Victor Arguinzoniz is the mind behind Asador Etxebarri, considered one of the best restaurants in the world according to The World's 50 Best Restaurants. With a unique passion for the grill, he transforms simple ingredients into dishes that celebrate authentic flavors and ancestral techniques.
Victor Arguinzoniz was born in Axpe, a small hamlet in the municipality of Atxondo, in a Basque region where culinary tradition is an integral part of local identity. Coming from a farming family, he began to learn first-hand about the quality of raw materials, especially meats and garden produce. The rural environment and direct access to excellent ingredients profoundly affect his gastronomic vision.
Initially, Arguinzoniz was not born as a professional chef: he trained and worked for a time in different fields before deciding to open Asador Etxebarri, located right in his hometown, in an old renovated building. The idea is to develop a cuisine that can reflect the Basque grill culture, using selected woods to achieve precise nuances of smoke and heat. With a maniacal dedication to temperature control and fuel diversity, Arguinzoniz designs custom grills and braziers, with adjustable flame heights and intensities to suit each ingredient.
The culinary philosophy is based on a few, fundamental coordinates: purity of taste, technique rooted in tradition and absolute respect for the raw material. From langoustines to tomatoes, everything is enhanced by fire without covering the intrinsic flavor: “Let the product speak” is the motto that guides his cooking approach. Over the years, Asador Etxebarri has become internationally known by word of mouth from experts and foodies. Food critics recognize in Arguinzoniz a rare ability to enhance simple foods-including vegetables and cheeses-getting results of great elegance and intensity of flavor.
In 2021, Asador Etxebarri takes third place in The World's 50 Best Restaurants list, establishing itself as a must-visit destination for fans of Basque cuisine and grilling techniques. In the same year, the restaurant retains the Michelin star it has long held. Popularity does not change the reserved character of Arguinzoniz, who prefers working “behind the scenes” to the media limelight, focusing on the continuous search for new nuances of taste related to charcoal and the woods used.
His contribution to the evolution of the Basque “asador” concept has earned him several accolades, including awards and mentions in trade magazines such as Restaurant Magazine and The New York Times. Many world-renowned chefs visiting Etxebarri's have praised Arguinzoniz's ability to reinvent barbecued cuisine while remaining true to the traditions of the land. Today, his figure is a reference for anyone who wants to approach grilling as a high-level gastronomic expression.
