Mugaritz
Fine dining restaurant · Gipuzkoa
Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain
Highlights
Avant-garde Basque restaurant pushing culinary boundaries with experimental dishes
Avant-garde Basque restaurant pushing culinary boundaries with experimental dishes
"I noted Mugaritz in Spain is frequently in the top 10 of the World’s 50 Best lists but has yet to clinch the No. 1 spot." - Eater Staff
"Mugaritz is listed at the The World's 50 Best Restaurants in 2025 as rank 81." - The World's 50 Best Restaurants
"Mugaritz is much more than a restaurant, offering food-enthusiasts a very different dining experience. Here, absolutely everything is questioned, hence the focus on both individual and general tastes to the extent that, in the words of the chef, “the experience is as much playful as it is gastronomic”. The intentions of Andoni Luis Aduriz, who likes nothing more than breaking the rules, can be seen in a small glossary placed on your table, detailing terms defined by the chef, his staff and even his customers in a cooperative endeavour to add meaning to the dining experience. Dishes, many of which are eaten directly with the hands, do not follow a classic order and constantly aim to transcend borders, both in terms of flavour and the flow of the single tasting menu. One particularly outstanding dish is called “De frente: la piel que habito (“Front on: the skin I inhabit”) – a conceptual creation in which a false skin of cider gelatine is added to a face, accompanied by pieces of fried bread with a pepper emulsion." - Michelin Inspector
"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
"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
