"They lose things, but it's not bad, I don't recommend it,"
He estado en Mugaritz. No lo recomiendo. Deste entonces toda forma de alimentación me parece insípida y obtusa. Plomiza, como literalmente le sucedía a aquel pintor que se golpeó la cabeza y cuando despertó no veía colores. Lo contó Oliver Sacks. Desde entonces, como digo, me da igual un burger king, unos espetos en la Malagueta o alimentarme por sonda. Para lo que hay que probar... Mi vida, desde que el mal servicio de mesa de Aduriz me sirvió el condumio, ha sido un páramo alimenticio, una waste land. Lo comprendí inmediatamente, cuando al día siguiente fui a Berasategui: ¡qué vulgaridad! Sólo me cabe una esperanza: Una reserva en El Bulli. Quizás ahí podré volver a saborear algo. Después...
I've been to mugaritz. I don't recommend it. So all sorts of food seems insipid and obtusa. plumbing, as it literally happened to that painter who hit his head and when he woke up he didn't see any colors. The olive sacks told him from then on, as I say, I don't care about a king burger, a few beaks in the malagueta or feeding me for probe. What to prove. my life, since the bad service of the aduriz table served me the condum, has been a waste of food, a waste land. I immediately understood it, when the next day I went to berrasategui: what vulgarity I have only one hope: a reservation in the bulli. Maybe there I can taste something later. I'll disappear.
This is a once in a lifetime experience every real foodie should try. Very experimental, weird at some moments but something you can never forget, it will stay in your mind, you will be coming back to it in your thoughts and recheck. If you are not interesting in participating in gastronomic experiment (and you ll be part of it) dont go. If you are open minded modern foodie book a table, go ASAP
El Restaurante Mugaritz está ubicado en un caserío en medio de la naturaleza y de una huerta con un jardín de hierbas aromáticas. Las hierbas y especies desempeñan un papel muy destacado en sus platos vanguardistas. Se destacan platos como el Foie-gras de pato asado a la parrilla de carbón con caldo de arroz y lechuga de mar. Dispone de una importante carta de vinos.
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It’s quite hard to rate this place; there is no denying the experience is one to remember; impeccable service; in a such a cozy setting. But ultimately, the food itself was underwhelming to say the least. I don’t regret going; and loved the overall experience, but I still would have liked better flavours. Too much fermentation.
the mugaritz restaurant is located on a farm in the middle of nature and an orchard with a garden of aromatic herbs. the herbs and species play a very prominent role in the dishes so avant-garde. dishes such as foie-gras of duck to the charcoal grill with rice broth and sea lettuce are exceptional. has an important wine menu.
Uno de los mejores de España y se nota desde que entras por la puerta, servicio impoluto e instalaciones cuidadísimas. El menú, excepcional, una sorpresa detrás de otra, lleva mucho tiempo mereciéndose la 3ª estrella Michelin. Yo volveré.
Don’t let the negative reviews throw you off. Yes, it is experimental. Yes, it’s unique. But out of 23 small dishes only one was ‘mwah’, all others were (very) tasty and well-presented. I’d love to go back for the new menu.
Reserviere jetzt einen Tisch
one of the best spiders and can be seen since you enter the door, impolute service and well-known facilities. the menu, exceptional, a surprise behind another, has long been deserved the 3rd star michelín. I will return.
They lose things, but it's not bad, I don't recommend it,
