Arzak

Food Chronicles

From the Godfather of Modern Basque Cuisine

 

It seems only naturally for one of the world’s culinary meccas to be home to numerous Michelin stars and the world’s best restaurants.

San Sebastián is a must visit pilgrimage for all food lovers. Start with a pintxos crawl in the old town, Parte Vieja. And then go for the splurge.

Where to start? Perhaps with the godfather of all contemporary Spanish chefs, Juan Mari Arzak.

 

Juan Mari Arzak

Juan Mari adapted Basque cuisine into modern times with his creativity, innovation, and techno-cuisine. He has opened the doors and led the way for today’s most successful Spanish and international chefs.

Just outside the central parts of San Sebastián, Juan Mari’s grandparents built a house in 1897. They turned the house into a wine inn and tavern. Later, his parents converted the inn and tavern into a restaurant.

Today, Juan Mari and his daughter, Elena, have taken charge of the restaurant, Arzak. He oversees the kitchen, while Elena runs the daily operations.

 

Arzak

Arzak presents Modern Basque cuisine with hints of traditional combined with the artistry of today and the future.

The restaurant has consistently earned three Michelin stars every year since 1989. It has also remained on the World’s 50 Best Restaurants list since 2003.

The daily changing menu gains inspiration from morning market visits. The freshest and the most seasonal local ingredients shine together with the inspiration from around the world on a plate, or in some cases, a single bite.

It is the cuisine, the warm Spanish hospitality, and the overall experience from entering the door to leaving that earns the restaurant its well-deserved international acclaim.

 

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Table setting and cutlery. Simple, classic, modern, refined – fitting in perfectly with the theme of the restaurant
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Scorpion Fish Pudding with Kataifi. A crunchy light bite to start off the evening
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Red Cod Fish. More bites of fish to warm up your palates and stomachs for the main event
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White Tuna with Marinated Strawberries. The tuna is selected from the morning’s market visit. Light and bright with the sweet strawberry
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Bitter Raspberry. Gazpacho-like with a jamón and melon cork
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Chorizo with Tonic. Eaten in one bite to let the chorizo sphere explode in your mouth
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Cromlech, Manioc, and Huitlacoche. Yuca root hydrated with corn smut (fungus grown on corn) stuffed with a preparation of onion, green tea, and foie gras. A textural, sweet, and savory play on your palate
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Fluid “Talo”. Different interpretations of corn
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In the form of a soup. An incredible corn soup experience, bursting with natural sweetness with a light creamy finish
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Ovo-lacto. Egg with semi-crunchy shell and baobab accompanied by “lactic leaves” and curds
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The beautifully orange, runny egg yolk
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Fish Steak with Potatoes. Fillet of seabass lightly marinated with gin and served with several flavors of potatoes
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Served over a tablet with a looping show of ocean waves – as though you are actually eating the meal in the fresh ocean water
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White Tuna with Garlic Petals. The freshest tuna with a range of colors of garlic petals
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Longan and Lamb. Lamb with different flavors and textures accompanied with fried grapes and longan
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Super Truffle. Cocoa and sugar with chocolate and carob core
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After the pour. The heat of the chocolate sauce melted down the truffle
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Mikados. Sticks of chocolate
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Black Apple. Sauteed apple finalized with the aspect of truffle and apricot
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A picture of flowers. Dessert to be plated in front of you…
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Golden Footprint and Ladybird. Caramelized fruits served with black sesame bread, pepper, and licorice ladybird filled with yogurt and olive oil cristal. It is a foot print in the garden of flowers and fruits!
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Birthday Cake. For the special celebrant, the restaurant generously accommodated my request for a light something special
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Ferretería Arzak. Arzak’s Hardware Store. Chocolates, truffles, and sweets in the shapes of nuts, bolts, keys, etc.

 

Click here for TripAdvisor reviews and photos of Arzak

Arzak
Avenida Alcade Elósegui, 273
20015 Donostia-San Sebastian
Spain
+34-943-278-465

 


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