San Sebastián has more than its share of Michelin stars, and three of those are housed under the roof of chef Martin Berasategui's flagship restaurant.
Martin is so entrenched in the local Michelin vocabulary that his dishes are referred to in one word abbreviations: "mullet" and "salad" are shorthand for dishes that were groundbreaking when they were introduced.
The 14-dish tasting menu takes diners on a time travel tasting through the classics. Vegetable hearts salad with seafood, cream of lettuce and iodized juice was the second oldest dish on the menu, dating back to 2001, and it was a favorite. Foams abound, as in the sea urchin dish (pictured).
And, as is to be expected, the shed in the back isn't just a shed—it's the studio of one of Spain's most beloved food TV personalities, David de Jorge.