Martin Berasategui, Juan Maria Arzak and Pedro Subijana
The Michelin-starred chefs who created nouvel Basque cuisine
By now foodies and gourmets the world over have San Sebastián on their bucket lists, and for good reason: the heady marriage of a tremendous culinary tradition with nouvel techniques and the search for novelty and innovation gave rise to what's been called the New Basque Cuisine. And the three chefs who essentially pioneered it are Martín Berasategui and his restaurant Lasarte (in the outskirts; he also runs the restaurant at the Kursaal); Pedro Subijana at Akelarre; and perhaps best known of all, Juan María Arzak, at the eponymous Arzak. They're not cheap, and you need to book well in advance, but if fine dining is important to you, any of these can be the gastronomic experience of a lifetime.
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