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Arzak

The lunchtime crowd in the small, square space was buzzes in anticipation, ordering wine, waiting for the show to begin. And then came the lobster with powdered olive oil, re-liquefied with onion broth poured by the waiter, and the translucent, luminescent plate (battery-powered, maybe?) of roasted figs and pomegranate seeds, and the poached egg on top of an intensely flavorful square of crisp chicken skin and covered with a thin sheet of freeze-dried egg yolk, and a beautiful piece of tuna in bright-green cucumber sauce, and so on and so forth, through 11 courses, and after a while the mind boggles.

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From Travel + Leisure, May 2008

“The very first thing I put in my mouth exploded. There was a series of explosions, in fact, disorienting and strangely delicious, taking place as I swallowed a melon ball filled with sheep’s-milk cheese and…Pop Rocks?...” MORE>>

– “Enjoying Traditional San Sebastián”

Last updated May 2008 lastArticle = 5/2008 and lastAward =