The produce is paramount to Etxebarri and reflects the changing seasons throughout the year. Everything is carefully chosen in respect to the type of product and its method of its cultivation. Located in the verdant valley of Atxondo, the landscape surrounding the restaurant is dominated by Mount Anboto, the 1300 metre limestone peak that provides the restaurant with an abundance of local produce. From the holm oak trees we use to make our own charcoal, through to woodland mushrooms, wild berries and seasonal game.
Even the water we use comes from the natural spring that filters down the valley. On the lower slopes, our free-roaming chickens provide us with the freshest free range eggs, whilst we select a variety of organic vegetables from the garden on a daily basis. Other products made in-house include the cured chorizo, freshly churned butter, hand pressed chesses, black pudding, ice-creams and even smoked wild salmon.