Edouard Amoiel
06 novembre 2026
In the heart of the Spanish Basque Country, Victor Arginzoniz has turned wood-fired cooking into an art form in its own right. His restaurant, Asador Etxebarri, has just taken first place in the 2026 edition of *The World’s 50 Best Restaurants*, recognizing a cuisine of rare precision, where the ingredients remain king.
I have an unforgettable memory of my lunch at Asador Etxebarri, in the small village of Axpe, in the heart of the Spanish Basque Country. It was a moment of pure magic, where Victor Arginzoniz—a man as unassuming as he is talented—left me in awe with his mastery of the fire and his absolute respect for the ingredients. I still remember his Palamós prawns, his grilled lobster, and that rib of beef, which I still consider one of the best I’ve ever tasted.
Caminada, 39th
So, learning that his restaurant has just taken first place on *The 50 Best Restaurants 2026* list brings me a special kind of joy. Not that this ranking is the absolute truth—far from it—but because it honors an exceptional artisan who, far removed from passing fads and flashy displays, has turned simplicity and precision into an art form.
Unveiled on November 4 in Lima, Peru, the rankings place Gaggan in Bangkok in second place, followed by Alchemist in Copenhagen. On the French side, Arnaud Donckele’s Plénitude climbs to tenth place, while Hugo Roellinger’s Le Coquillage makes its debut at number 34. In Switzerland, Andreas Caminada’s Schloss Schauenstein returns to the rankings at number 39.
In 2022, I titled my column “Asador Etxebarri: What a Paradise!” Four years later, I wouldn’t change a single word. Well done, Mr. Arginzoniz!
