While in San Sebastian, we ate at Mugaritz, Arzak, - Martin Berasategui Lasarte-Oria - Buy Reservations
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😍 5/5 - While in San Sebastian, we ate at Mugaritz, Arzak,
By 👻 @Andrew T., 10/24/2020 3:00 am
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While in San Sebastian, we ate at Mugaritz, Arzak, Akelarre, and Martín Berasategui, with the last one having the best service and food we experienced overall. Let's start with the service: it was lovely and the best we had in San Sebastian. Warm, personal, and not hiding that our wait staff and somm themselves have personalities. Plates were cleared very fast, descriptions were detailed, questions were easily answered, special requests were accommodated...overall we were made to feel at home. With that alone, it would have been the best service we experienced...but additionally between the first and second course they figured out that my fiancee was left-handed. To us this observation is nearly the pinnacle of service: among the twenty or so Michelin three stars, only three have noticed this fact and begin switching her place settings (after asking). To us, it's a reminder that with the right staff, you're observed and catered to without being made to feel watched or hovered around. It was perfection for us. The wine service was excellent, well-paired to the dishes, and well-matched with our stated wine preferences. We ordered the The Grand Tasting menu with a change in the desserts. Honestly, it was all excellent. I usually have something to quibble about, but every course was enjoyable and well-balanced. The menu was a good mix of more exotic dishes -- like a beautifully and delicately plated deconstructed vegetable hearts salad -- to a more traditional young pigeon. We also enjoyed that the menu included the years the items were invented, and you can tell why the first bite -- 1995's "Mille-feuille of smoked eel, foie-gras, spring onions and green apple" -- and 2001's aforementioned vegetable heart salad have stayed on the menu; however, it's also great to see many of the other dishes -- the pigeon, the beetroot juice -- from 2016.
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