Arzak ~ the Crown Jewel of San Sebastian

San Sebastian, Spain

A noble pursuit. A culmination of years (decades really) in the making. Ever since Anthony Bourdain filmed his first, of three, visits here. The way San Sebastian, Basque Country as a whole, are regarded in the culinary world, I always knew that this place was thee place. I’ve had the utmost pleasure in visiting Tokyo once before (hopefully returning for incoming birthday #40), leaving no other place in the world I have wanted to experience more than right here. The top of the food world – San Sebastian. Apex mountain. With Arzak, the three Michelin starred restaurant being the exalted goal.

Did I mention Bourdain visited here three times? I don’t simply mean San Sebastian, Tony actually ate at Arzak three times. As one who wasn’t known to typically repeat restaurants, this is a big deal. Bourdain was a big deal, maybe more importantly, the family Arzak is a big deal. Regarded as the founding father of Modern Basque cuisine, and someone who Bourdain considered a father figure, Juan Mari Arzak, and his daughter Elena run the generational restaurant.

I waited two decades for this, so enough of the foreword, time to eat (and drink a little).

I will say that the pace of the tasting menu was perfect. My last 3 star, Ocean, in Portugal, back in 2019, while one of the most delicious experiences of my life, also took more time out of my life than I would have liked. Utterly delicious and equal parts exhausting (especially adding in the wine pairing). Where as Arzak’s lunch tasting menu felt like a breath of fresh air (especially since we brought our 4 year old daughter along. She had the spaghetti).

These croquettas were one of the highlights for the three adults at the table. Fried garlic soup that my sister kept calling cheese. Anyways, perfect amuse-bouche to start the meal. As was their house cocktail (not pictured), made of white wine, Amaretto, mint, and lime. Then I was recommended a local Txacoli that was fantastic (I wish I had a chance to find one or similar during our trip).

Fish of the day with pumpkin seeds, Jerusalem artichoke and nasturtium leaves. I thought the pumpkin seeds in particular added so much to the dish. Fish preparations such as these are what set high Michelin caliber restaurants apart.

My wife and sister ordered the Oysters and beef emulsion, while I went with the butterfly prawn with mango miso and papaya chutney. The end half of the head piece was battered with a light tempura and was meant to be bitten into. Pretty damn good.

Marbled egg with Zizania and mushroom marbling

I ordered the Monkfish which was delicious, and not tough at all (which monkfish can tend to be). We don’t have too much monkfish in Miami. The other dish was a seabass (doesn’t it look beautiful?).

For the meat course, we all went with something different. Lamb and pigeon were two options, while I went with the seared foie gras, and this was the highlight personally. While I appreciate foie gras, I don’t particularly seek it out, yet this was by far the best I’ve ever had. They paired it absolutely perfectly with a Sauternes that helped balance the richness. So so good.