“Good cuisine, which is written in capitals, is not the property of any one person. It belongs to all those who have worked behind the stoves since the dawn of time…” Martin Berasategui has the wisdom of men born between land and sea. He has turned this restaurant in the Basque Country, close to the pilgrimage route of Compostela, into a culinary temple. His audacious creations feature cheese bonbons with Carabaña oil, chicory, red onion juice and pork cheek or roasted Araiz pigeon, fresh pasta with mushrooms, spring onions and touches of truffle cream. The wine list is equally exceptional.