Álvaro Garrido was born with personality. He opened Mina (Bilbao, one Michelin star) with a sampling menu, and has remained loyal to a model he represents, presented on a menu made of fishmonger's wrapping paper fixed to the wall by a stone from Bakio's beaches. Personality and territory in a cuisine of stewing and contrast, originating in Vizcaya and ultimately international. Quasi-minimalist cuisine, quasi-Scandinavian, with raw materials, produce from the restaurant's own plantation, from ports and farmhouses, or the La Ribera market nearby. Tasty stew-based cookery, stewing being the operative word here, produced from the dozen stocks he makes each week to begin his creations. The rest is magic, with personality.

A perfect proposal for a combination of speech and taste at the star-laden meal S.Pellegrino and Acqua Panna organise each year at Gastronomika to continue their examination of the role of mineral water in today's cuisine. In this case, Garrido's culinary creations will act as a guide to a harmonious tasting of S.Pellegrino and Acqua Panna waters along with a selection of wines and cavas by the President of the Spanish Sommeliers' Academy, Juan Muñoz.