Alatz Bilbao

Chef Alatz Bilbao's culinary philosophy is deeply rooted in the essence of Euskal Herria, particularly Bizkaia, and a profound respect for ancestral cooking methods. His ethos centers on creating an authentic, multi-sensory experience that reflects the region's character, history, and natural environment. Bilbao's kitchen, Bakea (meaning "Peace," named after his grandfather's home), is a harmonious blend of his past as a metallurgist and his passion for gastronomy. He views cooking as an act of sentiment, where the elements of metal, wood, nature, and fire converge. Ingredient sourcing is rigorously local, almost exclusively from within the borders of Euskal Herria. Bilbao emphasizes a commitment to "being as least unsustainable as possible," which translates into a strong focus on proximity and responsible consumption. He uses wood from Morga (encina) and vine shoots (sarmiento) from local wineries like Doniene de Bakio, demonstrating a direct connection to his immediate surroundings. This hyper-local approach ensures that the flavors and textures presented are truly representative of the Basque landscape. Bilbao's overarching vision is to offer a unique, deeply personal, and intimate dining journey. He aims to evoke intense sensations from a minimal number of ingredients, creating dishes that are rich, technically perfect, and subtly surprising. The experience is designed to be thought-provoking and emotional, challenging conventional expectations while maintaining an inherent "esencialidad" – a focus on the core nature of each ingredient. His "canalla" (rascally/unconventional) style breaks away from traditional haute cuisine protocols, fostering a more relaxed yet profoundly impactful interaction with his food. Furthermore, Bakea operates on a horizontal organizational structure, fostering shared responsibility and personal investment among a small, dedicated team, reflecting a progressive vision for the human element of gastronomy. Chef Alatz Bilbao's technical mastery is characterized by his exclusive and innovative use of wood fire, eschewing gas and electricity entirely. He designed "La Máquina," a bespoke steel apparatus combining an economic stove, a contiguous hearth for embers, an iron griddle, and three interconnected ovens. This versatile system allows him to execute a wide array of techniques from a single heat source, including traditional Basque *besugueras*, titanium grills for delicate rebozados, and a custom-built smoker reminiscent of Etxebarri. A standout technique is his use of the *flambadou*, an iron cone heated to a glowing red, through which *chuleta* fat is melted to confit and aromatize ingredients like monkfish liver. He also employs nixtamalization with ash, a nod to ancient methods, and utilizes various woods for specific purposes – oak for fish, txakoli vine shoots for beef, and juniper, rosemary, or laurel for hot smoking. His arsenal includes unique "ollas con chimenea" (pots with chimneys) for smoking stews. Bilbao's approach to flavor and plating is about creating intense sensations with essential ingredients. Dishes are designed to "disorient" the diner with peculiar combinations of recognizable Basque products, such as salt-cured anchovy coated in pollen with honey and fish *garum*. He then transitions to seemingly traditional dishes with a subtle "twist," like grilled fish with an *ajilimójili* incorporating beef *garum*, or beef treated with *shio koji*. Plating is deliberately simple, reflecting the small team and focusing on the inherent beauty and taste of two or three core elements. His metalworking background influences the dining experience, with handmade "cachivaches" (cutlery, crockery, and utensils) crafted in his family workshop, and dishes served on custom bronze discs, where the metal itself is said to impart flavor. Among his most legendary signature dishes are the monkfish liver confited in *flambadou* with *chuleta* fat, the warm tomato salad broth, and the salt-cured anchovy with honey and pollen. Other notable creations include chargrilled chickpeas with monkfish *pilpil* and pickled *piparra* served on a bronze disc, a melting stew of *euskal txarri* pork jowl, ears, and trotters with ash-treated apple, and the "Oroimena" (Memory) cuajada of burnt sheep's milk with honey. He also features conceptual "sensory experiences" like "El taller" (The Workshop), an emulsion of lentils, heart, and blood, served with ambient sounds and smells evoking a machine shop, and "Bombardeo de Gernika," a pepper stuffed with *morcilla de Beasain*.

Career

• Cook at Mugaritz, Errenteria
• Chef-Owner at Bakea, Mungia

Mentored by Andoni Luis Aduriz.