Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
My parents worked at the Bodegón Alexandro, in the heart of the old town in San Sebastian. I started cooking with my mother and my aunt Maria Gabriela when I was about 14. I’ve had a love of cooking in my blood since I was a child.
I learnt to make cakes and pastries with André Mandion in Anglet. Later, François Brouchican taught me about meat and how to handle ducks and geese. Then he sent me off to Didier Oudil, who has worked as a chef with Michel Guérard for 16 years. I opened my restaurant in Lasarte in May 1993.
It was my apprenticeship as a pastry chef that taught me the rigour you need to get good results in the kitchen. Being disciplined is actually far more important than a particular technique or how talented you are.
My cooking is about trying to achieve perfection on a consistent basis, so that every customer who leaves the restaurant has had the unique experience they dreamed of.
What was your most moving culinary experience? Enjoying lunch or dinner without having to do anything at Zuberoa in Oyarzun, run by my friend Hilario Arbelaiz, is always a moving experience.
The most amusing kitchen incident you ever witnessed? The day when Santiago Segura and the Grand Wyoming, two well-known comic actors in Spain, walked into my kitchen. Now that was really something!
Your best piece of advice for amateur chefs? Don’t make life too complicated and follow the advice of chefs and cookbooks that teach you how to cook simply. And above all, enjoy being with your friends.
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