Arzak
2023.02
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Unclothed scarlet prawn
In two firings, with slight heat stroke, fried head and vanilla pumpkin

Rooted fish of the day
Cured fish of the day with pumpkin seed powder, Jerusalem artichoke and nasturtium leaves

Subaquatic oysters
Oysters with assorted seaweed, codium sponge cake and sea fennel menier sauce
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Arzak is more than a restaurant; it is a living monument to the soul of San Sebastián. As a three-Michelin-star institution that has defended its top-tier status since 1989, it stands as the definitive landmark of modern Basque gastronomy.

The restaurant’s enduring legacy is anchored in the Arzak family’s restless intellect. In 1976, Juan Mari Arzak co-authored the New Basque Cuisine movement, a seismic shift that stripped away the heavy layers of the past to reveal a kitchen defined by creativity, research, and evolution. Today, his daughter Elena Arzak leads the charge, honoring that revolutionary spirit while steering the restaurant into its contemporary era with grace and sharp technical precision.

The Arzak culinary philosophy is a constant dialogue between the ancient and the avant-garde. Here, hyper-local Basque ingredients are reimagined through playful imagination and "techno-emotional" techniques. The hallmark of an Arzak dish is not a roar of complexity, but a striking clarity: surprising yet coherent ideas that remain rooted in the rugged flavors of the Basque coastline and countryside.

What truly distinguishes Arzak is its refusal to become a museum. Decades after reaching the summit of the culinary world, its identity remains fueled by an insatiable curiosity. It serves as living proof that true classics aren’t preserved by repeating the past, but by tirelessly rethinking it.
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@arzakrestaurant @elenaarzak #vinfox_arzak #spanishfood #michelinstar #3michelinstars #finedining