Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Restaurante Martín Berasategui.

Restaurant in the country. Spain,Lasarte-Oria

Martín Berasategui

Restaurante Martín Berasategui Lasarte-Oria E-20160

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.