Roberto Asúa

'Andra Mari' means 'Our Lady' in Basque — a name of deep cultural and religious resonance in the Basque Country. The restaurant occupies a traditional farmhouse, reflecting the baserri (farmhouse) culture that is the backbone of Basque society and cuisine. Asúa's cooking celebrates this rural heritage: farm vegetables, local livestock, traditional Basque fish preparations.

Roberto Asúa leads Andra Mari restaurant in Galdakao (near Bilbao), a one-Michelin-star Basque restaurant housed in a traditional caserío (farmhouse). His cooking is deeply traditional, drawing from the heritage of classic Basque cuisine — txangurro, kokotxas, Basque bean stews — elevated with modern precision.

Basque Country, Spain — rooted in traditional Basque farmhouse cooking tradition (caserío culture)

Career

• Chef at Basque traditional restaurants, Biscay, Basque Country (1990s–2010)
• Chef at Andra Mari, Galdakao, Bilbao area (2010–present)

Mentored by Traditional Basque caserío cooking tradition.