At this rural farmhouse in the tiny, hilly, Basque village of Axpe, Victor Arguinzoniz is recognized as a world-class master in the art of charcoal wood fire ovens. Victor engineered pivoting grills with movable grates that allow him to cook almost anything on a grill. Galician dairy cows aged 7-10 years provide beef that has a stronger “beef flavor.” Juicy, tender, pungent slices of rib-eye are cooked over coals of smoky, gnarled old vine trunks on Victor’s ingenious custom-made contraptions that highlight rather than mask the beef’s natural taste. Served with sea salt, no other seasonings are required for one of the world’s best steaks. The rest of the menu is equally enchanting, including the bread and wood smoked butter and the grilled smoked prawns.