Contact Details
- Address: Alcade Jose Elosegui 273, Alto de Miracruz 21, 20015 San Sebastian, Spain
- Telephone: +34 943 278 465
- Web Site: www.arzak.es
As far as I remember, the history of the restaurant is also the history of my family. The house was built in 1897 by my grandparents, José Maria Arzak Etxabe and Escolastica Lete, as a wine inn and tavern in the village of Alza, now belonging to San Sebastian. Many of my first memories took place here.
It was a tavern until my parents, Juan Ramon Arzak and Francisca Arratibel, took it over the run of it. Together they started serving meals. Their effort and skill with the stoves was highly recognized. Little by little the rumour was spreading. In the Height of Miracruz, also called the Height of "Vinagres", one could eat delicious stew. The restaurant achieved renown and specialized in banquets for family celebrations.
My father died in may 1951, when I was 9 years old. My mother didn't crumble/break, but kept on struggling and working on her own. She kept on improving the quality of the banquets and attaining local prestige. She became so popular that the weeding ceremonies were fixed to fit in with the day my mother had place in the restaurant, and the same happened to baptisms and communions.
In 1966, after my studies in the School of Hostelería, the compulsory military service and my practices abroad, I started working at the restaurant. In the beginning I specialized in roasted meat on charcoal. My mother was a patient and constant teacher. She was the one that step-by-step revealed all the secrets of gastronomy to me. The curiosity and the will to keep on learning led me to work on the dishes of self creation.
Soon after, in 1967, Maite Espina became part of the restaurant. Together we're still making progresses and improving the restaurant. She brought and still does her talent in different matters such as the lounge service, the style, decoration and administration. I've evolved within the Basque cuisine, adding new elements, until I achieve, starting from it, my own cuisine. Other grand cooks took part in this adventure of renewing and actualising the Basque cuisine, without forgetting the tradition.
The restaurant grew and so did the family. We have two daughters, Marta and Elena. From the middle of the 70's we have received prizes and awards that have proved our efforts to turn the Restaurant Arzak into one's point of reference in national and international gastronomy. In 1989 we received the third star of the famous Michelin Guide.
Elena is already completely involved in the day-by-day management of the restaurant and still widens her training. She's ready to run the restaurant and continue with this tough task. You can already appreciate her hand in the changes that she's adding to the menu. It's the fourth generation of this family devoted to the catering business and enthusiasm for fine cuisine
It was a tavern until my parents, Juan Ramon Arzak and Francisca Arratibel, took it over the run of it. Together they started serving meals. Their effort and skill with the stoves was highly recognized. Little by little the rumour was spreading. In the Height of Miracruz, also called the Height of "Vinagres", one could eat delicious stew. The restaurant achieved renown and specialized in banquets for family celebrations.
My father died in may 1951, when I was 9 years old. My mother didn't crumble/break, but kept on struggling and working on her own. She kept on improving the quality of the banquets and attaining local prestige. She became so popular that the weeding ceremonies were fixed to fit in with the day my mother had place in the restaurant, and the same happened to baptisms and communions.
In 1966, after my studies in the School of Hostelería, the compulsory military service and my practices abroad, I started working at the restaurant. In the beginning I specialized in roasted meat on charcoal. My mother was a patient and constant teacher. She was the one that step-by-step revealed all the secrets of gastronomy to me. The curiosity and the will to keep on learning led me to work on the dishes of self creation.
Soon after, in 1967, Maite Espina became part of the restaurant. Together we're still making progresses and improving the restaurant. She brought and still does her talent in different matters such as the lounge service, the style, decoration and administration. I've evolved within the Basque cuisine, adding new elements, until I achieve, starting from it, my own cuisine. Other grand cooks took part in this adventure of renewing and actualising the Basque cuisine, without forgetting the tradition.
The restaurant grew and so did the family. We have two daughters, Marta and Elena. From the middle of the 70's we have received prizes and awards that have proved our efforts to turn the Restaurant Arzak into one's point of reference in national and international gastronomy. In 1989 we received the third star of the famous Michelin Guide.
Elena is already completely involved in the day-by-day management of the restaurant and still widens her training. She's ready to run the restaurant and continue with this tough task. You can already appreciate her hand in the changes that she's adding to the menu. It's the fourth generation of this family devoted to the catering business and enthusiasm for fine cuisine
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