San Sebastián or Donostia is a coastal city and municipality located in the Basque Autonomous Community, Spain. It lies on the coast of the Bay of Biscay, 20 km from the French border. Donostia is renowned for its Basque cuisine. It is the second city with the most Michelin stars per capita in the world, only behind Kyoto, Japan.
Additionally, based on the 2013 ranking, two of the world's top ten best restaurants can be found here. It is also the birthplace of Basque gastronomical societies, with the oldest recorded mention of such a txoko back in 1870. In addition, it boasts the first institution to offer a university degree in Gastronomy, Basque Culinary Center.
To Maiker Valdivia, Puerta 20’s chef who comes from San Sebastián, tries to bring to Beijing the most authentic specialty of his home town - seafood. He has introduced four cooking method of seafood.
Spanish chef, especially those working with Michelins, study their cuisine in the way of research. Through living in Beijing for over three years, Maiker maintains this professional attitude. He would consider every aspects of a dish from the appearance, nutrition, taste, to food materials. Why do I say that? You should tell from his dedicated look from the open kitchen of Puerta 20.
As Maiker moves to Beijing, his understandings of cuisine come to a new level. He falls in love with spicy food just the Beijingers’ do though back in Spain he hardly eat any. No matter how his taste changes, there is one principal of his never alters, which is the balance of nutrition and taste.
Opening Hours: 11:30 - 14:30; 18:00 - 22:00
Average Cost: 360 RMB/person
Address: Behind No. 20 Stand of Worker’s Stadium, Chaoyang District, Beijing
San Sebastián or Donostia is a coastal city and municipality located in the Basque Autonomous Community, Spain. It lies on the coast of the Bay of Biscay, 20 km from the French border. Donostia is renowned for its Basque cuisine. It is the second city with the most Michelin stars per capita in the world, only behind Kyoto, Japan.
Additionally, based on the 2013 ranking, two of the world's top ten best restaurants can be found here. It is also the birthplace of Basque gastronomical societies, with the oldest recorded mention of such a txoko back in 1870. In addition, it boasts the first institution to offer a university degree in Gastronomy, Basque Culinary Center.
To Maiker Valdivia, Puerta 20’s chef who comes from San Sebastián, tries to bring to Beijing the most authentic specialty of his home town - seafood. He has introduced four cooking method of seafood.
Spanish chef, especially those working with Michelins, study their cuisine in the way of research. Through living in Beijing for over three years, Maiker maintains this professional attitude. He would consider every aspects of a dish from the appearance, nutrition, taste, to food materials. Why do I say that? You should tell from his dedicated look from the open kitchen of Puerta 20.
As Maiker moves to Beijing, his understandings of cuisine come to a new level. He falls in love with spicy food just the Beijingers’ do though back in Spain he hardly eat any. No matter how his taste changes, there is one principal of his never alters, which is the balance of nutrition and taste.
Opening Hours: 11:30 - 14:30; 18:00 - 22:00
Average Cost: 360 RMB/person
Address: Behind No. 20 Stand of Worker’s Stadium, Chaoyang District, Beijing
