Nerua, a restaurant awarded one Michelin star and three Repsol Suns, is both a refuge and a stage for the culinary expression of Josean Alija.

And Muina is the concept that best defines his culinary philosophy. A broad term, “which synthesizes who I am and what I propose,” the chef explains.

This first editorial project by Josean Alija presents his creative process as a journey to the origin of things, to their root, in order to fully develop their true potential. Always aiming to describe rounded, complete, and pleasurable sensations. That is precisely what Muina holds within its pages: a deeply personal representation of the world, of cuisine, of Bilbao, and of the reality that surrounds this Basque chef.

The book is structured in three chapters: Soul, Philosophy, and Creations.

His commitment, clarity, and loyalty to his values have led Josean Alija to follow a consistent and unwavering path.

That same path now leads him into publishing, where he shares with readers his knowledge, research, projects, experiences, and emotions.

In the Nerua project, so well reflected in Muina, the talent and sensitivity of an exceptional chef come to light. Through the lines of his first book, Josean Alija creates and recreates his own language, a distinctive way of cooking that doesn't follow trends but rather lives in the present moment—without ever ceasing to be true to himself.

He understands that developing a personal message is a process in constant evolution, with an uncertain outcome—and knows that, ultimately, this is the most difficult path.

True to his principle of using few ingredients in each dish to achieve something visually simple and beautiful, he describes how each of his dishes comes to life and what it evokes for him—vegetal, light, essential creations, full of aromas and textures.

A comprehensive presentation that also includes his Sweeture concept: a light, healthy, and contemporary take on dessert, and a signature element of his singular culinary vision that perfectly completes the work.