Arzak Restaurant in San Sebastián, Spain

This is one of the best Restaurant in Spain.

The history of the Arzak Restaurant begins in 1897 when the grandparents of Juan Mari Arzak built the house where his restaurant is still located today.

First it was a wine cellar and tavern. Later the parents of Juan Mari Arzak, turned it into a house of foods of certain relevance and refinement, with Paquita Arratibel as cook. They highlighted their stews and basic elaborations of Basque and Donostiarra recipes.

In 1966 Juan Mari Arzak took over the restaurant with his mother. She was his teacher in traditional Basque cuisine, to which he added his great curiosity and desire to innovate that led him to develop their own recipes. Traditional Basque dishes to which he gave his personal touch.

His great talent soon caught his attention, and with only 32 years, he received the National Gastronomy Award, and Arzak Restaurant won the first star of the prestigious Michelin guide in 1972.

From the middle of the 70s, it began to receive awards and recognitions that make the Arzak Restaurant a benchmark of national and international cuisine. In 1976 Juan Mari Arzak, together with a group of chefs, revolutionized the kitchen and created a concept and movement: The New Basque Cuisine. In 1978 he obtained the second Michelin star and in 1989 he was awarded the third Michelin Guide star. He was the second to receive triple recognition in Spain and has maintained them ever since.

In the nineties Elena Arzak, daughter of Juan Mari Arzak, joined the family restaurant. Elena studied Hospitality in Switzerland and then went through the great kitchens of Europe, including the Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy and El Bulli in Spain.

In May 2001 he received the Chef de l’Avenir award from the International Academy of Gastronomy. In 2010, the Academy of Spanish Gastronomy awarded him the National Gastronomy Award. And in 2012 she is crowned the Best Female Chef of the World Veuve Clicquot.

Today, Juan Mari Arzak shares with his daughter Elena cooking, knowledge, passion and desire to continue making history in Arzak. History of the Arzak .

The kitchen of Arzak is impregnated with the personality of Arzak. 
Attached to its roots and with a creative spirit in constant evolution.

It is signature cuisine. Each dish that comes out of Arzak’s kitchen bears his stamp. 
From the market The raw material commands on the plate. 
With Basque spirit. Being Basque is not chosen, it is a responsibility. 
Creative We work the same every day. Every day the work is different. 
Avant-garde. That no one has done it motivates us. 
And in constant evolution.

Pure with the raw material. Intense in the development.

Arzak restaurant, Arzak house. 
A place to eat To know. To experiment.


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