It was the first of many hugs that Martín Berasategui would receive over the coming days. This is how Benjamín Lana, director of San Sebastian Gastronomika, described the tribute paid by the gastronomic societies to Martín Berasategui at the Unión Artesana yesterday at midday. Today, the Michelin-starred chef will receive the Tribute Award at the Kursaal Auditorium. However, yesterday, in a much more intimate and personal setting, he experienced the affection of his loved ones during a warm and emotional gathering that moved the San Sebastián-born chef deeply.

The lunch brought together family, friends, representatives from other societies, rowing club members, chefs, and organisers from San Sebastián’s oldest gastronomic society, but it was much more than just a meal. Even before sitting down to eat, 'Martintxo' had already been moved to tears several times. He was moved when he received the gold badge from the Unión Artesana, when he watched the video prepared by José Luis García de Madinabeitia for the occasion, when he thought of his father during his speech, and when the Santa Cecilia Choir sang ‘Boga, boga’. He greeted, hugged and thanked everyone present: “I’m overwhelmed; this really strikes a chord with me. You all inspire me and recharge my batteries, ensuring that Martín Berasategui will be around for a long time to come. You’re champions and wonderful people – the perfect combination,” he said.

In his speech, the chef recalled the ‘stratospheric chefs’ who had shared their knowledge with him at the start of his career, inspiring him to become more competitive. He also praised the talent of today’s young people, calling them ‘the best-prepared generation’, and recalled how he had ‘the two best teachers anyone could have had’ when there were no cookery schools: his mother and his aunt. They taught me manners and etiquette that I will carry with me until my last breath.”

The menu at the 'koxkero' restaurant in the Old Town, where Berasategui started out, featured a number of culinary nods to Donostia and, of course, the essence of 'koxkero' cuisine.

The starters included Zubelzu gildas, Casa Santoña anchovies, artichoke pintxos with sun-dried tomatoes and boquerones, grilled txistorra from Embutidos Alejandro, a txuleta croquette from Makro, and Agour urdiña sheep's milk cheese.

The main courses were San Sebastián-style fish soup and traditional Balfego tuna marmitako. Meanwhile, the desserts bore the ‘Tolosarra label’ and were perfectly executed: Rafa Gorrotxategi prepared Basque cake with puff pastry, custard, cream and red berries, as well as pastries and 'cigarrillos' from Casa Eceiza.

One of the final surprises came courtesy of Armintz Gorrotxategi: a magnificent chocolate creation commemorating Berasategui’s 50 years in the kitchen, which all guests were able to sample.

Guests could choose from Aburuza Premium cider, San Miguel beers, and three wines from Bodegas Marco Real to pair with the food: Pequeñas Producciones Blush 2025, Pequeñas Producciones Chardonnay 2025, and Finca la Pared Cuvée Especial 2021. Still mineral water was provided by Acqua Panna and sparkling mineral water by S. Pellegrino. This tribute was one that the chef will never forget.