Juan Maria & Elena Arzak

Known as godfather of New Basque cuisine, Juan Maria Arzak is still cooking, alongside his talented daughter Elena, in the same restaurant in Guipuzcoa which was built by his grandparents in 1897. While the dishes created by the lauded father and daughter team are based around market produce (think summer line caught squid, local eggs and bonito) and strongly connected to the Basque cooking tradition, the pair very much take their lead from modern technique and create progressive, often avant garde dishes like ‘smoked cinnamon with tuna’ or ‘lobster corraline’.  Arzak is currently positioned as number 8 on the World’s 50 Best Restaurant list and has held three Michelin stars since 1989.