Miguel Galino comes from the village of Tardienta and, after working in some of Spain’s top restaurants, decided to return home and cook the way he learned as a child: using only fire. His kitchen has no modern gadgets—just a Basque grill, a bilbaína, and a concrete oven lined with refractory bricks, where he cooks directly over the embers. He works with meat from Piritaurus, a local livestock project focused on reviving native Iberian breeds and transforming them into exceptional oxen. One of his signature dishes is a homemade chorizo tartare made from ox meat, grilled to keep the center juicy and topped with an egg yolk—“the best natural sauce in the world,” as he calls it.

His grill house is as intimate as it gets: just three tables and one person running the show—Miguel himself. He cooks, serves, clears, and cleans. A radical commitment to authenticity and closeness. This year, Miguel returns to Meat & Fire to remind us that sometimes the most revolutionary act is going back to the beginning.