September 1st, 2013
In the long list of amazing tables from Spain, Mugaritz clearly belongs to the top ones! It is located in the Basque region (a possible food-lovers heaven?) along with several other incredible restaurants such as
Martin Berasategui or Akelare (and possibly Arzak even if my experience there was not memorable). Definitely worth the journey wherever you're from!
The restaurant is located in the country side in a very bucolic setting. The nice weather permitted a lengthy after-lunch on the terrace before hitting the road back.
The exquisite cuisine is collectively produced by a large staff that you can meet in the modern kitchen. The cuisine style borrows lightly from the trends of molecular cuisine but without too much emphasis. The molecular tricks includes: frozen food, witty mimetic eats (cocoa-butter wrapping in this instance), dried ingredients, low-temperature cooking, etc. This shall not in anyway scare the molecular cuisine detractors as the meal is perfectly balanced and follows all academic standards of a 3-star meal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqI_yhMr5fd4GQEQm-lnP9c-rlh8VF-FNLO0KJOSU1_ghpGTRHAJdjrWZkosw2M9Y7mYoHE-RxrEPNvp4riNTet4_oZFVLQZdk8zQSkmfObroRO8wdtiWKV5BAA4craH8eG7iMojnOvU/s1600/IMG_2701.jpg) |
Foie gras macaron
(in which egg white has been very cleverly swapped with pig's blood!) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmLvYbB_Q_HPZxjxso8-mJ6xQ6ggSs8my0UVbNl9yOBmchwmokqgeBXmRUiBU66C6OsmRQduIak2iMhXK7aveRyHKu1TrYbzeYVuLIMPKhH0SPmuxnZhV2k_px6h8vfYsoTT_Xuiga1k/s1600/IMG_2712.jpg) |
Tendon. Honey mead, yolks and dipping ash. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTczUVkw2ZwaVnAm681lfwVO4ChyI5XabAqw7U4gx1Sp6gviLQyjyqeCzYI3_-mXltdf845pXVcwmr4MhOGXyvjvMGdEJ_aQhnBalquA6YY7Axpla-vKwIg8LP6zdqXWNOpfJVvfDimeo/s1600/L1060754.JPG) |
"Fishbones" with nuances of lemon, garlic and cayenne pepper |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEYfqfkGkJ69dWgZvWTHD1wTJp3QerJ0MeB52NFq1zNtfcZi_WmBN6JM3zZytn_0iFTwmYh8l3tc12kQW6YGhj13INlqjVHF-gzBihzL4ZUuWFmN4UzRe2L0puZnuahcERboey6dwhoM/s1600/L1060758.JPG) |
Smoked toast, 100% lobster |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcZmeAkPKd99Y-IyiIjZH2wu4PV98_mNbCac2w-kMVF9Relc9Bqca7mvlX2840SftDadI-E4aS47HCh7jYAkgxzO9fdCpmuYCzMnzyUlV-JBH27N0Ae8Znl2CLz1hS2LaUeY-jQCqC5Q/s1600/IMG_2724.JPG) |
Tanned lobster flesh and fermented rice. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM1MWqZutElkVVVcSClUzAmUZBWMpDPsM1N-W-5TXeL29Hs3otISNDA8iSi7X5MM-RHtoz6syNjkKgZKc0Qh7nYH-gnjVnJqEjng5Fj5TOwTJHtjMS-S-9IyJIGuWQkgT6QdetAxbgnc/s1600/IMG_2728.JPG) |
Tortoloxak! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT49Q9LFZw8pYezjlRDHbgygBi6Qo7mnE0QmtuiebDu3GzuaipOEeVmenFk7FRRKdtZfFKRikg1R9-aH-y7kL6LeoAQO09gpnPRqhcsx1HrCDG6qiwrLrxnbSsngCahNtnQoMZWiJ3b1Q/s1600/L1060757.JPG) |
Edible stones |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo7NiZn45mvlrmPhPZNJsEVoesJIM84QqY405W0ivphyphenhyphenKNqpQ2GA4g7ZL0Hlw4_MAdG_Zr3TzVGnO-451_MSjCP4t-REqbS2KmQCjpIvoYchDqqjKc1fI3YaSft5om7xqvNoGmAfjAsw/s1600/L1060759.JPG) |
Small crustaceans |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyLrQWGuuLrYF6co3Sx1ARjvEJirw4MefSU5qNYEaEPUT-0SaRK3i2vV5U5M0C0wHfpHX0x1FaFJCoYNLw5-IPN282aaY2Q9ToIXvA7PN8CCxZAs7QLpTuJCJAZkL8R0el9NfaJv1a-0/s1600/L1060760.JPG) |
Grilled toast of bone marrow with herbs and horseradish ash |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Lm-q1NSd5MUeiSpogwBNu3yeonxdH9FUZsmrJG20Vg90Z05X-DU79hPcLT-GE6zuYv2HBw_P_wCYwrUh1IBqFeJUARA-EEJTrNMZBlph1TCggluhH1Pb-fwvCChdjlQS0EoduD-_Ycg/s1600/L1060761.JPG) |
Ice shreds. Scarlet shrimp perfume. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjze68FFLq9-pQB1QWZvU2sDs2Hy1w8dB7P8LbaR2HB2hRjiTg0UBdC0MnL8WFvlwcbr6BBt0FNryyy3ZdCgMqPxb_tgmc16Kg3rhLMBpYipdGe7YI2UtrWqtE1nTiV1TNu3l7LOYniYGY/s1600/L1060765.JPG) |
Egg yolk tucked in with an anemone blanket |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JZUO3F-BQr9Mzf5WEWfkhk6FKSPSvbOMkh6azNX7Nz72VgzuHCc24xITYGNcA6wzfrgFjrjPcqUgBNmtfNfqZfMYZDSz1r79502k75EFGtIO46xRap_8i_m3pRXipU59ufAQdn95pd8/s1600/L1060766.JPG) |
Grilled squid with onion |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3nzOyNiSZAgwqWZ2aIf-5QbciEi-0CQ-CkGKEMY7jNxfa_SPrp5G6Cn0fcJIpLib0vepzACPkSJXfohgovAcaPLZM-Y6Xwmgz1VnGw_ZBklzGNFcHfqs95ecZCKjAp7e266dQjB7N-0/s1600/L1060767.JPG) |
Cantabrian sea Bonito and dark Marmitako juice |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3a2o-nFjE1q66WU3WM8KPQmOVdf38mzBYCAXeUiTYEiBBA1BPpJfBOOr3BobzYMXCtX6OXXe_57u2MdWBm-mzFJB9dYejbVn43A52xE7uNF51vZ216_ED_TchGeUbvrxD3MPyGIpRAg/s1600/IMG_2735.jpg) |
Loin of Hake, tiger nut starch and concentrated clam juice |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQmOQ7FWAGgwvTvT0IeFq1QGBlhT6a5qPAhH5_f7N1SSSHhCGseMzH0xbvz25mZY0njppaRddS8ZyiFZzQrg_BGWX94DeBF1j1jU9I2u2VvmOXoNBkG-v1aWvj33neoz5wm58tfcD2HI/s1600/IMG_2737.JPG) |
Red mullet in a buter of its own liver. Almonds and bread. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2mETJXywDU3K8ZvmvMo-wkjIoa6iZvliLFQSPkYrqsgMTxWnQhfGXtc28Zr9PSIJvuZRodWl5TV-CZxGEBbM_mS179kTASQjQMREOlqHNVdvbJvfntiDc1ehTY-PaFIiiBV3D7RmO58/s1600/L1060771.JPG) |
Sweetbreads |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWFUL8K1WMk1ZRBYjwowbm68t1kiRYKGfO8Yo43uwzYm-KbRSo5_9Qdpg18wMLWmzAjGFqxSdfuKxkVKeyu245qsnxWVqjVLhfwGar1qAfmUU9cJxzqkw3sYP8AxhAH2vhhdrLWsOyRU/s1600/L1060773.JPG) |
Iberian pork with sour leaves and crème fraiche |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN9r_vFT2PYJVbICyidgbV4sV7w5x8BhW7ckyv_bJBkYlx8sLyL2iTrzGMLn421CRyLFSk7KTqqr40n5v4BxX9cM5yKBi-ronEmk7ZpYZcKf_t60VeNrfUk4a2yCKQddcmL7FKH8f5NY/s1600/IMG_2743.jpg) |
The cow and the grass |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyFnNAsHA4M5xeOwrz7rkNny1HCOWJN2fyKUnP7VOsU7LJnmZw7e9PUVLn8tVvAtPIsUvodUpnORjV9uUU9o1CzZD8tD_EtmWjDuQe0mQJzOZ7rwVgthTjoWIEXdRlxmcmlo6k8ZSeUg/s1600/IMG_2746.jpg) |
Iced rye cream with aged toffee |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInbeN5AZnXQkUU5Lobx0pefrTYRcXzCqaod94t55clRt5W0uSvvuK9to2SwODAyl8MGUBYrVxni85ospzE6c52ZLy14RditGViI7RYqJ1nTcOKkQhv7Me_HABawG9DRBvlBVi72Ji5eU/s1600/L1060776.JPG) |
Frozen almond turron |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UvaUE-rtuXCjd__8vWCLPbq0MbmpFgmhRkrh49NpIZweFFMuXYEmAN-E1Ev7_yzSfbTTGAt2C6t11JDwQdKWuFhlMrW-13izvKQEDH3LDRnFLSEeOf8JGLT038yypYxB8rP-LEVJI4k/s1600/IMG_2749.jpg) |
Roasted peach and "Rock tea" |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAc9QUjmTKgznNPfqiKXO2o9QIBISS7K_pIPkP3MOM_WAcT6goVacbbzBlmEndQXZbdgnD8BcF4QI8mLzu0LJ2ebDfp31t3WkIQnbWpm0TkcStxurR48ftkyDomw_SnV8i7FSJr5-2kc/s1600/L1060777.JPG) |
Glass. Sugar and cocoa as a cookie |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWF3DeyYrhAlnwBy0mIGricet_9Exhc3racq-KJOkaBcGRdRYTIdFXiWQuPeS642fieVgeFzdlqwa1vbd7QM0QFHvik2DDibCFlt_0OltuWnmR_CwEXe2h4b3tYCtnYgiykk7AfLjw2v8/s1600/L1060778.JPG) |
Candy caviar |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FYJXCDqC0NOgSTE2k96DN0Mxlp3uaKrWA9jlScFEncji87WX1wplXLDFsvk1EoCPZm20q1t8e5VWHcqp6ynRSQym03yMnhltJmuC34ph3NvmLVRTs6GiSmkxUj2krAkmr7YiCZT-XtU/s1600/IMG_2755.jpg) |
Delicacy tower |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjBZEuhYI561By1CO-YwaU_0RUww0oP2OOQUPaXeR7mzzbrtgbJXBDcv1FAvyx-RbxUvWeA573-bUOMODQXa2_jfLiBkHH_psJzVlfcFEL8iKWXxv9NjjIp1-A84kOKUPpVKy4eEhENg/s1600/L1060780.JPG) |
Flower, herb and vegetable garden |
Mugaritz
Aldura Aldea, 20
20100 Errenteria
Gipuzkoa
+ 34 943 522 455
+ 34 943 518 343
http://www.mugaritz.com/
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