Behind The Closed Doors of Etxebarri - The Hardest to Book Grill Shrine

[@unodepuebloisback8699]

Simply amazing!!! Basque cuisine... no words to describe such superbe food.

[@Alex-ye1br]

This type of cooking is now global. It's been in NYC kitchens for decades.

[@Antitodo45]

Que espectáculo!!! Es increíble como manejan el fuego! Y que materia prima…. Tengo que ir antes de morirme

[@SenpaiKai9000]

Looks so good! What does he spray on the meats?

[@jonhedlund8058]

fat to cause flareups

[@David2mB]

wtf are u doing here senpai????

[@baltasargodoygomez7794]

Desde Logroño ( España). Dicho por él, en una entrevista, pulveriza aceite que sea insabora. El emplea aceite de girasol, para interferir lo menos posible en el sabor de los productos.

[@cockney2624]

OIL

[@alvarorodriguez1592]

​@@baltasargodoygomez7794se dice insípido

[@cavaleirotemplario152]

Essa culinária é tão diferente e extraordinária...maravilhosa cozinha..

[@4everBleu]

One day I’m a go on one of your food tours David! God bless you

[@samsta06]

I can still taste the deliciousness of the steak in my memories

[@jfmorenoherrera]

Las chuletas se mueven continuamente para que no se marquen las varillas de la parrilla en la carne.

[@bfed2831]

Beautiful

[@oscarcastanedo5987]

Le reconozco todo el honor y mérito del mundo, prestigio ganado a pulso...peronlas cosas como son, la última chuleta que sale en la.mesa...esta carbonizada...

[@K.Stroh_]

I don’t know how you don’t have 2 million followers

[@seminky5341]

Raw

[@geomast3565]

What is inside the spray bottle??

[@milosdzodic5565]

Oil

[@SamiRemingtonStorm-ty6ro]

No one cuts my ribeye before me. Period.

[@simonbridges3835]

2.45 Looks like a Red Mullet, to me 🤔

[@jacknorte8790]

Lord of fire

[@guillermorudolphy4160]

otro chanta al estilo Mallmann

[@jonhedlund8058]

1:40 is a great looking steak

[@Pei_Bo]

🇪🇦❤️

[@deckiedeckie]

The Basque are a people w/the need to worship someting/someone.....and to worship who better than a cook??.legends come cheap within these lands.....

[@deckiedeckie]

The basque should stick to seafood.....

[@felipedropable]

1:32 it’s me @saikefood

[@jonhedlund8058]

thats alfonsino not sea bream

[@johnbaprac]

Also incorrect. Rey or Virrei, not Alfonsino, similar but Rey is higher quality.

[@jonhedlund8058]

@@johnbaprac virrey is literally same thing as alfonsino

[@j.m.4444]

If you like burned raw meet, that'S the way to go.

[@johnbaprac]

If by burned you mean that the surrounding fat was caramelized for crispy crust, and the inner content is on its perfect point, then yes we agree. Please let's talk appropriately.

[@gialto1]

@@johnbaprac nope, don't go Maillard reaction on us, that is just a raw steak with a burnt outside. I am not arguing over the raw meat but the surface is just charred

[@johnbaprac]

@@gialto1 The rib is not burnt, it's impossible to burn it in just 8 minutes (yes 4+4 minutes only), otherwise it wouldn't be raw inside as it is in this example. Believe it or not, this kind of fat needs direct fire for 5 minutes to crust the surface. Even looking black, is not burnt. This is aknowledged by every Chef, and all Rib Masters in Spain did it like this since ages, winning multiple contests and prizes year after year.

[@mlf7362]

@@johnbaprac seguro que tú lo haces mejor,que mala es la envidia

[@johnbaprac]

@@mlf7362 no te enteras de la copla chacho, te confundes de persona, o tú traductor no funciona bien, porque estoy diciendo completamente lo contrario, pedazo de listo 👏🏻👌🏻

[@matiastabares3347]

Menudo desastre de asado

[@Adrian-cg6cf]

Matias que este os puede enseñar a todos los argentinos, mejor asador del mundo , también te puede enseñar lo que es producto y carne de verdad, no los terneritos que coméis en Argentina

[@schorschhartmann3072]

Whoever serves babyeal shoud be banned

[@pedroguimaraes7643]

Baby octapuss is unecessary....

[@MrLezert]

Indeed it's not baby octopus but squid tentacles

[@biopanc]

burned meat

[@DavidAbraham-o9k]

PATHIC LOOKNG?

[@hgrgona]

Como le dieron a este , mejor,restaurante, ni idea tiene de cocinar carne, madre mía…ll.

[@TodoCromosOficial]

Seguramente fueron a comer allí antes de opinar, no como tú 😂😂😂

[@BMXTEAM13]

Que no sabe cocinar carne??? Tu si que no sabes cocinar carne. Técnica perfecta al estilo de Julián de Tolosa. Le falta la parrilla inclinada eso si.

[@johnbaprac]

No, sabes tú aquí, que vienes a escribir porque tienes 8 estrellas Michelín..... qué eres Mugaritz? o qué, Patxi! 😂

[@salomon795]

Se lo dieron porque es el mejor asador del mundo.

[@Non_gogoa_han_zangoa]

lo que es no tener ni idea. Tú sigue comiendo zapatillas anda

[@NotMyRealName1]

I mean I’d eat it happily but I’ve never seen a steak so simultaneously burnt and raw at the same time 😂

[@alvarorodriguez1592]

I agree. This mistery needs further investigation. Im happy to go check it out for a fee and all expenses covered.

[@derekscharf9041]

This has already been done for awhile. Nothing new or exciting here. By the way I love rare steak but i make a better looking rare steak at home. This guy is just doing what others have already taken the risk to master. Blah.

[@russheins6458]

I’m not impressed either, Looks absolutely bitter burnt in those flame ups

[@1V2N1V2]

also the way he cooked the fish - no man. There are far better ways to get an even crust on a grill with that fish, it needs some prep but that's what I would expect from such a kitchen. I can have this in Portugal at a good street grill restaurant for 10% of the price.

[@Billy_B]

The Spanish way is often to bring a steak to share to the table rare and give you a hot stone to cook it a bit more for those who don’t like it rare

[@WilliamJack-zq8ms]

Have eaten here and can honestly say it was completely underwhelming. Best course was the goat butter with bread! Faviken in Sweden is the absolute best

[@menash23]

Is there any value to your comment? It’s been done you say, comments like yours have been done as well and yet here u are… if you don’t have anything smart to say, better say nothing

[@WBf2002]

A restaurant for fools with money