Masters/Fine Dining Restaurant/Txispa

Txispa

No.85 World's 50 Best 2025 — Txispa

Fine Dining RestaurantFine DiningSpainWorld's 50 Best

Veronica's Take

In the rustic elegance of a 400-year-old Basque farmhouse, Txispa has quietly emerged as a dark horse on the World's 50 Best list for 2025, landing at No. 85. Chef Tetsuro Maeda, a master of both Japanese precision and Basque grill mastery, serves up a surprise tasting menu that marries the delicate techniques of Tokyo with the bold, smoky flavors of Northern Spain. With only six tables and a zero-tolerance policy for tardiness, scoring a seat requires both foresight and punctuality—but the experience is a sublime fusion that has food pilgrims crossing oceans for a taste.

combines the delicate techniques of Japanese cuisine with the robust flavours of a Basque grill (asador) to create a sublime – and surprise – tasting menu served up in the rustic and minimalist dining room of a converted 400-year-old farmhouse. Think exposed stone walls, timber-clad ceilings and polished concrete furnished with modern tables and chairs, contemporary glassware and crockery. As there are only six tables, you’ll need to book well in advance and be punctual, as chef Tetsuro Maeda starts on time. @txispa_restaurant Txispa combines the delicate techniques of Japanese cuisine with the robust flavours of a Basque grill (asador) to create a sublime – and surprise – tasting menu served up in the rustic and minimalist dining room of a converted 400-year-old farmhouse. Think exposed stone walls, timber-clad ceilings and polished concrete furnished with modern tables and chairs, contemporary glassware and crockery. As there are only six tables, you’ll need to book well in advance and be punctual, as chef Tetsuro Maeda starts on time.

Accolade

List: World's 50 Best Restaurants · Rank: 85 · Year: 2025

Key Facts

The people behind Txispa

Tetsuro Maeda

profile

Chef

Chef of Txispa, Atxondo (No.85, World's 50 Best Restaurants 2025), combining Japanese technique with a Basque asador in a converted 400-year-old farmhouse of just six tables.