Andoni Epelde
Josean Alija (chef at the Nerua restaurant in the Guggenheim, Bilbao)

Nature marks the rhythms of Josean Alija’s cooking, which is rigorously adapted to each season to create a personal, deeply-felt cuisine. This is a strictly local cuisine that is a product of the vegetable gardens, the sea and the farms in his surrounding area. Faithful to his principles, he champions his local area and the producers who make it possible to achieve his aim: to be on the cutting edge and to innovate without losing the flavour of his roots.

His love for mineral waters is a result of his highly complex creative minimalism, which will mark out, in this exclusive event, a new little-known path with some highly sensitive hybrids.