What Makes The Basque Chef’s the Best in Spain?

Even in Barcelona, where there is a strong culinary tradition there are a lot of Basque restaurants and a lot of Basque chefs. Which begs the question: What’s going on in the newly autonomous Basque region that creates such wonderful cooks?

San Sebastián has been known for years as a culinary epicenter with a total of 3 restaurants with 3 Michelin stars (their highest rating), there are only 7, 3 star restaurants in all of Spain.  This particular video is a study in contrast, starting out in a Txokos, basically an ancient gastronomy club and ending touring the forefront young chef’s Eneko Atxa three-star-Michelin chef ultra-sustainable restaurant Azurmendi.

After watching this video I am reading to try to get what I can only image is a near impossible reservation at Azurmendi and fly off to Spain to experience this amazing place that is about so much more than dinner.   It is the sustainability aspect that really peaks my curiosity.   The one thing I kept wondering while watching was: who funded this place, it must have cost a fortune!

Let me know what you think.


About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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