Eneko Atxa has created this concept where the spirit of Basque and Japanese culinary traditions come together. A place where people will find the perfect blend of both cuisines.
NKO by Eneko Atxa
NKO is a project that brings together two important gastronomic cultures, the Basque, which is Eneko’s original, and the Japanese, a cuisine that Eneko Atxa has loved for more than 15 years when he first traveled to Japan and discovered the gastronomic cultural wealth of the country.
Both cultures have a predilection for great products from their own environment and for the disciplines that seek to highlight them.
Both in Japan and the Basque Country, the table is more than an object, it is a meeting place, it is something almost sacred where the best delicacies come together to unite people, to share around the table, to enjoy, to talk, to get to the path of happiness.
Eneko Atxa has created this concept where the spirit of the Basque and Japanese culinary tradition converge. A place where people will find the perfect mix between both cuisines.
NKO, where Basque and Japanese cuisine embrace.
The trajectory of Eneko Atxa is a story cooked with honesty, creativity, and effort. After becoming one of the youngest chefs to get a third Michelin star with Azurmendi***, his cuisine grew and evolved, making way for new culinary proposals such as his international projects ENEKO, BASQUE and NKO.
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