Most-loved dishes
AI summary of what 20 dish mentions say about the food
Mugaritz’s fideuá with raw lobster is the undisputed star, a dish of startling precision and oceanic depth. The overall vibe is one of cerebral, playful wonder, where each course challenges and delights in equal measure.
“This is a fake nigiri, the base is made of fideuá — a paella but with noodles instead of rice. On top there's raw lobster. This dish is very Japanese because it has a boost of acidity and bitterness that takes you to the East.”
What creators say
1 creator has covered Mugaritz. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
A pranzo al ristorante MUGARITZ dello chef Andoni Luis Aduriz, due stelle Michelin ⭐⭐ · @ 1:15
Mugaritz is a temple of avant-garde cuisine where the chef pushes boundaries with extreme experimentation, surprising dishes, and unexpected textures — a must for open-minded foodies.
Dishes mentioned
Frozen Thyme and Green Chickpea Hummus
This first bite is a frozen thyme sprig that I'm supposed to suck on. It's not ice, it's a jelly that simulates frost, recreating the morning dew on a spring meadow. The thyme flavor is super intense. Then I move to the green chickpea hummus — delicious, it prepares my mouth for the next morsel.
Butter and Spring Onion with Frozen Thyme
This is a bunch of chives cut crosswise. Super intense, delicious. The more you chew, the more the onion flavor fills your mouth. You have to like the taste of onion.
- Breastfeeding Gesture (Gauze with Milk Scent)
- Cold Oyster Soup with Spring Onion Broth and Oleron Oysters
Risone Rice with Koji, Pine Nut Cream, and Spinach Bonbon
The risone rice is inoculated with koji, which turns it into this sweet flavor. There's a cream of toasted pine nuts and caramelized pine nuts on top. The spinach bonbon has a cream that is the classic pil-pil of the Basque country with a cod fin brunoise inside. The combination with the passito wine is something that makes you explode. Pouf!
