Twelve chefs belonging to the Mahaia group offered a dinner at the Club Financiero de Madrid to take a new look at Basque gastronomy.
The private equity manager has reached an agreement to subscribe a capital increase giving it a 25.5% stake in the Gipuzkoan company, a benchmark in the design, installation and maintenance of industrial kitchens.
The Turkish chef Ebru Baybara has been proclaimed winner of the Basque Culinary World Prize 2023 for her contribution, through gastronomy, to cultural integration, her commitment to social development and biodiversity, and her involvement for two decades in initiatives.
On 29 April Mugaritz will begin its new season in a year marked by this very special milestone for Andoni Luis Aduriz’s creative project. The team has spent the last six months immersed in its creative period, giving shape to the 2023 proposal.
Located in the heart of the Old Part of Donostia – San Sebastián and with views of the Bay of La Concha, the 7th floor of the Hotel Lasala Plaza hides the jewel in the crown: a terrace where you can enjoy the gastronomic proposals of Ander González and his team at La Jarana Taberna.
“Throughout 100 years and through our cavas, we have been part of the most special moments in our customers’ homes. Now is the time to open the doors of Juvé & Camps and share our essence with them”.
The hotel embraces the art, culture and gastronomy of Donostia – San Sebastián to share it with all its guests. In this privileged enclave, not only do you sleep well, but you also wake up to the rhythm of a good breakfast and enjoy a lunch (or dinner) to match.
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