Basque cuisine reinvents itself

The impeccable trajectory of the most veteran restaurateurs such as Juan Mari Arzak, Pedro Subijana, Martín Berasategui, Hilario Arbelaitz or Karlos Arguiñano, has been enriched with the success and involvement of a new generation of chefs amongst whom it is worth highlighting names such as Andoni Luis Aduriz, Eneko Atxa, Josean Alija, Álvaro Mina, Elena Arzak, Aitor Elizegi, Rubén Trincado, Diego Guerrero and Íñigo Lavado. Without forgetting the unparalleled Bittor Arguinzoniz, the king of the grill in his Etxebarri de Atxondo, who is setting a precedent throughout the world.

A generation of young talents who have not only joined the movement which started during the late 20th century, but have also continued to research and innovate to position Basque cuisine as one of the leading references on a world level.