At Azurmendi near Bilbao, the journey starts on the rooftop’s vegetable garden, where guests inspect the home-grown produce before continuing to an indoor glasshouse for a selection of “snacks.” Once seated in the dining room, diners are flanked by temporary fabric walls projecting new scenes for each course created by Basque Chef Eneko Atxa. A family business, Azurmendi also houses a winery run by Atxa’s cousin, Bertol Izagirre, specializing in Basque Txakoli wine. Basque cuisine highlights include truffled egg “cooked inside out,” with part of the yolk removed and replaced with truffle consommé, while Edible Cotton is a classic snack guests eat in the greenhouse. Topics for conversation: The restaurant was built with environmentally friendly materials, recycles its own waste, harvests rainfall and cools itself using geothermal energy. The chef plans to open Eneko at One Aldwych, a more relaxed version of Azurmendi, in London in the summer of 2016. 

See Andy's blog post: http://tinyurl.com/gu8ftqp .