Martín Berasategui

Considered one of the leading lights of contemporary Basque cuisine, the impeccable career of the maestro Berasategui is founded on his technical and aesthetic command of cuisine, respect for the produce, and a commitment to flavor. His cuisine is constantly forward-looking.

Trained in the family restaurant, Bodegón Alejandro in San Sebastian, Berasategui spent his days off traveling to France, soaking up the gastronomy of the neighboring country. It was here that he took various courses in modern patisserie. At 33 years of age, he opened the restaurant that bears his name in Lasarte, Gipuzkoa.

Berasategui describes his cuisine as "complex but familiar, capable of opening up new paths for future generations, with the associated difficulty of getting people to understand that we have to add lots of details to make everything work at the level that we require. It is deeply rooted in my land, in my roots, but open to the world. Ultimately, it is a reflection of what I am."