On the side of a hill in the countryside of Larrabetzu, just outside Bilbao, Azurmendi’s glass walls look down on hectares of vines for the local crisp white wine, txakoli. Gorka Izagirre, the biggest producer of the wine in the region, is the uncle and business partner of Chef Eneko Atxa.

Atxa was born in a small village in the Basque Biscay region in 1977. After graduating from catering school in Leioa, he began to work for a series of pioneering Basque chefs, winning the Spanish Signature Cuisine for Young Chef’s competition in 2000. In 2005, he opened Azurmendi and seven years later, it had three Michelin stars.

On 3 December, Chef Eneko Atxa will create a menu for a gala dinner featuring cava from the family-owned Gramona Enoteca, which has been producing naturally aged cavas and other wines since 1881, and Bodegas Roda, one of Spain’s most exciting and highly rated wineries, which celebrates its 30^th anniversary this year.

The Gramona Enoteca Brut Nature Gran Reserva 2001 was bottled in January 2002 and disgorged in 2014, having spent 12 years in cork-stoppered bottles. Wafts of honey and dried fruit on the nose and the palate and a studied acidity under fruit, combine with velvety bubbles.

Bodegas Roda‘s wines are classified by results from separate plots of vines tracked from vintage to vintage. Roda I Reserva in magnum features deep, dark, black fruit and sweet tannins; Roda Reserva has red berry characteristics, sweet spice notes and freshness.

The Cirsion 2007, a hugely silky concept wine made from grapes that display fullness and volume without long ageing, has been specially released from the King of Spain wine cellar. We will also serve Sela, an easy-going youthful wine. Please book soon.