The article begins by saying that this was probably the best meal he’s had so far this year.
At first, the menu appears to offer somewhat bizarre or extravagant dishes, but in the end they’re more classic and simple than the menu suggests. There is a lot of creativity in the preparation of the dishes, but they’re basically based on classic ingredients, flavors and aromas. The presentation is top-notch and finally everything works out, which is not always the case in restaurants with experimental and laboratory type cuisine.
To accompany the meal, they took two wonderful wines: Albarino Pazo de Senorans and delicious Vega Sicilia Valbuena 1994 at a reasonable price.
Finally, he mentioned that the service was very professional and the environment was comfortable, avoiding the pretentiousness and stuffy atmosphere of other restaurants, also with three Michelin stars.
Robert Parker ends his article by mentioning that for years he had heard that Arzak was one of the best restaurants in the world, and it certainly lived up to all of its accolades.