Asador Etxebarri Axpe Yelp Reviews - Asador Etxebarri Axpe - Reserveringen te koop
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Axpe's Best Restaurants that are most frequently booked by customers of Asador Etxebarri Axpe
Booked 5 times by Asador Etxebarri Axpe customers.
Ranked #2 in Axpe's Best Restaurants.
Asador Etxebarri Axpe Yelp Reviews
Latest Reviews On Yelp
15 Reviews
0 Replys |
Amazing meal.
Came to basque country to dine here and it was worth the trip if you can snag a reservation. Restaurant is located in the beautiful and peaceful hills of axpe,bizkaia 40 mins from bilbao. Asador is the mecca and founder of grilled foods. Dave pynt from burnt ends and even eneko trained here at one point of their careers. We went with the tasting and added a lobster. A choice we did not regret. Everything was done masterfully. Don't expect caviar and good here. This place is about the raw ingredients cooked perfectly. No frills, just flames. This is an absolute must and bucket list place to experience once.
Be the first to ReplyTotal joke.
Seems they ugnore you on purpose. No food is worth the aggravation of booking a table. This is thenworst place all over the world for making a reservation. They just dont want to acknowledge you.
Be the first to ReplyOut of this world! A must if you're in the north of Spain.
Prepare to have your taste buds get blown away
Be the first to ReplyWe had a wonderful meal here in 2011.
Trying to have a meal here in 2022 has been so incredibly unpleasant that it has completely destroyed the massive amount of enthusiasm we once had.Their reservation system provides no information about whether or not reservations are available - it will allow you to make a reservation on a given day once it has opened up, and then says that the restaurant will contact you within 2 weeks if your attempt has been successful. Every night at midnight a new day opens up for reservations, but since you don't receive any immediate feedback, you basically are stuck trying every night. Which I did for about a month.They don't respond to you in two weeks, either. After about 2 months, I received emails telling me that I had been successful on two dates, and requiring me to make a bank transfer within 48 hours for the price of the meal. After reading other reviews which confirmed this, we made the transfer. Several days after Asador Etxebarri received and accepted our funds, they cancelled both reservations.The only point of contact for the restaurant is an email address which only spits back automatic responses. There is no phone number, and the company that administers their reservation system has no ability to comment on it.As a result of all this bullshit, I am out several months worth of effort, and they have stolen 484 euros from us. I am completely disgusted and I don't understand why they feel it is appropriate to treat people this way.Update: Last week, I sent them one final warning email indicating that if I didn't hear back I would be paying them a visit in person to complain. They finally responded. They apologized for the error and said that they had been 'closed for a month.' They gave no explanation for why they took my money and put me through such a ridiculous process. The transaction was eventually reversed and I've gotten most of my funds back.I don't think that VIP customers are subject to this process or this treatment, but I also think that if you are willing to pay 242 Euro per person for lunch, you should be treated like a VIP, or at least like a customer who matters. Etxebarri obviously does not agree.
Be the first to ReplySo sad.
One of the reasons I planned a visit to Basque from San Francisco was to eat here. Unfortunately, they have the worst booking system ever and absolutely no way of getting a response from them. Multiple emails starting months ago, and multiple calls including from my friends who live in the area. Nothing....nada.I am totally fine if they say there isn't a spot available but they should let us know definitively. Keeping it open ended and not responding is just aggravating. I know they are busy and in demand but I have been to many 3 Michelin star restaurants but none of them have this sort of system which results is so many wasted hours and frustration.
Be the first to ReplyThis has got to be the worst restaurant from a service
This has got to be the worst restaurant from a service point of view in all of San Sebastian. The ladies who serve don't have a clue what they are serving and just plop the plates down and leave. The sommelier is even worse completely ignoring the english speaking guests. What a waste of time to drive to this horrible place.
Be the first to ReplyAbout halfway down the expressway between Bilbao an San
About halfway down the expressway between Bilbao an San Sebastián, you exit south through a tunnel near Durango: what were previously rolling green foothills turn into Rocky Mountains. You a circle a roundabout at every intersection (apparently left turns are not an option... is this New Jersey?). This is the only way to Axtondo, where there is no nearby lodging; to a restaurant serving only lunch on most days (Only dinner service is on Saturdays). Expect this meal to be a long one: You committed to the Tasting Menu when you made your online reservation deposit, so really lean into it and order some Extras, if not all the Extras. This lunch is why dinners in Spain are eaten late.if you haven't heard, the specialty of the house is cooking over wood fire embers, often with special contraptions invented and/or customized for this kitchen. One would expect most things to be grilled or roasted, in fact the greatest surprise is that only the final two savory courses would fit that classification. Many dishes are barely cooked, and often the smoke finds its way to you only as flavoring: The Fresh Buffalo Cheese is sauced with a smoked/burnt milk. The fresh peas (from a Snap/Snow pea) sit in a smoke tinged sauce of themselves. Beads of Caviar are barely heated over smoke to preserve their spherical integrity. Baby eels sauteed over a perforated pan resembling a colander to let the smoke through.By the time you get to the Beef Chop, you're likely to have been full for some time. And it's probably almost 5pm.....
Be the first to ReplyBourdain featured this as one of the best restaurants in
Bourdain featured this as one of the best restaurants in the world according to chefs
Be the first to ReplyOne of the best meals outside of San Sebastian, which is
One of the best meals outside of San Sebastian, which is saying a lot when you consider that San Sebastian is a Foodie Mecca.We came here for lunch the evening after our disappointing evening at Mugaritz, and what a refreshing change.The service was relaxed yet efficient. The food and the chef's skill with the grill are what shines here. The food was cooked to perfection and the grill was used for every course, from Amuse Bouche to Dessert.The chef's skill was evident in the broad spectrum of flavors he was able to extract from the grill. From the bold char, one would expect on a massive Tomahawk steak to a gentle smoky kiss to the smoked gelato and beet juice.There were several highlights to this meal - starting with the housemade chorizo sandwiches they bring as an appetizer on the terrace, to the giant red prawns (Carabinero de Palamos) which were just cooked while still having a little sea water in the head which provided extra salinity when you sucked the head. The pièce de résistance was a massive maybe 64oz Tomahawk steak with a thick char on the outside while cool red on the inside. Our group of 6 enjoyed it but were soo full that I took the remaining steak back and ate it on the long flight back home.After our long lunch we met the chef in the kitchen downtairs. He could not be a more gracious and humble man. He gladly posed for pictures, signed our menus and welcomed us back next year - to which I replied - "how about tomorrow?"The restaurant is located in a small picturesque town from the 1690s and looks better than a staged set, while being surrounded by mountains on one side. Walk around the courtyard outside and dont miss the little temple from 1600s.
Be the first to ReplyAnother great experience with Basque cuisine.
I got lost following the GPS and ended up being over an hour late for my reservation, but that wait made the food even better. Ended up dining from 2pm to 5pm, enjoying each one of the course. Located in the beautiful countryside, my wife and I enjoyed a stroll through the small town after our gigantic meal.
Be the first to ReplyFantastic smoked beef chop.
But genuinely not worth the effort to travel to. It's pretty country, such a great setting, but the food lacks heart and soul to make it a wonderful experience.
Be the first to ReplyNovember 2017What a disappointment.
My mood after dining at Exteberri could only be described as a child being told there is no Santa Claus. After reading about this place for so many years and seeing it pop up endlessly on travel shows described as "the last meal chefs would order before they die," I obviously had the highest hopes. Of the various Michelin-stared/San Pellegrino ranked restaurants we had booked for our honeymoon it was the one I was most looking forward to, and the one that the locals seemed to hold in the highest esteem.Not only did it not meet my high hopes, I left asking if the meal was genuinely bad (I wasn't questioning the service at this point--it was obviously bad). In fact, part of me thinks that had this meal been at a restaurant lacking Exteberri's pedigree I may have offered up only 2 stars (possibly even just 1) given the value proposition.Food: Rather than going course by course, some general observations.- the food is shockingly simple. I know this is the draw for so many chefs, but at this price it just doesn't make sense. I'm not sure I saw any benefits of the chefs minimalist methods on the taste of the food. It was just simple and plain.- everything seem under-cooked and under-seasoned. I like a medium rare steak as much as the next person; the steak here is served almost raw and was the highlight of the meal (I loved it, although I couldn't say it was the best steak I've ever had, and it should have been). But under-cooked fish and shellfish? To me it results in an uncomfortable texture of unset proteins that accentuates the fishy-ness in a negative way. Just didn't enjoy this aspect in so many of the dishes. Also, a bunch of dishes needed a jolt of salt (certainly the house-made burrata).- all the coverage of the place focuses on how the chef made special equipment to grill all sorts of ingredients in a customized perfect grill. At the end of the day you get several courses that all taste of the same smoke and grill. - Despite being a "barbecue" or "grill" restaurant, many of the dishes lacked an element of heat or fire. This is something that often bugs me at fine dining establishments--that refined techniques lead to overworked lukewarm food. I certainly did not expect this here, where everything is cooked over the grill, but almost all the dishes came out cold or lukewarm. Service: shockingly aloof and untrained for a restaurant of this supposed quality (and price tag). The staff bordered on rude. Despite having one waitress who spoke English who started off our meal, after the 2nd or 3rd course we were passed along to a new waitress who spoke no English. Accordingly we dined at the supposed 6th best restaurant in the world and received no descriptions of what we were eating. Further, courses seemingly came out haphazardly. We were never asked if we needed anything, poured our own water, and waited nearly 45 minutes for the check. It wasn't the worst service ever, but the worst service I've ever received at a Michelin stared restaurant. Compared to the caring attentiveness of Azurmendi, this was a joke. And at 175 euro a person, a major let down. The two tables next to us, which seemed to include people in the food industry, received much more attentive service. I guess the honeymooners who flew across the world and drove 3 hours to the middle of nowhere just for a special experience aren't worth your attention.Exteberri is located in the remote village of Axpe. The setting itself is beautiful, and the restaurant itself is nice enough, offering up bucolic views of rolling hills and sheep sheephearders. I wish I could say this restaurant met the Michelin standard of worth the journey, but it just came up short. There are simply so many other great restaurants in this region where you can devote your time and money too.
Be the first to ReplyAn unforgettable experience completely worth the trip.
Owners of Luger's, Keens, etc should come here and try what a real steak tastes like! Staff was incredibly engaging and friendly and let us linger despite being one of the last people left in the dining room. Fantastic wine list at great prices, too. The only reason I am not giving five stars is because after we arrived 20 minutes late due to not being able to find a taxi in Durango they made us awkwardly eat our first three courses at a standing table in the vestibule. Not really sure why that happened when our table was clearly available. Otherwise amazing.
Be the first to ReplyThe bottom line: Go to another place.
Staff that didn't speak English, all the tastes are from the same smoker.Service is just simply bad, no explanations about the drishes and even when asked didn't know to explain the dishes. had to fill the water by myself, ask for wine refill and many more bad things.And the main thing: the food just not that great. Not sure how this place got a star
Be the first to Reply6th best restaurant in the world? don't think so.
was excited for this place since I'm not a fan of places that cover my plate with flowers and foam and junk that makes me feel like Im eating a science project. they keep it simple.food was good overall, would give a four star, the reduced milk ice cream and prawns being my faves. the rest were good (the steak), or weird tasting (cod air sack) or not good (like the pumpkin sea urchin).service sucks. maybe since the wifey and I dont like wine and ordered only beer?
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