Restaurant Magazine has just published its influential annual listing of the world’s best restaurants, among which the Basque presence is as strong as ever.

Two Basque restaurants feature in the Top 10 list:

At #7 is Mugaritz, in Errenteria, Gipuzkoa, run by Andoni Aduriz, “the natural heir,” in the opinion of Restaurant Magazine, “to the title of Spain’s most pioneering chef after Ferran Adrià.” See the magazine’s full description here.

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Entrance to Mugaritz. Photo by Krista, courtesy of Wikimedia Commons.

And coming in at #10 is Asador Etxebarri, in Atxondo, Bizkaia, run by Victor Arguinzoniz, who “taught himself to cook and built his own kitchen full of manual grilling contraptions using multiple types of wood. Known for his devotion to the barbecue, he is rarely seen out of the kitchen.” See the magazine’s full description here.

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Steak at Etxebarri. Photo by Krista, courtesy of Wikimedia Commons.

At #16 is Azurmendi in Larrabetzu, Bizkaia, run by Eneko Atxa, followed by Juan Mari Arzak and Elena Arzak’s emblematic Arzak in Donostia at #21, Nerua, in Bilbao, run by Josean Alija, at #59, and Martin Berasategui’s eponymous restaurant in Lasarte-Oria, Gipuzkoa., at #59. 

If that were not enough to demonstrate just how much Basques punch above their weight when it comes to world-class cuisine, two other Basque-run restaurants outside the Basque Country also made the top 100 list: Biko, in Mexico City, run by Mikel Alonso and Bruno Oteiza, at #43; and  Le Chateubriand, in Paris, run by Iñaki Azpitarte, at #74.

Check out the full list here.

For a general introduction to Basque food, check out Hasier Etxeberria’s On Basque Cuisine, available free to download, courtesy of the Etxepare Basque Institute, here.