Martín Berasategui

Martín Berasategui Olazábal was born in San Sebastián in 1960 and took his first steps in 'Bodegón Alejandro', a popular restaurant located in the historic center of San Sebastián, managed by his mother and aunt. At the age of 14, Berasategui began working in his parents' restaurant. When he began his culinary career, there were no Michelin-starred restaurants in the Basque Country. From the age of 15 to 27, Martín spent all his free time in France to gain training, experience and skills. In Bayonne he studied with Jean Paul Heinard and in Anglet with André Mandion. He delved into the world of charcuterie under the wing of François Brouchican at Ustariz and into cooking with Bernard Lacarrau at Labatut. As a teenager, he met Didier Oudill, a student of Michel Guérard, who introduced him to the secrets and techniques of French haute cuisine. Later it was with Didier Oudill at Les Prés D'Eugénie and Michel Guérard that he came into contact with haute cuisine and later with Alain Ducasse at the Louis XV restaurant in Monaco. At the age of 20, he took over his parents' restaurant and obtained his first Michelin star at the age of 25 in 1986. On May 1, 1993, together with his wife Oneka Arregui, he opened the Martín Berasategui Restaurant in Lasarte-Oria, just 7 km from San Sebastián. Six months after the inauguration he was awarded the first Michelin star; three years later he received the second and in the 2002 Guide he received the maximum rating of the emblematic guide: three stars. The restaurant was voted the 29th best restaurant in the world by Restaurant in 2008 and 2011.

The Martín Berasategui restaurant is located in a traditional Basque farmhouse among the green hills of Lasarte-Oria, 7 kilometers from San Sebastián. The architecture respects the tradition of the Basque farmhouse, with its characteristic stone and wood structure. The 6 suites are designed to offer an intimate and exclusive experience, allowing guests to extend their dining experience beyond dinner. The interior combines the warmth of traditional Basque architecture with luxurious modern comforts. The spaces are designed to create an atmosphere of tranquility and refinement, with views of the gardens and surrounding green landscape. The restaurant itself features a sleek, contemporary design that allows the cuisine to be the true protagonist, with bright spaces and a visual connection to the natural Basque environment.

Lasarte-Oria is a municipality located in the province of Guipuzcoa, in the heart of the Basque Country, just 7 kilometers from San Sebastian-Donostia. The restaurant is nestled among the green hills characteristic of the Basque landscape, offering views of the valleys and traditional farmhouses of the region. The location provides easy access to San Sebastian, the gastronomic capital of the world with the highest concentration of Michelin stars per square meter. The surrounding area includes the Cantabrian coast with its emblematic beaches, the Basque mountains ideal for hiking, and the traditional villages of Guipúzcoa. The region is known for its culinary tradition, its cider houses, its seafood products from the Cantabrian Sea, and its cheeses and vegetables from the local orchards. Basque culture is very much alive in this area, from the Basque language to the gastronomy in the form of pintxos in the bars of San Sebastian.