Greenhouses, Solar Panels, And A Geothermal Energy System Are Just A Few Ways That Restaurant Azurmendi In Spain Practises Sustainability
Named the World’s Most Sustainable Restaurant twice over, Restaurant Azurmendi presents a future where gastronomic taste and ecological consciousness coexist in perfect harmony.
22 January 2024
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Photo Credit: Restaurant Azurmendi
Nestled in the picturesque hills of Larrabetzu, Spain, the glass-fronted Restaurant Azurmendi, led by Basque-born Chef Eneko Atxa, is celebrated not only for its three Michelin stars but also as a leader in sustainability within the culinary world.
Twice named the World’s Most Sustainable Restaurant by the World’s 50 Best Restaurants awards, in 2014 and 2018, Azurmendi is a marvel of bioclimatic design, optimised for its natural setting. It utilises local wood, rainwater harvesting, and photovoltaic solar panels on its glass roofs. The greenhouse is strategically oriented to the south, while the dining area faces north, allowing natural shade in the summer and heat accumulation in the winter.
Azurmendi’s Kitchens are led by led by Basque-born Chef Eneko Atxa | Photo Credit: Restaurant Azurmendi
The restaurant’s commitment to sustainability extends beyond its green architecture. At its core, Azurmendi’s gastronomy involves collaborating with specialised local producers to spotlight ingredients long forgotten from traditional pantries “We do an exhaustive study of what those ingredients are and the uses we could give them and we also create a strategic plan to disseminate the characteristics of those products that we will also incorporate into our menus,” explains Chef Atxa.
Photo Credit: Restaurant Azurmendi
This approach not only resurrects the stories and origins of these ‘forgotten’ ingredients but, in collaboration with projects like the in-house germplasm bank – run in partnership with the Basque Institute for Agricultural Research and Development, NEIKER-Tecnalia, housing over 400 local vegetable seed varieties – Azurmendi actively contributes to preserving the land and history of the Basque country through its food.
Confronting climate change, the restaurant’s menu dynamically reflects shifts in agricultural patterns and produce availability. “We have to understand that the chef cannot be the one who decides what he is going to put on his menu,” says Chef Atxa. “It is nature itself, the environment, and the weather that is the determining factor that will make the farmers later tell us which are the best products that we must include in our menus at all times.”
Their signature Truffle ‘egg’ dish | Photo Credit: Restaurant Azurmendi
This philosophy drives the team to innovate continually, as seen in dishes like their signature Truffle Egg, where steaming truffle broth is injected into an egg-white less egg to cook the yolk, and seasonally fresh dishes like Deer with aged Idiazabal cheese from the Basque country served with gnoquis (gnocchi), and truffle. This innovation extends to their collaboration with local farmers like Guillermo Delgado, who cultivates the sweet teardrop pea, often dubbed ‘vegetable caviar’ and a staple in Atxa’s degustation menu with a commitment to purchase his entire yield. “The chef must showcase the best of the countryside and sea at the optimal moment,” Chef Atxa notes.
Photo Credit: Restaurant Azurmendi
Looking forward, Azurmendi is committed to enhancing its regenerative practices, collaborating with producers from various technological and intellectual fields to foster agricultural methods that replenish and rejuvenate the earth.
“We are working a lot on the food of the future, not only for restaurants, but we are also doing a very exhaustive study on what food will be like in homes, in hospitals, in schools, and in many other important places, where food will be a fundamental tool towards a healthier and more sustainable world, and probably also a fairer one. Our motto is “Let’s cook together a better future,” reveals Chef Axta.
Photo Credit: Restaurant Azurmendi
In the evolving landscape of sustainable gastronomy, Restaurant Azurmendi proves that exceptional dining and environmental stewardship can coexist, where every meal is not just an indulgence, but a conscious step towards a more sustainable food future.
In essence, Azurmendi serves as an exemplary lesson for restaurants the world over, with its multi-faceted, integrated experience that revolves around crucial themes such as sustainability, seasonality, social impact, and community and environmental contributions.
Restaurant Azurmendi serves lunch from Tuesday to Saturday and dinner on Fridays and Saturdays. It remains closed on Mondays and Sundays.
Reservations can be made here.
Author: Charlene Fang
Charlene Fang is a US-based writer, editor and content strategist. Originally from Singapore, she writes for lifestyle and travel publications such as Condé Nast Traveler, AFAR, Forbes Travel Guide and Louis Vuitton Guides and was previously an editor at CNNGO and Time Out.
