{"id":13426,"date":"2025-12-03T08:34:07","date_gmt":"2025-12-03T07:34:07","guid":{"rendered":"https:\/\/foodtruckya.com\/magazine\/?p=13426"},"modified":"2025-12-03T08:34:07","modified_gmt":"2025-12-03T07:34:07","slug":"julen-bergantinos-estrella-michelin","status":"publish","type":"post","link":"https:\/\/foodtruckya.com\/magazine\/entrevistas-food-trucks\/julen-bergantinos-estrella-michelin\/","title":{"rendered":"Julen Berganti\u00f1os, estrella Michelin y apasionado viajero gastron\u00f3mico"},"content":{"rendered":"\n

Perspectivas del street food: chefs, viajes, eventos y gastronom\u00eda callejera<\/h1>\n\n\n\n

Charlamos con Julen Berganti\u00f1os<\/strong>, chef de Islares<\/a><\/em><\/strong>, recientemente premiado con una estrella Michelin<\/strong> y gran amante de los viajes y la gastronom\u00eda internacional, para conocer su recorrido personal y profesional, y profundizar en su perspectiva y vivencias en mercados callejeros<\/strong> y en la cultura del street food<\/strong>.<\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

Descubriremos c\u00f3mo ha evolucionado su cocina, qu\u00e9 ha aprendido en sus rutas por el mundo y cu\u00e1l ser\u00eda el concepto de food truck<\/strong> que desarrollar\u00eda si llevase su creatividad a un formato m\u00f3vil.<\/p>\n\n\n\n

\u00bfC\u00f3mo te adentraste en la cocina profesional?<\/h2>\n\n\n\n

Pues por pura curiosidad. Ten\u00eda 22 a\u00f1os y estaba sin trabajo. Yo llevaba desde los 15 trabajando de camarero en hosteler\u00eda en todo tipo de restaurantes, bares y eventos. En 2013 el restaurante Mina de Bilbao buscaba una incorporaci\u00f3n y me dio la oportunidad de aprender del oficio en sus cocinas. Ah\u00ed comenc\u00e9 un camino profesional que dura hasta hoy.<\/p>\n\n\n\n

\u00bfQu\u00e9 te motiv\u00f3 a abrir tu propio restaurante?<\/h2>\n\n\n\n

Llevaba un tiempo desmotivado con mi profesi\u00f3n, y pas\u00e9 por un punto donde o me dedicaba a defender mi idea de gastronom\u00eda o lo dejaba y me dedicaba a otra cosa. Apareci\u00f3 la oportunidad de coger un local peque\u00f1o, adem\u00e1s, con la suerte de no pagar traspaso, que limita mucho el emprendimiento a los que no tenemos dinero, y pude empezar sin dinero e ir invirtiendo lo que gan\u00e1bamos.<\/p>\n\n\n\n

\u00bfC\u00f3mo resumir\u00edas tu camino hasta lograr tu primera estrella Michelin?<\/h2>\n\n\n\n

No lo s\u00e9. Ha habido momentos muy duros y por otro lado me sorprende haber llegado donde hemos llegado porque tampoco creo que haya sido un sufrimiento. Lo he disfrutado. He tenido mucha suerte de estar bien acompa\u00f1ado por mi equipo.<\/p>\n\n\n\n

\u00bfQu\u00e9 define hoy la cocina de tu restaurante?<\/h2>\n\n\n\n

Los guisos del norte de la pen\u00ednsula. Salen de esa cocina tan peque\u00f1a de un solo fuego que tenemos y al parecer gustan. S\u00ed es cierto que la temporalidad marca mucho nuestra cocina y hacemos cuatro men\u00fas distintos al a\u00f1o, uno por temporada, que nos permiten diversificar mucho.<\/p>\n\n\n\n

\n
\"islares<\/figure>\n\n\n\n
\"islares<\/figure>\n\n\n\n
\"islares<\/figure>\n<\/figure>\n\n\n\n

\u00bfQu\u00e9 influencias han marcado tu estilo como cocinero?<\/h2>\n\n\n\n

La historia y un poco la cocina n\u00f3rdica con la conexi\u00f3n con la naturaleza, pero sobre todo la historia, el recuperar guisos y buscar en los libros, es lo que me ha permitido crear un estilo propio. <\/p>\n\n\n

\n
\"islares<\/figure><\/div>\n\n\n

En tus viajes, \u00bfqu\u00e9 es lo que m\u00e1s te ha sorprendido del street food? <\/h2>\n\n\n\n

El frescor de los ingredientes y el sabor pese a la inmediatez.<\/p>\n\n\n\n

\u00bfAlg\u00fan mercado callejero que te haya marcado especialmente?<\/h2>\n\n\n\n

Puf, la lista puede ser inmensa, he visitado muchos pa\u00edses y fuera de Europa la comida est\u00e1 en la calle, por tanto quedarse con uno es muy complicado. Lo normal ser\u00eda irme a Tailandia, Indonesia.. Pero el mercadillo de Lorong Baru en Penang (Malasia) o el Morning Market de Fuzhou (China), me parecieron una locura. Pero es que en cada pa\u00eds hay muchos (Taiwan, Pakist\u00e1n, Bangladesh, Korea, M\u00e9xico\u2026)<\/p>\n\n\n

\n
\"islares<\/figure><\/div>\n\n\n

\u00bfCu\u00e1l ha sido la propuesta m\u00e1s extrema o sorprendente que has probado?<\/h2>\n\n\n\n

Yo creo que China es la gastronom\u00eda m\u00e1s top que existe y es inmensa, dentro de China hay unas ofertas alucinantes. Tambi\u00e9n dir\u00eda que en Vietnam Norte me sorprend\u00ed much\u00edsimo de la pureza de los sabores. No puedo olvidarme de la comida Mexicana\u2026 No puedo quedarme con un sitio. Tambi\u00e9n puedo decir que
donde mejor he comido en mi vida es en Diverxo.<\/p>\n\n\n\n

Si decidieras montar un food truck, \u00bfqu\u00e9 modelo de veh\u00edculo escoger\u00edas? <\/h2>\n\n\n\n

Hombre, una Airstream, por supuesto. Uno de los sue\u00f1os de mi vida, (y antes de la pel\u00edcula Chef) desde hace muchos a\u00f1os, es coger una Airstream y recorrer todos los estados de EEUU desde Florida hasta Alaska, de sur a norte, de norte a sur, de este a oeste. Ojal\u00e1 cuando me jubile.<\/p>\n\n\n\n

\"islares<\/figure>\n\n\n\n

\u00bfQu\u00e9 tipo de cocina ofrecer\u00edas en ese food truck y por qu\u00e9?<\/h2>\n\n\n\n

No lo s\u00e9, … me dejar\u00eda llevar, no puedo quedarme con una cosa, algo que sea c\u00f3modo, pero soy super inquieto; no durar\u00eda ni tres d\u00edas haciendo lo mismo. <\/p>\n\n\n\n

Quiz\u00e1 cada d\u00eda propondr\u00eda 2 o 3 ofertas de bocadillos del mundo, algo que vaya entre pan y pan. Existe alrededor del mundo en todas las culturas, desde arepas, tortillas, burgers, s\u00e1ndwiches, banh mi, bocadillos, mandazis, kebabs\u2026 Un sinf\u00edn jaja.<\/p>\n\n\n\n

\n\n\n\n

Puedes conocer un poco mejor a Julen Berganti\u00f1os en su perfil en instagram aqu\u00ed<\/a><\/em><\/strong> y si quieres profundizar m\u00e1s en las propuestas de su restaurante Islares, que le han servido para recibir su primera estrella Michelin aqu\u00ed<\/a><\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Perspectivas del street food: chefs, viajes, eventos y gastronom\u00eda callejera Charlamos con Julen Berganti\u00f1os, chef de Islares, recientemente premiado con una estrella Michelin y gran amante de los viajes y…<\/p>\n","protected":false},"author":7,"featured_media":13431,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"powerkit_post_featured":[3,6],"yoast_head":"\nJulen Berganti\u00f1os, estrella Michelin y apasionado viajero gastron\u00f3mico — Street Food Magazine<\/title>\n<meta name=\"description\" content=\"Charlamos con Julen Berganti\u00f1os, chef de Islares, estrella Michelin y gran amante de los viajes y la gastronom\u00eda internacional\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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