Arzak

When I came to this restaurant with two friends, I saw that the lights were very dark. It turned out that it had not yet started to officially open. We came too early. The waiter gave us the menu and let us study it for a while. I thought the dishes here were still very good.

It is indeed the oldest Michelin century-old store in all aspects. It is extremely stable and comfortable. It is super hot. Even now it is far beyond expectations, but the degree of dining experience control makes everything worth it [mint] Environment: the atmosphere of the restaurant naturally does not need to be said to let the guests are in the comfort zone. The quality of other guests is also online. Comfortable and gentle. The table and lighting are comfortable. I don’t feel cramped. I don’t say the appearance of the dishes. It’s no problem. The photo party is also friendly [Service Bell] Service: The service is textbook-level thoughtful, meticulous and patient, and there are many details. The finest need not explain is the most due appearance. It’s right. The professional level is full of sommeliers. The introduction and explanation of the dishes and ingredients are also the most perfect for the guests to enjoy the most perfect aloe vera pillar salad at first glance. But the taste is very amazing and salty. The taste is very rich. At first, I can’t tell what seasoning is, but it’s delicious. The potential of each ingredient is stimulated. Fresh mouths are served with small steaks. The steak is naturally inescapable of using three-point clinker but not very advertised and the grade of cattle. It is very good for the secret of the sauce. Fang has a little thing that tastes delicious 😋 After eating a whole steak, it is full of sauce and I don’t think it is full of black truffle peach nuts. Is the dessert so rich? It can be walnuts, flowers and hazelnuts. The combination of black truffles is quite good. The gray and strong sauce on the ice cream, the sauce thief stick, the sweet taste is stringed together, the Oyster oyster practice is not the same, but each seasoning and sauce have its own design, from refreshing sour yo-yo to lip and teeth to leave fragrance. It is natural to not be oyster energy. The good effect is super recommended. The juice is cooked. The red demon shrimp is designed like a flower. The taste is from soft to hard. The gradient red demon shrimp is good. The knife is also a set of easy to eat. The combination of flowers and fresh bamboo shoots is a bit different. The all-inclusive feeling is delicious. 😋

As a "fish expert", I said, holding Parker full Shirley winery TORO ALBAL wine sucker, like a woman swordsman, practiced very well, drank very little. I not only walked in, but the only diner who ordered a full meal list, no care, I used a day of meals to get all. Probably the luckiest diners in San Sebastian Misan today. I just returned from Lyon shortly after, it was the new food movement) stronghold, advocated by French chef Paul Bocuse. Today this is a Spanish Misan, an important driving force for the new food movement, and it is in San Sebastian. Not all European cities deserve to be defined by "culture". San Sebastian and Wroclaw of Poland were named European Capital of Culture by the European Commission in 2016. In the 2016 Michelin Guide to Spain, there are only eight Samsung restaurants in Spain, three of which (Akelarre, Arzak, Martin Berasategui) are in San Sebastian. So San Sebastian is the de facto heart of Spanish Michelin. In 1989, Arzak restaurant picked the third Michelin star. The founder is Juan Mari, one of Spain's new gastronomic revolutions (the other is Pedro Subijana). Now, Juan Mari, a senior, has handed the restaurant to his daughter EIena. In 2012, Elena was named the best female chef in the world. She was also invited to the forum. I am honored to be a woman.