Elena Arzak (San Sebastián, 1969) was born and raised among pots and pans to a family whose long-standing culinary tradition dates back to her great-grandparents. Elena’s passion for cooking runs through her veins. After studying at some of the finest cooking schools and restaurants around the world, including Ferrán Adriá’s El Bulli, Elena Arzak is now back at the prestigious family restaurant, Arzak, where alongside her father, Juan Mari, heads the innovative team that has made the restaurant an international gold standard. Her work has garnered a number of awards, most notably the 2010 Eckart Witzigmann International Award and the Veuve Clicquot World's Best Female Chef 2012.
Hate in green sauce with clams, and marmitako.
The gilda and the crab tartlet at the Ganbara.
Mikel Laboa, and the Orfeón Donostiarra.
The Sanctuary of Arantzazu, the Kursaal and the Guggenheim Museum Bilbao.
Chillida’s Wind Comb.
To the Aquarium and the Science Museum in San Sebastián.
Dive headfirst into all of the culinary possibilities there are.
The combination of mountains and sea.
The Bretxa and San Martín markets.
In autumn; there’s a special light.
The night before the feast day of San Sebastián.