The modern Spanish cuisine, which emerged in the Basque Country with Juan Mari Arzak, Martín Berasategui, and Pedro Subijana, is also based on traditional recipes.
Then Ferrán Adrià revolutionised high cuisine globally. His restaurant, El Bulli, was regarded as the best in the world for a number of consecutive years. In 2011, it was closed to become a gastronomy research centre where the creativity of chefs from all over the world is boosted.
Adrià was an inspiration for many young cooks, and paved the way for a new generation of brilliant chefs.
These include the already famous Roca brothers, Andoni Luis Aduriz, Carme Ruscalleda, Sergi Arola, Daviz Muñoz, Paco Roncero, Elena Arzak, Eneko Atxa, Susi Díaz, Ángel León, and Dani García.
Outside Spain we also find Alejandro Sánchez, in his Hong Kong restaurant; José Pizarro, an ambassador of Spanish cuisine in London; and José Andrés, who promotes Spanish gastronomy in the United States.