Mugaritz

“At Mugaritz, we question the norm in the culinary world, rethinking social standards and prejudices. We aim to reach a form of sensorial freedom. We have an insatiable thirst for learning and sharing knowledge with creators from other fields. An important line of our work is to identify those parts of animals or vegetables that are not normally used for cooking and end up in the rubbish. We try to unearth the potential of these ingredients.”

“Everything Changes”: textured egg yolk with herbs, 100-year-old quinine wine; “Life Fluff”: Penicillium nalgiovense over a veal chop; and “The Lasting Kiss”: sea urchin buds.

Andoni Luis Aduriz’s ground-breaking work in Mugaritz has opened up unimaginable possibilities for haute cuisine. But science would be nothing without a heart and a brain orchestrating the whole process. This two-Michelin-star restaurant, part of the Relais & Châteaux family, works with seasonal products and collaborates with unique local suppliers that dare to step away from the norm, such as José Mari Arrospide, a producer that gathers vegetables in their early stages of growth.

Nothing in Mugaritz is conventional: even the garden outside the restaurant only features foreign plants and fruits, so as not to compete with local markets. Mugaritz is not just a rebel project, it is a vision of future cooking. No wonder they’re the only restaurant that’s been in the top ten of The World’s 50 Best Restaurants for thirteen consecutive years.