Chef Pedro Subijana is one of the founders of New Basque Cuisine. Since 1975 he has been in charge of Akelarre restaurant, distinguished since 2007 with 3 Michelin stars. His continued devotion to his profession leads him to change the menus at his restaurant every two months, to collaborate with many cooking schools, to participate in TV programs and to publish gastronomy books.
Basque Cuisine with Subijana and Berasategui
"If we join forces we can do many and very important things", says Subijana
Martín Berasategui and Pedro Subijana have gathered around the table to talk about Basque Cuisine. While Berasategui valued the origin of everything, highlighting the essential role of nature, Subijana explained the influences that gastronomy has received in the Basque Country. In addition, Subijana believes in the importance of dignifying the profession and ending individualism.