#104 | Julen Bergantiños: Por qué odia su restaurante, la estrella Michelin y el "éxito"

In this new episode of Se Me Antoja, we sit down with Julen Bergantiños, the chef behind Islares (one Michelin star), who's ready to debunk the big lie of haute cuisine. In a brutally honest conversation, Julen confesses to having come to hate his own restaurant and the current hospitality industry. He breaks all the rules by admitting that he doesn't cook during service, that he delegates all responsibility, and that his establishment operates with a radical philosophy, managing to maintain an ultra-motivated team that sells like hotcakes under atypical conditions in the sector. He also talks about the regional misunderstanding he faces by creating cuisine from the entire Cantabrian coast right in the heart of Bilbao, facing criticism from purists, and reviews his rawest side on social media (Twitter), where he has no filter. An essential episode for understanding the reality of unvarnished gastronomic entrepreneurship. This podcast is officially sponsored by Kitchen Consult. ============================ Follow us! 👉🏻 YouTube, Instagram and TikTok: @semeantoja1906 👉🏻 Spotify/Apple Podcast (Se me Antoja by Montagud)