Himself the third generation in a family of cooks, Juan Mari Arzak has passed his skills down to his daughter Elena. This stimulating twosome is reinventing its own version of the Basque terroir. Their juices, fragranced oils and the krill (they are the only one in the world working with this) offer a whole new experience for the taste buds. The modern simplicity of the decor allows diners to fully appreciate the flavours of the culinary delights set before them. At present, the facade of the building has been renewed with an avant-garde style in line with its creative cuisine.