his grandfather wanted." we are here to survive no matter -- is it a war? we're going to still have this feast. >> anthony: that's a good toast. >> serj: that's a badass toast. >> inna: thanks for your visit here, thanks for being here. ♪ ♪ >> edorta: an old basque saying

♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, la,

♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la ♪ ♪ >> anthony: the basque country is an autonomous region. a place, a culture where the basque language is spoken. strictly speaking it's anarea straddling spain and france at the western end of the pyrenees. they've been speaking basque here long before the first roman arrived in 65 b.c. it is a very old language. how old? like the question of how far back their history goes and where it begins is not known. the best answer anyone can give

you is long, long ago. >> anthony: what did this area, what did this coastline look like back in the 17th century? >> irati: so different right? >> edorta: so different. >> irati: there's more landscape now the sea went further into the land. >> edorta: maybe some houses like three or four there but the other ones wasn't there. the church wasn't there. there was a small church maybe. that mountain, houses' watching to the sea was impossible. >> anthony: all the traditional

houses were pointed inland? >> irati: yeah. before the industrial revolution with no heating systems -- >> anthony: right, the wind would come in. >> irati: you couldn't afford watching into the sea because the wind and the humidity make it impossible to maintain that kind of living. >> anthony: right. >> irati: so every house that has windows to the sea, this means it's not so old. >> anthony: edorta jimenez and his daughter erati are both acclaimed authors and proud basque. and they know as much about their history as can be known. sea barnacles or percebes are

much loved here. steamed briefly with a little salt, simple, like much of basque cooking. >> irati: ah, okay, okay, okay. by the shell. >> anthony: that's delicious. very, very good, i love these. >> edorta: salud! >> anthony: salud! >> irati: and thank you for coming! >> anthony: how long do you think the basque people lived in this community? does anybody know? >> edorta: 25,000 years we are living here. >> anthony: so you're talking like cro-magnon. >> irati: yes. >> anthony: all the way back. >> irati: all the way back. >> anthony: and the language? from here? >> irati: we really don't know. it is the only language in

europe that we know of that doesn't have anything to do with the rest of the languages, that doesn't come from the same place. >> anthony: right, and the basque genetic signature is also seemingly unique. nobodies finding any relatives anywhere. >> irati: they did this research with peoples dna from this area. >> anthony: yeah. >> irati: and the conclusion is that it's the same people that was living here uhh 25,000 years ago. ♪ >> anthony: so do you believe the basque that have always been here, that the language has been influenced by nobody else. >> edorta: and the mystery anthony is that we are in the way. >> anthony: yeah. >> edorta: and the iberian peninsula you have two natural ways, two natural passes. one is in the mediterranean side and the other one is in the atlantic side. we are in the way from the north to the south. >> anthony: well good negotiators. good fighters, good negotiators.

it's a beautiful city. >> arzak: well it's undoubtable that i'm, basque, and here there's a kind of gastronomical atmosphere. we are prophets in our land and people talk to us about food wherever we go. we solve all our problems by cooking, because we have a kind of fanaticism towards food. i think it's one of the reasons why it's so within me, in my heart, in my soul. but it's undoubtable that being basque is a very important part. ♪ ♪ >> elena: you know exactly where to go, no? >> anthony: if i'm lost i'm only lost for 2 minutes. i always find my way. >> elena: you'll find it. >> anthony: oh, there he is. >> anthony: juan marie arzak has been, since i first met him, and

his amazing and accomplished daughter elena, my mentor and friend steadfast and loyal in every way a person could be. father and daughter are two of the greatest chefs in the world. >> arzak: que tal? bien? you are happy? >> anthony: very, i love it here. osasuna? >> arzak: osasuna. ♪ >> anthony: these are what you call pinxos around here not tapas. these incredible batteries of delicious, delicious things generally located near one another so you can easily and very pleasurably go out for what's called a "poteo", a bar crawl. grazing for the specialties of

each place. >> elena: buenas! i would like, we start with a little bit of beer what do you think? >> anthony: yeah. >> elena: eh, not too much because we are going to another place. welcome! gabriella! >> anthony: gabriella rinelli has worked closely with both arzak's for years and is considered a leading authority on the basque culinary scene. >> gabriella: you've got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the classics. you know, people go after

exactly what they're looking for. >> anthony: fried quale egg, blood sausage and peppers. >> gabriella: this is like a whole breakfast on a piece of bread. >> anthony: wait a minute what's that? >> gabriella: sea urchin do you want to try some? >> anthony: sea urchin with onion and cava. >> elena: you are good at eating pinxos. it's so difficult to stop, no? >> anthony: yeah. ♪ >> anthony: walking anywhere in san sebastian with juan marie arzak is like walking through chicago with michael jordan or washington d.c with george washington. he's the godfather, universally beloved and respected. >> anthony: you're like elvis. you're like elvis presley. [ laughter ] ♪ >> anthony: why do the basque unique among their neighbors obsessively insist on such high quality ingredients for everything? >> arzak: it's always been about seasonal products, grown close to here. >> gabriella: people have a passion for food here. >> anthony: why here? >> arzak: i don't know. >> anthony: it's always been this way. >> gabriella: until about 80 years ago there wasn't a lot of this stuff written down. >> arzak: there weren't any books written in basque or anything. everything was from mouth to ear. >> gabriella: right in here. ♪ >> anthony: nice.

oh, okay. yeah i figured we're not walking by here. >> anthony: ganbara, my favorite place. i come here every time like a heatseeking missile. >> gabriella: this is where you'll find juan marie on every sunday. >> anthony: this is the first place anyone ever brought me in san sebastian. >> gabriella: really? >> anthony: yes. >> anthony: iberico ham with mushrooms are amazing. crab tartlets, extraordinary. >> anthony: mhmm, oh man. >> anthony: but this, the house specialty, what they're most famous for is the be all and end all for me. seared wild mushrooms and foie gras with a raw egg yolk gently draped over the top to sizzle and comingle with the hot fungi. (burke) that's what we call a huge drag. seriously, that's what we call it. officially. and we covered it. talk to farmers. we know a thing or two because we've seen a thing or two. ♪ we are farmers. bum-pa-dum, bum-bum-bum-bum ♪

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♪ ♪ >> xavier: we are in the basque country in a place called pasaia near san sebastian. this was the main basque port in the middle age.

[ speaking spanish ] >> xavier: the basque ships in different times they were the top of the maritime technology. because of that they could face the big challenge of the ocean. this is a very old tradition. you see we have a very old language, we have a very old culture and that culture has been always looking at the sea. ♪ >> anthony: according to my basque friends, the basque discovered america and didn't tell anyone. >> xavier: that's right. >> anthony: and who would they tell? >> xavier: well they didn't want to attract the attention of

other fishermen, that's the reason. so, you see the maritime official history has been written by kings that wanted to claim something you know like, like this is mine, this is mine and i want everybody to know that. fishermen they did the opposite thing. that's why now the psychologists are finding evidences of our past and that's very important for us. >> anthony: xavier agote is a shipwright and founder of the basque maritime heritage museum, where he works to preserve and promote the proud history of basque exploration of the sea. >> xavier: when i was a kid i used to go to san sebastian port and start fishing there. i remember the fishing boats come in and out every day, wooden boats fantastic.

when i grew older i witnessed how all the traditional wooden boats that i love so much were being replaced by fiber glass boats. so when i was 18 i decided to become a boat builder. so for me it was one of the most enriching experiences in my life. ♪ ♪ >> xavier: and we created albaola like 20 years ago because nobody knew about the basque and the relationship with the sea. and at the moment we are building a dream of my life coming true which is a 16th century basque whaling galleon. my hope is that through this project the basque people will know more about our maritime history. they will be proud of their ancestors, we decided to build this ship, nobody asked us.

>> anthony: this used to be the center of the world for boat building. bad times for the spanish navy was good times for the basque. because if a lot ships are sinking that means more work here. >> xavier: absolutely, the basque were the first whalers, industrial whalers, in a time in which the basque were the only people hunting whales industrially. >> anthony: how many guys? >> xavier: in a classic rowing boat, 7 people. >> anthony: okay 7 people, guy out on front the strongest guy with a harpoon.

>> xavier: that's right. >> anthony: a whole lot of rope. >> xavier: 200 meters rope. >> anthony: how big is the boat? >> xavier: 8 meters >> anthony: 8 meters? if the ropes get too wet you sink, if you fall overboard you die. >> xavier: you die. >> anthony: if the boat capsizes you die. >> xavier: everybody dies. you have to tote that whale to the land, rowing, a 60 ton whale. >> anthony: 60 tons? >> xavier: 60 tons metric, you know is like big. >> anthony: so what happens if everything goes well? >> xavier: well you become very rich. [ laughter ] >> anthony:this place is the famous elkano in the seaside village of getaria, a place known and loved by chefs all over the world for what they call their paleolithic cooking. this straight up application of fire and a very few ingredients to make well, magic of a kind. ♪ rock prawn, the head and body are cooked separately. the body is served nearly raw, what they call semi-ceviche. while the heads are grilled. >> anthony: oh, that's nice. this is going to be good. >> xavier: that's very nice. >> anthony: squid served the paleo way, grilled with an onion green pepper sauce. >> anthony: wow look at this. >> xavier: oh excellent. >> anthony: look at that he puts the tentacles inside, nice. >> anthony: and kokotxas about as bone deep, old school, fundamentally basque an ingredient or a passion as there is. the jowls or chins of hake cooked pil-pil style in olive oil and swirled constantly to

emulsify the oil with the fishes natural gelatin. >> xavier: what we like is the quality of the product, we like to have everything alive in our mouth. >> anthony: oh these are the kokotxas. >> xavier: yeah, but this is good for -- >> anthony: look at that. so this is a good time to talk about cod because the basque are not getting to america or newfoundland without salt fish right? if you didn't have protein that lasted you could not project, you could not explore, and you could not project military power. >> xavier: absolutely, absolutely in the early times something we know is that the basque were the only ones drying the cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. ♪ >> anthony: but it's this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. >> anthony: look at that. that is beautiful >> anthony: perfectly over coals and then

portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. >> aitor: you see all the white points. >> anthony: yeah. >> aitor: this is the protein of the fish. and it's good to eat, we can make it like a motion. >> anthony: the light gelatinous skin with soft and slightly caramelized flesh. >> anthony: mhmm wow. >> anthony: the fat, unctuous belly. >> xavier: he's finding every single secret of the fish. >> anthony: the bones, tiny scraps of the sweetest meats clinging to them. >> aitor: crunchy, gelatinous. >> anthony: one dish a mosaic of many distinct flavors and textures all of them epically delicious. >> anthony: this is like an anatomy lesson. >> xavier: yeah absolutely. ♪ delicious boost® high protein nuritional drink now has 33% more protein, along with 26 essential vitamins and minerals

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♪ ♪ >> arzak: this house makes me feel calm, and not only calm, it's the place where i feel best at home. and i call this place home because i was born here. i'm third generation in this house, which was built by my grandfather. and then there's my daughter, who's the fourth

generation. and you have to realize that for me, these walls are very thick, the walls in this house. very thick. i think the spirits of the family are in there, and they convey calm to me. they convey feeling good. they convey, i don't know, instincts to me. i have a great time. and creativity for me is essential to be able to carry on with my life. if i hadn't had the restaurant, i don't know what would have become of me. >> anthony: well how old is the restaurant? >> elena: since 1897 >> anthony: 1897, starting with great grandparents? >> anthony: i feel at home at this table.

it's not my first time here not by a long shot. i am among friends, friends who feel now, like family. >> arzak: i was born here. i lived here, in a room that was right next to a dining room, and here my mom organized many little banquets. it was all very popular. because my father died when i was eight, i am an only child, very spoiled by all the waitresses. first i helped my mom and then i studied architecture for one year in madrid. there was a friend there who was in cooking school and he told me it was very simple. it was three years. at the weekends, you could work as an extra cook. and later i travelled around the

world, i met bocuse, troisgros, chapel. >> anthony: so how many years in the restaurant business? >> gabriella: you're 74 now, right? >> arzak: seventy-four. since i was 20 or 22 i've been here with my mother. until i got married. i inherited the restaurant from my mother, because i was an only child. and she also left me some money. i've been very lucky. >> anthony: in 1976, 12 basque chef's under the influence of the recently emerged nouvelle cuisine movement in france formed what later became known as the gang of 12. committing themselves to both modernizing and protecting the culinary traditions of their culture. juan marie arzak was at the forefront of that effort. his daughter elena continues to honor that commitment and that responsibility. >> anthony: the food is innovative, wildly creative forward thinking but always, always, basque. marinated prawns on lemongrass and mint with beetroot and crunchy krill. >> elena: for us, very good, it's the essence of the sea, you will see. >> anthony: mhmm oh man.

>> anthony: roast pigeon with masstick and potato. >> elena: and this pigeon is really very tender you will see. >> anthony: i love it. >> arzak: there are two very important things in our kitchen. first the raw material, which are always local. and then the ingredients. >> anthony: grilled hake jowls with teff seeds and fresh almonds, served in a bamboo leaf. >> arzak: the raw materials are always from around here but the ingredients can be from all over the world. but they have to be liked in our culture. >> anthony: grilled monkfish with a pecan paste and hieroglyphics of pumpkin and

sweet pea. >> anthony: was it always like this, i mean his mother, his grandmother, was it always a menu that changed every day? what did you have to have on the menu? >> arzak: traditional food! >> gabriella: for example what dishes? >> arzak: prawns from huelva. then hake in the oven. and then they had either sirloin steak or chicken. the good thing about basque cuisine is that it's very general in taste. >> anthony: white tuna with green melon and a jack fruit sauce. >> arzak: my palate belongs to this country and with that, i can make things very modern, creative, but always with our flavor. then, you have to consider, now, when we create new dishes, we create about 50 every year, we always take into account that palate. >> anthony: squid with walnut, ginger paste, psyllium sauce and black tomato. >> anthony: is he ever going to take off the chef jacket? what is his plan? >> gabriella: what is your plan for later?

>> arzak: for me nothing, i remain in san sebastian. >> anthony: i knew he was going to say this. >> arzak: i would like to die at this table. >> gabriella: he wants to die at this table. >> arzak: i like. >> anthony: not tonight. >> gabriella: soon, no! >> arzak: no! >> gabriella: today no! >> arzak: this is the place where i feel best. the restaurant. >> anthony: i first came here in i think 2001, 15 years ago. you know my father died very young but look, i'd like him to know that since the first time i came here i feel like he's looked after me like a father, he's been a loyal and good friend and supporter and i want him to know i appreciate him. [ speaking spanish ] >> arzak: as if i were his father. >> anthony: i mean he's only 14 years older than me but. [ speaking spanish ] >> arzak: not too much, eh?

>> anthony: no, you could be my older brother. >> arzak: yes, yes, this, it's better i am the big brother. >> gabriella: yes, big brother. >> arzak: not the father. [ laughter ] >> anthony: but thank you. >> arzak: thank you. >> anthony: for everything. ♪ ce. just call geico. geico helps with homeowners insurance? good to know. feeling better? a ocho

♪ >> anthony: it seems sometimes maybe even all the time like you can wander into just anywhere in san sebastian and find fantastic things to eat. casa urola in the old town does not outwardly look like a place you're going to find this. seared mushrooms with egg yolk and pine nuts. >> anthony: potato sauce. >> olatz: and yes and duck sauce. >> anthony: beautiful, wow look at that. >> anthony: grilled tuna, with a marmitako sauce, a reference to

a classic fishermen's stew. peas in a consumé of iberico ham. >> anthony: pretty. the food is so good in this town i mean it's really outrageous. i mean you walk by this place you don't expect this. >> anthony: olatz gonzalez abrisketa is a professor of social anthropology and a documentary filmmaker. >> anthony: woah look at that. >> olatz: this is squid with white bean cream. >> anthony: wow. i know that this is the end of squid season. >> olatz: yeah. >> anthony: everybody says this i mean everybody knows, the basque's obsession or insistence on really, really good ingredients. the fish has to be in season, the fish has to be incredibly fresh.

it always has to be the best of everything. >> olatz: the basque are very obsessive with qualities for example as you know i did a thesis about the basque pelota. ♪ >> anthony: pelota, if you didn't know is the most popular sport in basque culture. its origins go back to the middle ages. the basque are as obsessive about this pastime as they are about food. >> olatz: most of male conversations in basque country are about things and about quality of things. and they pass days and days bouncing the balls for the match and they need to know which one is best for the match, and how it behaves. ♪ >> olatz: so the obsession and i think a male obsession with quality is also something which happens with sports just like with the food. ♪

♪ >> anthony: basque language and culture exist on both sides of a border. unsurprising is they predate both countries. this maybe france but it's still pais basque >> marielle: here in the french basque country, the basque country is divided by a frontier but were talking about the same country. the french basque country, and the spanish basque country. >> anthony: is there a difference between the french and the spanish side? >> marielle: well on the spanish side was the dictator franco, and it was forbidden to speak in basque. on the french side it's true that there was a little less pressure about talking basque, because a lot of people were coming from paris, from a big town for retirement, we're losing the basque language. >> anthony: do we drink spanish wine do we drink french wine? we drink french wine. >> marielle: french wine. >> anthony: good. ♪ >> anthony: we're in the town of ahetze at la ferme ostalapia. marielle gurtner was born and in

spanish basque country but raised in france. >> marielle: we've got a very good quality of life here. the sea, the mountain, the sun. >> anthony: and the food >> marielle: and the food. >> anthony: things are different here. the relationship between basque and french cultures has always been more graceful and less contentious and you can see it and feel it and taste it at the table. ventre de thon or tuna belly with tomato carpaccio. pigeon, roasted and then flambéed swerved with a tureen or pate of the same bird. >> anthony: on this side of the border are the chef's as creative or more traditional? >> marielle: they're more influenced by the french cuisine which is more complex. on the other side we simplify, here it is a little bit more complex. ♪ >> anthony: why is the food so good? >> marielle: because we like eating, that's the main point.

why are we going to use things which are in the freezer, you're going to try to do it always fresh very simple but with very good things. i will say that's what describes the basque cooking. it's really simple but fresh. ♪ when you're particular, you want things done right. that's why we test all of our paints and stains for months. or even years. we dedicate 175,000 square feet to getting it wrong... ...because you deserve paint that's done right. that's proudly particular. benjamin moore. the standard for paint professionals. only at local paint and hardware stores.

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♪ >> mikel: sociedades are very important in our culture. in fact they are a big part of culture here. this isn't like a restaurant. here, friends get together, whenever we want to celebrate lunch and dinner, and around that meal we talk. people from outside are really surprised by the friendship and togetherness that we have here. i still remember my grandfather, when he was over 90, coming here with his friends, opening a

bottle of wine, and having some chorizo and having a few words with them and enjoying that moment. [ singing in spanish ] >> mikel: we're all friends here, there are very different people on the economical or political level, and we're all equal here. the poorest and the richest are equal. we are people, and that's the main thing here. >> anthony: there was no better city for food than this one. you know, look, it's going to be a problem because you're going to have millions and millions of tourist coming here to eat, you know. >> pablo: yeah just for eat. >> anthony: every year more. >> lourdes: i think now we are being discovered, not only by foreigners, by spanish people. >> antonio: yes. >> anthony: this is what i heard. >> antonio: the only people from spain that came here all the time were people from barcelona. >> anthony: from catalonia of course. >> antonio: from catalonia,

absolutely and some people from madrid, some people. ♪ >> anthony: so-called "bro" food in fact predates the advent of the kobe slider or donkey sauce and probably even the high five. txokos are private and historically all male gastronomical societies, though that gender rule has changed with the times. but it is still strictly basque, and strictly members only. >> anthony: so was everybody born here, are you from san sebastian? >> aitor: yes, san sebastian. >> anthony: most everybody. >> aitor: we are very lucky that we are just here surrounded by the sea, by the mountains, the green mountains, so in just one hour distance you have any kind of fresh product. >> antonio: we consider food as a part of our culture. i mean the importance it has in our everyday life i mean-- >> aitor: this is the best example right here. >> lourdes: there is one thing my dad always says "at home or at times we may not have money for you to go on holidays, or to

buy a new car, even to buy new shoes, but food so important. >> anthony: who cooks rotates between members, tonight it's pablo. the menu, diced raw tuna, grilled prawns with green sauce. >> aitor: have you noticed that we don't like herbs or spices at all. >> antonio: nothing, we don't. >> aitor: so the most we use is parsley. of course garlic and onion all the way. because people have the idea if you add many spices and herbs to something that you are cooking here, you might be suspicious that maybe they're not so fresh. >> anthony: right. >> pablo: you want to take this food and put in another country maybe moscow, maybe new york, it's impossible to cook in this way and people don't understand. ♪

>> anthony: someone i was talking to yesterday had a theory. she said, the men talk about the difference between things, the difference between this bicycle and that bicycle, the difference between this bicyclist and that bicyclist. and that this is an innate part of the basque culture. >> antonio: that's a good theory. >> lourdes: i don't think it's exclusively from here, i think this is something that comes from franco years. >> anthony: where's franco buried by the way? >> aitor: in madrid. valle de los caidos. >> antonio: in valle de los caidos. >> anthony: big gravestone? or did they sort of just roll him into a ditch? >> aitor: it's a huge place. >> anthony: if you were -- i'm not suggesting you do this, but if you were to visit franco's grave, unzip and take a piss on it would you be arrested? >> lourdes: yeah. >> aitor: no, you would be on the news all around the world. >> anthony: would that make you popular or unpopular? >> aitor: uh popular. ♪

>> anthony: for the main fried hake cooked with txakoli and steamed clams. ♪ >> anthony: so what's the best thing about this city for you, i mean you've lived here your whole lives. >> antonio: i mean so many things, so near. i have friends near i have all the coast near, i have the mountains near, i have very very good gastronomy. >> aitor: it's the way of life. >> antonio: and it's a way of

life. >> aitor: it's the way of life. you are able to keep the very same group of friends until you are old. >> antonio: and you can see it there. >> aitor: yes, yes that table. >> antonio: and they're in 40's and i'm sure they know each other from they are 10 or 5 years old. and they keep on coming here every week and have dinner here every week. ♪ ♪ be right back. with moderate to severe crohn's disease, i was there, just not always where i needed to be. is she alright? i hope so. so i talked to my doctor about humira. i learned humira is for people who still have symptoms of crohn's disease after trying other medications. and the majority of people on humira saw significant symptom relief and many achieved remission in as little as 4 weeks. humira can lower your ability to fight infections,

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♪ the first foundations of north america were ♪ ♪ laid by basque fishermen where does our language ♪

♪ laid by basque fishermen where does our language ♪ ♪ have its origins? perhaps it was sent up from ♪ ♪ the bottom of the sea the basque country is like ♪ ♪ the sea it's always old and it's always new ♪ >> anthony: this place, deep in the etxeondo valley about a hour outside of san sebastian is etxebarri one of the greatest, most iconoclastic and most loved by chefs restaurants in the world. it is in every way extraordinary. >> anthony: sometimes with chefs we sit around and we play this game, if you had to die at one restaurant you know what would your last meal -- what restaurant would you like your last meal at?

and they were coming up with restaurants and i said "well what about extebarri? >> virginia: extebarri. >> anthony: and they all changed their answers, they said "oh no, no you're right that place." it's so perfect. >> anthony: my lunch companion is my old friend virginia irizar, with her father she runs the "escuela de cocina de luis irizar." her father being luis irizar of the original group of 12 and the man who first showed me, well everything in san sebastian. >> anthony: your dads first job out here was at the maria christina, is that true he started there? >> virginia: sixteen years old. his first duty was to keep the white wine ice cold for the chef, otherwise he was in trouble. >> anthony: that's understandable. so what did they do that was different? >> virginia: they did try to modernize basque traditional food. make it less heavy, less greasy, that sort of thing. ♪ >> anthony: and this man victor arguinzoniz is a legend.

he is a master of what looks austere and simple but is in fact in almost a japanese way fetishistically perfectionist in his treatment of local ingredients. victor cooks everything himself from his own charcoal made from wood he cuts himself. chorizo, which he makes from iberian pork loin, served over a tiny little grill still smoking and infusing it with scent and flavor. >> anthony: mhmm. oh, so good. >> anthony: grilled razor clams. >> anthony: so good, so simple. >> anthony: beluga caviar, however improbably it sounds, grilled and heaped over almond paste. >> anthony: excuse me a moment i'm going to have to take a picture of this. i want to make other people feel bad about what they're eating. >> anthony: grilled gambas. perfectly, perfectly cooked prawns. >> virginia: it's huge! >> anthony: yeah. >> virginia: this is, wow! >> anthony: line caught squid grilled and served in its own ink.

>> anthony: beautiful. that's very nice. >> anthony: and the most delicious king hell, galician beef chop grilled perfectly rested and ready. >> anthony: look at that. why are the ingredients so good? i mean the basic ingredients are always super high quality everywhere where does this come from? >> virginia: i think it's just that we wouldn't have it any other way. it's as simple as that. ♪ ♪

>> arzak: so it's been easy for me. and it's all been beautiful, which is the most important thing. i always think that if you don't have creativity, you're kind of dead. you have to think like a child. you go to a square and see all the children there, and they're always making new things and they're always happy. and what i like is always being there, like the children. a child hasn't got boundaries. and we mustn't have boundaries. i don't know whether this is difficult or not, but for me it isn't. ♪

♪ ♪ ♪ what are our