Arzak, Re-Visited: Part Two

A couple weeks ago, I posted a happy post about my delicious meal in a month or so ago in Arzak. Playful amuse bouches, impeccable fish, and flavors from across the world.

This is part two of that post. Also known as the part where I complain a little.

The desserts were NOT GOOD ENOUGH.

This is cute. This is the Peine de los Vientos, a popular sculpture in Donosti, by Edward Chillida. It's really beautiful, but reduced to the size of a soup spoon on my plate at the number eight restaurant in the world, it was just....cute. And I expect more than cuteness from a restaurant of this level. It's got to be delicous. And this dessert was...okay.

Moving on to a dessert that I did not like AT ALL, and that for some reason unknown to me remains on the menu, it's The Balls.

There's a lot of them. They're cold, hard, and when you break them in your teeth cold, gelled liquid gushes everywhere. Gross. Reaching for the napkin to spit some out gross. I want to love you, Arzak desserts,  I really do!

***positive insert***

The ice creams were truly delicious. Great flavors, such as basil, and just the right texture.

***back to that weird crunchy stuff***

As if to taunt me, the balls re-appeared in square form. Citrus flavored. Enough already. Three desserts that are basically the same? No.

And...more cuteness, this time in the form of a footprint and shoelaces. Better tasting than the sculpture plate, but with too many unecessary elements.

But, I want to end this post on a high note, because it truly was a great meal. This was a dessert that I also had the first time I went to Arzak: the fractal fluid. It appears before you, tracing lines as you watch, then you mix and spoon over another plate. For me, it's beautiful, clean, simple, and delicious. So, a success.

Have YOU eaten at Arzak? I want to hear what you think about your meal and the desserts.

Arzak, Re-Visited: Part One

A few weeks ago, I had the privilege of returning for another meal at Arzak. The first time I went, about a year and a half ago, it knocked my socks off.

Even better, this time I went with my newly married friends who LOVE food and had never experienced a meal of this style/level. So it was incredible to sit there with them, just exuding happiness, and seeing everything with a fresh pair of eyes.  For example, one of Arzak's staple starters, the corn soup with morcilla, which the whole table oohed and ahed over:

And a mystery fruit with a minty, steamy broth poured around it:

But then on to Arzak's real strength, which are the dishes of fish and meat.

One of the BEST dishes, lobster.  You can see that it's a crowded plate, and playful.  I feel like this is very Arzak.

He and Elena utilize ingredients from across the world...it's a global meal. From yucca to wasabi to fruits that I've never heard of in English or Spanish.  They're all about exploring, and giving you an authentic eye-opening food experience.  This plate was AWESOME, just barely cooked fish...too bad it belonged to Jared.

Delicious monkfish with those fruits that made their appearance across several courses:

An Arzak take on the oozing egg yolk found in every self-respecting restaurant around town. Along with foie it has to be one of the most stylish things you can serve around these parts.

Then another one of my favorite dishes, a play on typical foods from here: lamb, peppers, and beans. Made to look like their spicier counterparts, these were really guindillas in some sort of coating.

As you can see, Arzak likes an interesting plate with several components. He likes to have fun. He likes to use surprising ingredients in unexpected ways. It's an over-the-top effect, which is entertaining and usually delicious. 

But let me tell you about the desserts....to be continued.....