Bittor Arginzoniz, widely regarded as the world’s best grill chef thanks to his legendary restaurant Etxebarri in Atxondo, teamed up with three Michelin-starred chef Quique Dacosta at Llisa Negra (València) for a unique culinary event. The meeting was a tribute to the Txuleta (ribeye chop), a standout product in Llisa Negra’s fire-driven cuisine, which both chefs honoured using their own distinctive techniques.
“It’s an honour to welcome the world’s best grill master to our kitchen. No one has mastered the flames and the power of fire like Bittor Arginzoniz. He’s a true inspiration, and we’re deeply grateful. Being around him is a constant learning experience,” said Dacosta following the event.
At Llisa Negra, fire is more than a method—it’s the soul of the cuisine. The collaboration between two culinary legends underscored the power of wood fire cooking and its ability to elevate ingredients through purity and restraint.
“I was moved by Quique’s invitation. We’ve known each other for years, and I’m proud to see this kind of cuisine thriving in Valencia,” shared Arginzoniz moments before lighting the flames.
Unique Techniques and Preparations of the Txuleta
The spotlight was on the Txuleta, yet each chef brought his own philosophy to the plate. Arginzoniz, the Basque pioneer of open-flame cooking, grilled a six-year-old crossbreed beef chop, dry-aged for 25 days, using a special Josper grill provided by the brand for the occasion.
Meanwhile, Dacosta unveiled a Galician blond cow ribeye, also six years old, cured for 600 days in a saline atmosphere at his three-Michelin-star restaurant in Dénia. In this innovative technique, salt never touches the meat directly, preserving the cut’s essence while enhancing flavour – a process he has been perfecting for years and now brings to Llisa Negra.
The Event Menu
Guests enjoyed a bespoke tasting menu that showcased more than just the Txuleta. A full spectrum of Llisa Negra specialities completed the experience. The evening began with a product showcase, where guests could explore the cut, ageing, and unique features of the meats curated by Cárnicas Lyo.
The menu also featured other house specialities like our house-cured fish, the grilled carabinero, the steak tartare, and the Josper-grilled veal sweetbreads. Each dish was paired with a curated wine selection from the Llisa Negra team, including Contino Viña del Olivo 2016, Montesquius Brut Nature Gran Reserva 2015, and Impromptu Sauvignon Blanc 2018.
A Landmark Culinary Experience in Valencia
The event with Bittor Arginzoniz and Quique Dacosta was one of the most memorable gastronomic celebrations ever hosted in Valencia. Since opening in 2018, Llisa Negra has become a benchmark for ingredient-driven cuisine in the city’s historic centre. Fire is the protagonist, not just a technique, and we have a philosophy: respect for the ingredient and simplicity in execution.
From Mediterranean seafood to Valencian vegetables and prime meats, everything passes through fire – be it the Josper oven, orange wood, Robata grill, or traditional open flame. Even the rice dishes are cooked over wood fire in open-view paella stations. Both the kitchen and front-of-house teams stay true to their mission: highlight the purity of each seasonal product.
Carrying the Flame Forward
The encounter not only celebrated the Txuleta but also gave guests an unforgettable culinary journey rooted in tradition and innovation. Since that day, Llisa Negra has embraced Etxebarri’s grilling philosophy, weaving Arginzoniz’s methods into its daily kitchen routines.
Today, Llisa Negra continues to grill its meats following Bittor’s legacy, using both open flames and Josper ovens. This approach elevates every cut, preserving its juiciness and enhancing natural flavours. As always, the restaurant remains dedicated to ingredient respect, offering an experience where fire meets finesse.
WHAT THE MEDIA SAYS ABOUT US
La Vanguardia – “The Exceptional Visit of Etxebarri to Llisa Negra” – Cristina Jolonch – 25/2/2020
https://www.lavanguardia.com/comer/al-dia/20200225/473786686604/etxebarri-llisa-negra-quique-dacosta-bittor-arguinzoniz-chuleta.html
Las Provincias – “Quique Dacosta Cooks with Bittor Arginzoniz, the Best Grill Master in the World” – 25/2/2020
https://www.lasprovincias.es/planes/gastronomia/quique-dacosta-concina-20200225133029-nt.html
Guía Hedonista – Paula Pons – “The Day Quique Dacosta Got Bittor Arginzoniz Out of His Basque Farmhouse”
https://Valènciaplaza.com/cuando-quique-dacosta-logro-sacar-a-bittor-arginzoniz-del-caserio
Las Provincias – “And the Meat Became Magic: The Day Etxebarri Landed in Llisa Negra” – 1/3/2020
https://blogs.lasprovincias.es/historiascondelantal/2020/03/01/y-la-carne-se-hizo-magia-el-dia-en-que-etxebarri-desembarco-en-llisa-negra/
