SUTONDOAN. Mahaia Kolektiboa

In this book, chefs from Gipuzkoa have chosen to show the other side of themselves, represented in the local producers and products that support their dishes.

"Sutondoan" seeks to recognise the work of small producers and to preserve the know-how of a generation.

Mahaia Kolektiboa is made up of sixteen restaurateurs, sons and daughters of a hybrid generation, who have already gained considerable recognition both within and outside the Basque Country. Aitor and Igor Arregi, with Pili Manterola, come from Getaria. From Hondarribia, Gorka Txapartegi and Jon Ayala. From Irún, Iñigo Lavado. From Tolosa, Xabier Gorrotxategi. Nearby, in Bidania, Enrique Fleischmann. Above Goierri, Roberto Ruiz. And in Donostia, Pablo Loureiro, Rubén Trincado, Ander González, Dani López, Ismael Iglesias, and the pairing of Aizpea Oihaneder and Xabier Díez.

The publication written by Álvaro Bermejo also has the photographic eye of Joseba Urretabizkaia to capture these landscapes with a human face. Their faces and gestures breathe both love for their country and happiness emulsified and metabolised by knowledge, and this is how this choral dish has been created. Products with designation of origin. All of them of an extraordinary personal quality, with an eccentric touch, on account of their exceptionality and concentric in their essentials. The adventure of living translated into his cuisine, the ambition to live up to his dreams as a horizon and, as a result, this table -Mahaia-, which gives name and meaning to his work.

This book is a limited edition of 500 numbered and stamped copies. The binding is handmade and the paper is avorio art paper.