GETARIA, LATITUDE 43º2′, IS HOME TO TWO KITCHENS UNITED BY THEIR RESPECT FOR THE SEA AND THE ENVIRONMENT, WITH FISH AS THE KEY INGREDIENT
On 23 October, Elkano Restaurant in Getaria (N#24 on The World’s 50 Best Restaurants, 1 MICHELIN Star, 3 Soles Repsol) will host a very special lunch alongside Australian chef Josh Niland, one of the world’s leading figures in fish-based cuisine, curing techniques and zero waste cooking.
Niland, considered one of the most innovative chefs of his generation, has changed the way many chefs understand and work with fish. From his restaurant Saint Peter (N#66 of The World’s 50 Best Restaurants) in Sydney, he has developed his own philosophy around the comprehensive use of fish, known as ‘fish butchery’. His method argues that every part of the animal (meat, skin, viscera or scales) can have culinary value if treated with proper knowledge and respect.
His approach, focused on sustainability and the responsible use of marine resources, has had a major impact both within and outside Australia, opening new perspectives on how to cook and preserve fish without waste.
On the other side of the world, in Getaria, Elkano, founded by Pedro Arregi and Marijose Artano, and now run by their son Aitor, has elevated the Basque tradition of grilling to an expression of haute cuisine. Its approach revolves around respect for the sea, the product and the people who make it possible (fishermen, net makers, local producers, etc.) and is based on seasonality and knowledge of the environment.
Elkano’s mastery of fire and sensitivity in handling produce have made the restaurant a global benchmark for fish. Its grilled turbot, which has become its flagship dish, perfectly sums up its approach to cooking: simple, precise and deeply connected to the sea and its surroundings.
Thanks to his work, Josh Niland has led a global debate on how we perceive and use seafood, becoming an essential voice in the conversation on sustainability, creativity and responsibility in 21st-century gastronomy. This vision naturally connects with that of Aitor Arregi, who for years has been defending in gastronomic (and non-gastronomic) forums the importance of the sea, the preservation of traditional fishing techniques and recognition for the people who make their living from it.
Niland’s visit to Getaria is part of his upcoming stay in San Sebastián for the meeting of the International Council of the Basque Culinary Centre, of which he is a member together with chefs such as Joan Roca, Gastón Acurio, Yoshihiro Narisawa, Mauro Colagreco, Pía León and Elena Reygadas, among others.
During that same week, Basque Culinary Center will hold several activities. On the 20th, it will inaugurate its new space for gastronomic science and innovation, the Gastronomy Open Ecosystem (GOe), and on the 22nd, it will hold Talaia, a gathering for reflection and dialogue on the connection between gastronomy and the sea. It will feature international chefs, researchers and experts, including Aitor Arregi and Josh Niland, who will share their vision on sustainability, responsible fishing and the future of seafood cuisine.
The days of knowledge exchange and learning that will bring Aitor and Josh together will culminate on 23 October with a unique lunch service at Elkano, where only 32 diners will be able to enjoy a menu that combines two different but complementary perspectives on the sea and its products.
Bookings can be made directly at Elkano via email by writing to reservas@restauranteelkano.com, or by telephone on +34 943 14 00 24.