Awọn afokansi ti Eneko Atxa (Amorebieta – Bizkaia) is a story “Cooked with honesty, creativity and effort”, as they well define from their team. After becoming one of the youngest chefs to achieve the third Michelin star with Azurmendi ***, his kitchen continues to grow and evolve to give way to new proposals such as his international project ENEKO or the recently released Ile itaja Eneko, a delivery with which the chef adapts to new ways of living and working in a pandemic.
With restaurants in Tokyo, London y Lisboa, Eneko Atxa is one of the great names in current Spanish gastronomy. Its creative cuisine inspired by its surroundings always makes a great commitment to sustainability and a commitment to the environment. ‘Azurmendi’, “The mother house” As he himself describes it, it just reopened its doors less than a month ago, after closing them in 2020 like so many other hospitality businesses, but the chef is optimistic: “These have been difficult times and they continue to be so. We have had to be closed for a long period and now although we open with all the illusion in the world and wanting to meet again with our clients, it is true that there is still great uncertainty. We still have to learn to live together, but broadly speaking, what I feel is an enormous illusion to reactivate our house a little, ”he tells us. The chef just got a Oorun Alagbero, a recognition that this year premieres the Repsol Guide, seeking to highlight gastronomic projects that help reduce environmental impact and advocate for sustainability in their business approach. And in this sense, they praise the work of ‘Azurmendi’ as an example of coexistence with nature, use of the resources that surround it and joint work with artisan producers.
The new times also bring new ways of doing and of indulging and ifijiṣẹ It has undoubtedly become one of the options of the great chefs in the country. Ile itaja Enekois the new commitment of Atxa, who encouraged by great colleagues and part of his team decided not so long ago to undertake this new path with a firm and sure step: «We know that we have to be wise and humble and work hard because it is something new for us ”, explains the chef. With this new bet they intend bring your kitchen to all houses and to any table. Home cooking, stews and their roots can be seen in the composition of each dish in the proposal. With different options and possibilities of “Gastro boxes” including a pairing with the exclusive Yellow Label by Veuve Clicquot, with which without a doubt create a wonderful and exclusive gartronomic day.
When speaking of a pandemic, Eneko speaks of “distrust”, but has a great illusion for the future and look forward to to enjoy the restaurants again because «like any good food lover I like restaurants. I say it as enjoyment and not just as a cook. We spoke with the chef about new projects, fears, success and the only requirements that a luxurious evening should truly have.
How have you handled the closure of the hotel business?
At first with concern, of course putting health and safety before anything else, but it is true that as the months fall on the calendar and you see that your restaurant cannot open, that obviously generates great concerns. I have tried to keep busy looking for different scenarios but the truth is that here what you have to do is live from day to day and work day by day, giving the best of ourselves.
Has the pandemic changed anything in you?
Surely yes, one becomes much more distrustful of life and everything around him. I think the uncertainty, the insecurity and surely the way of looking at things as well, but I still think it is too early to be able to assess how all that has changed us.
Bawo ni o ṣe rii ọjọ iwaju ti ile -iṣẹ alejò?
Redoing everything that has happened will not be easy and many establishments will close forever because the blow we have received has been very great as a sector. I think it will take time to weave a strong, quality hospitality industry again, with people behind the projects with great illusions, people with a real vocation, because after all, we have realized that we are part of a sector absolutely vulnerable that seems to count when the story is beautiful, and when reality flares up we are the great forgotten.
The new situation has made you launch with new projects such as Eneko Shop, how does it feel to be able to enter kitchens throughout Spain?
It is a beautiful adventure. It is getting a very good response and we are looking forward to seeing what all this happens in the coming months. At the moment it is a new area that excites us and gives good results
It is a luxury to be able to enjoy your kitchen, without leaving home and with hardly having to cook. How did the idea come up?
Well, encouraged by many colleagues and important people on the team. We had it in mind but I was not 100% sure of wanting to start this new path, luckily we have done it and it is going well. We know that we have to be cautious and humble and work hard because it is something new for us.
What does it take to achieve a luxurious gastronomic evening?
Great company, something good to eat and something good to drink.
A tip to enjoy your menu even more at home …
Feeling that the experience is not only in sitting at the table and eating, but that upon receiving the box that experience already begins, finishing the products, decorating the table, etc. And if you like cooking and you like to eat and drink then I think we offer it to you.
Wo ifiweranṣẹ yii lori Instagram
A shared post from ENEKO shop (@enekoshop)
Will we go back to enjoying restaurants as we did before?
I understand that yes, if we have something left of all this, it is the desire to enjoy and to make up for this bad drink. Each one will do it however they like best, but without a doubt, those of us who really like eating and drinking will return to restaurants. I say it as an enjoyment and not just as a cook.