The founders of the New Basque Cuisine movement, which emerged 50 years ago and was led by chefs such as Juan Mari Arzak and Pedro Subijana, have received the first Euskadi Gastronomy Award today. This group, described as "a bit crazy and anarchic," functioned like "a gang of friends."

In an event held in Vitoria-Gasteiz, the Basque Government has recognized figures like Juan Mari Arzak (represented by his daughter and chef, Elena), Pedro Subijana, and Karlos Arguiñano.

The award has also been extended to the chefs of that generation who came together in 1976, including Ramón Roteta, Xabier Zapirain, Ramón Zugasti, Ricardo Idiakez, Tatus Fombellida (the only woman), Patxi Quintana, Pedro Gómez, Manolo Iza, Jesús Mangas, José Juan Castillo, and Luis Irizar (the latter two now deceased). Speaking on behalf of all, Subijana stated: "We were a group of chefs who were a bit crazy and anarchic, who thought with a group spirit and generosity that together we could achieve more than each of us individually. We had a great time working and discussing, just like any group of friends."

"Over the years, our youth has been cured," he joked, but they still believe that "there should be no limits to creativity and to welcoming anyone who wanted to join." "We were never a closed group, although we were obsessed with transmitting knowledge, and we believed that while we are alive, we have much to do," commented Subijana. The lehendakari, Imanol Pradales, joked with the present chefs: "In Euskadi, we eat and drink in moderation. And with great substance, right, Karlos?" he said to Arguiñano.

"Jokes aside, gastronomy is much more than what is on the plate. 50 years ago, a group of pioneers pursued a dream: to place our cuisine among the best in the world. You were clear that innovation, without essence, was pure artifice," commented the lehendakari. "You recovered lost dishes by searching in farmhouses and asking etxekoandres and fishermen, you used ingredients and raw materials that were previously discarded, you experimented, mixed, and, above all, generously shared what you learned. Among yourselves, and also with the next generations," praised the lehendakari.

Award for Txakoli Etxaniz
At the first dinner of the New Basque Cuisine in 1977, there were two wines: one was 'Chacolí Echaniz' from Getaria, recalled the lehendakari, from the family also awarded today. Specifically, the Txueka Isasti brothers, from the Txomin Etxaniz txakoli winery, have been recognized in the category of best enogastronomic trajectory, as pioneers and promoters of the Getariako Txakolina designation of origin.

In 1977, there were barely 15 hectares of txakoli. It was a local wine, little appreciated despite its historical tradition. "But one man, Pedro Txueka, knew how to value its potential and was determined to change the script. He went to France to learn and returned full of enthusiasm and future," recalled the lehendakari. His sons, Iñaki, Andrés, and Ernesto, took over, and made Getaria's txakolí a top-tier wine sold worldwide.

Technological Innovation and the Future of the Wine Sector
The latest awardee is engineer Izaskun Oribe, founder of AIDTEC Solution, in the "young talented person" category. From a winemaking family, Oribe has been recognized for her work in applying artificial intelligence and sensor technology to the wine sector. From Labastida, Oribe has developed the 'Kube' wine, which combines the winemaking tradition of Rioja Alavesa with predictive analysis and quantum computing, technologies that help winemakers prevent pests, save resources, and simplify the lives of those who work the land.