“Good cuisine, which is written in capitals, is not the property of any one person. It belongs to all of those who have worked behind the stoves since the dawn of time…” Martin Berasategui has the wisdom of men born between land and sea. Originally from San Sebastian, he has turned this restaurant in the Basque Country, close to the pilgrimage route of Compostela, into a culinary temple. Served in small stageset portions to allow guests to grasp the quintessence of the flavours, his audacious creations feature curds of scallops, sea urchins, soya beans and café cream or caramelised millefeuille of smoked eel, foie gras, green apple and chive cream. The wine list is equally exceptional.