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Arbequina
Middle Eastern
Chef Moeen Abuzaid's restaurant on Roncesvalles honors Palestinian and Jordanian cooking through manti with jameed yogurt, sea bass in grape leaves, and lamb chops that taste of careful sourcing and technique. The Angus short rib arrives as an edible assembly kit—meat, condiments, flatbread—inviting you to build each bite; dessert is sticky date cake with cinnamon ice cream and coffee cream.
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