Andoni Luis Aduriz, one of the most famous chefs in Bask region, is the owner of the Restaurant Mugaritz which is ranked 7th in The World’s 50 Best Restaurants list in 2016. Aduriz raised his own success to most prestigious level with 2 Michelin stars in 2000 and 2005. He defines his menu concept as “less is more”. Aduriz says “We create our plates with natural products, successful producers and inspirations. Aduriz’s success is frequently mentioned in loats of publishing like “Omnivore” and “Le Figaro” in France, “Brutus” and “Cuisine Kingdom” in Japan, “The Trade” and “Republic” in Latin America, “Time” and “Observer” in the USA. His restaurant Mugaritz, has 3 Repsol Suns in the Rapsol Guide which lists the best restaurants in Spain and Portugal. Aduriz has been awarded loats of national and international awards, including “Spain National Gastronomy Award” with his creative and reformist style in his field. When we asked Aduris about his impression about Turkish gastronomy, he said that “Turkey has a loat to tell and to teach because it’s a location where different cultures meeat. What matters is to have the chefs and the mass to share their experiences.