25 Best Chefs Basque

The book “25 Best Chefs of the Basque Country” is a bilingual Spanish–English recipe book that celebrates the rich culinary heritage of Spain’s Basque region. It features roasted meat and fish, legendary pintxos, and traditional dishes such as kokotxa and suckling pig. It is no coincidence that there are more Michelin-starred restaurants per capita here than anywhere else. Despite its worldwide fame, Basque cuisine remains true to its roots, favoring humble ingredients.

Basque cooking goes beyond fine dining and includes hearty dishes served in simple settings, as well as unique tapas—pintxos—typically enjoyed with a beer at a bar. The combination of styles, ingredients, and the craftsmanship of Basque chefs has secured the region a place on the culinary map, which we proudly explore in our “25 Best Chefs” series. Each of these leading regional chefs has contributed five recipes, including their signature dishes. Although recreating their masterful creations at home may seem challenging, many of the recipes require only a few ingredients to create true culinary magic.