Arzak is an annual favorite on the World's 50 Best Restaurants list, sometimes reaching a rank of second on it.
The courses commence: Caldito de Pochas con Guindilla, Platano Macho con Arraitxikis, Lamina de Queso con Datilesy Papaya, Arroz con Mousse de Setas. Each one is a delightful, delicious, miniature masterpiece.
The parade of dishes is relentless: Calabacin Kefir y Frutas Atomizadas, Carabineros con los Verdes, Flor de Huevo y Tartufa en Grasa de Oca y Txistorra de Datiles, the unfortunately named (fish) Rape con Hilos y Medula. I have no clue what I'm eating, which is part of the fun.
I Am Stuffed. I mean, in gastric distress at the amount I've consumed. I can only nibble at my other-worldly Cordero con Cafe Cortado.
Forging on—so happy, yet miserable—I attempt to finish my decadent Tortilla Fea de Chocolate con Lechuga and Hojaldre de Leche.
The final menu item, Frutas Pomposas, is too beautiful to eat, even if I were capable of doing so.
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