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Martín Berasategui (1960, San Sebastián) has become an essential figure in national gastronomy. This chef, who has been dedicated body and soul to cooking for 48 years, began his first steps at Bodegón Alejandro, a restaurant run by his parents and aunt, located in the old part of San Sebastián, where he earned his first Michelin Star.
After spending time in France and Monaco during his youth to learn the art of gastronomy from renowned chefs such as Jean Paul Heinard, André Mandion, François Brouchican, Bernard Lacarrau, Didier Oudill, Michel Guerard and Alain Ducasse, on May 1, 1993, Berasategui opened with his wife, Oneka Arregui, the Martín Berasategui restaurant in Lasarte-Oria, 7 km from San Sebastian. The same opening that today celebrates its 30th anniversary.
Within 6 months of the inauguration this emblematic restaurant got its first Michelin star, three years later it received the second one and in the 2002 guide it was awarded the maximum qualification of the guide, three.
Berasategui, who accumulates 12 Michelin stars and 12 Repsol Suns distributed among his different restaurants, is a legend of world gastronomy. His brilliant experience has led him to achieve countless awards, among them, the Golden Drum of San Sebastian in 2005, the Gold Medal of Merit in Fine Arts by the Ministry of Culture and Sport of Spain in 2019, and the one we awarded him in this magazine: the ‘Chef of the Year 2019’.
But beyond the awards he can get, the greatest achievement that a chef like him can win is the recognition of his loyal audience, the same that has kept alive the essence of the Martín Berasategui Restaurant in Lasarte-Oria that, on a day like today, but 30 years ago, changed the history of gastronomy in this country.
From Tapas we recommend all readers to visit this splendid place. The food is first class and the service is unmatched. You can check out the menu here, it is not to be missed.
