Dani López opened the Kokotxa in 2002, at only 27 years of age, going on 6 years later to obtain the Michelin star he still holds today. While the cuisine produced by this chef from San Sebastián, a disciple like so many others of the maestro Luis Irizar, certainly has its roots in Basque gastronomy, it also warmly embraces products, techniques and flavours from further afield.
The result is a confident and enormously flavoursome cuisine. Apparently simple dishes showing great respect for their principal ingredient, with intense, pure broths that highlight rather than mask the product. Always with a touch of originality to mark the difference and delightful aesthetic presentations.