At this rural farmhouse in the tiny, hilly, Basque village of Axpe, Bittor Arguinzoniz is recognized as a world-class grill master. Bittor takes gnarled old vine trunks and reduces them to coals which he then shovels into pivoting grills with movable grates that he engineered. These ingenious grills have been copied around the world. He sources rare Galician dairy cows aged 7-10 years old to provide "txuletas" that are juicy, pungent, and have a stronger beef flavor that is highlighted rather than masked when grilled. The beef is served with sea salt, no other seasonings are required for one of the world’s best steaks. The rest of the menu is deceptively simple but equally enchanting including the bread and wood smoked butter and the legendary grilled Palamos prawns.