Where Culinary Excellence Meets Leccio Charcoal
Bittor Arguinzoniz, the self-taught Basque chef behind Asador Etxebarri, is celebrated worldwide for his mastery of grilling. Nestled in the small village of Axpe, Spain, Etxebarri has become a culinary landmark, consistently ranked among the World’s 50 Best Restaurants and awarded one Michelin star. In 2023, the restaurant was voted #4 in the World’s 50 Best Restaurants list, reaffirming its status as one of the most influential dining destinations globally.
Bittor Arginzoniz - Asador Etxebarri
Axpe - Spain
What sets Arguinzoniz apart is his unique use of fire and wood. He has developed bespoke grills and techniques that allow him to elevate simple ingredients into extraordinary dishes. At the heart of his cooking is the use of holm oak charcoal (carbone di leccio), particularly for fish and seafood. This wood releases a soft, clean aroma that enhances the natural flavors without overpowering them.
Through his relentless dedication, Arguinzoniz has transformed grilling into haute cuisine, inspiring chefs and food lovers across the world. His work demonstrates how the right charcoal, such as leccio , can define the soul of a dishi.
Brat is a Michelin-starred restaurant in London that has become a landmark for those seeking bold, fire-driven cuisine. Created by acclaimed Welsh chef Tomos Parry, the restaurant combines influences from his native Wales with the rustic traditions of the Basque Country. Parry is celebrated for his mastery of cooking over open flames, a craft he developed into a distinctive style where simplicity and intensity of flavor take center stage. At Brat, whole turbot, seasonal game, and vegetables are grilled over holm oak (leccio) wood, which imparts a deep smokiness and unique character to every dish. The restaurant’s atmosphere reflects the same philosophy as its cuisine,warm, authentic, and unpretentious, yet refined enough to earn international acclaim and the prestigious Michelin star.
Tomos Perry - Brat
London - United Kingdom
Shimmers, the award-winning beachfront restaurant at Jumeirah Mina A’Salam in Dubai, has become a reference point for refined Mediterranean and Greek-inspired dining. Recognized with honors such as “Best Greek Restaurant” by Time Out Dubai and praised by Gault & Millau UAE, the venue blends an elegant seaside atmosphere with authentic flavors. At the helm is Chef Emanuele De Leo, counted among Dubai’s most acclaimed chefs, celebrated for his ability to reinterpret Mediterranean classics with contemporary finesse. True to his philosophy of respecting tradition while elevating taste, De Leo chooses to cook over holm oak (Leccio Prime) charcoal, which enhances the depth of flavor in his signature reinterpretation of the Greek gyros, preserving the rich, smoky aromas that define the Mediterranean spirit.
Shimmers - Emanuele De Leo
Dubai - UAE
El Capricho, led by visionary chef José Gordon, is internationally acclaimed as one of the world’s greatest temples of beef. Gordon has dedicated his career to the breeding, aging, and preparation of oxen, believing that time, respect for the animal, and natural feeding are essential to achieving the perfect flavor. The restaurant has been praised by international media and gastronomic critics as offering the finest steak experience in Europe, and it was named the Best Restaurant in Europe by the prestigious ranking 101 World’s Best Steak Restaurants. To honor tradition and achieve unparalleled taste, Gordon chooses to grill his meats over holm oak (leccio) charcoal, which enhances the natural aromas and gives El Capricho’s beef its signature depth and character
Josè Gordon - Bodega El Capricho
Jiménez de Jamuz- Spain
