local life and traditions.

What is Txispa known for? Txispa is renowned for its unique fusion of Japanese and Basque cuisines, offering innovative dishes that highlight local ingredients.

Why visit Txispa? The restaurant provides an immersive dining experience where guests can enjoy exquisite food while learning about the culinary techniques and philosophies of Chef Maeda.

What's nearby? The stunning Basque countryside offers numerous hiking trails and cultural attractions, making it a perfect destination for nature lovers and history enthusiasts alike.

Whether you are a local or a traveler seeking a unique culinary adventure, Txispa promises an unforgettable experience that will leave you craving more. Book your table today and immerse yourself in the exquisite flavors of Basque and Japanese cuisine, all while enjoying the warm hospitality that Txispa is known for.

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

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

Euskadi Region

Experience world-class fusion cuisine at Txispa, Atxondo. Enjoy a delightful journey of Japanese and Basque flavors in a magical setting! Book now!

Luxury Dining at Txispa in Atxondo

Plan the perfect foodie getaway in Atxondo. Savor Txispa's innovative dishes, combining Japanese and Basque traditions. Explore today!

Atxondo Itinerary: Discover Txispa Restaurant

Discover Txispa, a culinary gem in Atxondo, Bizkaia. Explore the unique fusion of flavors by Chef Tetsuro Maeda and indulge in an unforgettable dining experience.

Asador Etxebarri