In the culinary capital of the Basque Country, San Sebasti\u00e1n, there is a hotel that since its opening has easily conquered the most demanding palates thanks to its culinary proposal based on \u201cthe extraordinary aspect of essence\u201d: Arbaso. The hotel is committed to local gastronomy based on sustainability and regional ingredients in its aim to transmit Basque culture and gastronomy through every last detail of the establishment, located in the heart of the city.<\/p>\n
The creator of this concept is Chef I\u00f1igo Pe\u00f1a, who combines tradition and local, seasonal ingredients with innovation and freshness in terms of presentation and aesthetics. This winning combination, which comes together in the Narru Restaurant, not only has captivated the people of San Sebasti\u00e1n but also foreigners who appreciate traditional Basque cuisine.<\/p>\n
Its menu includes dishes such as Cantabrian spiny lobster medley, spider crab with pork jowl and bread, and Iberian pork pluma<\/em> (boneless flank) with chestnut cream. All of this is paired with a variety of wines that are sure to delight.<\/p>\n In addition to designing the restaurant menu and the snacks served in the bar and on the terrace, Pe\u00f1a has also created the breakfast menu for guests staying in the hotel\u2019s 50 rooms. His magnificent work, together with the hospitality of the accommodation staff, the unique decoration of the rooms, the century-old architecture of the building, and the establishment\u2019s central location \u2013just across from the Buen Pastor Cathedral\u2013 all make Arbaso a top-notch gourmet hotel.<\/p>\n <\/p>\n