Tony sat with the Arzaks, who, he considers family. "The food is innovative, wildly creative, forward thinking, but always, ALWAYS Basque. Marinated prawns on lemongrass and mint with beetroot and crunchy krill, roast pigeon with mastic and potato... grilled hake jowls with teff seeds and almonds served in a bamboo leaf... grilled monkfish with a pecan paste and hieroglyphics of pumpkin and sweet pea... white tuna with green melon and a jackfruit sauce... squid with walnut-ginger paste, psyllium sauce with black tomato."
San Sebastian