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Located in the enchanting old town of Seville, minutes from Seville Cathedral and Plaza Nueva, restaurant Eneko Basque is housed in the new, Radisson Collection hotel on the elegant Plaza de la Magdalena.

Vista interior de restaurante en Sevilla

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An exceptional jewel on the restored Plaza, this boutique and contemporary restaurant is adorned in the colors of olive trees, the land of the south, and blues of the Andalusian sky. Admire the views of the Plaza from an intimate table for two, or take a seat in the sociable booths and prepare for a Basque culinary showcase.

Chef Eneko Atxa's innovative gastronomy, culture and flavors of the Basque Country are paired with the unrivalled vibrancy of the Andalusian capital, creating a truly authentic and incredible Spanish experience.

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ENEKO ATXA

Eneko Atxa Azurmendi (1977) is a 5 Michelin star chef born in the Basque Country, Spain. He is the chef and owner of the Azurmendi *** restaurant.

Chef Eneko Atxa’s philosophy remained the same over time: to make people happy with his cuisine and to “cook” a better future. His constant commitment to welfare, solidarity and sustainability made his Azurmendi *** restaurant, with three Michelin stars, occupy the 14th place in the “World’s 50 Best Restaurants” list. Moreover, this restaurant was twice considered the world’s most sustainable restaurant, the last time in 2018.

It was also nominated for the “Best Restaurant in Europe”, according to OAD (Opinionated About Dining) and for the “Best Restaurant in the World”, according to the luxurious magazine Elite Traveler. Chef Eneko Atxa was granted the “National Gastronomy Award 2015” and is part of the European “Young Leaders”.

THE ENEKO CONCEPT

His passion and sensitivity, his cultural roots, his connection with the surrounding land and its products define the gastronomy of Eneko Atxa.

The cuisine - the perfect trilogy of flavor, texture and aesthetics - is rooted in traditional Basque cooking. The flavor of home-cooked dishes and grandmother's stews is present in all the confections. It is the basis for building innovative textures and techniques and different dishes.

To generate pleasure, to achieve excellence, to create value, to share wealth and knowledge and finally to develop in a sustainable way.

Discover the gastronomic proposal of Chef ENEKO ATXA.

SUSTAINABILITY

“If you love where you live, you must respect it” Eneko Atxa.

What makes chef Eneko Atxa unique is his concern for matters regarding the environment, sustainability and social impact.

The Azurmendi restaurant, which opened its doors in 2005, twice awarded as the most sustainable restaurant in the world, has three Michelin stars and occupies the 14th place in the World’s 50 Best Restaurants list. The space is able to generate its own energy through photovoltaic panels and geothermal energy or by using rainwater for the in-house vegetable gardens.

The exterior is made of glass in order to take maximum advantage of the natural light. There is a garden on the building’s roof with edible flowers, which are used in some dishes.

His concern towards the local community is visible through the establishment of a composting plant for the city. An initiative which supports the local economy; helping the regional hospital to offer tastier meals to its patients, thanks to the redesign of the trays which have become more colourful and well-presented; and through the collaboration with youth student projects.

The suppliers are acknowledged in an illustrated book which is offered to diners at the end of their meal, and through a collection and logistics programme which supports the local farmers and producers.

The planet is blessed with countless sustainable practices.

Reflecting the signature dishes of Chef Eneko Atxa, the menu honors Basque gastronomy, sublimated with a touch of modernity. The dishes invite you to share and appreciate the different facets of the cuisine of this region, rich in products from the sea and the land. Meat and fish are grilled in a charcoal oven, giving them a characteristic aroma.