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| Ametsa with Arzak Instruction |
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| Aperitif Champagne Taittinger |
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| Menu Ametsa with Arzak Instruction |
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| Rice Cracker dusted with Paprika |
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| Bread and Spanish Olive oil |
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| 5 different little bites of Aperitivos |
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| Kataifi with Scorpion Fish Cake |
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| Ham Test Tube |
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| Mango, San Sebastian Beer and Black Pudding / Sardine Doughnut |
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| Capellania Reserva 2011, Viura (Logrono) |
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| Scallops leaving the home |
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| Langoustine Crunchy-Crepe |
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| Egg in the leaf |
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| Monkfish and Carotenes |
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| Turbot, Rhubarb, Lily |
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| Iberian Pork "Presa" on Embers |
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| Suckling Pig on Carob Crumbs |
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| Black Lemon |
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| Orange Toast and Fried Spinach Leaf |
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| The Big Truffle |
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| Tea or Coffee and Petit Fours |
The highlight are the Sardine Doughnut, Heuvo Enhojado (Egg in the leaf), Black Lemon.
Dinner at Ametsa with Arzak Instruction was not that wow.
Overall great service and attentive staff.
Dinner at Ametsa with Arzak Instruction was not that wow.
Overall great service and attentive staff.
Pictures by MSW
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