{"id":23086,"date":"2020-12-27T09:00:13","date_gmt":"2020-12-27T08:00:13","guid":{"rendered":"https:\/\/mallorcaglobalmag.es\/?p=23086"},"modified":"2020-12-24T14:09:15","modified_gmt":"2020-12-24T13:09:15","slug":"martin-berasategui-mallorca-has-been-very-successful-in-promoting-its-local-cuisine","status":"publish","type":"post","link":"https:\/\/mallorcaglobalmag.es\/en\/martin-berasategui-mallorca-has-been-very-successful-in-promoting-its-local-cuisine\/","title":{"rendered":"Mart\u00edn Berasategui: \u201dMallorca has been very successful in promoting its local cuisine\u201d"},"content":{"rendered":"

Text: Virginia Servera.<\/em><\/p>\n

Mart\u00edn Berasategui, who’s earned\u00a0more Michelin stars than any other\u00a0Spanish chef, arrives in Mallorca with\u00a0various\u00a0 gastronomic projects which\u00a0will soon see the light of day.<\/strong><\/p>\n

\"entrevista<\/p>\n

Recently, the first Spanish restaurant\u00a0 to achieve three Michelin stars has\u00a0closed. Is it very daring to open\u00a0restaurants in these times?<\/strong><\/p>\n

That\u2019s how it is, unfortunately, a\u00a0shame for everyone not to be able\u00a0to return to a restaurant like Zalaca\u00edn,\u00a0like Santceloni and many others. A\u00a0drama for the Spanish hospitality\u00a0industry. Hopefully the COVID times\u00a0will end soon and many restaurants\u00a0can open and reopen.<\/p>\n

When will El Txoko de Mart\u00edn\u00a0and Hit open its doors?<\/strong><\/p>\n

The COVID crisis has slowed down\u00a0everything, let\u2019s hope that El Txoko\u00a0de Mart\u00edn can be inaugurated in the\u00a0first months of 2021 and Hit a little\u00a0later. The Txoko de Mart\u00edn will be\u00a0located in Santa Catalina and will\u00a0offer a quality experience adapted\u00a0to all budgets. For its part, Hit, a\u00a0project of 30,000 square meters,\u00a0will provide different spaces for\u00a0shows and celebrations of all kinds,\u00a0all of them accompanied by various\u00a0gastronomic proposals.<\/p>\n

What score do you put on the\u00a0island\u2019s gastronomic offer?\u00a0<\/strong><\/p>\n

It is an island that has a very varied\u00a0shopping basket and that has been\u00a0able to give a lot of value to its\u00a0products. Besides\u00a0 sobrasada and\u00a0 cheeses, Mallorca has, for example, some wonderful lambs, as well as\u00a0everything that comes from the sea.<\/p>\n

45 years in the kitchen provide\u00a0endless anecdotes. Anything\u00a0worth remembering?\u00a0<\/strong><\/p>\n

So many and so many… If I had\u00a0painted my life it would not have\u00a0turned out so beautiful. The biggest\u00a0triumph is that I am a loony at what\u00a0I do and I like nothing more than\u00a0cooking. My work together with\u00a0my family is the best thing that has\u00a0happened to me in life and thanks to it, I have managed to gather some teams that have also become my family. This is priceless. If I were to be\u00a0born again a thousand times, I would\u00a0like to repeat the same journey. I\u00a0can\u2019t believe it. I\u2019m lucky.<\/p>\n

What has led you to get\u00a012 Michelin stars?\u00a0<\/strong><\/p>\n

The constant search for excellence\u00a0and nonconformity. My secret to\u00a0staying alert and excited is to keep\u00a0cooking for my clients, cooking whatever may come. I keep tying my apron around my waist every morning with the same enthusiasm as always, although if I\u2019m honest, I\u00a0have more desire and \u2018garrote\u2019 today with sixty years than when I was a kid and I was lost in the streets of the old part of Donostia.<\/p>\n

Who were your teachers?<\/strong><\/p>\n

My relatives first; especially, my\u00a0parents and my aunt, and both in\u00a0France and Spain, all my colleagues\u00a0who have gone ahead of me by age.\u00a0In France, I think that what stuck with\u00a0me the most was the precision with\u00a0which French pastry chefs worked. To them I owe a large part of what I\u00a0am today as a cook; that exactitude\u00a0is what I have applied to my kitchen\u00a0since the beginning.<\/p>\n

How would you like to be\u00a0remembered the day you retire?<\/strong><\/p>\n

Like an authentic gentleman.<\/p>\n","protected":false},"excerpt":{"rendered":"

Text: Virginia Servera. 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