With three shining Michelin stars, acclaimed chef Juan Mari Arzak is king when it comes to Basque nouvelle cuisine and his restaurant, 3.5km east of San Sebastián, is considered one of the best in the world. Arzak is now assisted by his daughter Elena, and they never cease to innovate.
Boundary-pushing dishes such as cured sweetbreads with prawn-flavoured corn chips, or gingerbread topped with crab and sea grapes, are conceived in research and development kitchen 'the lab', which draws on over 1000 ingredients to create ingenious creations. The unrivalled wine list runs over 46 pages.