Mugaritz

Mugaritz is a two-Michelin-starred fine dining restaurant located in a restored farmhouse in Errenteria, in the wooded hills above San Sebastián, and is widely regarded as one of the most creatively radical restaurants in the world. Chef and owner Andoni Luis Aduriz — who trained under Ferran Adrià at El Bulli — has transformed the restaurant into a culinary laboratory in which the boundaries between food, art, science, and philosophy are deliberately and provocatively dissolved. The tasting menu changes entirely each season, the result of a four-month annual closure during which the entire team collaborates on an entirely new repertoire. Dishes are conceived as ideas as much as meals: textures are unexpected, presentations challenge assumptions, and the sequence of courses is designed to provoke emotional and intellectual responses as much as purely sensory ones. Since 2006 Mugaritz has been consistently ranked among the top ten restaurants in the world by the World’s 50 Best Restaurants list. With a capacity of just forty covers, it is one of the most sought-after reservations in Europe.