I’m a chef and gastronomic researcher based in San Sebastián. I first came here 20 years ago as an apprentice at Mugaritz, where I fell in love with the city’s pintxos and its food culture. Since then, I’ve worked in Michelin-starred kitchens, and today I lead food tours, create culinary content, and conduct research at the Basque Culinary Center. This isn’t a side project—it’s the result of years immersed in kitchens, culture, and the streets of this city. I build each experience the way I’d guide a friend: honest food, real context, no tourist traps. If you care about what’s on the plate and the story behind it, you’re in the right place.
About Erich
I’m a chef and gastronomic researcher based in San Sebastián. I first came here 20 years ago as an apprentice at Mugaritz, where I fell in love with the city’s pintxos and its food culture. Since then, I’ve worked in Michelin-starred kitchens, and today I lead food tours, create culinary content, and conduct research at the Basque Culinary Center. This isn’t a side project—it’s the result of years immersed in kitchens, culture, and the streets of this city. I build each experience the way I’d guide a friend: honest food, real context, no tourist traps. If you care about what’s on the plate and the story behind it, you’re in the right place.