Arzak restaurant, the laboratory

"Our work at Arzak is divided into several parts: the kitchen, the dining room, the laboratory, the office, and maintenance," explains Xabier Gutiérrez, director of the innovation department, in his book "Asfalto culinario, el laboratorio de Arzak" (Culinary Asphalt: The Arzak Laboratory). "Each of these 5 elements plays a vital role in the smooth running of our restaurant. The whole complex mechanism is managed by Juan Mari […] He has the final say over what works and what doesn't. If things go well, it's down to him; if they don't, he takes the blame."

In the laboratory, which is equipped with the latest technology, Gutiérrez comes up with ideas for future dishes, alongside Igor Zalakain, Elena Arzak, and other chefs. "We focus on developing ideas, looking for flavors, and reinventing concepts, with everyone contributing to the process. That is the main reason why we read and travel." They have a "flavor bank" that contains over 1,000 products and ingredients, which they use for research and to inspire their creativity.