Azurmendi jatetxea

Chef Eneko Atxa was one of the youngest chefs ever to earn a third Michelin star, and he did it at Azurmendi — his first restaurant, opened in 2005 when he was in his twenties. The building is the first thing people talk about: a bioclimatic glass structure built into a Larrabetzu hillside, with a rooftop greenhouse, a seed bank for indigenous Basque species, and geothermal and solar systems woven through it. The long Adarrak tasting menu starts up in that greenhouse, where you see where the meal begins, and runs through dishes like his famous truffled egg "cooked inside out." It won the World's 50 Best Sustainable Restaurant award back in 2014, long before that was a fashionable thing to chase, and has climbed as high as No. 14 on the main list. Three Michelin stars. Worth the trip out from Bilbao.