Basque memories meet innovation

Born into a traditional family in the Basque town of Getxo in 1981, Erlantz Gorostiza showed a passion for food and cooking from an early age. He graduated from Galdakao Catering School in the art of bakery and confectionary but soon after decided to expand his culinary horizons beyond patisserie. The ambitious youth enrolled in a training programme to become a head chef and started on a journey to learn from the very best. For several years he has gained experience in Michelin-starred restaurants throughout Spain, always eager to absorb the expertise of his teachers and acquire new skills. He was taught the importance of the product and the passion for the sea, as well as exploring special fields such as butchery, Valencia’s traditional rice culture or the artisanal production of exquisite ice cream.

2005 saw the providential encounter with the world-known Spanish chef Martín Berasategui, who currently holds more Michelin stars across his establishments than any other chef in Spain. The two hit it off right away, worked closely together and kept contact over the years, even while Erlantz Gorostiza briefly pursued other culinary ventures. His former mentor calls Erlantz Gorostiza both a friend and “a revolutionary of the new generation of Spanish chefs – unique, visionary and with a palate ahead of his time.” In 2010, he asked the kindred spirit to lead the kitchens of M.B Restaurant at The Ritz-Carlton, Abama. Erlantz Gorostiza accepted the challenge and moved to Tenerife.

The team at M.B puts their guests at the centre, fine-tuning the flavours of every dish and always striving for perfection. An inventive spirit and deep respect for the ingredients are the cornerstones of a distinctive cooking style. At M.B, the journey from land and sea to plate is brief. Each day, the chefs source the freshest ingredients from the Canary Islands, allowing the menu to be guided by the whims of nature. The dishes balance technical mastery with the elegance of aromas and textures, creating a unique blend of tradition and innovation. “The most beautiful part of our work is to create memories in people’s minds,” says Erlantz Gorostiza, who was able to welcome the restaurant’s second Michelin star in 2014. His accomplished mix of heritage and modernity results in plates that are not simply food, but art.

Erlantz Gorostiza will take you on a culinary journey through Spain that reaches back to childhood and carries you through to the future of gastronomy. Restaurant Ikarus goes Basque in March 2023 with bold, inspiring dishes that highlight imagination and originality.