Zuberoa

Zuberoa Review

Working in a 15th-century Basque farmhouse 9½ km (6 mi) northeast of San Sebastián outside the village of Oiartzun, Hilario Arbelaitz has long been one of San Sebastián's most celebrated chefs due to his original yet simple management of prime raw materials such as tiny spring cuttlefish, baby octopi, or woodcock. The lenguado con verduritas y chipirones (sole with baby vegetables and cuttlefish) is a tour de force. The atmosphere is unpretentious: just a few friends sitting down to dine simply—but very, very well.