Ametsa with Arzak Instruction is a unique collaboration between Elena Arzak – voted Veuve Clicquot World’s Best Female Chef in 2012 – along with her father Juan Mari Arzak, and Mikel Sorazu, Igor Zalakain and Xabier Gutierrez. The one Michelin Star Basque restaurant is located at COMO The Halkin in London’s Belgravia.

Fellow Gastronome Andrew Thompson hosted the evening which began with a beautifully carved Jamón by Jose Sol and a Cava El Celleret Reserva.  The canapes were Donuts de Sardina (Sardine Doughnuts) and Tubos de Ensayo de Jamon (Ham Test Tubes), extremely unique, well presented and exacting flavours.

We sat for dinner under the ‘spice-filled’ test tube ceiling to begin our journey through the tasting menu. The first course of Cigalas Cruiji-Crep (Langoustine Crunchy-Crepe) was served with delicious Tierra White 2015, DOCa Rioja. Stunning presentation, clean flavours and luxurious langoustine matched perfectly with the white Rioja.


The fish course of Bacalao con Patalos de Ajo (Cod with Garlic Petals), presented simply with scattered petals around the perfectly cooked cod was full of flavour, served with white rioja which again matched the richness of the cod.


Pouring of the El Primavera 2015, DOCa Rioja was followed by the arrival of the Cordero y Loto (Lamb with Lotus). The pink lamb presented wrapped in a lotus leaf with coloured lotus root and mint puree was truly artistic, with contrasting flavours.


Our final course was the Esmeraldas de Chocolate y Estratos (Chocolate Emeralds and Strata) an incredibly perfectly designed dessert with rich chocolate escaping from the emeralds and served with a Moscatel Cigarrera Do Jerez-Xeres-Sherry.

Our journey into the Basque region was a memorable one with the evening concluding with the Sante Du Chef and Service.