Juan Mari and his daughter Elena are inventors. Of dishes but also of movements. It was Juan Mari who in 1977, with other great chefs, founded the new Basque cuisine - the vanguard in terms of creativity and technocuisine and a revolutionary way of inviting the region to take pride of place on the plate. His daughter Elena accompanies him on this gourmet adventure, adding her own touch to all the recipes. “I’m an old rock’n’roller and she’s more heavy metal”, jokes Juan Mari. Their “musical” collaboration produces marvels culminating in dishes featuring local hake, calamari caught with a line or beef from the region, as well as a delicious array of aromas from across the world - tamarind, hibiscus, yeast, rhubarb, mango, molasses, coconut, roasted chocolate, star anise or liquorice powder.