ONE of Spain’s most esteemed chefs is campaigning for a greener approach within the country’s restaurant industry.
Eneko Atxa, the youngest of eight Spanish chefs currently holding three Michelin stars, is urging his contemporaries to follow his lead towards a sustainable future.
Atxa’s Biscay-based restaurant Azurmendi is set in the midst of 40 acres of vineyards and kitchen gardens, where he grows his organic produce.
Established in 2012, it was recently named 19th top dining place in the world at the 50 Best Restaurant Awards in June.
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