No. 35 in the world · November 2026
Asador Etxebarri
No. 35The cut to order
The chuleta (beef chop) near the end of the tasting menu
No. 2 on the World's 50 Best Restaurants (2025) and in our San Sebastián guide: Victor Arguinzoniz cooks everything over embers.
Why it's here: Our city guide · en.wikipedia.org
Make it at home
Basque txuleta: the bone-in rib steak over embers
1 hour, plus 1 hour to come to temperature · Serves 3 to 4. The Basque asador way, from Tolosa to Hondarribia: one thick, well-marbled bone-in rib of older beef, salted with nothing but coarse salt, cooked hard over glowing coals so the outside chars and the inside stays red and warm, sliced and served on a hot plate with green peppers.
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Checked November 13, 2026. Hours and booking rules change; check with the restaurant before you go.
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