Martín Berasategui

Martín Berasategui is considered one of the best chefs in the world by the most prestigious culinary institutions. He has worked with, and learnt from, some of the most famous masters and participates regularly in national and international gastronomical conferences. Nowadays, the name Berasategui serve to define a very distinct style of cooking, a way of working, and a unique understanding of the complex universes of taste which he creates for those who sit at his tables.

A tireless gatherer of the world’s best natural produce, trough his restaurant in Lasarte, near San Sebastian, he has proven that he possesses a unique savoir-faire. The Martín Berasategui Restaurant, a definite must for the gourmets of the world, is considered by the Italian magazine Panorama’s Guida delle Guide as one of the top six in Europe and in 2001 recieved it’s third star from the famous Michelin Guide, placing it amongst the 42 best in the World.

This Basque restaurateur’s career has won many awards, such as the Award for Best Spanish Confectioner of the Year, or the Best Creative Dish and Best Dish of the Year awards. Furthermore, he was named Best Spanish Cook in 1996, placing him as the Best Spanish cook in many prestigious foreign guides. Martín Berasategui’s Restaurant has become an international gastronomic temple due to its many merits: its has received various awards and attracts hundreds of people every year.

This eager cook, who is in love with his job, has achieved culinary maturity thanks to his perseverance and temperament. He enjoys what he does: cooking and transmitting his knowledge to new generations. He is considered to be a Master of high gastronomy, having received three Michelin stars, and appears frequently in a great amount of rankings in gastronomic guides all over the world. Some have defined his cooking as light, imaginative, fresh, and made with great skill.

Martín thinks that good COOKING, written in capital letters, does not belong to any one person, it belongs to all that people who cook, and have cooked through the ages. En 1996, alongside another three partners, he established a successful Catering Company which provides it’s services to such restaurants as: Guggenheim Bilbao, in the Bilbao Art Gallery; Kursaal Martín Berasategui, in the Palacio de Congresos Kursaal, in Donostia; and Bodegón Alejandro, in the San Sebastian’s old quarters.