It’s the WORLD’S #2 BEST Restaurant, but I SEE IT DIFFERENTLY - Asador Etxebarri

[@Morgan13174]

I understand the thought process of "if I pay this amount of money, I want more technique and bells and whistles" in the food, but for me I think this is one of the more appealing restaurants ive seen on this channel. I love it when good ingredients are prepared without much fuss and cooked to perfection.

[@Bragglord]

In fairness, €280 for a tasting menu with some of the best ingredients Spain has to offer, cooked at a high level, isn't outrageous. I've seen some menus at 3* restaurants where the price has been similar, the level of cooking and the harmony and thoughts behind the dishes have been outstanding but the ingredients aren't especially expensive or rare.

[@sirzebra]

This is the reason why i never go to really highly rated restaurants : i hate the "fuss" the pretense of needing three or four dedicated waiters, of feeling like you're supposed to be important, when the only important person in the whole building is the chef. Same with hotels, i feel the "submissive" attitude that's asked of staff is delirious in 2024, and i hate it. The greatest dining experience i had in my life was in the back garden of a friend, he had a starred michelin chef buddy come for the afternoon, and he decided on a whim to come over with enough to cook for us some safran rice and hake, "à la bonne franquette" on the side of the table with a portable grill. We laughed, we drank, we ate some amazingly simple but delicious food, with the chef not only cooking at our table, but dining with us. That's where it's at, not a waiter anywhere, no pretentious rich people with no palates spending thousands on cheap wine for the social , just an amazing slice of life. The restaurant in this video is not that back garden, but it's still trying to stop the moronic "decorum" that surrounds place that fart higher than their asses, and bring back the core of the experience : the food.

[@dpie4859]

I totally agree.

[@taserrr]

Which is fine but the price should reflect that. 280 for that meal is just a bit much, especially with the location of the restaurant being so cheap, it's not like the building costs 2 million in centrum london, it's probably like 200k.

[@Morgan13174]

@@taserrr Are you kidding? That steak alone would put you back 80-100 in any nice steakhouse much less a Micheline one, then they get a full tasting menu with all those courses plus dessert? 280 is a steal.

[@dilankaseneviratne146]

Love the act of giving the waiter the opportunity of tasting an exclusive wine despite it being a very rare niche bottle. The favour being returned back with a smile was so nice too see as well.

[@barath4545]

Yeah its so great! I've done it with wines I ordered a lot smaller than this Vega 57, but in the same way, Pichon Lalande 1989 and Trotanoy 2000 for example. Sometimes, even not at all the point, I also get kickbacks, like the best table reserved when returning, suddenly zeroes next to the water, desserts and so on, plus sudden free glass samples that show up at my table to taste, from the sommelier staff etc, it's great!

[@l.d.t.6327]

It was either that or drinking a whole bottle of wine for lunch. They tend to serve too much wine in star restaurants so I would share as well.

[@13strong]

That is the standard for rare and expensive wines.

[@kennethwu115]

Generous gesture that is appreciated 😊

[@Gabu_Dono]

He’s letting him test it for poisons, an ancient tradition.

[@MrBiggergun]

This actually seems exactly like the kind of restaurant I would enjoy the most. Top ingredients, simple preparation, unobtrusive service. I don't like too many bells and whistles.

[@tomlangdonec]

as someone who's been a chef for 22yrs and worked in Michelin in the Basque Country, it's the simplicity that makes me love this place above all others.

[@ibairementeria]

Fantástico 😎🤟🏻💯

[@ardasemsettinoglu]

So much simplicity or miss understood minimalism makes you fell you are in army . You start to feel no creativity no feelings no story no connection. However when we talk about our favourite foods about our childhood we always choose complex , special and custom foods not high quality cheese.

[@vincentp.2280]

If I were a chef, I would want everyone to be able to taste my dishes instead of the rich and happy few. This place looks much more appealing than other star restaurants precisely because of its simplicity.

[@ardasemsettinoglu]

@@vincentp.2280 There is places called canteen or bistro and cheaper than this very well fits your idea. This restaurant is not cheap.

[@kristofrookx8452]

Cooking becomes cooking again, none of that texture stuff... respect Ur product , express it's taste

[@evgeniygerkus9242]

Well worth the price. This is the first time I see a full on steak being served in a place Alexander visits and not a paper thin slice of it decorated with shavings of fossilized truffle and sprinkled with solt extracted from the tears of virgin Mary.

[@rotciv1492]

Himalayan tears of virgin Mary*

[@zalle1]

😂😂😂😂

[@fontantorres3938]

Jajaja que bueno😂

[@jery214]

Top 3 Bigbys Cafe and restaurant Location Cagayan de Oro city Philippines Mjjjhhbvv

[@Iplayforhim16]

Bro 😂

[@ChefBardo]

I had lunch here in 2011 for my Birthday. We got lost in the mountains bc gps and they kept the restaurant open for us for an entire hour past closing just to serve us. It was the best meal I have ever had in my life.

[@prodbyisidor]

Thats cool!

[@owenedwards9807]

That is amazing if true

[@mathieuferlandkozicz1335]

I would agree, I went in 2013 whilst it was still relatively unknown, and I would say it’s the best restaurant I’ve ever been to from a pure taste perspective; the service was fine and the interior was ok but from a pure taste of of food standing, best place I’ve ever been

[@Blackstarling11]

Yea best food I've ever had. He's extremely dedicated.

[@SamBrickell]

I hope you tipped like $10,000 for that. People lost an hour with their family because of you, and who knows exactly what they hoped to do when they got free from work and were unable to do. How many of them had to scramble to have someone else pick up their kid, or missed out on dinner with their families, or had to have their own children just heat up leftovers in the microwave because Mom or Dad was still busy serving you instead of being home in time to cook. I'm not criticizing you, and it sounds like an honest reason why you were late. I just hope that you understood enough what you were costing the staff that you upended your wallet to pay them back for staying late

[@BrooklynBear63]

The fact that they deliver extraordinary food in a beautiful setting WITHOUT the pretentious "bells and whistles" is exactly what would bring back time and time again. But that's just me.

[@ramyanthony4615]

Then you’re simply not into Michelin starred restaurants because they revolve around the experience not just the food, which encompasses many layers of details including *all* the bells and whistles. I agree with you. I’d prefer a no star restaurant with the best ingredients and service because like you I don’t need the pomp and practiced elegant movements of the almost robotic staff

[@lawaspen]

@@ramyanthony4615 "Experience" is not pre-defined as over-the-top service.

[@Riskmangler]

Dishes prepared in a manner where the finished product still resembles the original ingredients are unique to this channel. I would dine here before many of the other fantastic restaurants I've seen on this channel. The simplicity belies a welcome honesty.

[@jeohist]

I really enjoyed this review. I always feel awkward with the ridiculous levels of service in many Michelin-starred restaurants, this restaurant's focus on the quality and preparation of the food is refreshing.

[@oggopia]

Agreed - the Michelin rating system was never intended to represent all that it currently does. The only criterion was quality of food; somehow along the way, presentation and pretense took over. Nice to see a restaurant featured that only cares about (and obviously excels at) making amazing food, not chasing awards.

[@joanlancia037]

That's not a restaurant, it is a "casa de comidas". A food-house. And they they don't care about rankings and awards. They are just focused in please the person who goes to their house. Sometimes restaurants lost the real target of their business.

[@AnonymousCapybara2050]

Man just casually inflates his bill by 10x chasing rare wines. What a flex. Love this peek into the life of luxury.

[@fkcoolers2669]

I like it, too. Once you've attained this level, why not pay for experiences?

[@pistolen87]

The marginal utility of such an expensive wine is probably low.

[@fkcoolers2669]

@@pistolen87 I think it's just that the initial satisfaction and experience for people truly passionate about this is so high that the rest doesn't matter.

[@MrGetItIn]

@@pistolen87 you think he notices the money leaving his account?

[@MelancholicDays]

@@pistolen87 for the very rich, money holds little value. when they already own several houses cars yachts etc. what would the surplus money even be useful for? they arent like you and me who have to worry about making a living.

[@flavioalvarez5761]

Glad to see people in the comments appreciate simple, yet well done things. What you showed on this video, it is exactly what I would expect for one of the bests ressturants in the worls I for sure will check this restaurant on my next trip to Spain

[@neyrhu]

Sure, food doesnt look as fancy as in any other highend restaurant, but it looks insanely tasty. Because plates are so simply dressed, its easier for my brain to understand its actually food, and how it should taste through a screen. mouthwatering episode !

[@rsybing]

If simply dressed was the best way to go, all we need to do is just throw the right ingredients on a plate at home and never go out to eat. I need that flash when I dine out.

[@lilykep]

@@rsybing Flash can be distracting, I prefer the focus to be on the food. The food here looks amazing and it very much looks like my kind of spot.

[@ruud24k]

@@rsybing There's no hiding though with so few ingredients on the plate. Every product has to be of the highest possible quality and perfectly cooked. And in that regard I believe Etxebarri is on the top of the game. I certainly can't get these ingredients at home.

[@rsybing]

@@lilykep I'm with Alexander, I prefer a more holistic approach than a singular focus to the dining experience.

[@Simon-nv5zj]

@@rsybing at home you can never get the very best ingredients...this restaurant can.

[@Alvaro-qz6qk]

It’s a compliment to them that you disvalue them this much. It means their full price goes into the product quality, and not stupid shows, personnel’s stories or weird presentations

[@matthewlachs6265]

Alexander "For the main course we have a glass of delicious wine with a side of food"

[@shroomer3867]

The dish is 280€ per person while the wine bottle was 2300€. In other words, the wine is 8x times more expensive than the food at a one star michelin restaurant.

[@jery214]

Top 3 Bigbys Cafe and restaurant Location Cagayan de Oro city Philippines Mmknnbbggggg

[@mickyboy1955]

I love the simplicity.I would feel quite relaxed there..

[@userange232]

- He cooks only with fire (no gas or electricity). - He designed a concept of a lifting grill that he invented himself, and it has since been copied all over the world. - He cooks ingredients that have never been cooked with fire in a restaurant before, for example, egg yolks, elvers, caviar, etc... for which he has invented special kitchen utensils designed by him. - He cooks each ingredient with a type of wood, to enhance its properties (it takes many years and a lot of technique to master this and also to cook each ingredient to perfection). - He brought buffalo from Italy, which took him 1 year, to prepare his own mozzarella, ice cream and butter, which he prepares on the fire (yes, he also smokes the ice cream on the fire). But, can't you see anything special in this? I suppose it's because the presentation of the dishes is simple and not modern, this makes it seem like the cooking is simple and there is no technique behind it, but that is a superficial judgement. You didn't understand the concept of the restaurant, but luckily, the representatives of "The best restaurants" did.

[@re2kkgaming769]

I've had the exact same impression. Well noted.

[@fakename6685]

FWIW that style of grill has been used in the US since the 1800s in california. Just google "santa maria grill."

[@Bragglord]

All impressive. None of that means it's world class, but it is impressive. Also, let the record show that the World's 50 Best list is nothing more than a popularity contest among new fine dining spots.

[@Bragglord]

This is why some people shouldn't take Michelin stars and the top 50 list as gospel: many will go to some of these restaurants expecting something world class only to then leave thinking, "it was good but I expected more for 3*/top 10 in the world". As the chef here says, he does not cook for the sake of these awards. If you go to somewhere and it does fall short of the massive praise and awards thrown at it, then always blame the ones giving the awards, not the restaurant.

[@NicoTallac]

Vega Sicilia Gran Reserva 57... It's like a Stradivarius violin or a 1959 Gibson Les Paul Standard

[@pedror7992]

Nice touch sharing the wine with the server. Fantastic video as always

[@pipioloes1908]

i wonder if he would be so demanding about "bells and whistles" if it was a sushi restaurant. it's like simplicity and perfection it's only apreciated,culinary speaking, if is Japan food

[@Bragglord]

Agreed. I think a large part of it stems from the fact that Japanese food seems more exotic than something you'd find in Spain...it is more "different", more alien, which plays more into the experience when you are trying something very different, so it gets more leeway.

[@BloodSweatandFears]

Great comment.

[@mackinmall]

As a chef I am all about simple good food. This restaurant to me is the epitome of good food.

[@nootandtheyeet7244]

I love how you are explaining things, like the source of ingredients and the dishes, instead of just showing them. You are definitely one of my favourite channels! Never stop

[@lilykep]

I understand why the chef doesn't want the excessive praise. He's just a local man doing what he loves and I'm sure he is very aware that people are coming in with sky high expectations. The food does look amazing and it looks laid back enough that my husband, who feels very uncomfortable in fancy restaurants, would enjoy eating there.

[@Majinbuh]

the chef/owner is a liar if he said he doesn't want the excessive praise. You are not well informed or gullible if you believe that.

[@Archeris]

@@Majinbuh chill bro

[@mannyr8795]

@@Majinbuhchill out. But yea the chef is full of crap. Classic “oh no I don’t want a star” but deep down he loves it. If he doesn’t want the accolades then refuse em.

[@DavidMateos56]

​@@mannyr8795 Oh, come on! Of course he must like it deep inside. Everybody likes recognition and praise. It's human nature. All while it guarantees a pretty good and steady cash inflow. But that's not what he's saying. He's saying this awards is not what he's going after, it's not his goal to win those. That it has arrived to him, not the other way around. And that's something I can surely believe from a basque.

[@mannyr8795]

@@DavidMateos56 whatever, he’s been caught saying he would give it all back and that he hates running the restaurant (see chefs table episode). That’s all bullsh!t

[@auttoautaut95]

Do you know what's more impeccable than the food he eats? His wardrobe. Amazing outfits, always.

[@teekue]

A lot of bespoke pieces. Wonder who the tailor is, excellent work!

[@rustinpieces]

And great specs, always! They really match Alexander's face.

[@gregdahlen4375]

hipster

[@brucetidwell7715]

I noticed that, too. Absolutely a step above most YT hosts. This is fairly small channel, so he must have a good bit of income from somewhere else.

[@teekue]

@@brucetidwell7715 He owns an agency providing work visas and owns a one star restaurant in Hungary on the side.

[@timbometcalfe]

I went here a few months ago and I think it is the best restaurant in the world. The confidence of cooking with only salt and fire, to me is the final boss of cooking. While it may not have the flare of a 3 michelin star restaurant; that isn't what it is trying to do or be. Having eaten at Amelia a few days before and then Disfrutar a month later, I can confidently say this was the best most satisfying meal I have ever had. I would recommend this place over any other restaurant on earth!!!!!

[@marco42863]

@timbometcalfe Il tema più importante di questa recensione non è se sia un ottimo ristorante, con ottimi ingredienti, con ottima tecnica ecc... È, invece, se questo ristorante, che è al 2⁰ posto della classifica 50 Best Restaurants..., sia il migliore al mondo (2⁰). Se qui si possono mangiare piatti che non si trovano ... in nessun altro ristorante ... del mondo. E tu scrivi che questo è vero. Che non c'è niente di meglio al MONDO. È la tua opinione e la rispetto. Sentiamo l'opinione degli altri. Davvero non ci sono al MONDO ristoranti che non sappiano cucinare sulle braci con la stessa abilità tecnica?

[@godithdadrag]

I got to go here in my early 20s and it is still one of the best restaurant experiences I've ever had. We were on a study abroad trip and had the opportunity to eat with the chef at our table on a rare night off. Absolutely wonderful and 100% biased.

[@milenakupiec1839]

The best steak I’ve ever had was in the Basque Country. But overall, the Basque cooking is sublime.

[@navalonzombie1417]

It's Spanish cuisine at the end, so you can expect high quality meals

[@Jorg05111980]

Funnily enough I'd much rather eat here than any of the other restaurants that serve whole trees with 3 chocolates hidden in it for desert

[@shroomer3867]

For today's desert, we will be having "The Life of Chocolate" Then they give you a cocoa tree seed and you have to grow it and come back years later to tase the chocolate from it. Actually fuck, that's something the fine dining public would go crazy over...

[@BadScroller]

They way Alexander critiques these restaurants is so beautiful, never putting down true effort, and always ends it on a positive note, "To me, anyone who strives for perfection, is a hero", made me emotional, amazing videos, and thank you @alexander

[@n67637]

This is my kind of place! Top quality, local ingredients and usage, strong flavors, all while being able to remain humble in both food and ambiance. Even though your opinion was not as high, your presentation certainly was. Thank you.

[@gumption76]

You just described the cuisine of Spain and of the Basque country in a nutshell.

[@dpie4859]

TBH, this is exactly the kind of restaurant I adore and love. Focus on wonderful ingredients, cooked perfectly without too many distractions. I like to recognize what I eat and dislike complexity for complexity sake.

[@joshwu6180]

Love the new format where there are more fun facts about the dishes, keep it up mate

[@MrAndyflavoured]

The point is that the simpler the food and serving, the better. So-called fine dining restaurants frequently throw too many elements at dishes and over-elaborate, distracting attention from the quality of the main ingredients. Forget molecular cooking, simple artisan dishes showcase foods without the need for excess "refinement." While I've never been to Asador Etxebarri, this is to me the essence of what a restaurant should be. I hope to go there someday.

[@zes3813]

nah

[@leobriccocola8141]

nah

[@XMysticHerox]

Eh. The question then is why they are charging so much. Simple food is also nice but how do they arrive at 280€? I suspect they have a rather insane profit margin compared to your typical fine dining place.

[@odioaleman]

As a spaniard, i think this the truest restaurant to spanish cuisin i have seen, i get your points tho. Also, im glad aomeone finally explain the shrimp, i live in the usa now and i have such a hard time explaining to people why shrimp is served whole in spain, not headless and with the digestive track removed

[@TheC3s0]

Basque cuisine is all about tradition and master it to perfection with high quality ingredients. You first have to understand this before coming. It's one of the few places in the world where you can taste perfectly grilled seafood.

[@jefyeowt]

Maybe the very definition of fine dining is evolving. From one that involves every dish being plates to death and having 4-5 people touch it and a myriad of ingredients and cooking methods, to one that reflects simple elegance but masterful cooking. Maybe service expectations for fine dining is evolving. From one involving suffocating attention to a more casual but sincere attention. Yet leaving enough room for guests to interact among themselves… banter, even pour themselves a glass of very rare and expensive wine. Maybe that’s why this remote restaurant is earning its plaudits because it dares to be simple yet sophisticated. A specialist instead of another templated 3-star gig. In any case, thanks for brining me into the halls of a restaurant that I would really love to visit one day. Now it’s on the top of my bucket list.

[@57thorns]

I think you are on to something. Of course, making these "simple" things is no easy feat either. To be exceptional you need to have the best ingredients, adjust for season, and adjust your treatment of the ingredients on a day to day basis. There is definitely a move away from the classic french hectic cooking, where you get the same french food anywhere (they are just the MacDonalds of fine dining) and instead are celebrating and showing off not just local ingredients but also traditional local dished.

[@Bartolomeus-dl5ec]

I speak way out of my debt but I wouldn't call this "fine dining", and Michelin, as far as I understand, isn't about fine dining but about spectacular food and experiences. This restaurant provides the experience of simple regional restaurant with spectacular attention to quality and unique culinary talent. And that's a bit more rare experience than "fine dining".

[@Bartolomeus-dl5ec]

*depth of course

[@Bragglord]

Except that's impossible if you're judging by this list; if that's the approach that you're suggesting the Top 50 list is taking, then you cannot possibly have this at #2 and Disfrutar at #1, and you can't include a place like Alchemist at all as they are the very opposites of this. The future of fine dining may veer this way (with top ingredients and simple cooking), with more elaborate preparations and gimmicky effects scrapped as resources are depleted, but we have seen that fine dining can be more sustainable, as several Nordic and Scandinavian restaurants have shown. We shall see.

[@raphaelskitchen]

I’ve been to this restaurant lots of times over the years and am going again in May. It’s gotten a lot more expensive but I still think it’s worth it. I actually love that you don’t have to listen to endless story’s and descriptions. The ingredients are just that bit better than other places. Percebes here when they are in season are almost double the size of the other places. One small point kokotxas are the throat of the hake not the cheek. Thanks for another wonderful video, your great content is always appreciated.

[@gumption76]

I went there five years ago. Everything was incredible. Depending on the season, they do offer specials. I had angulas (baby eels) during my November meal… truly mindblowing!

[@danielsaddyful]

I also bad the baby eels there, incredible!

[@johnnyrockets10]

I first went here in maybe 2015 and it's been my favourite restaurant ever since. Have eaten at most of the top 50 each year for a long time. I guess it's just personal taste.

[@blah9676]

Very honest review. This is not a place to go as a sign of "social status", you might end up eating next to some guy wearing a basketball t-shirt. If they began to pay attention to bells and whistles thats means they are not paying all the attention to cooking. You go there for the food. Here in Spain most of reviews from spanish people catalogue this food as "Product is everything. Cooking technique is there only to serve the product getting to its max level. When you eat egg, chorizo, beef, prawn, etc you feel as if that was the real version of those products. As if that product in any other place was a poor imitation of the real thing."

[@dchevron77]

Always get excited when alex uploads!

[@andrew_owens7680]

I spent a couple of weeks in Essaouira, Morocco. Near the beach were 20 or 30 kiosks making grilled fish fresh from the sea 30 feet away. I've eaten at fancy restaurants, but I've never had better fish. No sauce, no marinade, just fresh fish.

[@garymelnyk7910]

I’m in Cambridgeshire, England. I love finding and organically growing potato varieties that are the most tasty. My favourite so far is Alouette. I can eat them just boiled in a little salted water. You hardly ever get such a simple but complex flavour of a single ingredient in a restaurant!

[@joshuapatrick682]

Two perfectly cooked prawns on a simple plate with no garnish?! NO FOAM?!? No sauce made over 20 days from the reconstituted shells of its siblings?!? How can you feel smug eating that?!?

[@isaakring2573]

Thank you as always to give us a proper view into fine dining for the ones who cant afford it

[@rumoaotheinternational4274]

after seen Alex dinning grass in the #1, i can say that #2 for me is the best in the world.

[@jungleflame6776]

$300 seems like a very reasonable price for that meal, a mediocre bistro is going to be charging $50 for a shitty version of that steak.

[@jensclarberg6419]

Yep, but then you pay twice as much at least for the wine pairing.

[@XMysticHerox]

@@jensclarberg6419 ? Standard wine pairing is usually half of the tasting menu at most.

[@racapinang]

I was wondering where the dislikes you want to share, but instead, you share it with very open minded and not as an insult, but rather as a critique. Again, salute to you, Alexander!

[@dancompton1686]

it seems very clear this is just his opinion on what he likes when dining. When I first saw the title, I thought he was not going to like it, then while watching him rave about the food I thought he was going to clickbait with a "I disagree it's number 2, because it's number one! But it's pretty clear he likes a high level of fancy service and values creativity. Some of the places he reviewed that he loved wouldn't appeal to me, because it just seems like too over the top. This place looks like my kinda place. I don't need a server to pour my water for me. But I always appreciate Alexander's clear reviews. He perfectly balances subjective and objective takes, and makes it clear which is which.

[@TheJumperAM]

Dude just casually spends all the savings I have ever had on a bottle of some grape juice. Man...life.

[@marksaus]

Bittor dislikes the snob mentality and hype around cooking, foodies and all that jazz. He likes cooking, he is extremely rigurous in his techniques and ingredients, and he strives to be his best version because that is what's important to him, not awards and accolades. For me, like a lot of people, precisely this down to earth mentality is what makes this place so special. What you find lacking is for me a bonus. Nicest guy you could meet, warm but no nonsense, excellent food, you feel at home.

[@Superbasic_techno]

This place is perfect as it is, the "bells and whistles" come from the fact that they will grill stuff you never dreamed possible to grill. And you can perfectly well be a world beating top restaurant with approachable and human waiters. I prefer this to being worked over by the professional routine.

[@theo9976]

Many contemporary diners want a more casual dining experience. The standard 3-star Michelin service makes many feel uncomfortable and is not relaxing. I applaud Amador for a more laid back dining experience without compromising on the food. ⭐️ ⭐️ ⭐️

[@BourdainsFlavors]

You're no Anthony Bourdain; you'll never understand why in your lifetime. Fancy and expensive isn't always best. Sometimes, the best food is found in someone's home or on the streets. It's about respecting the ingredients, preparing them with simplicity, and presenting them to guests with honesty.

[@macbody]

I am in awe of the chef and the restaurant- purity at its absolute best. However - Alexander has his own tastes and what he likes. He even says “for me…” …. No one is Bourdain. However no one is Alexander either. He visits and reports on the absolute best restaurants in the world, consistently and always polite. He is even polite in his criticism, and repeatedly points out, that the chef dislikes being “gourmet”. Eating is subjective, there is no right or wrong.

[@faithsrvtrip8768]

Nothing better than food cooked over live fire or coals! I still remember my first fresh venison heart, liver, and loin grilled over live wood fire on Lopez Island, WA, during an organic farm internship. 1997 I had just returned from Campo di Fiorii, Rome, as a study abroad Latin language student! That fresh venison heart / liver / loin was the most simple food, fresh, simple preparation of EVOO, salt, pepper over wood fire. I'll never forget it. How much did it cost? Free. Simple is always best! That fresh anchovy was perfection! You had to pour your own water / wine? Hahahaha! Good! Pride is a deadly sin. Nothing wrong with a little humility :)

[@nyclurkerchowmein]

I think partially the reason why this restaurant and this man has gotten his flowers is because he is one of the first to do food in this manner to this attention of detail. the innovation of simplicity and the tools he made are a reason why chefs across the globe look to his work as a huge chapter in cuisine

[@kevflair]

I believe to many people the quality of ingredients and the memories food and ambiance brings (even if you’re not from the region) can be as exceptional and exciting as to perfection to making a meal, it is all about what you feel. This video just made me want to go there!

[@drfabulous77]

100% my kind of place. I live in Portugal now ...this is on our list for next year!

[@rislingpodiumperformance]

Perhaps one of the reasons it ranked so high on the list is because they don't do all that extra fluffy BS and stick strictly to food and good service instead of trying to immerse you in some alternative experience

[@rafapazos06]

Top Spanish restaurant. I’m glad to see you are, more and more, checking out places in Spain.

[@josephlacour3697]

This is the first time I disagree with you Alex. Still you present in style. Thank you.

[@FigthAGAINSTSCOIALISM]

Normally I would avoid food with head attached so I appreciate you teaching me how to eat it properly. It's why I love this channel, your so genuine.

[@mrpepe444]

In basque country, we have two sides in gastronomy but also in other cultural aspects. The first one is creativity, nowadays chefs formed in basque culinary center ( temple of innovation and postmodern cuisine) is an example of this or chefs like Aduriz, Berasategui, Jorge . The second one is tradition, for us, in this case we are similars to japanase gastronomy, there is a kind of obsesion with the quality of the product and minimalism. Just a few touches is needed to arrive to the best quality. And this quality is popular is not a gastronomy for an elite. Eat well in Basque country is a right for everybody, good products, local and good prices.We prefer rhis places to eat because we prefer food itself than the parafernalia. The asador etxebarri is an example of the second type of restaurants that became an elite restaurant due the sucess of his chef and manager. Top quality product and diferent wood barbacues to cook until perfection fish and chuleton. No more, no less.

[@Paradise-on-Earth]

My greatest Kudos to you, once more! I agree completely on your argumentation. And I adore that you gave the sommelier a glas of the extraordinary wine! I love to hear that you appreciate the high quality of the food and that you wish the best to the chef and his crew. You got yourself the accolade to be an outstanding, exceptional journalist (and guest!), with all of this high-classiness! WOW!

[@MA-hw5xh]

Disfrutar & Etxebarri. Two diferent worlds, two mindblowing experiences. Both from the same country, both top tier.

[@navalonzombie1417]

Spain top tier :)

[@Journey_of_Abundance]

Sorry man, but this is the kind of high end restaurant a lot of people want including myself. I can't tell you how many times I've went to a fine dining restaurant only to leave wanting to find somewhere to grab a cheeseburger to get full. This place looks like it gives you top quality food with large portions. I'll take that any day over pretentious three bite plates.

[@oppai9611]

Finally a whole steak on this channel, i was getting sick of the small portion fine dining food 😂

[@Merlin_Price]

I think you might be back to this place one day. Having a meal that's perfectly cooked in a beautiful place full of relaxed people that aren't looking for media attention can be underrated. I think this place would shine seasonally.

[@Naslund1967]

Lucky enough to have eaten there twice. Say what you want about the prawns, the angulas, the guisantes and the txuleta; that smoked ice cream with red fruit and beet sauce is the best goddamn dessert I've ever had. I still think about it to this day.

[@gregdahlen4375]

god damned it? why? what's the best not-god-damned dessert you've had?

[@zes3813]

wrr

[@aircastles1013]

Can you tell what the ingredients of the beet sauce were from the taste? I would love to try making something like it since I could never afford to eat there, much to my sorrow. Such a beautiful place.

[@belsha]

The smoked Ice cream with the beet sauce is definite something I would like to try. I’ll look if this guy publishes his recipes somewhere.

[@TwoToo_]

In my opinion; The price HAS to be higher to drive people away at this point. If you have to wait months for it, then the owner would be dumb not to take advantage of you. Calling it the best grill etc., they should not be judged about it, nor should they be judged about not having a story. If the owner said "it's too much stress, too much attention" then either take your risk and trust the media, or listen to reason and lower your expectations. It's not the restaurant that places itself as "second in the world", so unfortunately, nobody has the right to say anything other than criticizing the people who made the ranks. It looked beautiful and cozy though, but it definitely didn't look like the rest of the top fine dining stuffs that we usually see on this channel

[@TwoToo_]

🗣im yapping paragraphs dont read

[@sababaratashvili8629]

Maybe these cozy restaurants are more popular these days. And dishes all seemed great.

[@StCreed]

Considering the price of the ingredients, i found the pricing actually rather moderate. You did hear that the peas cost $200/kg? or $100/pound? And those gamba, fish and other ingredients are very pricey as well. Just the steak alone would be a big part of the bill in any restaurant, even mediocre ones.

[@kiliang96]

Food here it's crazy cheap, the most expensive fine dining restaurant is DiverXO at 365€, elBulli was something around that too

[@singloc3021]

Price doesn't drive people away. It drives modest income people away. This is considered a luxury good, the rich will still fill up that restaurant. It defies basic economics, when you increase price, demand goes down. Not when it comes to luxury goods and services.

[@petebngyn]

Love this review. Dining in an unpretentious place without being fussed around by servers explaining this and that is my kind of place. To each his own, I guess.

[@jaycepero8069]

Alexander's video are so informative and he isn't afraid to state his opinions which is admirable, but he's always respectful.

[@fortheoneswhocare]

Absolutely respect your view point but to me, the simplicity of the presentation makes me focus moreon the flavours. Too many fine dinning restaurants are over the top with the bells and whistles. Great video as usual. ;) PS: one of the reasons I like your videos is also the simple, to the point and honest delievery too.

[@djupingen6216]

This guy makes the best fine dining content without a doubt. Wholesome and really good vibes, rare attributes for a fine dining channel. Cheers, keep it up!👍

[@adambjork5957]

For someone who's never really tried fine dining but really enjoy watching your videos. I must say that I think that this restaurant looks like the perfect fit for me. Maybe because of the less complex dishes everything looked really appealing.

[@nuncatto]

I think the point you've made is fair, still, the lack of "premium" service just adds to the story of the place. Just the fact the owner isn't chasing awards, yet he has the second best restaurant in the World is enough of a story to me. Simplicity, superb product. Lovely video anyway, I truly enjoyed it!

[@Majinbuh]

if he did not care about awards why was he at the awards ceremony for 50s best restaurants...

[@nuncatto]

@@Majinbuhwell you can still appreciate the awards you get without making the whole concept around your restaurant award focused

[@saddocatto2784]

I honestly might have to go here. I love this style of food!

[@eemilwallin3347]

The manners of Alexander are superb, he is a real gentleman. He's honest about his own taste but he is also honest that the food was made with the sincere effort to be perfect. Thank you for the epsiode.

[@federicoundurragaalamos9093]

Please do a video about your suits!! Love the content

[@Aliikeva]

Everything looks amazingly delicious! Adding it to my wish list :)

[@mikeybones7]

This restaurant always piques my interest when I see videos or read about it because I see so many restaurants with all this modern technique and it’s great, but there is just something special about seeing the best ingredients cooked perfectly. I would love to eat here.

[@foyorama]

I was there last year and the thing I really liked was the service, they give you what you order and leave you alone without standing close by to see what you might need, I much rather be left alone to enjoy my meal with friends and family

[@Nitrix77]

Love that you shared the Vino! Also a Game of Thrones reference after season 8? Bold move.

[@tomnoddy1]

Man, I was waiting for him to say what was wrong with the place but liked everything. Alex is funny.

[@LehKhan]

Alex always has some of the best put together suits I've seen on KZbin

[@garbonomics]

That looked like one exquisite meal.

[@carlosgrassot]

I am from Palamós myself and I was also born in there. I hope you enjoyed the prawns as much as we all do!

[@KensenLp]

What a charming review video of the world's second-best restaurant! It's always a hoot to see how restaurant critics categorize these experiences. Imagine paying fine dining prices only to pour your own water. How incredibly exclusive! Such a unique touch! As an appetizer, you're treated to sliced sausage - oh, the beauty and simplicity of life when "not trying" is deemed an out-of-this-world experience. And when the waiter saunters over and practically throws the plate on the table, only muttering the name of the dish, it's a joy to let our imaginations run wild. We can craft an epic saga about mussels just to stretch out the review. You have to, because after hearing "here's another course with very simple ingredients" for the tenth time, you start to wonder if boiling an egg and slapping a basil leaf on it is all it takes to be crowned the second-best restaurant in the world.

[@rakim7484]

Really really like this review. Beautiful wines, simple ingredients perfectly cooked in flawless dishes. reassuring to see that kind of chef

[@occultrealms]

Pedantic tip, but if you zoom in even slightly using your iPhone when recording the picture quality becomes bad and very recognisable. Better to just move your hand closer to the object instead. Or use a camera/video camera. Love the videos!

[@barath4545]

No, this is a good tip! Feels obvious but many people forget this.

[@Irena-x9i]

Thank You so much for the discovery of one more GREAT restaurant, so excellent!

[@jacobcausey2967]

This channel is so addicting, I have now convinced my wife that on our next trip over seas we will visit Alexander’s’ restaurant in Hungary.

[@diegourcelay2038]

I really like your content and honest opinion about restaurants that goes beyond the hype. I would love to watch a top ten restaurant list made from you and your experience!

[@MrBlackgobbo]

The chorizo was a perfect presentation of the restaurant. Making that chorizo takes not weeks, months. So, they are exactly telling you what is all about: you will find fresh produce made, selected and cooked in its finest way. This restaurant goes far beyond the kitchen, cause every course starts its preparation at the source: how you feed the cows, how you care the animals, the vegetables, how you harvest them, cured, etc.

[@jamblman]

Been at the asador twice... can't wait to go back...

[@yumix77]

Then when you go to the best sushi man in Tokyo, is simply fish, rice, wasabi and a bit of soya sauce. And it is perfect. This restaurant is a simply one ingredient perfection. And this is very rare to find it.

[@jefflever2964]

10/10 video as always!

[@seb0906]

The fact that one of the servers didn’t speak English enhances the levels of genuine service, adding a dash of charme and personality in a foreign country 🥰

[@atokamak1]

All the people there speak Euskera and Spanish. Anyone speaking english knows at least 3 languages. Just a note.

[@nielscarp]

It's 2024, no excuse for anyone in a European county not to speak English.

[@bubbashrimp2655]

@@nielscarp It's 2024, no excuse to not learn Spanish if you decide to stay there.

[@juliofernandez9616]

@@nielscarp They speaks two languages, probably you only one

[@nielscarp]

@@juliofernandez9616 I speak three languages, Dutch, English and German. And good luck with that narrow minded mindset thinking that anyone who advocates for speaking english must be either American or British. Let's see how far Spanish will get you in China or Africa.

[@durdudunsanders680]

This one. This the best restaurant of all your videos

[@josevi5835]

Best ingredients can not be cheap. Love simple recipes with quality ingredients. You do not get tired of this type of dishes and it is more honest.

[@keyurmarolia]

I love the background music, it's an experience watching your videos too

[@romzzabal29]

Basque Cuisine it's all about the quality of the ingredients that the area provides, that's why, despite being one of the best cuisines in the world, there aren't many basque restaurants around the world. Great video, thanks for spreading our culture!