Yes I have just moved to San Sebastian last week to stay for a while. However, I was here in December and had a chance to eat at Arzak, Akelarre, Zuberoa, and Mugaritz. I know exactly what you are talking about. I came here to look for work at one of these restaurants and personally ranked them in this order Arzak #1, Zuberoa #2, Akelarre #3 and finally Mugaritz #4. I heard all the same great things that I’m sure you did. And the best way to say it at least for me is that Arzak was just straight up a 3 star Michelin restaurant from bottom to top I could not have been happier. For me the most important factor there was that the art and or visual magic of the food matched the exquisite taste. The balance was there. On the other hand though Mugaritz was very well spoken of and certainly one of the more beautiful locations only seconded by Akelarre. I had the overwhelming feeling of someone who is walking around the modern art section of a museum looking at really interesting out there pieces and then walking into a big empty room. With vaulted ceilings of plain white only to find a plain wooden chair in the middle of the room (or a spoon pendulum in the case of Mugaritz) and saying to myself, “Is this art?” I have been to many of the world’s best restaurants and have been a cook for nine years professionally, yet this was the first time that I ever felt that I just didn’t get it. It was comfortable enough and of the three things that I liked, they were great. Oh, and the best way I have ever been served foie gras ever. Really that was great but there were courses that just made me think that it really pushed that line of being so far out there in presentation and with flavors that tended to risk on the lighter side of the palate if at all. So I think I know exactly why you posted this and if so. Yes I agree (?????????) Not so sure I get it.