“Successful creations start with the best products; each dish must be approached with the daring of a young chef, the experience of a mature man and the wisdom of an elder”. The personality of Pedro Subijana, his determination to always do better and his constant quest for improvement have made him an ambassador of new Basque cuisine. He takes traditional recipes and always adds his own “twist”, such as in his mock vegetable risotto, egg yolk with beetroot, and his “other apple tart” for dessert. So many delicacies to be sampled while looking out over the immense Atlantic, five minutes from the centre of Saint-Sebastian.