Kitchen duties are shared between Juan Mari Arzak and his daughter Elena. Elena was our host and was extraordinarily gracious.

Arzak is small and only has one seating. I was amazed at how many people worked in the kitchen, a requisite to produce this level of food. I would guess 25 and although it was hectic, it was under control.

I think they are making "coral" that is used in a Monkfish dish featured later.

Everyone focuses on making every element perfect.

Ham and Tomato Smoke. What a bonkers presentation! This is upscale fajitas my friend.

Ham and Tomato Smoke

Kabraroka Pudding with Katafi, Marinated Anchovy and Strawberry.

Corn, Figs and Black Pudding. This tasted of pure, sweet corn - the essence of Summer.

Cromlech with Onion, Coffee and Tea. I think a fair amount of Foie Gras was used in this dish which isn't my favorite, but it, like everything, was delicious.

Lobster Coralline. Perfectly cooked lobster among crisps. Who could refuse?

Crab with Anise Waves

Dusted Egg and Mussel. There was a thin film of mussel over the egg yolk. I cannot imagine how it was done.

Low Tide Monkfish. I have never eaten anything better than this plate. I'm not a fish guy, but this fish was perfect in every way. The seashells are different types of seafood mousses and the "coral" is spicy well, coral.

Lamb with Rosemary and Tumeric, Asparagus in Tempura of Black Sesame and Ham. I have never tasted better lamb.

Mead and Fractal Fluid. This was made at the table and was both eye-popping and delicious.

Soup and Chocolate "Between Vineyards"

Playing Marbles With Chocolate

This was basically orange juice concentrate and pop rocks. Every bite tasted like being a kid. A perfect note to end the meal.