Andoni Luis Aduriz is regarded as one of the most influential chefs of our time. He holds two Michelin stars, but his impact goes far beyond that. A visionary and a rebel in the kitchen, his work with Mugaritz—more than just a restaurant—has set an international standard for research and innovation.
Aduriz has been in La Palma over the past few days. Thanks to the Saborea La Palma project, managed by the public company Sodepal, he has had the opportunity to discover the island’s products, producers, chefs, restaurants, and culinary traditions. He has also explored natural spots with great tourism potential. During his visit, he was accompanied by the winners of “Tapas por La Palma”, an initiative by Saborea España, as well as Maire Modrego, coordinator of Eurotoques.
Reflecting on his experience, Aduriz shared:
“I arrived in La Palma with a very relaxed mindset, open to whatever might interest me. If nothing happened, that would be fine too. But the reality is, if I had to sum up this trip in one sentence, it would be that I’m leaving La Palma full of new knowledge. This is not a cliché—I say it with joy.”
The renowned chef admitted:
“At times, I felt truly ignorant. I encountered inspiring producers and products I had never heard of before. If I had discovered them on the other side of the world, I would have thought, ‘How amazing that this exists.’ I came across historic rums, cheeses made from a native Palmera breed, and people filled with dreams. This trip reminded me of how much I still have to learn, and that in itself is a gift.”
Aduriz emphasized:
“I’m leaving with a flood of new impressions and a sense of peace.”
He added:
“I feel like no one tried to sell me anything. They simply shared their lives, their work, their way of living. La Palma, in its own unique way, is full of treasures. I stood beneath a waterfall. I witnessed an incredible variety of landscapes in a small space. So many things happened! I tasted ‘gofio escaldado’—a dish so good that it alone is reason enough for me to return. I want to come back just to eat that same gofio again. This trip has surprised me in ways I never expected.”
