Chef Bittor Arguinzoniz – I do what I believe in and I do what I believe in, and that’s the path I’ve chosen for a long time, and I continue to walk it as I see fit,” Arguinzonis said in this interview. He is very confident in his guiding principles: “I have never worked to be vetted by the media, a leader or anyone else, and I never will.” Anyone who has had the opportunity to eat at his restaurant, Asador Etsebarri in Axpa, Spain, knows these principles well: Arguinzonis breaks all preconceptions by grilling mushrooms and glass eels, artichokes, thistles and squabs, foie gras, sea bream, sea urchin and even egg yolk. Such a compromise is a testament to the chef’s discipline. “Iñaki Arteta, director of the documentary Bittor Arguinzonis, can show the same discipline inLiving in Silence’ in 2019,” he says. “He’s someone who can’t sit still. “Coal work is where I feel happy, and I try to do it the best I can,” Arguinzonis says, speaking with a modesty that goes along his trajectory. Based on a winning formula of fire and effort, Asador Etxebarri was voted the third best restaurant in the world, according to the 50 Best in the World Guide. Thus, “their” famous Asador Etxebarri in the Basque Country was named the third best restaurant in the world by 50 Best in the World and has achieved cult status worldwide. “When you have a product like an egg, which I have, and you want to bake it, necessity forces you to invent these things,” Bittor says. Founded in 1990, Arguinzoniz Restaurant relied heavily on Basque cuisine and had the ambitious goal of becoming a sustainable business. At the foot of Mount Anboto, which Arguinzoniz climbs every Monday, rain or shine, the huge brick farmhouse will remain the one and only Asador Etsebarri as long as he is at the helm. Over the past 30 years, the restaurant has evolved from barbecue and fried dishes to a grill that goes beyond the classic cod, chop, turbot and sea bream, substituting oak for fish and shellfish and olives and grapes for meat. Arguinzoniz worked to create independent ovens to better control the fire and develop the most perfect cookware for each product. “It’s all based on a lot of hard work, a lot of sacrifice and trying to do what I like in the world of this ancient technique. But really, success for me is the sum of small daily successes,” Arguinzonis says. For Chef Bittor Arguinzonis, food is a religion, and ingredients are sacred. “To anyone who asks me why I don’t open another restaurant, I say no,” he says.