Txispa

Where ancient Japanese techniques meet Basque asador traditions, Txispa Axpe emerges as one of Spain's most compelling culinary destinations. Chef Tetsuro Maeda has transformed a 400-year-old farmhouse in the tranquil village of Axpe into a Michelin-starred sanctuary where simplicity becomes the ultimate sophistication, creating an intimate fine dining experience that celebrates both cultures with extraordinary precision.

Maeda's journey from Etxebarri to opening Txispa in 2023 represents a deeply personal culinary evolution. The Japanese chef fell in love with Axpe's serene landscape and welcoming community, choosing to renovate this historic farmhouse himself while cultivating an extensive vegetable garden that supplies much of his seasonal produce. His philosophy centers on reverence for exceptional ingredients, allowing time-honored techniques from both Japanese and Basque traditions to reveal surprising new nuances. The restaurant's swift recognition with a Michelin star in the 2025 guide validates Maeda's unique vision of cross-cultural gastronomy.

The cuisine at Txispa revolves around a single surprise tasting menu that constantly evolves with the seasons. Signature creations include anchovies stuffed with daikon sprouts, showcasing delicate Japanese precision, and the magnificent Txuleta Parda Alpina madurada, honoring Basque asador heritage. Fermented cabbage wraps with razor clams demonstrate Maeda's mastery of Japanese fermentation techniques, while grilled leeks with ponzu sauce exemplify his commitment to simplicity. Each dish emerges from the open grill or incorporates produce from the restaurant's own garden, ensuring peak seasonality and flavor. The menu structure reflects Maeda's belief that exceptional ingredients require minimal intervention to achieve maximum impact.

The Txispa experience begins uniquely in the kitchen, where guests observe the open grill while enjoying appetizers personally presented by Chef Maeda. This intimate introduction sets the tone for an evening of discovery in the rustic-minimalist dining room, which accommodates just six tables. The atmosphere captures Axpe's profound tranquility, where silence becomes part of the sensory experience. Service follows a communal rhythm, with all guests beginning simultaneously, creating shared anticipation. The wine program features over 350 carefully curated references, with sommelier-designed pairings that complement the menu's subtle smoky profiles. Advance payment and punctuality are required, reflecting the restaurant's commitment to precision in every detail.

Reservations at Txispa represent access to one of the best restaurants Axpe offers, where Chef Maeda's Japanese heritage and Basque adoption create something entirely unprecedented. Book well in advance for this extraordinary fusion of cultures, where every element from the historic setting to the final bay laurel ice cream reflects a chef's profound respect for tradition and innovation.