The flagship restaurant of Martín Berasategui is situated in the countryside with beautiful views of the hills in Lasarte-Oria, Guipuzcoan town. Indulge in one of the most famous restaurants in the Basque country, for its culinary tradition and innovation in the hands of the chef that gives it its name.
Martín Berasategui was born in 1960 in San Sebastian. His training as a cook and a great part of his life are closely linked to the Bodegón Alejandro, a popular restaurant situated in the old part of San Sebastian which was run by his parents and his aunt and for which he was awarded his first Michelin star.
From the age of 15 to the age of 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 cured meat products under the wing of François Brouchicanin the town of Ustariz and into the kitchen with Bernard Lacarrau in the town of Labatut. But above all, it would be with Didier Oudil, a superb professional and head chef in the glamorous spa, Les PrésD’Eugénie and Michel Guerard that he came into contact with haute cuisine and, at a later date, with Alain Ducasse, in the restaurant, Louis XV in Monaco.
The prestige of Martín Berasategui was consolidated when, on May 1st, 1993, together with his wife Oneka Arregui, he opened up the Martín Berasategui Restaurant in Lasarte-Oria, just 7 Km from San Sebastián. At present, Martin owns numerous restaurants which have all received prestigious prizes and awards and he has had over twenty books published.