Eneko Atxa has created this concept where the spirit of the Basque and Japanese culinary tradition converges. A place where people will find the perfect mix between both cuisines.
NKO - where Basque and Japanese cuisine embrace.
NKO CONCEPT
NKO is a project that brings together two important gastronomic cultures, the Basque, which is Eneko’s original, and the Japanese, a cuisine that Eneko Atxa has loved for more than 15 years when he first traveled to Japan and discovered the gastronomic cultural wealth of the country.
Both cultures have a predilection for great products from their own environment and for the disciplines that seek to highlight them.
Both in Japan and the Basque Country, the table is more than an object, it is a meeting place, it is something almost sacred where the best delicacies come together to unite people, to share around the table, to enjoy, to talk, to get to the path of happiness.
ENEKO ATXA
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Honouring the gastronomy of both cultures, the unique fusion is presented through classic Japanese dishes, created with ingredients and preparations that are traditional to the Basque Country.
SUSTAINABILITY
“If you love where you live, you must respect it” Eneko Atxa.
What makes chef Eneko Atxa unique is his concern for matters regarding the environment, sustainability and social impact. The Azurmendi restaurant, which opened its doors in 2005, twice awarded as the most sustainable restaurant in the world, has three Michelin stars. The space is able to generate its own energy through photovoltaic panels and geothermal energy or by using rainwater for the in-house vegetable gardens.
The exterior is made of glass in order to take maximum advantage of the natural light. There is a garden on the building’s roof with edible flowers, which are used in some dishes.
His concern towards the local community is visible through the establishment of a composting plant for the city. An initiative which supports the local economy; helping the regional hospital to offer tastier meals to its patients, thanks to the redesign of the trays which have become more colourful and well-presented; and through the collaboration with youth student projects.
The suppliers are acknowledged in an illustrated book which is offered to diners at the end of their meal, and through a collection and logistics programme which supports the local farmers and producers.
The planet is blessed with countless sustainable practices.
