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Txispa
Japanese-influenced Basque
A Japanese chef restored a century-old Basque farmhouse in a village so quiet you can hear it, then started merging Japanese technique with the wood-fired grill traditions of a traditional txoko. The tasting menu changes with the seasons, drawing from a kitchen garden and foraged mountain plants, and opens beside the grill itself before moving to a small, warm dining room. It holds a Michelin star and lands on the World's 50 Best list.
The awards strongest first
- The 50 #85 · The World’s 50 Best Restaurants
- Michelin Guide 1 Star
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Kabayaki eel
“Kabayaki eel, caviar with tofu (chickpea tofu with hot-smoked caviar on kombu), Txuleta of old and matured beef, sakura flan from their own cherry trees...”
Michelin Guide -
Caviar with tofu
“Kabayaki eel, caviar with tofu (chickpea tofu with hot-smoked caviar on kombu), Txuleta of old and matured beef, sakura flan from their own cherry trees...”
Michelin Guide -
Txuleta
“Kabayaki eel, caviar with tofu (chickpea tofu with hot-smoked caviar on kombu), Txuleta of old and matured beef, sakura flan from their own cherry trees...”
Michelin Guide -
Sakura flan
“Kabayaki eel, caviar with tofu (chickpea tofu with hot-smoked caviar on kombu), Txuleta of old and matured beef, sakura flan from their own cherry trees...”
Michelin Guide
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The neighbors closest first
- Mendi Goikoa Bekoa Basque Eat · 69
- Etxebarri Spanish Eat · 98
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