Mugaritz de Andoni Luis Aduriz

MUGARITZ: COOKING AS A NATURAL SCIENCE

“MUGARITZ is not only the restaurant; it is also the road that leads to it, the landscape you can see from the car and that, bend after bend, feeds the expectations of those who visit us. Mugaritz is also its surroundings. That oak wood opposite, the largest in Guipúzcoa, is also the vegetable gardens and the farmhouses, and the plant, animal and human geography in which it is set and which shaped the way we work from the very beginning. We live to the rhythm set by the seasons; we tune our creations to what nature offers us at each moment, without daring to demand anything more. We like to think that the restaurant does not end strictly at the limits of the dining room, but projects itself through the windows, just as we have come to consider the environment around us an extension of our small garden. Everything you can see through the glass is also Mugaritz…”

(Andoni Luis Aduriz in the book)

MUGARITZ is considered the third best restaurant in the world by the respected magazine Restaurant.
It also holds two Michelin stars, although in recent years it has been one of the strong candidates to earn the third, the highest distinction. This is the Spanish-language edition.