No. 1 in the world · November 2026
Asador Etxebarri
No. 1The one to order off the fire
The txuleta (aged beef chop), then the grilled Palamós prawns
What it burns: Holm oak and vine cuttings, burned down to charcoal every morning
Victor Arguinzoniz builds his own grills, raised and lowered on pulleys, and makes fresh charcoal each day; everything on the menu, even the butter and the dessert, touches the fire.
Cook it at home
Basque-style bone-in rib steak (txuleta) at home
1 hr 15 min (45 min tempering), 20 min hands-on · 2 to 3 people. The asador way is almost no recipe at all: a thick, well-aged chop, coarse salt, and heat strong enough to crust the outside while the middle stays rare. A charcoal grill is best; a cast-iron pan and a hot oven get you most of the way.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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