Another Thanksgiving, another feast. Last week, my family celebrated another Thanksgiving in our tradition – two gatherings and two meals, one for each side of the family. It’s certainly a lot of food for one day of eating, but it makes for some great leftovers.
Lasarte is currently the only restaurant in Barcelona to hold three Michelin stars; it was upgraded from two to three in the 2017 version of the guide. This is the second three-star restaurant for Martin Berasategui after his eponymous restaurant outside of San Sebastián. Berasategui holds 8 total Michelin stars, the most of any Spanish chef, for his takes on modern Spanish cuisine. I didn’t get a chance to try his restaurant while in San Sebastian but had an opportunity to dine here for a lunch.
Ibai wasn’t initially on my radar while researching potential restaurants in San Sebastián. It’s not in the Michelin guide and isn’t highly ranked on either Yelp or TripAdvisor. However, I stumbled across it on a few food blogs that gave rave reviews of the restaurants’ simple, homey cooking with warnings of how difficult a reservation is to attain.
The restaurant is small, fitting only 5-6 tables, and is only open weekdays for one lunch seating. That is it; the restaurant is not open for dinner, nor on weekends. To complicate matters, the restaurant would not accept reservations from abroad so we had to make the reservation once we were in town. On our first day in San Sebastián, we walked in that afternoon to seek out a reservation. To our surprise, there was a table available the next day, so we were all set.
Arzak was the first reservation I made in Spain on this trip. This restaurant has reached a legendary status in San Sebastián and has been on the forefront of modern Basque cooking for decades. The restaurant has garnered three Michelin stars since 1989 and has made the top 50 best restaurants in the world list every year it’s been published (since 2003). It currently sits at #30. Chef Juan Mari Arzak has been the driving force behind the restaurant’s success, and he now shares the kitchen management with daughter Elena Arzak.
Quintonil opened in 2012 and quickly established itself on the world stage. The restaurant is currently ranked 22nd in the world, two spots behind fellow Mexico City restaurant Pujol. Chef Jorge Vallejo worked for three years at Pujol under chef Enrique Olvera before opening this restaurant. He also spent a short period of time working at Noma in what has been a relatively brief, but spectacular, career for the 35-year-old chef.
Cosa Buona is one of the most talked about restaurants openings in LA this summer. The restaurant is from Zach Pollack, who first opened Sotto with co-chef Steve Samson then opened Alimento. Cosa Buona is the most casual and simple of his restaurants so far, meant to be a neighborhood pizza joint. In fact, the restaurant replaces a similarly-named pizza joint (Pizza Buona) which had been at this location for over 50 years.
On my first trip to Mexico City, Pujol was high atop my desired restaurants to try. Reservations fill up well in advance, but I was able to get an early dinner reservation on a Friday that I would be there (OpenTable can be your friend with some persistence).
Pujol chef Enrique Olvera is the most internationally acclaimed chef from Mexico City. The chef opened Cosme in New York at the end of 2014, which was a hit from the beginning, earning the 40th spot on the top 50 restaurants in the world. Pujol, generally regarded as one of the top fine dining establishments in Mexico, is ranked #20 in the world.
It’s been a couple of years since I last dined at Melisse. One of the few real fine dining establishments left in the city, the restaurant is still going strong 18 years in. To celebrate their anniversary, the restaurant was running a promotional 4-course anniversary menu for $99 (it felt more like 7 courses). There were a couple of options for each course, giving us the ability to try a number of different menu offerings.