Arzak

Chef Juan Mari Arzak earned the restaurant's first Michelin star in 1974, and his daughter Chef Elena Arzak now runs the kitchen in the same family mansion the Arzaks have held since 1897 — a rare bit of culinary dynasty that mostly only Spain seems to produce. The cooking pairs deep Basque tradition with restless experimentation, much of it worked out in their in-house laboratory and a "flavour workbench" of more than a thousand ingredients. The menu is built to keep changing, so you go for the invention as much as any one dish, and the wine list runs to a genuinely absurd few thousand bottles. Three Michelin stars, half a century in the guide, and a long stay on the World's 50 Best.