The restaurant: One of the longest-standing restaurants on the list, Arzak in San Sebastian has featured in 13 out of 14 editions of The World's 50 Best Restaurants, making its debut in 2003 at No.40 and later spending nine years in the top 10.
The chef: Juan Mari Arzak was one of the first Spanish chefs to be awarded three Michelin stars and his daughter, Elena, who cooks with him, was voted World's Best Female Chef in 2012.
The cookbook: The recipes in this book might be beautifully presented in signature Arzak style, but the techniques aren't too complicated and the ingredients not difficult to find. Everyone from amateurs to professionals can find an accessible recipe here.
100g chocolate with 52% cocoa
200g pitted black olives
Image: Mikal Alonso
Boil the milk with the cream and sugar. Chop the chocolate and pour the boiling milk over it. Stir well until the chocolate melts completely into the milk. Crush the olives with their juice and the xanthan. Add the olives to the chocolate and blend to an homogeneous mixture.
Place in an ice-cream maker and serve at a suitable temperature (between -3 and 05 degrees C).
Now savour it as you please... in a cone or on its own!