As a &quot;fish expert&quot;, 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 &quot;culture&quot;. 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&#39;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.

Arzak

Basically perfect lunch.  Shrimp, steak, fish cheeks, grilled hake, wine service&hellip;all spot on and well worth the price.

Outstanding food. Superb service. All is done in authentic, clean and cozy San Sebastian style small restaurant. Everything is done with excellence. Don&#39;t expect a posh place. Its all about food and people.

Wonderful restaurant setting and food courses. Very clever from the kitchen, although some more information about each course in writing on a menu would be really helpful. We had the top tasting menu with wines pairings. The sequencing and flow of each course either wines was slightly chaotic, suggesting the team may have been short staffed. Sommelier was very knowledgable and friendly.The ambience was somewhat spoilt as the dining space was not busy, but fully lit rather than being more softly lit. Although the sunset and then the view over San Sebasti&aacute;n was stunning, you are looking at a reflection of a half empty very white dining room in the glass windows! I&rsquo;m sure with some thought this could be much improved

作为&ldquo;养鱼专家&rdquo;，我说，拿着帕克满分雪莉酒庄TORO ALBAL&Aacute;的吸酒器，好像女侠仗剑，练得很好，喝得很少。我不但walk in，而且是唯一一位点了完整餐酒单的食客，没有管or，我用一天的饭量要了all。大概是今天这圣塞著名米三最幸运的食客。我刚从里昂回来不久，那是新美食运动(Nouvelle cuisine）根据地，由法国名厨Paul Bocuse倡导。今天这家是新美食运动重要推动力量的西班牙米三，而且是在圣塞。不是所有的欧洲城市都值得被&ldquo;文化&rdquo;定义。圣塞巴斯蒂安和波兰的弗罗茨瓦夫一同被欧盟委员会评选为2016年&ldquo;欧洲文化之都&rdquo;。2016年的西班牙米其林指南中，全西班牙的三星餐厅仅有8家，其中3家(Akelarre、Arzak、Martin Berasategui） 都出在了圣塞巴斯蒂安。所以，圣塞这里是事实上的西班牙米其林之心。1989年，Arzak餐厅摘下第三颗米其林星星。创始人是Juan Mari，西班牙的新美食革命 (La nueva cocina)开创双厨中的一位（另一位是Pedro Subijana）。如今，年事已高的Juan Mari已将这家餐厅交给他的女儿EIena打理。2012年，Elena被评为世界最佳女厨师。她也应邀来了Gastronomika的论坛环节。作为女性，我很荣幸。

不愧是最老牌的米其林百年老店各方面出品极其稳定舒适 超赞预定的火爆程度 即便现在也远超预期但是用餐体验把控的程度 让一切都很值得[薄荷]环境：餐厅氛围自然不必说 让客人都在舒适区内其他客人的素质也都在线 安逸温和 相当不错餐桌和打光令人舒适 丝毫不觉得局促不说菜品的颜值也没问题 对拍照党也友好[服务铃]服务：服务是教科书级的周到 细致有耐心而且诸多细节事无巨细的不用交代全都是最应有的样子没错了 专业程度满分侍酒师也好 菜品食材介绍讲解也罢人均专业级的 全方位给客人最完美的享受 芦笋瑶柱小沙拉 乍一看简简单单 但是口味上非常惊艳咸鲜的口味做的很丰富 乍一吃分不清什么调味但就是很好吃 每一种食材的潜力都激发出来了 鲜口蘑配小牛排 牛排自然不能免俗的用三分熟料理但并没有很标榜和牛的等级 做的非常恰好酱汁调配的秘方有点东西 味道就是好吃😋吃完一整份牛排 蘸满了酱汁也不觉得齁 满分 黑松露桃仁手打冰激凌 就连甜品都内容如此的丰富 很可以核桃仁 鲜花瓣 还有榛果的搭配还挺不错黑松露给很豪气 香气灰常的浓郁 超赞冰激凌上淋的酱汁贼棒 鲜甜口味串在一起 Oyster 生蚝的做法依据食材 并不相同但每一种的调味料和酱汁都有自己的设计从清爽 酸溜溜 再到唇齿留香 过度很自然不像是生蚝能达到的好效果 超级推荐 汁煮红魔虾 设计的像是一盏鲜花的造型 口感上由软到硬有渐变红魔虾的个头不错 切得刀工也有一套 吃着很方便鲜花和鲜笋的组合有点不同 口味上包罗万象的感觉好吃😋

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&rsquo;t feel cramped. I don&rsquo;t say the appearance of the dishes. It&rsquo;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&rsquo;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&rsquo;t tell what seasoning is, but it&rsquo;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&rsquo;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. 😋

我和两个朋友来这个餐厅的时候，看到里面灯光都很暗，原来是因为还没有开始正式营业，我们来得太早了，服务员给我们菜单，让我们先研究了一会儿，觉得这里的菜品还是非常棒的。

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.

Arzak

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