Perfection. It truly was. From the atmosphere to the service to the food, it was absolutely amazing. A life changing meal. It makes you rethink what a Michelin starred restaurant should be in 2011. It was my first dinner in one of the top 8 restaurants in the world, and there will really a before and an after Mugaritz for me. No stiffness, just the perfect amount of casual and at the same time not one single mistake, spotless from the wine service to the space between tables. And the food, well a lot of people say it’s sometimes too out there and complex, but we enjoyed every course, and there were a few that were out of this world. All I want to do now is go back, as soon as possible, and be mesmerized by Andoni’s cooking once again.
Refreshing “bulgur” link
Edible stones
Starch and sugar crystal spotted with pepper praline and corals
Grilled pueraria focaccia
A tour of the absolutely amazing kitchen
Pickled onion, tendon and tuna essence
Daily flowers stewed with codfish
Artichoke and bone marrow ragout, creamy kuzu bread
Hazelnut and beans stew
Pork noodles with “arraitxiki” extract and toasted rice
A Mugaritz moment
Silky bread stew, infused with pink geranium leaves covered with crabmeat
Filet of hake and milky reduction of stewed cabbage sprouts. Luscious citrus spread
Textures of coastal fish
Rich ossobuco with toasted lobster emulsion
Piece of beef, grilled steak emulsion and salt crystals
Iberian pork tails, crispy leaves and toasted sweet millet oil
An extra course: “quail and armagnac”
Cool vanilla brioche and toasted cream
Lemon cream with daikon radish and unsweetened sugar
A cup of chamomile dressed with a cocoa nectar. Candied fruits from the market
Another extra course
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