Iñaki Gulin, Alex Montiel

Tucked away in the shadow of San Telmo on San Sebastián’s narrowest street is a rock and roll altar to Basque nueva cocina - La Cuchara de San Telmo. Through the flickering flames and clouds of steam in the kitchen, you can just about make out the toiling figures of Iñaki Gulin and Alex Montiel. These two young chefs Combine culinary traditions from their native Basque and Catalonia (respectively) with training in top restaurants and a good dose of inventiveness. Ask them where their inspiration comes from, though, and they cite their mothers Celia and María-Carmen, both professional cooks. ‘Cooks are the soul of a house,’ says Iñaki, ‘and you need to follow their example by making things with hope and affection.’