As the city with more Michelin stars per capita than any other city in the world, San Sebastian offers a wide variety of food options. The restaurant Arzak, which dates back to 1897, boasts four generations of family-fueled feasts. Arzak pulls from traditional recipes from the Basque Country, a region in northern Spain with its own distinct cuisine. Owner Juan Mari Arzak roots his culinary creations in tradition as well as creativity. Multiple tasting menus are offered, with specialties such as pigeon with potato feathers and sea bass served on top of a tablet that plays videos of the moving sea. To pair with these exquisite dishes, Arzak offers more than 100,000 bottles of wine.
Arzak shares what they know with the public and consults those in the broader hospitality community, including restaurants, catering firms and food businesses. They work with other companies to help them improve in ways from new appliances to taste complexity. Another unique quality at Arzak is that it has a laboratory where alchemists work to create new recipes and redesign old ones. Their goal is to give their guest a meal that is unlike any other meal they have ever had.
