Muina, Josean Alija

Muina, the essence of Nerua

Josean Alija captures his highly personal culinary universe in a book for the first time.

NERUA (one Michelin star and three Repsol Suns) is both a refuge and a stage for Josean Alija's culinary projection. And MUINA is the concept that best defines his culinary philosophy. A generic term “that synthesizes who I am and what my proposal is,” reveals the chef. This first editorial project by Josean Alija allows the creative process to be approached as a journey to the origin of things, to their roots, in order to fully develop their authentic potential. Always trying to describe round, complete, pleasant sensations. Because that is precisely what MUINA encapsulates through its pages: a very personal representation of the world, of cuisine, of Bilbao, and of the reality surrounding the Bilbao-born chef.

The work is structured into three chapters: SOUL, PHILOSOPHY, and CREATIONS. The assumption, concretization, and fidelity to certain values mean that Josean Alija always, constantly, follows the same path. The same path that now leads him into the editorial world to share knowledge, research, projects, experiences, and emotions with his readers. The NERUA project, so well captured in MUINA, showcases the talent and sensitivity of an exceptional chef. Through the lines of his first book, Josean Alija creates and recreates his own language, a different way of cooking that is not swayed by trends but by the moment, without ceasing to be himself. Knowing that developing his own message is a process in constant evolution and whose outcome is uncertain. Aware that, ultimately, that is the most difficult path.

True to his idea of using few ingredients in a dish to achieve a beautiful and simple visual result, he describes how each of his dishes arises and what it suggests to him; vegetable-based, light, essential, full of aromas and textures. A complete presentation where the sweet touch, Sweeture, a symbol within his particular culinary vision—a light, healthy, and modern concept—rounds out this work.