The Evening Standard recently published an article about the new “superstar chefs” running some of the most important restaurants in the Basque Country.
Foodies are more than familiar with the likes of Juan Mari Arzak, of Arzak fame; Pedro Subijana, from Akelarre; and Andoni Luis Aduriz, from Mugaritz, but there are plenty of up-and-coming chefs making a name for themselves and maintaining interest in the region by people from all over the world.
This includes Eneko Atxa, who runs 3-Michelin-star restaurant Azurmendi (not to mention restaurants in London and Tokyo). Atxa has a lengthy career manning the stoves and an impressive track record.
Another chef is Josean Alija, from Nerua, located inside the Guggenheim Museum. Alija underlines the fact that “Bilbao is characteristic for having a gastronomy linked to the surroundings; you find a very local cuisine that manifests itself in different ways,” from asadors to pintxos. “Each option has its magic. The sum of everything is united in haute cuisine, where you find outstanding products and techniques, and unforgettable experiences.”
In San Sebastian, the article highlights a restaurant called Xarma, run by Aizpea Oihaneder and Xavier Diez, “leading lights in the new generation of masterchefs.” Oihaneder cites the Basque Culinary Center, a pioneering culinary school, for boosting the local culinary scene, along with the fact that people in the region simply have a passion for gastronomy.
The Basque Country is home to countless Michelin-star restaurants, and people in the region have a passion for all things culinary