Elevated World-Class Dining Experiences Worth the Journey

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Arzak’s story began when Juan Mari Arzak’s grandparents built the house where the restaurant currently stands. Initially, it was a wine cellar and tavern, but it was later converted into a restaurant by Arzak’s parents. In 1966, Juan Mari Arzak took over the restaurant with his mother. She was his mentor in creating traditional Basque cuisine, to which he began to experiment with innovations to elevate the dish without sacrificing its character. This curiosity led him to come up with his own recipes.

Photo by Magdalena Staurino

His talent soon attracted attention. At 32, he received the National Gastronomy Award, and the Arzak Restaurant earned its first star from the prestigious Michelin Guide in 1974. 

Fast-forward a couple of decades when Elena Arzak, Juan’s daughter, joined the restaurant. She studied hospitality management in Switzerland and later worked in the great kitchens of Europe, including Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Ostería del Ponte in Italy and El Bulli in Spain.

In May 2001, she received the Chef de l’Avenir award from the International Academy of Gastronomy. In 2010, the Spanish Academy of Gastronomy awarded her the National Gastronomy Prize. And in 2012, she was crowned Veuve Clicquot’s Best Female Chef of the World. These accolades testify to her commitment to quality and passion for her craft.

Photo by Alex Iturralde

Traditional Basque cuisine paired with a quirky and unique presentation gives the dish a playful aspect while showcasing sophistication with a rich flavor palate. Fresh ingredients are sourced daily from local markets, and as they say, the plate is ruled. 

Arzak’s philosophy is to excite and inspire its guests. Its avant-garde approach to fine dining is a great example of blending family traditions with innovation and sophistication, making it a special place to dine.

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His namesake restaurant opened at Hotel Café Royal in 2022, establishing him as the chef behind some of the most imaginative dishes on the London culinary scene.

Dilling’s modern take on traditional French cuisine perfectly demonstrates Hotel Café Royal’s reputation for excellence through his visually pleasing and flavorful dishes. Diners can indulge in his exquisite creations in an intimate 34-seat setting that overlooks the curvature of Regent Street. The restaurant was named on “The 50 Best” Discovery list.

The chef grew up in London and the U.S. and has worked alongside some of the finest chefs in the world. He honed his technical talent in New York, Paris and London, using classical French references to create modern dishes using the finest seasonal ingredients.

Photo by Justin De Souza

Quay’s reputation is equally outstanding, as it is deemed one of the country’s most celebrated restaurants. Quay has received Three Hats in the Good Food Guide for 22 consecutive years. 

Peter Gilmore, award-winning chef and founder of Quay, started the restaurant to showcase his culinary finesse. Gilmore was born and bred in Sydney. He was inspired to cook at a young age and started his apprenticeship at 16. He then spent his 20s working in kitchens overseas and in New South Wales, developing his style. 

Photo by Steven Woodburn

Gilmore works closely with the farmers, fishermen, producers and artisans who cultivate bespoke produce exclusively for Quay. His menu is heavily influenced and inspired by the ocean and includes such dishes as raw Hervey Bay scallops paired with young walnuts, sea cucumber, smoked eel cream and Murray cod roe, and White Coral green turtle egg plum. His compelling dishes always impress with visuals and flavors from the moment the plate is placed before you until the last bite.

Photo by Nikki To