Tetsu, Txispa, Hoshi

SINOSSI

One day, Tetsuro Maeda (Tetsu) leaves home, at the foot of Mount Anboto, makes his way through the forests of the Atxondo Valley and arrives at his restaurant, Txispa. As he works, he recalls his life, since he was born in Tokyo, 40 years ago, until today, when his restaurant boasts a Michelin star. Surrounded by the scents and flavours of Anboto, a mythical mountain for the Basques, Tetsu thinks about his dishes, lending them shape and colour to ensure that those eating them may taste the breathtaking landscape visible from its summit.