There. Are. No. Words.
(There may be words later. Food coma ongoing. In the meantime, read about Arzak at The World’s 50 Best Restaurants and enjoy the captioned photos whilst we process the meal.)
The Michelin Man greets us in the reception area. He has granted Arzak the coveted three-star rating.
Brian waiting with antic….PAtion.
Reviewing the wine list.
Obligatory mise en scène shot.
Scorpion fish pudding with kataifi
Chorizo with tonic
Red cod fish
Bitter raspberry gazpacho with a bottle stopper of pear wrapped with proscuitto
White tuna with marinated strawberries
Beet root blood apple with creamy fois gras and potato “mother of pearl”
Beet root blood apple with creamy fois gras and potato “mother of pearl”
Crispy manioc hydrated with huitlacoche and stuffed with a preparation of onion, green tea, and foie gras
Lobster Sea and Garden: grilled lobster with crispy star shaped crepe and fresh greens
Lobster Sea and Garden: grilled lobster with crispy star shaped crepe and fresh greens
Bilbainas Vieja Reserva 1955
Bilbainas Vieja Reserva 1955
Fluid “Talo:: different interpretations of corn
Egg with semi-crunchy shell and baobab accompanied by “lactic leaves” and curds
Egg with semi-crunchy shell and baobab accompanied by “lactic leaves” and curds
Monkfish Green Witch: monkfish served with green ballon of rice and seaweed
Monkfish Green Witch: monkfish served with green ballon of rice and seaweed
Monkfish Green Witch: monkfish served with green ballon of rice and seaweed
Monkfish Green Witch: monkfish served with green ballon of rice and seaweed
White tuna with garlic petals of different colors, served over a multimedia presentation of ocean waves crashing on the shore
White tuna with garlic petals of different colors, served over a multimedia presentation of ocean waves crashing on the shore
White tuna with garlic petals of different colors, served over a multimedia presentation of ocean waves crashing on the shore
Roasted pigeon with a slight touch of eucalyptus served with instantly infused citrus and pine sauce.
Roasted pigeon
Roasted pigeon with a slight touch of eucalyptus served with instantly infused citrus and pine sauce and watermelon.
Lamb with different flavors and textures accompanied with fried grapes and longan
Lamb with different flavors and textures accompanied with fried grapes and longan
Longan
Tasting menu
Special dessert for our anniversary
Super Truffle: cocoa and sugar truffle with chocolate and carob core
Super Truffle: cocoa and sugar truffle with chocolate and carob core, melted from the addition of warm chocolate sauce.
Playing Marbles with Chocolate: marbles of chocolate served with amaranth and oregano sauce. (The marbles had liquid centers.)
Residual sugars in the glass of Pedro Ximenez sherry
More mise en scène
Mignardises