Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Restaurante Arzak Restaurant of a Grand Chef Relais & Châteaux in town
Alcalde José Elósegui, 273 (Alto de Miracruz 21) E-20015 Donostia San Sebastián (Guipúzcoa) Spain Tel. : + 34 943 27 84 65 Fax : + 34 943 27 27 53
E-mail : arzak@relaischateaux.com Owners: Juan Mari Arzak and Maite Espina
Maîtres de Maison and Grands Chefs Relais & Châteaux: Juan Mari and Elena Arzak
Weekly closing: Sunday and Monday Annual closing: From June 19th to July 6th and from Novembre 6th to 30th.
Unique in the world: the Basque cuisine of the Arzak family, shaped by a constant pursuit, evolution and the avant-garde.
GIFT CERTIFICATES
A new way of saying thank you or rewarding someone, Offer a Gift Certificate valid at Restaurante Arzak
Juan Mari and his daughter Elena are inventors of dishes, but also of movements. It was Juan Mari who in 1977, with other great chefs, founded the new Basque cuisine - the vanguard in terms of creativity and techno-cuisine and a revolutionary way of inviting the region to take pride of place on the plate. His daughter Elena accompanies him on this gourmet adventure, adding her own touch to all the recipes. “I’m an old rock’n’roller and she’s more heavy metal”, jokes Juan Mari. Their “musical” collaboration produces marvels culminating in dishes featuring local hake, line-caught calamari or beef from the region, as well as a delicious array of aromas from across the world - tamarind, hibiscus, rhubarb, mango, molasses, coconut, roasted chocolate, star anise or liquorice powder.
Spain
