yosebaegana
YOSEBA EGAÑA “Cooking is not just a job for me but it is more so a way of life”
The Real Food Capital of Europe is Basque Country, of course. Located in Spain’s northernmost region and lying just below France’s southern border, this must-visit destination for food lovers is one of the highest concentrations of Michelin-starred restaurants in the world with a true respect to the Slow Food actions in Europe. Yoseba Egaña is one of the most prestigious chefs in the recent New Basque Cuisine movement. Despite his traditional oldschool kitchen background, Yoseba is an approachable, modern day chef. This modern approach in the kitchen is also visible in his cooking style, each of his dishes have a fundamentally traditional flavour pairing and cooking technique involved, which he uses to support contemporary dishes. After some years working in the award-winning kitchens of Akelarre of Pedro Subijana, Yoseba found in the Slow Food movement his great passion. The focus is not only on nutrition, but also on preserving culture and heritage as it relates to food. NEBAK is Yoseba’s latest project, a 100% gluten-free restaurant. We meet Yoseba to learn more about this exciting venture, the revolutionary Basque cuisine and the Slow Food movement. 50
AUGUST 2020
