Hilario Arbelaitz is one of the key figures in contemporary Basque cuisine. Together with his brother Eusebio, he ran Zuberoa – the family restaurant in Oiartzun that became one of the leading names in Spanish haute cuisine – for more than four decades until its permanent closure in 2019.

Associated with the New Basque Cuisine movement from its very beginnings, Arbelaitz developed a style based on respect for the ingredients, seasonality and traditional recipes, interpreted with refined technique and an elegance that made simplicity his hallmark. His cuisine, always faithful to flavour, had a profound influence on several generations of chefs.

Awarded two Michelin stars (one in his later years) and the National Gastronomy Prize, Hilario Arbelaitz is regarded as one of the chefs who has best preserved and promoted the culinary identity of the Basque Country.