Eating At Mugaritz In Errenteria, Spain
“People who love to eat are always the best people. Julia Child”
The Michelin Red Guide that contains these famed stars is published by the Michelin Tire Company. One hundred years ago, when cars were still very new, the Michelin brothers who founded the company wanted a way to encourage more driving. If drivers used their cars more, they would need to change the tires more often. Thus, the guides contained great restaurants all over France, as well as guides for hotels and other attractions.
These guides have become a respected voice in fine dining. Anonymous food critics determine the fate of these top restaurants.
With millions of restaurants in the world, being a three star Michelin restaurant is incredibly rare. To earn three stars and maintain them requires the best work.
Mugaritz is a pioneer in creative, molecular gastronomic cuisine. This year it is the ninth best restaurant in the world and a two star Michelin restaurant.
Under the supervision of Chef Andoni Luis Aduriz, Mugaritz provides guests with a little taste of twenty-six courses. Chef Aduriz trained under Feran Adria of El Bulli.
The menu was magnificently curated and displayed fastidious attention to detail and imaginative and innovative cooking on all levels. The service was excellent and the story of our meal is explained beautifully. Guests are invited into the kitchen to see the preparation.
There is a list of all the dishes they can prepare that night and all tables do not have the same menu.
We are shown two cards and we have to pick one and that will be the story of our meal.
I wasn’t looking for the best tasting meal of my life. Great tasting food is abundant in the Basque country. There were a few courses I didn’t like but I could appreciate the invention. I was looking for the best innovative experience with food. I was not disappointed. It was a pretty great birthday dinner.