..an age old art
V ictor Arguinzoniz embraces the grill, or ‘la brasa’ as it is locally known as his workhorse, evoking his earliest memories of food cooked simply over an open-fire. However, his ‘play with fire’ goes beyond the usual in his desire to enhance the flavour of a wide variety of produce. Completely self-taught, Victor has learnt through discovery; resulting in a characteristic style of cooking and a unique dining experience. Years of experience enable almost anything to be prepared on the customised grill or in one of the two wood-fired ovens.
From seafood and steaks to wild woodland mushrooms and oysters, the character of cooking is defined by the woods used.
The grill not only defines the taste, texture and smell of the foods, but also forms part of the ambience of Etxebarri. The crackle hiss and aromas unmistakable of an open grill.
The importance of Charcoal
The charcoal itself is made on the premises everyday using an assortment of different woods such as oak, apple, orange, grape and even olive.
It is the produce itself that determines both the type of wood and its method of preparation. Whilst some products require the intense heat of white coals, others are barely enrobed in the gentle smokiness of the embers.