Asador Etxebarri: A Course by Course Restaurant Review

🎙️ EP144 – A Basque Temple of Smoke and Simplicity. It’s nearly impossible to get a table—yet somehow, we found ourselves upstairs at Asador Etxebarri. Later, over wine-stained notes and full stomachs, we tried to make sense of every course kissed by smoke, salt, and fire.

🎧 Topics Covered in This Episode:

🥣 Pea Broth – A liquid emerald that sets the tone with gentle smokiness

🥩 Our CHORIZO – Melt-in-your-mouth pork butter and restraint in seasoning

🐟 Home Salted ANCHOVIES – Crusty bread, rich fish, and zero vinegar shock

🧀 Fresh Buffalo CHEESE – Mozzarella meets bitter rocket, unadorned perfection

🦐 Palamós PRAWNS – Sweetness, smokiness, and chewing every edible part

🌊 SEA URCHIN – Seaweed oil, unctuous cream, and ocean umami

🦑 CUTTLEFISH – Peas, garlic flower, and a grilled Sunday memory

🐟 Hake KOKOTXAS – Rebosado style, wild garlic cracker, gelatinous bliss

🥄 CAVIAR – Pork fat emulsion, smoked pearls, and goat milk butter

🍄 Cardoon & Black TRUFFLE – Marzuelos mushrooms in broth worth bathing in

🐟 Sea BREAM – Grilled with finesse, sour restraint, and yes… the eye

🥩 CHORIZO Tartar – A raw pork tartare sandwiched between Basque talos

🥩 Beef CHOP – Txuleta from “Marilyn Monroe,” rare, warm, and unforgettable

🍨 Reduced milk ICE CREAM & beetroot – Smoky, earthy, ice-cold perfection

🍫 Chocolate SOUFFLE – Airy, rich, sweet, and intentionally “too rare”

🧀 Cheese FLAN – A warm, naked ode to Basque cheesecake without flour

🛋️ Upstairs at Etxebarri – Private rooms, wooden tables, and feeling at home

🧠 First Times – What stays with you when everything is done just right

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🔥 Enjoy!