A risky tasting menu at Mugaritz - Honest San Sebastián

Andoni Luis Aduriz’s restaurant Mugaritz is one of the big restaurants of the San Sebastian cuisine. Located in Rentería -the town is about 8 kilometers away from San Sebastian- the restaurant has two Michelin stars and, furthermore, lots of recognitions of the highest level.

Instead of providing too much data about the procedures, philosophy or the stuff handled, the best recommendation would be watch the documentary Campo a través, a nice mentally training for the avalanche of feelings awaiting there.

The premise is clear: this is not for faint-hearted. Working with great partners such as AZTI-Tecnalia (Technological Center specialized in marine and food research) there’s a certain dose of lab experimentation, all supported for cutting edge technologies. So, the warning is categorical: in case of going, better be open minded and not offended. Otherwise, other classic restaurants with classical menus are awaiting for… classical diners.

By the way, both the experience and the photos have two years, so the offer may have changed for 2019-2020. The essence, however, remains the same.

For instance, among the approximately 20 dishes that made up the tasting menu: presented on a rock, the chufa (tiger nuts) with caviar. The flavor of the chufa was from another galaxy, highly concentrated, cold and creamy. Later we were told that the annual budget on this ingredient exceeds € 10,000. Imagine that, after treatment, dehydration and texturing, seems to be eating a kilo of horchata on a single thin sheet.

We’ll find similar creations that perhaps not everyone will understand, probbably for not giving yet enough value to the researching work and the risk dose given at this kind of cuisine. Aduriz has more in common with Ferran Adrià (El Bulli) than with Arzak. More examples: the lamb tongue, the cow gummy, the lacquered duck neck or the Ail glacé, which was half a head of glazed garlic as one could never have imagined. If someone is scandalized up to this point, please calm down, as we can also find more recognizable things such as fish, mullet or hake or meats like beef txuleta with chicory. And, of course, desserts, including tons of chocolate shaped as the seven deadly sins. Fun for sure.

During the tasting menu all the diners will be invited to meet Aduriz and his team at the kitchen. Apart of greeting Andoni – or the head chef if he’s away- you’ll can see the team in full swing, make any question and also taste one the dishes of the menu, probbably some mini fish or another bite-size creation.

The price of the tasting menu for 2019 is € 220 without winery and € 300 if pairing is included.