Eneko Atxa describes himself as sensitive and closely linked with his homeland, the Basque region. There’s no need to emphasise it any further: at the Azurmendi, which he runs in the breath-taking vineyards of Biscay, each component, each corner and each small detail comes from the region where he grew up.
Of course, you can taste these ties in Atxas dishes. His food combines impressions he gained during his apprenticeships with some of the Basque region’s top chefs with his own ideas. Atxa feels privileged to be able to incorporate local traditions. The young chef only uses pork from a species of Basque origin. He also develops his own techniques for transporting traditional tastes and flavours from the Basque area. This all climaxes in sublime menus with a strong personal touch which have secured him 3 stars in the Michelin Guide.
ServusTV: Culinary Heights at Ikarus on ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.