The mastery of fire earns global recognition.
AXPE, SPAIN
Asador Etxebarri, a small restaurant in Spain’s Basque Country, has been named the world’s best restaurant for 2026 by The World’s 50 Best Restaurants, securing the top position in one of international gastronomy’s most influential rankings. The recognition places chef Bittor Arguinzoniz’s distinctive approach to wood-fired cooking at the center of the global culinary conversation.
The award was announced during a ceremony in Lima, Peru, marking the first time the event was held in South America. After finishing second in the previous two editions, Etxebarri moved into first place, succeeding Peru’s Maido and earning the additional distinction of Best Restaurant in Europe.
Located in Axpe, a village in the mountainous municipality of Atxondo, the restaurant has built its international reputation around an apparently simple principle: exceptional ingredients prepared with extraordinary precision over fire.
Arguinzoniz, a largely self-taught chef, has spent more than three decades refining this technique. His custom-designed grills allow him to control heat and smoke with remarkable precision, applying the same underlying philosophy to seafood, meat, vegetables and even desserts.
Among the restaurant’s signature creations are grilled red prawns from Palamós, aged Galician beef and an unconventional milk ice cream with beetroot. Its 14-course tasting menu also features seasonal ingredients and artisanal preparations, reflecting a culinary identity grounded in regional products and traditional craftsmanship.
The restaurant’s intimate setting reinforces its distinctive character. With only eight tables in a converted farmhouse, Etxebarri offers an experience far removed from the large luxury establishments commonly associated with international fine dining.
That approach has attracted recognition for years. Etxebarri first entered the prestigious ranking in 2008 and has consistently appeared among its highest positions, demonstrating sustained appreciation from the international restaurant professionals who participate in the selection process.
The 2026 ranking also reflects the increasingly international character of fine dining. Gaggan, in Bangkok, secured second place, followed by Copenhagen’s Alchemist in third. Mexico City’s Quintonil finished fourth, while Madrid’s DiverXO occupied ninth position.
Spain maintained four restaurants among the world’s top 50, including Barcelona’s Enigma and another celebrated Basque establishment, Elkano, in Getaria.
Although such rankings reflect the assessments of participating industry voters rather than an objective universal measure of culinary quality, they exert considerable influence over international tourism, restaurant visibility and the commercial reputation of gastronomic destinations.
For the Basque Country, Etxebarri’s recognition reinforces a longstanding culinary identity in which local ingredients, technical knowledge and cultural traditions remain central to the dining experience.
Its achievement also presents an interesting contrast with a global restaurant industry frequently associated with technological innovation, elaborate presentations and increasingly complex tasting experiences.
Arguinzoniz has demonstrated that innovation does not necessarily require abandoning tradition. By refining an ancient cooking method through decades of experimentation, he has transformed fire into an internationally recognized expression of contemporary cuisine.
The recognition ultimately extends beyond an individual chef or restaurant. It highlights how regional knowledge, consistent craftsmanship and respect for natural ingredients can acquire global significance without losing their cultural identity.
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