From March 1977 onwards, every month there was a dinner held at each restaurant of the movement’s participants. The movement started spontaneously and without any strategy; but it was successful. The second symposium of the Round Table was to be on “regional cuisines” and the Basque culinary tradition; the new Basque cuisine had became known worldwide.
In 1989, Arzak received its third Michelin star, being the first Spanish restaurant to receive three stars, and has held them ever since. Juan Mari is now joint chef with his daughter Elena. She studied Hotel and Restaurant Management in Lucerne, Switzerland and worked in prestigious restaurants all over Europe. Together they developed Arzak’s cuisine further and mixed Basque tradition with modern influences.
Their great success enabled them to open another restaurant, “Ametsa with Arzak Instruction”, in the Halkin Hotel in London in 2013.
Juan Mari and Elena Arzak have developed all the dishes being served in their second restaurant, but continue to work in San Sebastian together. The Ametsa cuisine also focuses on Basque food, but uses regional British ingredients.
Therefore, the restaurant has a different style than the original Arzak in San Sebastian. Head chef is Spanish Sergio Sanz Blanco, who received his first Michelin star in September 2013 with the Ametsa restaurant.
By Vera Kleinken
Have you ever been to restaurant Arzak? Or experienced either Elena or Juan's cooking? Let us know in the comments below. 
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