A culinary experience not to missed, Dining Impossible in San Sebastián is about to make epicurean dreams come true. With a slogan of "3 days – 3 unique dining venues – 1 great dinner party", this not-to-be-missed exclusive event will certainly stay true to its word.

As well as being treated to three dinners cooked by some of the world's best chefs, guests will experience luxury treatment with receptions, selected transport and after parties at exclusive spots with a range of drinks, beverages and canapés. Ever dinner will include drink menus that will be hand selected by the respective sommeliers.

Being such an exclusive event, the guestlist will only be available among participants, of which there will be twenty. Menus and wines will be served découverte, meaning presented and discovered on the night of the dinner parties as a part of the full-blown Basque storytelling.

 

The game changer | Eneko Atxa, Azurmendi

Tuesday 16 September

Boasting three Michelin stars, as well as one of the most sustainable and fresh culinary philosophies in the world, Eneko Atxa's Azurmendi restaurant will host the first dining experience in the three day epicurean event. Combining produce from his garden with advanced culinary technique developed in his lab, guests will be treated to some of the finest dining possible in the Spanish city. Find out more about Chef Atxa's career and food here.

 

The masters | Juan maria & Elena Arzak, Arzak

Wednesday 17 September

Illustrious for their revolutionary Basque cuisine, Juan Maria and Elena Arzak are the ultimate father and daughter culinary team. In 1989 Arzak became the first restaurant in Spain to be awarded three Michelin star, which Chefs Arzak have held onto ever since. Their cuisine fuses traditional flavours and concepts with modern techniques and style. Discover more about the Arzaks here.

 

The adventurer | Andoni Luis Aduriz, Mugaritz

Thursday 18 September

Andoni Luis Aduriz stands proudly at the helm of two Michelin-starred restaurant Mugaritz. Chef Aduriz describes his culinary aim, stating that “we strive to transcend the customs that curtail our freedom.” His interest in the human condition, and of course the finest produce and flavours push the boundaries of traditional cuisine. Find more information about Andoni here.

 

Price per cover is confidential. Contact Kristian Brask Thomsen at ambassador@bon-vivant.dk for further information.