San Sebastián, Spain


  • Dish 1
  • Interior
  • Dish 2

A string of innovative creations to challenge diners’ conceptions in the Basque country’s heart

What's it all about? Mugaritz is playful, avant garde and highly innovative. It’s a creative dining experience developed by Chef Andoni Luis Aduriz aimed to open minds; Aduriz freely admits that not all of his plates are designed to be enjoyed by diners. Dishes on the 20-30-course menu – which change throughout its eight-month season – bear emotive names such as How Long a Kiss Lasts or Depends On How I Look At It.

What’s the vibe? Juxtaposing. A 20-minute drive from San Sebastián to Errenteria, enjoy your first snacks in the garden before moving into this traditional Basque country house, complete with wooden beams and walls, to sample a mind-blowing array of aromas, flavours, textures,  temperatures and even sounds.

Typical dishes: Expect the unexpected: Mugaritz is not for the faint-hearted. Drawing from a rich tapestry of Basque ingredients, Aduriz turns them on their head to serve crab upon a frozen tongue, raw pork heart or bellota ham plated on musical dishware that’s perfectly timed so all diners eat and orchestrate together. 

Other ventures: Andoni published Mugaritz Puntos de Fuga (Planeta Gastro, 2019), overhauling the classic recipe book format to prove that creativity is his finest ingredient.

Worth noting: Before the Mugaritz season kicks off every April, Andoni holds a lottery to invite 10 diners to go behind the scenes of the latest menu.


On the pass

  • Andoni Luis Aduriz

Pastry chef

Style of food

  • Techno-emotional Spanish

Standout dish

  • Haiku