Ondarea. 50 Years of New Basque Cuisine

By way of a tribute to those dinners/conversations, we unite, around a same table, members of that period such as Pedro Subijana, Tatus Fombellida and Ramón Roteta, alongside chefs who came to the soirée later, such as Elena Arzak, Hilario Arbelaitz and Martín Berasategui, with a view to sharing those experiences and constructing a story in first person, as well as testimonials such as that of Andoni Luis Aduriz. Meanwhile, a new generation of men and women chefs reinterprets some of the most iconic dishes of that New Basque Cuisine movement.