25 Best Chefs Basque

Meats and fishes cooked over hot coals, the legendary pintxos, dishes such as kokotxa and sucking pig – all have contributed to the rich, culinary legend that is the Basque region of Spain.

It’s no coincidence that it has more Michelin starred restaurants per capita than anywhere else on earth, yet despite its international reputation it has remained true to its roots, elevating humble ingredients to the next level.

Basque cuisine is not all about fine dining and the culinary experience in the region is just a much about hearty dishes eaten in humble surroundings or their own special tapas – pintxos – taken with a beer at a bar.

It is this mix of styles, ingredients and chef expertise that have given the Basque region its rightful place on the culinary map – which we are delighted to explore as part of our 25 Best Chefs series.

These top chefs from the region have each provided five recipes – one of which is their signature dish.

While it may be daunting to think about trying to reproduce their skilful creations at home, many of these recipes use only a handful of ingredients to create true culinary magic.

Peter Marshall, Publisher