Behind The Closed Doors of Etxebarri - The Hardest to Book Grill Shrine
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- Опубликовано: 1 апр 2022
- Ranked number 3 on The World's 50 Best Restaurants list, Etxebarri is a subject of the yearning of hundreds of thousands of food lovers from all over the world.
The fact that this small restaurant is tucked in a tiny village in the Basque mountains does not deter food pilgrims from all over the world to fly especially for it if they are lucky enough to score a reservation.
Etxebarri is famous for its grill, and for chef Bittor Arguinzoniz, who invented it and for decades master the craft of grilling just about anything.
It's also famous because the late Anthony Bourdain said In an interview for the New York Times that he wished to have his last meal on earth at Etxebarri. Unfortunately, his wish wasn't fulfilled.
This video, shot and edited by the Hungry Tourist, is a unique opportunity to go behind the closed doors of Exebarri's tiny kitchen and to see how the magic happens.
Enjoy and share with your friends
Essa culinária é tão diferente e extraordinária...maravilhosa cozinha..
Que espectáculo!!!
Es increíble como manejan el fuego! Y que materia prima….
Tengo que ir antes de morirme
Simply amazing!!! Basque cuisine... no words to describe such superbe food.
One day I’m a go on one of your food tours David! God bless you
Looks so good!
What does he spray on the meats?
fat to cause flareups
wtf are u doing here senpai????
Desde Logroño ( España). Dicho por él, en una entrevista, pulveriza aceite que sea insabora. El emplea aceite de girasol, para interferir lo menos posible en el sabor de los productos.
OIL
@@baltasargodoygomez7794se dice insípido
Beautiful
I can still taste the deliciousness of the steak in my memories
Le reconozco todo el honor y mérito del mundo, prestigio ganado a pulso...peronlas cosas como son, la última chuleta que sale en la.mesa...esta carbonizada...
Las chuletas se mueven continuamente para que no se marquen las varillas de la parrilla en la carne.
🇪🇦❤️
I don’t know how you don’t have 2 million followers
otro chanta al estilo Mallmann
Raw
Lord of fire
The Basque are a people w/the need to worship someting/someone.....and to worship who better than a cook??.legends come cheap within these lands.....
1:40 is a great looking steak
Menudo desastre de asado
thats alfonsino not sea bream
Also incorrect. Rey or Virrei, not Alfonsino, similar but Rey is higher quality.
@@johnbaprac virrey is literally same thing as alfonsino
Baby octapuss is unecessary....
Indeed it's not baby octopus but squid tentacles
thats how i cooked when i started camping lol...
If you like burned raw meet, that'S the way to go.
If by burned you mean that the surrounding fat was caramelized for crispy crust, and the inner content is on its perfect point, then yes we agree. Please let's talk appropriately.
@@johnbaprac nope, don't go Maillard reaction on us, that is just a raw steak with a burnt outside. I am not arguing over the raw meat but the surface is just charred
@@gialto1 The rib is not burnt, it's impossible to burn it in just 8 minutes (yes 4+4 minutes only), otherwise it wouldn't be raw inside as it is in this example. Believe it or not, this kind of fat needs direct fire for 5 minutes to crust the surface. Even looking black, is not burnt. This is aknowledged by every Chef, and all Rib Masters in Spain did it like this since ages, winning multiple contests and prizes year after year.
@@johnbaprac seguro que tú lo haces mejor,que mala es la envidia
@@mlf7362 no te enteras de la copla chacho, te confundes de persona, o tú traductor no funciona bien, porque estoy diciendo completamente lo contrario, pedazo de listo 👏🏻👌🏻
1:32 it’s me @saikefood
PATHIC LOOKNG?
Como le dieron a este , mejor,restaurante, ni idea tiene de cocinar carne, madre mía…ll.
Seguramente fueron a comer allí antes de opinar, no como tú 😂😂😂
Que no sabe cocinar carne??? Tu si que no sabes cocinar carne. Técnica perfecta al estilo de Julián de Tolosa. Le falta la parrilla inclinada eso si.
No, sabes tú aquí, que vienes a escribir porque tienes 8 estrellas Michelín..... qué eres Mugaritz? o qué, Patxi! 😂
Se lo dieron porque es el mejor asador del mundo.
lo que es no tener ni idea. Tú sigue comiendo zapatillas anda
This has already been done for awhile. Nothing new or exciting here. By the way I love rare steak but i make a better looking rare steak at home. This guy is just doing what others have already taken the risk to master. Blah.
I’m not impressed either,
Looks absolutely bitter burnt in those flame ups
also the way he cooked the fish - no man. There are far better ways to get an even crust on a grill with that fish, it needs some prep but that's what I would expect from such a kitchen. I can have this in Portugal at a good street grill restaurant for 10% of the price.
The Spanish way is often to bring a steak to share to the table rare and give you a hot stone to cook it a bit more for those who don’t like it rare
Have eaten here and can honestly say it was completely underwhelming. Best course was the goat butter with bread! Faviken in Sweden is the absolute best
Is there any value to your comment? It’s been done you say, comments like yours have been done as well and yet here u are… if you don’t have anything smart to say, better say nothing
I mean I’d eat it happily but I’ve never seen a steak so simultaneously burnt and raw at the same time 😂
I agree. This mistery needs further investigation. Im happy to go check it out for a fee and all expenses covered.