Mikel Santamaría

Donostiarra chef belonging to the new generation of masters of the new Basque cuisine, initially developed his craft in family restaurants Oñatz and Aloña Mendi inSan Sebastián with his brother Jesús. In this first stage promoted the innovative trends of banderillas (skewers), tapas and Basque pintxos, being awarded various culinary awards.

The creativity and scenic reverie that usually surround Bokado give spectacularity and difference to their gatherings, be they conventional or unique. His long gastronomic career has made Mikel an authority on miniature cuisine with traditional roots and a very current appearance.