The creators of the new Basque cuisine, winners of the 2025 Basque Gastronomy Awards
This movement included Juan Mari Arzak, Pedro Subijana, Karlos Arguiñano, Ramón Roteta, Xabier Zapirain, Luis Irizar, Ramón Zugasti, Ricardo Idiakez, Tatus Fombellida, Patxi Quintana, Pedro Gómez, Manolo Iza and Jesús Mangas.
The creators of the new Basque cuisinehave received the first Basque Country Gastronomy Award , a movement created and led in the 1970s by cooks such as Juan Mari Arzak eta Pedro Subijana , with which the Basque Government recognizes its contribution to the innovation and projection of the Basque agri-food sector.
In this first edition of the awards, the award has also been awarded to thebrothers Txueka Isasti , head of the txakoli winery Txomin Etxaniz , in the category of Best Enogastronomical Itinerary. Theengineer Izaskun Oribe , founder of AIDTEC Solutions in the category of Talented Youth, has also been awarded.
"It was this collective bet that today Euskadi laid the foundations for the international prestige du du du eta made gastronomy one of the main axes of the country's identity, international projection and economic development," explained the Department of Food, Rural Development and Fisheries.
The Basque Government has recognized, among others, Juan Mari Arzak, Pedro Subijana, Karlos Arguiñano, Ramón Roteta, Xabier Zapirain, Luis Irizar, Ramón Zugasti, Ricardo Idiakez, Tatus Fombellida, Patxi Quintana, Pedro Gómez, Manolo Iza and Jesús Mangas .
"The movement advocated dignifying the local product, modernizing culinary techniques and proposing to work from creativity, without losing its roots," the Government said.
With regard to the award for the best enogastronomic itinerary, the Department has highlighted the pioneering work of the Txueka Isasti brothers in promoting and consolidating the Getariako Txakolinaj dorsal.
"Since the beginning of the 1980s, the Txueka family has been promoting the professionalization of producers zuen,\u00Promoting the recovery of local grape varieties eta in the winery , thanks to which the txakoli of Getaria has obtained a global recognition 0 for its quality ", the Basque Government has stressed.
On the other hand, the Government has rewarded the innovative work carried out by Izaskun Oribefor the application ofartificial intelligence and sensorica in the wine sector.
From Labastida, Oribe has developed the KUBE project : a wine that combines the oenological tradition of Rioja Alavesa with predictive analysis and quantum computing , optimizing each production process to achieve a product of excellence.
"These Gastronomy Awards recognize not only the individual trajectory, but also the ability of our sector to reinvent itself and adapt to the new times, preserving its excellence and roots with respect to the territory," said AmaiaBarredo.
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