FrontRunners: Sun Basque

<< Back to Robb Report, January 2014
  • Ron Gluckman

Eneko Atxa, the inventive Basque chef freshly awarded a third Michelin star at Azurmendi in Bilbao, now has a second restaurant in Thailand. But unlike most high-profile chefs with restaurants in far-flung locales, Atxa will spend about three months a year at Aziamendi (www.iniala.com), which opened in December at the new Iniala Beach House resort on Phuket. Atxa seems to have immersed himself in the setting, creating a serene dining room meant to evoke the Andaman Sea and a menu that reinterprets many of his signature dishes with Thai flavors, including pigeon with hazelnuts, foie gras, and ash from Natai Beach wood and a Thai pumpkin custard “egg” with vanilla. The 40-seat restaurant offers à la carte and tasting menus for lunch and dinner.

From Around the Web...
Photo by Black & Steil
Aska elevates the New Nordic trend with creative ingredients and presentation…
The world's most expensive taco is priced at $25,000 for two.
Served at Grand Velas Los Cabos, the fancifully filled tortilla can pair with a $150,000 tequila…
Focused on sustainable-fishing, chef Cimarusti knows his seafood—and now you will too…
Chef Peters and his coach talk competition jitters and the road that led to an unprecedented win…
The Presidents’ favorite foods tell us something about them—and ourselves…
A British brand elevates the humble tea leaf to the vaunted level of the coffee bean…
Get hands-on lessons from celebrity-chef James Martin at Chewton Glen’s new culinary experience…
These chef-made hot sauces will add a tingle to your lips and a rush of heat to your heart…
Whether you’re single, taken, or it’s complicated, these chocolates will make your Valentine’s Day...
From a spice rub class to a chocolate fondue session, these classes are worth falling for…