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...
The premade, plant-based meals are both healthy and delicious…
The distillery and culinary star launch the second season of their show with a preview and tasting…
Photo by Melanie Acevedo and David Engelhard
A guide to the recipes, drinks, and decor you need to throw an unforgettable party of any size…
Top-tier chefs, kitchen gardens, foraging, and more bring out an inventive side of English fare…
From Blue Bottle to Roseline, Sprudge.com cofounder shares his seasonal artisanal-coffee selections…
For Robb Report’s upcoming Culinary Masters weekend, chefs will prepare dishes and golf with guests…
The lowdown on upscale casual from Grant Achatz, Daniel Humm, David Kinch, and Christopher Kostow…
From seared steaks to roast pigs, Argentine asado to Brazilian rodizio, these devices do it all…
Photo by Wonho Frank Lee
The culinary star creates a meaty new menu to delight food lovers and A-listers…
On an island in a lake, the dining destination serves a different seven-course menu to each guest…