Mugaritz Review - Errenteria - San Sebastián - The Infatuation
"No matter what we write in this caption, you really just need to see Mugaritz for yourself. Mold is a staple on the menu, sea urchin gets served with enzymatic molasses made from rye bread, and you might get to try a jellied, finger-shaped carrot. This dinner is going to be a pretty wild and fun ride, and you simply never know what you are walking into—even though this is one of the fanciest spots in the country, you might eat your meal without any cutlery. Book a table here months in advance, and get ready to be totally surprised." - Marti Buckley
Jose Luis Lopez
