Arzak

When I came to this restaurant with two friends, I saw that the lights inside were very dim. It turned out that it was because it had not officially opened yet. We came too early. The waiter gave us the menu and let us study it for a while. I think the dishes here are still very good.

It is worthy of being the oldest Michelin century-old restaurant. The products are extremely stable and comfortable in all aspects. The popularity of reservations is far beyond expectations even now. But the degree of control over the dining experience makes everything worthwhile. [Mint] Environment: The atmosphere of the restaurant is naturally needless to say, making guests feel comfortable. The quality of other guests is also online, comfortable and gentle, quite good. The table and lighting are comfortable and not cramped at all. The appearance of the dishes is also good and friendly to the photographers. [Service bell] Service: The service is textbook-level thoughtful, meticulous and patient. And there is no need to explain many details. All are the best way to go. Professionalism is perfect. Whether it is the sommelier or the introduction of the ingredients of the dishes, it is professional per person. It gives guests the most perfect enjoyment in all aspects. Asparagus and scallop salad. At first glance, it is simple, but the taste is amazing. The salty and fresh taste is very rich. At first glance, it is difficult to tell what seasoning is used. But it is delicious. The potential of each ingredient is stimulated. Fresh mushrooms with veal The steak is naturally cooked medium rare But it doesn’t boast about the level of wagyu beef, it’s cooked just right The secret recipe of the sauce is a bit interesting, the taste is delicious 😋 After eating a whole steak, I didn’t feel choked even after dipping it in the sauce, full marks Black truffle peach kernel handmade ice cream Even the dessert is so rich in content, very good The combination of walnut kernels, fresh petals and hazelnuts is quite good The black truffle is very generous and the aroma is very rich, super good The sauce on the ice cream is awesome, the fresh and sweet flavors are strung together Oyster The cooking method of oysters is different according to the ingredients But each kind of seasoning and sauce has its own design From refreshing and sour to lingering fragrance, the transition is very natural It’s not a good effect that oysters can achieve, super recommended Red devil shrimp cooked in juice The design is like a flower shape, the taste changes from soft to hard The size of the red devil shrimp is good The knife skills are also good. It is very convenient to eat. The combination of fresh flowers and fresh bamboo shoots is a bit different. The taste is all-encompassing. It is delicious😋

As a "fish farming expert", I said, holding the wine aspirator of TORO ALBALÁ, a sherry winery with a perfect score from Parker, it was like a female knight holding a sword, practicing well and drinking very little. Not only did I walk in, but I was also the only diner who ordered a complete wine list. I didn't care about the "or", I ordered all with a day's worth of food. I was probably the luckiest diner at this famous San Sebastian restaurant today. I just came back from Lyon, which is the base of the Nouvelle cuisine movement advocated by the famous French chef Paul Bocuse. Today, this is a Spanish restaurant that is an important driving force of the Nouvelle cuisine movement, and it is in San Sebastian. Not all European cities deserve to be defined as "culture". San Sebastian and Wroclaw in Poland were selected by the European Commission as the "European Capital of Culture" in 2016. In the 2016 Spanish Michelin Guide, there are only 8 three-star restaurants in Spain, and 3 of them (Akelarre, Arzak, Martin Berasategui) are in San Sebastian. So, San Sebastian is the de facto heart of Michelin in Spain. In 1989, Arzak restaurant won its third Michelin star. The founder is Juan Mari, one of the two chefs who created the new gastronomic revolution (La nueva cocina) in Spain (the other is Pedro Subijana). Today, Juan Mari, who is now elderly, has handed over the restaurant to his daughter Elena. In 2012, Elena was named the best female chef in the world. She was also invited to the forum of Gastronomika. As a woman, I am honored.