In the Miami Herald‘s website,, which is focused on giving clues to better enjoy the city, Lesley Abravanel has just published an article about a new restaurant that’s just opened which specializes in Basque cuisine: Leku.

We’ve spoken about one of its promotors, Alejandro Muguerza, before, when he founded Le Basque Catering and Productions.  Rhis gastronomic adventure is in the Rubell Museum in Miami, just a few blocks from Biscayne Boulevard, yet another reminder of the Basque presence in southern Florida.

The restaurant, which will open to the public in January, promises to offer a very high level of the best of Basque gastronomy.  Its stoves will be headed by executive chef Mikel Goikolea, who formerly worked at the Azurmendi Prêt à Porter; helping him prepare the menu is Aitor Garate Berazaluze, the former sommelier and development manager at the Asador Etxebarri. – 18/11/2019 – USA

This new restaurant in Allapattah wants Miami to get excited about Basque cuisine

The new Rubell Museum debuts in Allapattah just in time for Art Basel on Dec. 4. By January, it will have a brand new restaurant as well. The spot is called LEKU, which translates into “The Place” in the ancient Basque language Euskera. It is owned by an impressive conglomeration of restaurant and hospitality industry vets with serious culinary creds. That group is composed of Alejandro Muguerza of Le Basque Catering in Miami; Andreas Schreiner of Schreiner Hospitality; Terry Zarikian, former food publicist and alum of the New York and South Beach Wine & Food Festivals; and the 30-year-old Executive Chef Mikel Goikolea, formerly of Azurmendi Prêt à Porter.

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