Martín Berasategui
🇪🇸 Spain · Spanish cuisine · b. 1960
Spain's most-decorated chef with 11 Michelin stars, mentor to a generation of Iberian fine dining.
Biography
Martín Berasategui was born on April 27, 1960, in San Sebastián, in the Spanish Basque Country. At the age of 14, he began working in his parents' restaurant, Bodegón Alejandro, which became his first training ground. From age 15 to 27, Martín spent all his free time in France gaining training and experience, studying with Jean Paul Heinard in Bayonne and André Mandion in Anglet. He came into contact with haute cuisine through Didier Oudill and Michel Guerard, and later trained under Alain Ducasse at Le Louis XV in Monaco.
In 1981 at age 21, Berasategui inherited the family Bodegón Alejandro restaurant. Under his leadership, it earned its first Michelin star in 1986, making him the youngest Spanish chef at that time to receive this honor. On May 1, 1993, he opened the Martín Berasategui Restaurant in Lasarte-Oria, just 7 km from San Sebastián, with his wife Oneka Arregui. Six months after inauguration he earned his first Michelin star; three years later his second; and in 2002 his third.
He now holds 11 Michelin stars in total across multiple locations: three at Martín Berasategui in Lasarte-Oria, three at Lasarte in Barcelona, two at M.B in Tenerife, two at Fifty Seconds in Lisbon, and one at Ola Martín Berasategui in Bilbao, making him Spain's most-decorated chef.
Cooking Philosophy
Basque tradition refined through international mastery. Berasategui believes that regional Spanish cuisine, particularly Basque cooking, contains profound wisdom about balance, ingredient quality, and respect for the sea and mountains. His approach marries deep reverence for these traditions with contemporary French technique and global influences, creating cuisine that honors the past while embracing innovation.
Restaurants
- Martín BerasateguiLasarte-Oria, San Sebastián
Three Michelin stars; the flagship fine-dining restaurant opened 1993.
- LasarteBarcelona
Three Michelin stars; Berasategui's expansion into Catalonia.
- M.BTenerife
Two Michelin stars; island outpost in the Canary Islands.
- Fifty SecondsLisbon, Portugal
Two Michelin stars; Portuguese expansion.
- Ola Martín BerasateguiBilbao
One Michelin star; casual concept in the Basque region.
- Bodegón AlejandroSan Sebastián
One Michelin star; the original family restaurant (1981).
Awards & Recognition
- 11 Michelin stars total (most in Spain)
- Chef Mentor Award — Michelin Guide Spain & Portugal (2022)
- Doctor Honoris Causa — François Rabelais University of Tours (2013)
- Gold Medal for Merit in Fine Arts — Spanish Ministry of Culture (2019)
- San Sebastián Golden Drum (2005)
Iconic Dishes
Cookbooks
- Martín Berasategui Cookbook (2005)
- Basque Cuisine: A Journey Through Flavor (2010)
- The Three Stars Kitchen (2015)
In Martín's Own Words
“A chef's responsibility is to honor the traditions of his region while creating the cuisine of the future.”
— Martín Berasategui philosophy
“The sea and the mountains have given everything to Basque cooking. We must respect that gift.”
— Interview on Basque cuisine
Career Timeline
Inherits Bodegón Alejandro restaurant at age 21.
Bodegón Alejandro earns first Michelin star; Berasategui becomes youngest Spanish chef to achieve this.
Opens Martín Berasategui in Lasarte-Oria with his wife Oneka.
Martín Berasategui earns first Michelin star.
Earns second Michelin star.
Awarded third Michelin star.
Wins San Sebastián Golden Drum.
Opens M.B in Tenerife and Fifty Seconds in Lisbon.
Receives Gold Medal for Merit in Fine Arts from Spanish government.
Awarded Chef Mentor Award from Michelin Guide Spain & Portugal.
Mentors & Influences
Frequently Asked Questions about Martín Berasategui
How many Michelin stars does Martín Berasategui hold?
Berasategui holds 11 Michelin stars across six restaurant locations, making him the most Michelin-starred chef in Spain. His flagship Martín Berasategui holds three stars.
What is Lasarte in Barcelona?
Lasarte is Berasategui's three-Michelin-starred restaurant in Barcelona, expanding his Basque-rooted cuisine into Catalonia. It follows the same philosophy as his flagship but with subtle regional influences.
How did Berasategui become a chef?
Berasategui began at age 14 in his parents' Bodegón Alejandro restaurant. He then spent years training in France under Michel Guerard, Didier Oudill, and Alain Ducasse before taking over the family restaurant at 21.
What is Berasategui's cooking philosophy?
Berasategui believes in honoring Basque traditions while embracing contemporary French technique and global influences. His cuisine celebrates local ingredients — sea, mountains, and regional heritage — expressed through refined, modern presentations.
Is Berasategui still actively cooking?
Yes. As of 2026, Berasategui remains active in his restaurants and was appointed a UNWTO Sustainable Tourism Ambassador, reflecting his ongoing commitment to his craft and the future of gastronomy.
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