One of the leading lights and representatives of the Basque Nouvelle Cuisine movement. With three Michelin stars since 1989,...

Pedro Subijana is one of the pioneers and greatest exponents of Basque Nouvelle Cuisine. An illusionist of the senses...

Martín Berasategui took his first steps in San Sebastián’s Bodegón Alejandro, an eatery run by his parents and aunt,...

Elena represents the fourth generation at the head of the Arzak restaurant. After training at the hotel management school...

Andoni Luis Aduriz is, without a doubt, one of the most influential chefs. He has always shown commitment to...

Hilario Arbelaitz inherited his love for the traditional dishes of Basque gastronomy and fine quality ingredients from his mother....

Gorka Txapartegi manages the Alameda with his two brothers. He defends unquestionably locally-sourced cuisine: 80% of the products they...

Dani López opened the Kokotxa at only 27 years of age. While the cuisine produced by this chef from...

Rubén Trincado is the third generation to produce Basque gastronomy at Mirador de Ulia. Trincado offers innovative fare, without...

Continuing the tradition started by his father Pedro Arregi in the 60s, Aitor Arregi has brilliantly established his restaurant...

Pablo Airaudo was born in Argentina into a family of Italian immigrants. From the age of 18, he has...