A new concept in bars that has revolutionized the world of tapas. This place, located in the old part of San Sebastián, offers creative and original miniature cuisine, served in a casual ambience dedicated to funk and soul music. Txupitos (shot glasses), glassed dishes, salads, snacks, desserts: they are all worth trying. The philosophy at A Fuego Negro is summarized in five words: jan, edan, entzun, ikusi eta, ikasi (Basque for “eat, drink, listen, look and learn”).

Excellent product, perfect techniques, round and delicate flavors, contemporary, balanced cuisine without being ostentatious, virtually no margin of error and all done in the highest elegance… Thomas Keller, chef from the French Laundry in California, represents to America what Joël Robuchon represented to France in the 1980s. Together with Jonathan Benno and Sébastien Rouxel, the executive chef, they offer New Yorkers impeccable dishes such as this scramble egg with winter truffle sauce.

In this 16th century country inn Luca Casadio officiates behind the rings. He is a chef with consolidated experience and a rare sensitivity, backed by a young brigade of assistants, he serves a cuisine in which nothing is superfluous. The menu changes frequently. We had the pleasure of trying this raw Norway lobster accompanied by sautéed “Sakura” vegetables and an infusion of celery chlorophyll. An essential, direct, colorful dish that perfectly sums up the philosophy of the chef: simplicity and exquisite product.

If in the 70s Roger Vergé created the cuisine de soleil (cuisine of the sun), thirty years later René Redzepi has come up with the “cuisine of the midnight sun”. Vergé based his cuisine on Mediterranean aromas whereas Redzepi distances himself from that approach in search of a decidedly Nordic gastronomic identity. The results are excellent, such as these cucumber strips with oyster water jelly and nasturtium leaves accompanied by a glass of Havet Brædevin with an intense marine fragrance. A symphony of iodized aromas.