Wednesday, 1 March 2017

Arzak, Donostia-San Sebastián #3MichelinStars

What Michelin say, ‘This famous restaurant occupies a large house over a century in age, in which the bar and two contemporary dining rooms come as a pleasant surprise. Guests can savour superb, innovative cuisine from the renowned father and daughter team. There is also an experimental workshop and a hugely impressive wine cellar.

Morcilla con cerveza y mango (Black pudding with beer & mango)

Plátano y begi haundi 
(Banana & squid, Begi Haundi Stout beer by Basqueland Brewing Project)

Navaja y Calabaza (Razor clams & pumpkin)

Gyoza de gambas y moringa (Moringa & prawn gyoza)

Jamón de pato, anguila ahumada y garbanzo (Duck ham, smoked eel & chickpea)

Bogavante con polen de abeja (Lobster with bee’s pollen)

Estratos y kokotxas

Cardos y alcachofas

Carrillera con tef (Beef cheeks with teff)

Luna cuadrada (Luna chocolate cube with a fluid core of mint, neroli & kiwi)

Date of lunch: 22/02/17 – I dined from the a la carte menu.

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