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Specific Question regarding Arzak vs Akelare in San Sebastien


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Specific Question regarding Arzak vs Akelare in San Sebastien

detlefchef | Jul 27, 2007 06:33 AM

My wife and I will be there for about a week in September and I have booked back to back lunches at those two. However, reality has kicked in and we've realized that we simply can't afford both. Frankly, this has much to do with the fact that we both appreciate simple fare as much as crazy hight end and feel there's no need to spend over $200 on back to back lunches that may both be the most impressive we've ever eaten. Now, if money was no object, we wouldn't be having this discussion.

So, I've read plenty of boards and have gotten universally split opinions on both.

"Arzak is tired, Akelare is really where it's at..."
"Arzak is still the place to go if you have only one great meal..."

And so on and so forth.

So, I've had a few less than thrilling experiences in the US with people making food inspired by the innovations of Spain. They have always been more interesting than delicious. I get off the bus where it becomes apparent that it is about the chef and not the food. My wife gets off even before then.

So, of these two, which is the most grounded? Which uses the lighter touch and stays furthest on the side of purity and tradition rather than chemistry?

I'm asking this because I know there are plenty who get off more than I on truly revolutionary food. You know Cantu's stuff. I want the one that is least like that...


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