Eneko Atxa Celebrates 20 Years of Azurmendi

The foundation of Eneko Atxa's culinary journey began in the domestic sphere of Amorebieta, Vizcaya. At 48 years old, he looks back fondly on the days when the dynamics of the home were different from today. He notes that while modern houses often feature large living rooms and small kitchens, the opposite was true in his youth. The kitchen was the true heart of the home, a place where life unfolded.

Atxa spent countless hours in this domestic sanctuary. He specifically remembers the tactile, sensory experiences of his childhood. He would sit alongside his mother and grandmother, cleaning beans and pods from their garden. These women were instrumental in his early food education, cooking "de maravilla" (wonderfully). However, his role was more that of an eager consumer than a creator. He admits that his primary joy came from the food itself, stating, "What I liked was eating, more than cooking."

While his initial passion was for consumption, Eneko Atxa quickly developed the drive to create. During his time as a cooking student, he decided to test his skills on his most critical audience: his family. He gathered the entire household and announced his intention to serve them a tasting menu. This was not a simple family dinner; he planned a massive spread of 12 distinct dishes.

The ambitious undertaking did not go smoothly. Atxa recalls that the family home was simply not equipped for such a professional-scale production. He "mounted a terrible christ"—a Spanish idiom for causing a huge mess or scene—because the kitchen lacked the necessary infrastructure to handle the complex meal. He was approximately 18 or 19 years old at the time. The result left his family "alucinaron" (stunned or amazed). Atxa remains unsure whether their reaction was due to the quality of the food or simply the audacity of the young chef to attempt such a feat in their modest kitchen.

From those chaotic beginnings in a family kitchen to the pristine, high-tech environment of Azurmendi, Eneko Atxa has built a legacy of vanguardia (avant-garde) cuisine. His restaurant, which has held three Michelin stars for over a decade, is a testament to his ability to innovate while respecting the "minúsculo"—the tiny, essential details of food and life.

Despite the accolades and the global recognition that comes with running a world-class restaurant, Atxa maintains a remarkably grounded perspective. He reflects on the nature of existence and his place within it with a sense of acceptance. He states simply, "No tengo necesidad de trascender. Al final todos acabamos en el mismo agujero." He has no need to transcend beyond his current reality, acknowledging the universal truth that everyone eventually ends up in the same hole. This philosophy suggests that for Atxa, the joy of cooking and eating remains the true focus, rather than the pursuit of abstract transcendence.