At Mugaritz diners are treated to a multiple-course tasting menu of intricate yet small dishes developed through a creative process and an attention to detail that borders on the obsessive. Chef-patron Andoni Luis Aduriz aims to play with guests and reflect on the different ways a restaurant can have an impact, rather than just filling people up and sending them on their way. From that point of view there is no other place like Mugaritz in the world. After trying to replicate Aduriz signature dish, Edible Stones a couple of years ago I have always looked forward to experiencing the real thing. After taking a cab from San Sebastian, leaving the city and heading up the rolling hills where Mugaritz is located - I felt excitement in the air. But also almost nervous. Sometimes when you have very high expectations you get disappointed. Hopefully this would not be one of those moments. After arriving I stood outside the restaurant for a few moments,just soaking in the atmosphere. Embracing the moment, enjoying life and being blessed with the opportunity to experiencing great food with people you love. Looking through the windows into the kitchen, I could tell that the staff was already running at 100% - and then we walked through the doors. The dining room is dark and warm with dark oak covering the walls. White tablecloths and sculptures made out of plates, all looking different, gives the room a classic look. Screens separates the tables from each other, giving you a sense of privacy. And then the experience started. I call it an experience because nothing else can describe eating at Mugaritz. You get 20 different courses - some of them only bite sized. You will not like everything, but you will find it interesting, and some of the courses will blow your mind. They are that good!! My favorite of the first section of the meal had to be the "fishbones" - which is exactly what it sounds like - edible fishbones but so good - hint of garlic, some lemon and a little spice from cayenne pepper. Really awesome. After these wonderful little flavor combinations the kitchen moved us into the second act. New courses - one more imaginative than the other were delivered by the professional staff. After all these courses it was time for an intermission. The staff brought us a little game to play for the next course. The winner would get a price. After playing my wife won the price: Oestra caviar to go with the curd. We were all of course very envious. Halfway into the dinner we were invited for a tour of their kitchen where one of the senior chefs introduced himself and talked us through the philosophy at Mugaritz. What they want to do is challenge the diners, and have them try things that normally wouldn't. More high-tech laboratory than everyday kitchen, there must have been 30 chefs at work, going about their business quietly and efficiently. We were then served one of the best courses that afternoon – a pig’s blood and liver (foie gras) macaroon. With a texture akin to nougat, it was mind-bogglingly rich, savory and sweet all at the same time. And probably the best macaroon I have ever had. Who would have thought that a blood and liver cookie could be that tasty. The third act was amazing. I am a certified BBQ judge and I have a BBQ team called Big Swede BBQ. I can smoke some amazing brisket. But I have to say - Chef Aduriz can cook a mean brisket as well. So rich and cooked to perfection. The only negative feedback that I would have is that there was a period during the third act where we waited a very long time between the courses. Clearly not a bad thing when you eat 20 different plates but it was a long wait. I would expect that was due to some kind of mishap in the kitchen, not a big deal but worth mentioning since it was almost a 4 1/2 hour meal. The last act was dessert. And they were wonderful. I especially liked the apricot perfumed with house-made cider. Apricot is such an under-appreciated ingredient and i wish more chefs would use it for desserts. As an encore the staff brought in a wooden tower representing the 7 deadly sins. They were all represented by chocolate symbolizing each deadly sin. Except greed, that box was empty - which made us all laugh out loud. After the encore we walked out into the warm Spanish night, the moon shining down on us and we smiled. Because Mugaritz makes you smile. And Mugaritz makes you think. You will not like everything, you will not understand everything, but you will leave with a lingering feeling of having been through something special. Something that challenges how you perceive food, how you think about food, and that doesn't happen very often. Mugaritz is not for everyone but if you love food, it is a must. Chef Aduriz - I will be back in a couple of years and I expect you to surprise me again.
2 Comments
4/24/2017 03:55:01 am
When we go to the aboard for the visit or business trip or with family then we need the best to best. For this page is the best to get the information about the hotel and restaurant. In this post tell about a good hotel for living and his food also very yummy and good.
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5/8/2017 02:23:24 am
They are really experts because decoration like that is not a child's play even you are expert chef. That food will not end our hunger but their taste will help us to enjoy more and want it again and again.
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