OUR FARM
We cultivate our own 10,000㎡ farm, where we grow over 90% of the vegetables used in our restaurant. Each year, we cultivate around 170 different varieties, including both traditional Basque crops and select Japanese vegetables. The farm is managed by a dedicated Japanese farmer.
The Atxondo Valley is known for its strong winds, making vegetable farming particularly challenging. As a result, there has historically been little farmland in the area. The land where Txispa’s farm now stands was once a grazing field for sheep and cows. The process of transforming it into fertile farmland began in 2022, about a year before our restaurant opened, using only a small manual tiller.
Even today, traditional cattle and sheep grazing continues in this village. We make use of their natural manure to support organic farming. Additionally, we compost vegetable scraps and food trimmings from our kitchen, mixing them into the soil to create a sustainable growing cycle.
Having the farm right next to the restaurant allows us to harvest vegetables at their absolute peak. While supermarket vegetables may be readily available, their freshness starts declining the moment they are picked. That’s why we believe in the priceless value of eating vegetables at the exact moment they reach their perfect flavor.
Another advantage of growing our own produce is the ability to use rare plant parts—such as flowers, shoots, and buds—that are typically not sold in markets due to their low commercial viability. These parts often have exceptional flavors and aromas, and for us as chefs, it is a true privilege and inspiration to incorporate them into our dishes.
For us, our farm is more than just a source of ingredients—it is a living connection to the local landscape, traditions, and culture. If the weather allows, we invite you to take a stroll through our farm and experience it for yourself.
Spring
Artichoke, Fava bean, Tear pea, Romaine lettuce, Turnip, Spring onion, Calçots, Daikon pods, Fern, Garlic, Mitsuba, Seri, Watercress, Cherry, Japanese Charlotte, Parsley, Mizuna, Arugula, Chives, Spinach, Edible flowers, Mugwort
Summer
Zucchini, Cucumber, Eggplant, Padrón pepper, Strawberry, Guindilla, Piquillo pepper, Jalapeño, Gernika pepper, Tomato, Physalis, Pocha beans, Edamame, Peanut, Sweet corn, Melon, Nasturtium, Cilantro, Puntarella, Okra, Chives, Watercress, Basil, Shiso, Rhubarb, Garlic chives, Mizuna, Arugula, Endive, Buckwheat, Malabar spinach
Autumn
Pumpkin, Winter melon, Turnip, Daikon, Carrot, Taro, Jerusalem artichoke, Pak Choi, Kale, Burdock, Chrysanthemum, Beetroot, Black soybean, Romaine lettuce, Mizuna, Arugula, Hazelnut, Walnut, Chestnut, Sesame, Parsley, Chives, Physalis, Choricero pepper, Sweet potato
Winter
Cardoon, Cabbage, Cauliflower, Napa cabbage, Broccoli, Romanesco, Kale, Swiss chard, Turnip, Daikon, Carrot, Sweet potato, Japanese chives, Leek, Shungiku, Burdock, Fennel, Spinach, Dioscorea, Celery, Romaine lettuce, Mizuna, Arugula, Treviso
