FOOD, DRINK & TRAVEL

4th Asador Etxebarri, Atxondo

IN the small village of Axpe in the Basque region, the asador is a total contrast to its rivals on the list, favouring simplicity over experimentation.

But that doesn’t mean there isn’t magic and his place has become a true destination restaurant noteworthy for its grill techniques.

Chef Victor Arguinzoniz’s more than 30 years of experience with ‘fire cooking’ contributes to his traditional approach and meticulous style – every dish that exits the kitchen is given his signature touch.

The restaurant thrives off local produce and elevating ingredients by highlighting their natural flavours.

31th Mugaritz, San Sebastian

AT Mugaritz, presentation is anthropomorphic in the most intimate and wondrous ways.

Take the dish ‘heart that does not feel’ which is a flat, almost 2D slice of meat with ribbons of fat representing the aorta. Mugaritz has long taken a phil-

64th Aponiente, Cadiz

osophical approach to food thanks to its intellectual chef

Andoni Luis Aduriz.

He’s probably now one of the world’s most boundary-pushing cooks and has been in the 50 Best list for well over a decade.