Asador Etxebarri has been named the best restaurant in the world, taking the top spot in the 24th edition of The World’s 50 Best Restaurants, according to EL PAÍS. This achievement places the small neighborhood of Axpe, in the Atxondo valley of Bizkaia, at the epicenter of global gastronomy.
A Trajectory of Excellence
The rise of Asador Etxebarri is the culmination of work by Bittor Arginzoniz, according to La Vanguardia. Arginzoniz, 66, developed his craft by learning from the traditions of his mother and grandmother. After leaving a previous job, he invested his savings to purchase the property. He remodeled the space and began developing his own culinary project, eventually creating an infrastructure to control wood-fired cooking in ovens.
The restaurant’s history in the rankings shows a steady climb. Bittor Arginzoniz has been recognized as having placed the restaurant among the best in the world for more than a decade. The restaurant remained in second position in the 2024 and 2025 editions.
Etxebarri joins a prestigious group of Spanish restaurants that have led the list: elBulli, led by Ferran Adrià, which held the top spot five times (2002 and 2006–2009); El Celler de Can Roca, which ranked first in 2013 and 2015; and Disfrutar, which won in 2024. Following the 2019 introduction of the Best of the Best category, former winners are no longer eligible to compete for the top ranking.
Technique and Philosophy
The kitchen at Etxebarri is defined by a focus on fire. Arginzoniz utilizes two types of wood: encina oak for fish, seafood, and vegetables, and grapevine cuttings for meats. His process includes making his own buffalo cheese and baking his own bread.
Arginzoniz is supported by his right-hand man, Mohamed Benabdallah, known as “Moha,” who manages the wine cellar and handles the complexities of guest reservations. Benabdallah was recognized as the best sommelier last year. During the ceremony, Arginzoniz expressed his gratitude to those who helped him continue working with fire, describing it as the most ancestral technique. He also highlighted the influence of his predecessors, noting that their dedication transmitted an incalculable cultural and gastronomic value.
Global Rankings Highlight Diverse International Restaurants
The 2026 edition of the list, presented in Lima, showcased a diverse international scene. The top ten included Gaggan (Bangkok) in second place, Alchemist (Copenhagen) in third, and Quintonil (Mexico City) in fourth, which also earned the title of Best Restaurant in Latin America. Wing (Hong Kong) took fifth, while The Chairman (Hong Kong) climbed to sixth. Kjolle (Lima) ranked seventh, Kadeau (Copenhagen) eighth, DiverXO (Madrid) ninth, and Plénitude (Paris) tenth.
Other Spanish establishments also saw shifts in their positions. Enigma, led by Albert Adrià, moved from 33rd to 29th place. The Elkano restaurant in Getaria, led by Aitor Arregi, moved to 33rd. In the extended list of 51 to 100, Spain is represented by Cocina Hermanos Torres (69th), Txispa (80th), and Aponiente (100th). The list is determined by voters who must have visited the establishments within the previous 18 months.
Operational Realities
Dining at Etxebarri is limited by the restaurant’s small scale, which serves no more than 35 people per day across eight tables. The menu is priced at 300 euros, excluding wine pairings. The restaurant does not offer vegetarian or vegan menus. Regarding the difficulty of securing a reservation, Ferran Adrià famously joked during a recent event that prospective diners might have to approach the place and ask if someone who had a reservation has died.
The question of the restaurant’s long-term future remains a topic of interest. Paul Arginzoniz, the chef’s son, who works in the dining room, noted that the family’s primary goal remains ensuring that every guest leaves happy. He described his grandmother as a fundamental pillar in the history of the asador, noting that his father always valued her input. As the restaurant moves forward with its new title, the demand for its limited seating is expected to increase, with the official website advising potential guests to remain patient due to the high volume of requests.