juan and marie arzac has been my mentor and friend, steadfast and loyal in a way every person can be.her and daughter are two of the greatest chefs in the world. >> you are happy? >> very. i love it here. ♪ >> these are what you call pinchells around here, not tapas. batches of delicious, delicious things located near one another so you can go out to what is potentially called a poteo, a bar crawl, grazing at each place. >> i would like to start with beer, what do you think? not too much because we're going to other place. >> gabriella rineli has worked with both arzacs for years and is considered a leading authority on the basque culinary scene. >> the important thing is you have different atmospheres, you have different flavor. people here really like the classics. people go after exactly what they're looking for. >> fried quail egg, blood sausage and peppers. >> this is like a whole breakfast on a piece of bread. want to try some? >> sea urchin with onion and cava. >> it still difficu's still dif, no? >> yeah. ♪ >> walking anywhere in san sebastian with juan and marie arzac is like