Martin Berasategui

Other info about this restaurant

Owner:
Distance to the nearest golfcourse:
Category:
Closing days:

Prices:
Description: Martin Berasategui's mother must have been an inspiring teacher. She not only got her then 13-year-old son working in her kitchen at Bodeg—n Alejandro in San Sebastian, but also obviously fired him up with sufficient enthusiasm to carry on in the industry. After working around Spain, he returned to his native Basque Country and opened his own restaurant in Gipuzkoa, 6km from San Sebastian in 1993. Word of his progressive Basque cuisine continues to spread, thanks to his restaurants at the Guggenheim in Bilbao and at the Hotel Condes de Barcelona, and to the work of alumni like Andoni Luis Aduriz, who have picked up the Nueva Cocina Vasca baton and run with it.
Speciality:
Is there a terrace: No
Is there a garden: No
Is there a conference room: No
Allowed creditcards:
Other touristic information: