Martín Berasategui hardly needs an introduction. His prestige as a chef transcends borders and, for everyone in the restaurant sector, he is a benchmark for creativity, innovation, experience, and aptitude. He is the Spanish chef with the most Michelin Stars in the country, and the third-most in the world. Proud and respectful of his culture, he always boasts of being born, raised and trained as a chef at Bodegón Alejandro, the popular eating house run by his parents and aunt, located in the old area of San Sebastián.
He gained his first Michelin star there, and currently has 12: 3 at Restaurante Martín Berasategui in Lasarte-Oria, 3 at Restaurante Lasarte in Barcelona, 2 at Restaurante M.B. in Tenerife, 1 at Restaurante Oria in Barcelona, 1 at Restaurante Ola Martín Berasategui in Bilbao, 1 at Restaurante Fifty Seconds Martín Berasategui in Lisbon and 1 at Restaurante Etxeko Ibiza.
For years, we have felt like a part of the Martín Berasategui family. Together, we have managed to create unique spaces, oriented towards the well-being and comfort of customers.
On a visit to the Martín Berasategui Restaurant in Lasarte-Oria, we were able to talk to him and discover his essence, the need to connect with the environment, making use of our own resources to enjoy a unique cuisine.
Hello, Martín. It's a pleasure to be with you in this cosy glassed-in room where, in a little while, diners will have a unique gastronomic experience.
Q. In San Sebastián, the weather, the rain, isn’t a barrier to enjoying the street. What’s the gastronomy like in the Basque Country?
The north has a special feel and, since I’ve known Saxun, my customers have benefited from this union of families.
I asked them what we could do to put soul into the technology, so that customers would be more comfortable and the gastronomic journey they make from all corners of the world to see Martín Berasategui's work would be unequalled.
Q. How have Martín's customers benefited from the Saxun partnership? What does it bring to your projects?
Customers have benefited from the fact that there’s more space, and all the space that we have available is used. You have to come; you have to see it, experience it and enjoy it.
The customer, since I've known Saxun, in all my projects, is infinitely better off, taking advantage of all the metres we have. Martín's cooking wouldn't be what it is if I hadn't been lucky enough to meet Saxun.
Q. How does the outdoor space shape your restaurant?
We make our customers feel like they’re in their own living room, but surrounded by professionals, with all this nature inside these dining rooms, which makes you feel like you’re in a special place.
The sum of all these details makes for an unforgettable trip.
Q. Why do you rely on Saxun for your projects?
It's amazing for me to be part of the Saxun family and for them to be part of all my projects. They dress it up in all its finery and give customers a feeling like nowhere else.
Q. What does the customer feel in this dining room?
They get excited inside the restaurant, and that’s the best gift a chef can receive.
Q. What are the most important aspects of configuring a hospitality space?
I surround myself with great teams and meet with the people in charge of the concepts I open around the world. I take advice from professionals like Saxun.
Just as we give our all in the kitchen, so do they, to make the customer feel a thousand times better than before.
As creators they are unique, as friends they are irreplaceable and, for me, they’re the greatest of the greats.
Q. How important is it to make hospitality spaces profitable?
In my restaurants, I transport happiness from what I love: cooking. But any company in the world is set up to maximise its profitability. Saxun accompanies you on that journey to make things as profitable as possible, in an incredible way.
When I opened this restaurant 30 years ago, I never thought I would be looking at it this way.
The customers have an experience that I never even dreamed of, and that's why I'm the happiest cook in the world.
Q. What do the 12 Michelin stars mean to you?
Every star I’ve been given has been like touching heaven with my fingertips, dressed as a chef. And I’m tremendously grateful, because you don't get things done on your own. Martín Bersategui isn’t just me; it’s us, and my house has many families, who’ve made me what I am, in a small way or a big way.
Part of the inspiration is that I'm a super happy person and a transporter of happiness. I’m an enjoyer, first and foremost!
Every star I’ve been given has been as exciting as the first.
Q. How does the setting affect your inspiration?
The setting is everything; if you’re locked in a dark space, it limits things.
When Michelin changed my life, the seed that you’re seeing now was born: the Martín Berasategui Restaurant, in this space that’s so important for my family. That's what gives me the most drive!
Q. Has your cooking always been sustainable?
I can’t conceive of a cuisine that isn’t sustainable, that doesn’t consider farmers, mushroom-pickers, hunters, fishermen... You have to rely on the people around you, those who pick the fruit and vegetables, and so on. Sustainability is an obligation.
Moreover, they’re all part of the great acclaim I receive.
Q. Do hospitality spaces also need to be sustainable?
Just as sustainable as the food. We have to make the people who fight for the increasing importance and quality of sustainable spaces, as well as the farmers, ranchers and winemakers with whom I work, feel that they’re also a very important part of the acclaim we receive.
If I didn't have Saxun's help, I wouldn't be who I am, because I’ve been working with the Saxun family for many years to give my customers a far better experience.
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