Basque Culinary Center: The university where Michelin stars are born
The fact that the city of San Sebastian has 18 Michelin stars in barely 25 km2 is not a thing of chance, but of a way of understanding gastronomy. It is a place where the ancestral passion for food comes together with the ambition of innovative and experimental chefs who work tirelessly to go one step further, continuing to surprise even the most demanding of palates.
This is why this city in Northern Spain became the perfect home for the Basque Culinary Center: A university where food, science and art go hand in hand. Behind those futuristic walls, gastronomy is taught 360º, from the kitchen to the marketplace. Here the cuisine of the future must not only be appetising, but also sustainable.
Ten years after its inauguration, its impact on world gastronomy is undeniable. They have trained a new generation of chefs who respect tradition, but who are not afraid of questioning cuisine taboos, who know the importance of local produce and who respect time and flavours. It is this exact passion and ambition that led Juan Mari Arzak, Pedro Subijana and Martin Berasategui to bring this vision to life.
