Mugaritz

The experience was bad. There was a table with 4 kids who were extremely disrespectful!!! And the restaurant didn’t seem to care at all! Completely indifferent to all of the other customers. When we said something we were blown off. They didn’t care. When anyone else said something they didn’t care. Not worth the money. The food was just ok. Nothing great. Definitely not worth the time. I would not return.

You have to go into Mugaritz with an open mind — this is a whimsical culinary experience meant to not just please your tastebuds, but to stupefy, question, astound, and shock ALL of your senses. Those stating there is no heart in these dishes: Please keep in mind the value of intellect, and of creative imagination, carefully placed into each course (and the fact each table gets their own journey! Our menu/​journey was different than the tables of those around us).
One of my favorite dishes was called A Thousand Leaves — a mille-​feuille consisting of perfectly blanched chard leaves and placed atop one another, with a shiny beef reduction glaze on top that balanced out the chard leaves perfectly — with a tiny cube of Idiazabal cheese for additional accompaniment. Not only was this fun to eat, but it was delicious, intellectually surprising, and strangely nostalgic. Which brings me to one of the ending desserts — a little triangle of heaven consisting of a yuzu peanut butter «sandwich» that instantly reminded of the kind my mother used to make me for me as a child. And I suppose that’s why I enjoyed Mugaritz — amidst the many, many dishes that absolutely shocked and stupefied me with new flavors and combinations I had never tried before — there were nostalgic ones that brought me all the way back to my childhood.
Notable mention: Maitre D Jose Ramon Calvo (aka JoseRa) adds to the magic of this place. We had a great time conversing with him and his humor and passion for what he does contributed to our positive dining experience.

I have recently dined at Celler de Can Roca (Gerona) and Guy Savoy (Paris) and loved them both, but after the experience I had at Mugaritz, I feel compelled to let everyone know that it is not in the same league. While the service was very attentive, the wait staff is very inexperienced and oftentimes appeared lost. We were there for a total of 3 hours, and I would say that the service was a 6 (of 10) during the first hour, improving to an 8 towards the end. I should have realized that the night was going to be problematic after I ordered a «classic gin martini, with Hendrick’s gin, a little bit of dry vermouth, and olives», and 10 minutes later they showed up with a yellow concoction in a martini glass that tasted like anise liqueur. After several attempts to correct it, and learning that they did not have olives nor dry vermouth, I finally settled for a chilled Hendrick’s martini. It did not get much better after that, with the first 10 courses of a 24-​course meal, including items that were extremely unusual courses (ex. anchovies in «live pasta», and crispy tripe with mustard sauce) that they expected us to eat with our hands, as no silverware surfaced during the first hour of the dinner. By the way, that included a sliver of roasted lamb with a wine reduction that took more than one bite to eat… with no silverware. My hands still smell.
The majority of the courses were of items that are outliers in any menu (ex. tripe, sea urchin, raw anchovies, whole fried baby trout with the head and tail on) and nothing that we thought was good enough to tell the wait staff to make an exception and bring seconds. I think you can do «experimental» and still deliver interesting flavors and textures, but there was not much in our dinner that was memorable. Our primary waiter (it was hard to tell who «owned» our table as different faces kept showing up, but no one took accountability for the mess) did a very nice job of offering a couple of wines by the glass that were very different and complemented the food nicely.
I expected a lot more from a 3 star Michelin restaurant. There is more that made for an unforgettable dinner experience, but I have said enough. Try one of the many other fine restaurants in the San Sebastian area.

Heralded by some as the most experimental kitchen in the world even before Ferran Adria converted El Bulli into a «foundation,» it was midday Black Friday that the GPS led me up a mountain spiraling to Chef Andoni Luis Aduriz’s Mugaritz and although much has been made of the restaurant’s astronomic ascent on «Best of» lists since its 1998 opening no number of photos or blog posts can do the experience of eating there justice largely because an «experience» is exactly what it is.
Featuring no set menu, each diner instead served approximately two-​dozen of over one hundred items reinvented yearly for use throughout the upcoming seasons with changes made on-​the-​fly as new ideas evolve, Mugaritz resides in a small wooden building amidst the stunning Errenteria hillside and with the space rebuilt after a fire in 2010 it can only be said that the rustic exterior in no way conveys that which is found within.
Greeted warmly in the foyer where a few books detailing Aduriz’s career and recipes are presented alongside objects of Modern Art it was minutes before the 13h00 reservation that I was led to a table big enough for four and seated with a great vantage of the room a glass of wine was ordered before a brief tour of the kitchen, no less than thirty sous and stages working in silence on individual plates with a bite of fermented rice presented to whet my appetite, not one drop of sugar used but the flavor like that of candy amidst soft grains that separated and melted in the mouth.
Asked of preferences, allergies, and discretions before starting a marathon of sprints, never more than five minutes separating one course from the next, those looking for some sort of congruent «tasting» will likely find Mugaritz a bit disappointing as the experience is much more a stream of consciousness event, opening bites of a crispy cock’s comb lent levity by creamed spidercrab and its roe while three bites to follow explored concepts of vegetation and textures, the first melting slowly beneath a hefty dollop of caviar while the golden pocket used added pork fat as a mechanism to carry gentle floral notes aloft.
Filling a crispy pigtail with stewed pork before presenting a buttery-​meets-​bitter cloud of eggs and wedge of pumpkin brushed with coffee that oddly harkened the flavors of Tiramisu, it was with course nine that presentations reached next-​level status, the sprouted chia stuffed with sweet ceviche given a sense of movement by nothing more than the air circulating the dining room with a silky mouthfeel that was nothing like the structure would suggest.
Chasing the furry looking lobster with ancient grains and green sprouts around rich nut butter made more poignant by garlic it was leading into the menu’s midpoint that three stunning courses were presented in rapid succession, the chestnut pudding offering an exploration of texture beneath a bouquet of white truffles while the creamed mousse of bird atop clam and slippery eels with raw beef were no less brilliant, each admittedly quite rich but present in just the right portion.
Continuing to contemplate individual ingredients and their flexibility of flavor depending on preparation with gelatinous Hake throat over a firm fillet and then in the Bovis Maxima that was «only wafer thin» but ate like a whole porterhouse, it was a first experience with Sea Anemone that highlighted plate sixteen and although texturally something akin to phlegm even after a trip to the fryer the flavor not unlike urchin was itself quite pleasant.
Returning to something more traditional with a generous slice of grouper in a beefy cream sauce followed by crisp lamb skin alternatively layered with thin cuts of loin it was a bovine gummy tasting like the richest of demi-​glaces that set up the meal’s final savory and although perhaps not as intriguing as those items preceding there is no doubt the rectangle of Wagyu was melt-​in-​the-​mouth tender and, once again, just enough to satisfy without being too much.
Telling a story of time and culture with local cheeses aged 3, 6, and 12 months — all from the same cow — desserts began with a boozy piece of semi-​freddo ‘leather’ overlying apples and vanilla ice cream, the following quenelle of buttery brioche flavor subtle and elegant amidst grape pulp, granita, and juice.
Serving two mignardises as the meal marched past two hours, the mochi a bit too floral while the herbal brittle was as beautiful as it was complex, it was with an Americano of shade grown Colombian beans in hand that the tall wooden puzzle-​box was delivered, each layer save for «greed» containing chocolate placed in the context of a sin, wrath represented with firey top notes while gluttony offered nearly fifty chocolate covered biscuits, the base of Sloth a dense pentagram that was more than enough to share or save for later.

Mugaritz is one of the few restaurants in the area with more than 2 Michelin stars. It’s run by Andoni Luis Aduriz who came out of Arzak’s kitchen. Arzak was actually my first choice but it was closed during my visit to Spain so I went with Mugaritz. Now, you may recognize Chef Aduriz from David Chang’s Mind of a Chef show. He’s the one who spent years perfecting the perfect temperature to poach an egg. Now, Mugartiz’s accolades:
1) 2 Michelin star in 2014
2) 2 Michelin star in 2015
3) #6 on the San Pellegrino 2014 World’s Best Restaurants
4) #6 on the San Pellegrino 2015 World’s Best Restaurants
The restaurant is very elegant with it’s oak wood. There are a lot of symbolism with the name of the restaurant and the line that divides the restaurant into half. We were seated in the middle of the restaurant and given a tour of the kitchen. The CDC and Head Chef did a fantastic job at explaining how the kitchen works and the first thing I noticed was the black board on the right as I entered the kitchen.
It’s a 22 course tasting menu only. The dishes were very creative in preparation to presentation. It ranged from anything to local source ingredients to horse meat. I thought it would be a piece of cake to conquer even though we gorged ourselves with pinotxo at three different restaurants in the morning. Memorable dishes were Glazed mille-​feuille of Lamb and Savory French Toast. The most interesting dish was Cheek in its concentrated jus aka horse cheek. Yes, horse meat. This was a bit weird for me. It had this really weird taste to it and I wasn’t sure if I mental f*cked myself cause I couldn’t stop thinking of Seabiscuit,
Overall, I personally thought Mugaritz was a great experience. The innovative preparation along with the creative presentation made it a worth while experience for me.
US 2015 Michelin 3 Stars Count: 12 Down. 0 More.
2015 Michelin Rated Restaurant Count: 36
San Pellegrino 2014 World’s 100 Best Restaurants Count: 24
San Pellegrino 2015 World’s 100 Best Restaurants Count: 26

Bummer! We were so excited to eat at Mugaritz while visiting San Sebastian. I would have rather have gone on a pintxo crawl around parte vieja. The food at Mugaritz is just basically not good. I am sorry to say I would have rather have eaten at a Burger King than here. The food was tasteless and in some cases pretty bad. The horsemeat was bland, the fish was so-​so and the best course was the ice cream. We made a special trip to make this experience and it was so disappointing.

No! The four of us often indulge in 3 Star Michelin Star restaurants. The food did not taste good, period! We wanted to love it. We traveled for hours just to eat here. 23 courses and only one (blue cheese and crostini) was good. The tour of the kitchen was obviously just to take guests too. Save your money for a great restaurant!

So dissappointed in Mugaritz! It is a shame that with so much talent in that kitchen they fall so short of hitting the mark. It seems they are more concerned with trying to be inventive that they forget that the food should actually taste good.

Similar to another review, I left this place feeling very confused. My boyfriend and I came during our stay in San Sebastián and this was our first experience at a restaurant with 3 Michelin stars. While I enjoyed the experience overall and feel extremely lucky to have the opportunity and privilege to have this dining experience, I don’t think I would return.
The food: The 24 courses were mostly style over substance. Each piece looked like it belonged in the MOMA (Museum of Modern Art). The oily fish, beetroot and horseradish looked like a dollop of magenta paint on my plate. Unfortunately the interesting aesthetics were not matched with flavor. The only dish that made me close my eyes while I savored it was the sea peanut praline with crab and squash cream. This arrived in a small bowl and was eaten like soup with a spoon. It was the only dish that did not appear museum-​like and was also the only one with flavor. I also was very excited by the chocolate covered corn nuts which arrived as part of the final desert pyramid. Though maybe I should be embarrassed to admit this when reviewing a restaurant with 3 Michelin stars?
The service: the service was very well choreographed and precise. Everyone was friendly and accommodating. The Sommelier was exceptional and went out of his way to give us a printed list of vineyards we should visit when we go to Rioja. He recommended a dry, oaky white that was probably one of the best I’ve ever had. That said, something with the service was off. It seemed like each dish was served by a different person so you never got to build a rapport with a particular server. In summary, I’d say on the surface the service seemed excellent but if you dig a little deeper it felt too impersonal.
The space: Again, something felt off to me. The setting is the beautiful and peaceful basque country side, so it is hard to go wrong there. The dining room felt a little bit like a half empty event hall – like you came to your rich cousin’s wedding and half the guests didn’t show up. The tables are spaced very far apart which creates a nice sense of privacy. The noise level was very low, which I also appreciated. But the tables were very large so I felt far away from the person I was dining with. Maybe there is a reason for this and I am just missing something?
So, overall, fun and interesting experience. But way too much money to spend on food with no flavor.

5 stars for the personalized experience and how much thought and preparation goes into each individual table’s menu and experience.
We started with their own beer brew, which was the wheat one, and it was light and refreshing. I also had a glass of cava, and then their wine pairing is a little less tradition: 1 bottle + additional glasses. We ended up getting a light red, and the sommelier recommended a € 42 bottle (that never happens in the US!)
It’s a lot of dishes, but each is served in succession with little time in between.
1. Fern with honey mint: like a candied fern
2. Frozen tiger nut: The tiger nut was a creamy tuber/​starch, and it was barely frozen on the cold stone, so if you wait to long, it falls apart. It came with a good amount of caviar, which I love, but the tiger nut was a little too soft to go with it
3. Duck pastrami: rolled up, good pastrami flavor, no gaminess
4. Summer Truffle: almost powdered truffle over potato slices. The truffles weren’t as fragrant as i had hoped for, and this dish did not do the truffles justice
5. Lobster with fresh mozzarella for sharing: I love sweet, plump lobster and melty cheese. I was so tempted to request an extra one of this.
6. Chicken mille feuille: crunchy chicken skin: not as greasy as you would expect, crisp, rolled with herbs
7. Smoked seafood: amazing char and smokiness (better than at Extebarri, which is known as an asador)
— Squid: topped with a chocolate that was like mole. The squid texture was wonderful, and the smokiness was perfect with chocolate
— Anchovy with tomato: not fishy at all, and it made the wine more interesting
— Mussel with cream: least favorite of the 3. The mussel was very big, but this one picked up the least flavor
We were then interrupted for a surprise kitchen tour (offered for each table).
8. Buttered rice bites: served on our kitchen tour. It had a tapioca-​like creamy texture inside, sweet fermented rice/​sake flavor, and a crisped seared edge outside. It was like an Asian dessert on crack (in a good way)
9. «Decadence»: flowers and nuts, to be scooped up with a fork made completely of sugar in a box that had a quote — «everything degenerates in the hands of men»
10. Peanut cream: in a bowl, strong peanut flavor. At first, the color made me think it was squash soup. I didn’t love the cream, but the crab and gelatin at the bottom gelatin and crab and butter nut squash soup
11. «A thousand leaves»: we were given a knife at first, so I expected protein, but it ended up being a well cooked wedge of chard with Idiazabal cheese that was savory and wonderful in flavor
12. Bonito: with a fermented beet sauce that was too brightly pink and too creamy for me. The bonito underneath was good
13. Grilled Mochi: smoked, on skewers, with bacon. This was one of my favorites for flavor and texture — it was like really good 炒年糕
14. Squid: with seaweed, favas, and oyster leaf. The squid texture was good, but the dish smelled too much like the ocean for me
15. Ail Glacé: one of my favorites. A roasted head of garlic with the top cut off, with glacé of clam broth. It was perfectly roasted, super sweet, and then you squeeze the wonderful garlic paste onto bread
16. Beef candy: an adorable gelatin shaped into a cute cow face, the flavor and texture reminded me of the gelatinous parts of beef from Chinese niu rou mien. The seasoning used just the right amount of soy sauce and sugar
16. Beef chuleta: sous vided and seared, super tender, topped with an interesting hazelnut praline sauce
17. Cheese: a semi soft goat cheese from Basque with bread
18. Whiskey pie: awesome dessert — vanilla ice cream vanilla and lots of whiskey with a marshmallow-​bread crust
19. «Jasmine and Hay»: like a mochi ice cream with tea flavored ice cream. The mochi outside was in thin strips and wrapped into a ball
20. Neapolitan ice cream: a sandwich of chocolate cream and saffron, sandwiched within a styrofoam like meringue
21. Peanut shortbread: topped with sugar crystals and ice cream, with flavors reminding me of nougat and vanilla
Finally, the Seven Layers of final bites:
— gold coated cherries
— a single truffle to be shared
— broken chocolate: spicy with a good chili flavor
— coca dusted corn nuts
— «greed»: a layer of nothing!
— rose lust
— sloth: a large slightly savory and slightly sweet chocolate chunk
The highlight was definitely the kitchen tour because we got to see the in action, and one of the chefs gave us some more information on the restaurant. The kitchen is impeccably clean and organized, and I think it’s amazing that they close 4 months a year for research.
The creativity and skill used for each dish reflects how much thought and precision goes into preparation and execution of the dishes. I still can’t believe each menu is personalized for the individual tables, which is awesome since so many places won’t budge on the tasting menus. This way, they ensure they serve you things you’ll be happy eating.

My hubby treated me to two Michellin stars restaurant during our stay in San Sebastian. Mugaritz and Martin Berasategui. «A» for creativity but the flavors weren’t memorable. We tried food that we never had (e.g. duck throat). The lamb brain gave me the chills and we could not eat it. But they were nice to replace it with something else. I’m not as much as an adventurous foodie as I thought I was. It was a treat to be taken to the kitchen and get a bit of something they prepared but overall I wouldn’t recommend this place for over 500 Euros. For the price I thought it was a little disorganized and not as orchestrated as other Michellin restaurants are. They had their own beer which my husband enjoyed and I enjoyed the wine that was suggested. I didn’t even take home their menu like I normally would after a gastronomical experience. Maybe we should’ve gone to Arzak instead… oh well next time.

Interesting.
That is the first and only word that comes to mind when people ask me about Mugaritz. I can’t even say if it was good or bad. I think I’m still just confused by the whole experience. I feel a little weird that I had a 4 hour dinner with around 24 courses and spent over 500 Euros (including tip) and can’t give a proper opinion on the meal itself… but I’m simply at a loss of words.
I’ll start with the quantifiable things. The service is absolutely spectacular. I mean, best I’ve ever had. After eating at fancy NYC restaurants almost my entire adult life, I still feel like Mugaritz service takes the cake. It was actually beautiful like perfect clockwork. They provided just the right amount of information when it came to explaining the courses.
So the menu was… challenging. The textures were… unconventional. The tastes were… weird as heck? I don’t know. Like I said, I’m at a loss for words.
The first thing they did was take us on a tour of the kitchen. I should have known I was in for a unique experience when they mentioned that they have a dedicated staff in their «experimental kitchen» upstairs. BOY is it experimental!
So here was our menu — they gave us a copy to take home:
–Some sort of young sake/​tapioca bite (Amuse Bouche served in the kitchen): Interesting. Almost tasteless like rice wine?
–Tiger nuts with caviar (molded Macadamia nut paste w/​caviar): It had no taste and the consistency was like clay.
–Soft «fuet» and bread (not real fuet. Vegetarian): needed salt.
–Grilled fennel and goat: Very good. Tender fennel tasted great in the goat cheese.
–Fried raw peas: My absolute favorite course of the night. It came out looking like a tempura egg roll. Bright peas absolutely popped in my mouth.
–Crunch pork rib: Rested on a bed of puff rice. Bland. Had a sauce all over the ribs, but it was strangely flavorless. Completely underwhelmed.
–Light empanadilla: 2^nd favorite course of the night. Super light and decadent.
–Comb and coral biscuit: It was hard for me to chew through the cock’s comb. Did not enjoy.
–Tube of pig tail: 3^rd favorite course of the night. It definitely LOOKED like a pig tail. Very meaty and tasty.
–Mousse of cream and stone crab: Did not like at all. Way too creamy and sweet. The crab was good but the cream was overwhelming.
-…decadentia… fish, with fish skin chips over a bed of edible flowers and a cream. It came with the coolest thing, which was a fork made entirely of sugar.
–A Thousand Leaves: Looked like a lady M cake slice but made out of a thousand leaves of some hearty veggie. It tasted like collard greens, but without salt.
–Fried Red Mullet: Very fishy smelling and fried. It was so pungent and I’m so pregnant and it make me somewhat nauseous.
–Glutinous Hake: A piece of cooked hake on top of yogurt crumbles. Shockingly, tasted pretty good!
–Bovis Maxima, Viva Le France!: Some sort of beefy chip that had a creamy cheese filling and you spread this soy sauce looking beef jus on top of it? It was damn good.
–Ail Glacé: Sticky consistency. ½ a piece of roasted garlic served with a small slice of bread covered in wild onion and flowers.
–Grilled fish and aged beef essence: Ahh yes. A NORMAL COURSE OF FOOD! I could eat this all day.
–Beef Candy: a piece of gummy candy that is beef flavored, shaped like a cow’s face, and covered in gold food coloring. weirdest thing ever eaten.
–Eucalyptus smoked lamb loin with cultivated wool: Yes, I ate wool. And it tasted… wooly. I will never eat wool again. did i just say beef candy was the weirdest thing I’ve ever eaten?
–The cheese: French cheese that I didn’t eat b/​c I’m sure it’s not pasteurized. Hubby said was good.
–Sweet Milk & Whey: Delicious! Shaved ice on a bed of iced sweet milk, which was also shaved. I want more.
–Anis Waffle: Not a real waffle. I wanted a real waffle.
–Jasmine and Hay: A jasmine flavored tapioca ball with hay? Not a fan.
–Cream of chocolate and cured Ham: Chocolate smeared on a massive molded fake ham leg bone made of sugar. Thought we were on Punked. I guess you’re supposed to lick the chocolate off the bone? If you bite the bone, you’d lose a tooth. The table next to us made eye contact as we both tried to figure how to eat it. They licked so we licked. No judgement zone.
–Tower of 7 deadly sin chocolate: Ultimately just chocolate in a fancy container.
In conclusion: INTERESTING MEAL. I ate wool… but I’m still alive. Am I glad I went? DEFINITELY. Would I go again? NEVER!

One of the best meals I’ve had in my life! Inventive food, knowledgeable and friendly staff. The meal also had numerous fun and interactive elements. It was lovely to have a tour of the kitchen.

Pretentious, under seasoned, underwhelming and overpriced. The experience is unforgettable but flavor is what matters at the end of the day. Loved the service and wine, sherry, tea and beer pairings. But, cod tongue, grass and jellied rice aren’t popular for a reason. If you’re rich and can’t figure out what to do with excess $, head to Mugaritz and pretend to like it. If you love good food and flavor, head elsewhere

One of our best dining experiences EVER. With that said ill tell you it was fun, delicious, scary, interactive, top notch and wouldn’t trade the experience for Anything. 11 courses over a 3 hour meal Talented kitchen staff and chef Beyond belief. We hired a driver as we wanted to enjoy the wine pairing, Smart idea! Do not miss a chance to dine here, it was rated the 4^th best restaurant on the planet when we dined here!

This place was great. Reviews on other sites made me wonder if booking a table here and Arzak would be over the top. After a lackluster experience at Arzak, I had lowered my hopes for Mugaritz. But, from the moment we walked in the door, I am so glad we kept our reservation. The staff was professional, courteous and provided excellent information regarding our meal. Prior to starting our meal, we were invited to the kitchen to view the final prep area. One of the chefs explained the philosophy of the menu and what to expect on our journey. This really set the table and our expectations for dinner.
We were served about 21 – 22 courses and they incorporated a little fun and imagination with a lot of the courses. I don’t feel as though the food was gimmicky, but just nice variations and amazing uses for different ingredients. I don’t take pictures of my food because I’m too busy stuffing my face. But, the food tasted good. We all left satisfied, happy and impressed.
Is it better than 11 Madison Park? No, but it’s in the same class. If you’re reading this, you are probably considering whether you should spend time eating pintxos instead. If you had 1 night, go to Mugaritz and eat Pintxos during the day, it’s worth it.

We were a bit over indulgent with the meals planned for a short weekend trip to San Sebastian. We had a reservation for Mugaritz for lunch the day after having dinner at Arzak. Reflecting on it, I’m glad we did it in that order.
You need to go to Mugaritz with an open mind — as the food is very experimental and its more about the experience rather than the food. There isn’t an a la carte menu so you need to tell them what you don’t like to eat as well as any food allergies.
Later during our tour of the kitchen, we find out that each table has a very tailored menu. If you spy on some of the tables nearby, they do have some of the same dishes but the 20 courses you get are a mix and match and you can see all of the available dishes and whats assigned to your table.
I really enjoyed the interaction you have — from crushing your corn to playing a table game for a caviar prize. They explain each of the dishes quite well and how you should consume it. What’s really awesome is that they print you a copy of the menu of the dishes you had that day. Some of the dishes were okay — like the patch of grass but all part of the experience.
For the dessert courses, we were lucky to have really nice weather and we had it outside in the garden. On top of the desserts, you get a stack of the 7 deadly sins which include various chocolates that represent each of the sins. Super clever.

Mugaritz is one of those restaurants one either love or hate.
The degustation menu is 21, or maybe 22, dishes long.
It is more an experience challenging ones senses than it is say lunch or dinner.
We had absolutely no idea what to expect. Our family had organised this for our combined 139 birthday.
I became very intrigued when I saw the dining room. The tables are spaced so far apart that one has the impression of being in an exclusive place.
No cutlery nor glasses on the table, only a broken plate!
Then the dishes arrive. What can one say? The only dish we could reasonably identify was the final desert!
The staff explained each dish to us. This was a great help in one way, but it did not help in another because the textures and the tastes were so foreign and new so they could have called them anything for all I am concerned.
I shall not keep rambling on, but just say:
If you are in the area, do not miss this. But do go with an open mind.
By the way, the visit to the kitchen was informative and really appreciated.
Finally, let me just say, the staffs attention to details was very impressive.
I cannot help myself. Absolutely finally, this is not for everybody, but if you go, you will have an experience challenging all your senses.
Enjoy!

My partner and I enjoyed our luncheon at Mugaritz.
We like to walk, and we actually tried to do so to get here for lunch… If you don’t really know where you’re going, I wouldn’t try doing this. You’ve been warned! We had to give up (the Google Map was not reliable enough), and eventually we found a taxi to take us to this establishment. Problem solved.
The polished cuisine was very unique, especially, our amuse bouche of ‘potatoes and rocks’, and the dessert featuring a fun adaptation of French toast. But, we actually liked the service the most, and the cuisine took a back seat, plus, the décor wasn’t a highlight either. Returning to the service: We were treated very nicely by professional staff members whom all made us feel right at home. They easily anticipated everything we were looking for in terms of apéritif, wines paired by the glass with our lunch, then, digestif.
All in all, this is a wonderful restaurant to visit, definitely worth a side trip to experience.

Un grand. Mais une cuisine qui peut être difficile à comprendre. Basée sur le produits de la terre, manié de toutes les sortes possibles. Il arrive que l’on ai l’impression de «bouffer la prairie». Une belle expérience, une belle soirée pour moi.

Mugaritz was one of my top choices when I spent about a month in Spain. Having read and followed Andoni Aduriz’s work for a while, I was excited to try what had been so highly regarded by many. After getting into San Sebastian and confirming with the various restaurants that I was hitting up, I got a sad letter:
«Regarding your inquiry we are sorry to tell you that we had fire damage in our kitchen and consequently we will reopen the restaurant later in the year»
Nooooo!
So sad was I. When was I going to be back in the area? Would I ever be back? Who knows. However after a conversation with Maite Zabaleta of the restaurant, I felt that one day when I would return there would be a space just for me. Even without dining, their level of customer service is very high. I am anxious to return. Since then, they’ve rebuilt the damage and upgraded their kitchen. I can only imagine the magic that is coming out of Mugaritz now.