Here’s a look at five incredible chefs in San Sebastián, who are mastering #TheArtOfPlating.
Andoni Luis Aduriz, Mugaritz
Serving a fixed menu of over 20 dishes, many consider Mugaritz to be much more than a restaurant. Perched up in the mountains of Errentería, close to San Sebastián, Mugaritz offers an immersive gastronomic experience where creativity, emotion and respect for the Basque tradition superbly intertwine.
Red fruits served with an uncooked orange leaf soup by Andoni Luis Aduriz of Mugaritz. Photo courtesy of José Luis López de Zubiría -Mugaritz.
Pedro Subijana, Akelarre
One of the chefs who led the revolution of the New Basque cuisine in the late 1970s, Pedro Subijana has been a pioneer in creating imaginative dishes using local seasonal produce at his restaurant Akelarre.
Pasta piquillo and Ibérico carpaccio, mushrooms, and parmesan by Pedro Subijana of Akelarre.
Daniel López, Kokotxa
One of the most highly regarded Basque young chefs, Daniel López offers Basque-rooted cuisine with international influences at his restaurant Kokotxa .
Shadefish tartar, apple, cucumber and celery sorbet by Daniel López of Kokotxa.
Rubén Trincado, Mirador de Ulía
Innovation and technique are two adjectives commonly used to describe Trincado’s cuisine. At his family restaurant –he is a third-generation chef – El Mirador de Ulía, he works to surprise diners with flavour and composition.
Artichoke by Rubén Trincado of Mirador de Ulía.
With eight Michelin stars under his belt, Martín Berasategui – firm believer that the road to success is hard work – is one of the most respected chefs in Spain. At his eponymous restaurant in Lasarte, just outside San Sebastián, he creates innovative dishes that have immensely contributed to elevate the Basque cuisine.
Lightly marinated warm oyster with iced cucumber slush and K5, and spicy apple by Martín Berasategui. Photo courtesy of Restaurant Martín Berasategui.