Mugaritz
Regional · Errenteria
About Mugaritz
At Mugaritz, we invite you to embark on a culinary journey that defies conventions. Our two-Michelin-starred restaurant is nestled in the heart of Errenteria, where regional flavors meet innovative techniques. We take inspiration from local ingredients and traditions to craft dishes that are both si...
At Mugaritz, we invite you to embark on a culinary journey that defies conventions. Our two-Michelin-starred restaurant is nestled in the heart of Errenteria, where regional flavors meet innovative techniques. We take inspiration from local ingredients and traditions to craft dishes that are both simple and profound. Like our 25-course tasting menu, which features delicate finger foods served with reckless abandon, allowing diners to fully immerse themselves in a world of flavor. Our attentive service ensures an intimate and memorable experience, where every moment is savored and every dish is a masterpiece.
Frequently asked questions about Mugaritz
Mugaritz Errenteria Reviews
Most surprising... Dishes like the duck neck make it worthwhile. The only thing that spoiled our dinner was that a group from a company outside of Spain was there and they made a lot of noise. The tour of the kitchen was very interesting, and the dishes were generally surprising (watch out for the butter...) and the final surprise!!!
Among restaurants of this caliber, Mugaritz is one of the most daring and offers a truly unique experience. Dishes you wouldn't eat on your own (that offal!) and imaginative ways of eating without cutlery. I like the concept; perhaps the quality isn't quite on par with Akelarre, for example, but it's more irreverent and unconventional (in a good way). The wine selection included in the pairing is the best I've tasted in this country.
Mugaritz Restaurant, 2 Michelin stars in Guipúzcoa, tasting menu based on the first times (€230). At the beginning they give you a small notebook to understand the meaning of the dishes and to include notes (which you may or may not leave as feedback for the restaurant). We chose the Latzana (€160) from the pairing options, there is an option with a non-alcoholic pairing based on kombucha and other types of drinks and one of exclusive wines (€300). The experience has been very good, it is not the typical tasting menu that you will find in most Michelin star restaurants that give the impression that they are cut from the same cloth, you will not feel that you are with very intense flavors but that you will find a multitude of nuances, it is also very daring because it is capable of making a cod croquette or serving yourself some brains, it plays classic dishes with a hake that, as Andoni said, cannot be missing from any Christmas table, and of course the place and the room where they will give you a pleasant welcome and make you feel among friends, special mention to the sommeliers who gave us their opinions/explanations and brought us a sake off the menu to show that there are authentic wonders (hard to find in Spain). In short, a wonderful experience where not only the food is an important element but also the entire performance that occurs throughout the menu. All this with an appetizer, coffee and a drink cost €430 per person. #michelinguide #guiamichelin #dosestrellas #dosestrellasmichelin #twomichelinstars #guipuzcoa #guipuzkoa #restaurant #restaurante #restaurantes #restaurants #foodie #foodies #paisvasco #basquecountry #restauranterecomendado
This isn't just a meal, it's something else. An experience you have to experience at least once in your life. Cuisine like you've never imagined. Intense flavors, originality, technique. The service... exquisite. Of the 22 dishes, I didn't like some, but others were some of the best I've ever tried. They explain everything in such detail that it feels like you're in some kind of culinary museum. There's a lot of work and perfection behind what they put on your table. We were lucky enough to have Andoni himself explain it to us. Unforgettable.
One of the finest expressions of modern Basque cuisine. They not only play with the quality of the produce, but also surprise with every bite. The menu isn't announced beforehand, and the sommelier makes the right choice with every recommendation, with an extensive, quality wine list that evades clichés. The service strikes that delicate balance between formality and friendliness. The facilities are exquisite, and the garden is worth a visit if the weather permits. The price matches the quality.
An unforgettable experience. Unique. A trip worth repeating. An extraordinary team, wonderful service, each dish exquisite, a priceless experience. We were amazed by the level of sophistication and attention to detail. They have a team of 47 chefs spread across three kitchens: the creative kitchen (upstairs), the production kitchen (downstairs), and the assembly kitchen (same as the restaurant) where they prepare the dishes. The front-of-house staff and sommelier are wonderful. They offer a warm welcome, a caring explanation of each course, and a dedication that elevates the experience even further. Looking forward to returning soon. The wait was worth it. Thank you so much, Mugaritz team! 🙏🏻 Special thanks to David, who gave us wonderful service!
It is undoubtedly an unforgettable culinary experience for those with an open mind who are willing to explore new flavors and textures. Each dish is a surprise, a work of art on a plate, challenging your senses and palate in unimaginable ways. The chef and his team are masters of gastronomic innovation, and the service is attentive and welcoming. If you are willing to invest in a unique culinary experience, this is the perfect place to embark on an exciting and one-of-a-kind gastronomic adventure.
Mugaritz is a unique gastronomic experience. Its courage in presenting something so different alone deserves the utmost respect from qualified critics, something that isn't for everyone. Mugaritz is special; it's not for everyone. If you want the same old thing, this isn't the place for you. You start with an aperitif on the beautiful terrace and then move on to enjoy the rest of the courses inside, in a warm and welcoming space. At Mugaritz, there are no cutlery or bread; the goal is to surprise diners with different bites that are mostly eaten with the hands. There's also no predetermined order when serving the courses within a structure of starters and desserts. This does NOT exist at Mugaritz. The work with fermentation and the lightness of its well-prepared products give it a distinction within haute cuisine. Don't expect overly strong flavors or ones disguised by multiple thick, heavy sauces. In my opinion, this is a relief, since haute cuisine is guilty of excessive camouflage in its products, relegating the quality of the product to a secondary role. This is not a fusion restaurant. Mugaritz is an ode to imagination, to the product, to subtlety... Thank you for everything.
An exceptional place, where everything is exceptional. Precisely for this reason, it's not for everyone. A very daring, very different experience, where you'll be surprised, prejudged, get goosebumps, and much more. The service is impeccable, and the pairing and soumelier are wonderful. Thanks to the entire team for making this experience possible. We'll be back!
An extraordinary experience worth telling I confess that, before booking at Mugaritz, I was worried when I saw some negative reviews. It's not a budget-friendly place, and I was also traveling with my wife and two teenage daughters. I hesitated. But today, with complete certainty, I can say that it was one of the best decisions I made during our trip to San Sebastián. Mugaritz is not a conventional restaurant: it's a place to live a unique and unrepeatable experience, and I find it frankly unfair that it has received low ratings from those who perhaps didn't understand its purpose. That's why, although I rarely write reviews, I felt I had to. From the moment I arrived, the setting was simply magical. Located on a farm away from the hustle and bustle, the place looks like something out of a movie: a minimalist, modern house coexists harmoniously with a rustic cabin, surrounded by lush vegetation and presided over by a majestic tree. The reception was warm and elegant. We were offered a welcome drink and a first bite in the garden, where the team was attentive, friendly, and genuinely interested in making us feel comfortable. I especially appreciate their care with my teenage daughters, ensuring the experience was not intimidating, but fun and engaging. Before dinner, there is a special activity in the cabin, personally led by Chef Andoni Luis Aduriz. I won't spoil the surprise, but I can say it's endearing, creative, and very meaningful. Then the real gastronomic experience begins. There are no cutlery, which breaks with convention and invites you to reconnect with the most basic thing: the senses. You are given a notebook with reflections and definitions that invite you to think, laugh, and participate. It's a detail as unexpected as it is brilliant. Regarding the culinary offering, it's important to come with an open mind: Mugaritz doesn't seek to satisfy the predictable, but rather to challenge, excite, and make you reflect. Each dish is the result of six months of trial, error, and pure creativity. It's not just food: it's an artistic manifestation. I would especially like to thank the chef and his team for their flexibility and personalized attention: one of my daughters doesn't eat fish, and my wife doesn't enjoy rare meat. However, they prepared special dishes for both of us without disrupting the pace or the overall experience. The evening lasted several hours and was a precious time spent with the family. We chatted, laughed, tasted unique flavors, and had the privilege of being served directly by Chef Andoni and other members of his team, who stopped by our table to deliver, explain, and share. To Mugaritz, Chef Andoni Luis Aduriz, and his entire team: thank you for one of the best culinary experiences of my life. It was an honor to share it with my family. You have my complete respect, admiration, and gratitude.
Una de las experiencias gastronómicas más surrealistas y disfrutables del panorama actual. Platos que siempre se salen de lo normal, con presentaciones únicas y un hilo conductor del menú siempre muy marcado. Algún plato algo falto de sabor, pero la originalidad de la experiencia y el sabor de otros platos, lo compensa.
The restaurant is in a quiet, rural area. Service is very good. Regarding the menu, it's easy to understand the diversity of opinions online, as there's a lot of experimentation that, on occasion, doesn't quite work, especially the final course, or the cuttlefish. You never know if it was intentional. At the same time, most of the dishes were delicious, so the overall experience remains very positive.
Visiting Mugaritz is like stepping into an R&D lab and experiencing the creations of this team of chefs (led by Andoni Aduriz). Among these creations, the world of fermented foods stands out. The mastery with which they control the world of microorganisms and transform ingredients using bacteria, fungi, and yeasts is incredible. It's no longer enough to transform food with temperature (cooking), seasonings and sauces, or flavor combinations (they do all of this with their eyes closed): here, they work with a higher level of gustatory complexity. But it's not just solid foods they work with: the non-alcoholic pairings are an absolute work of art, on par with (or even surpassing) the food menu, featuring various fermented beverages (kombucha, non-alcoholic sake – fermented with koji, etc.). Finally, the experience is brilliantly enhanced by the inclusion of a small dictionary where diners can contribute their own definitions to the vocabulary of the dining experience and enjoy the best definitions from previous guests. A "game" for reflection, sharing, and experience. ********* Thank you to the entire team for making our visit an unforgettable experience. You made traveling 600km truly worthwhile. Thank you for your dedication.
A beautiful beautiful place that will challenge at move your tastebuds, service is excellent as well. Go for their own wine tasting menu, it contains great wines and a surprise or two. The beautiful landscape just adds to the experience ❤️
We loved the tasting menu... the service and attention were fabulous... we really liked it... we will return
It's an insanely different dining experience. I have dined out in plenty of michelin starred and fine dining places and this surely stood out. I am surprised to see so many poor reviews but for me it was a stand out experience. And they catered for my vegetarian diet really well. Kudos to the team°!!!
It's not going to eat, it's going to live an experience. Flavors, textures, ingredients... You can only give your opinion if you experience it. Service and attention of 10, very top pairing. You have to go once in your life.
I give Mugaritz 5 stars because the food is amazing, although our experience was 4 stars maximum. First, we decided to go driving and to try the non alcoholic pairing. This is a mistake, as there is not a non alcoholic pairing as such, only to try 2 or 3 kombuchas, and the level of attention from the staff is very minimal when compared to the tables that have wine pairing. Also, we have long gaps with no activity and the environment was frequently cold. We had a booklet with some definitions and we were encouraged to write, but nothing happened with this is the end. I really love Mugaritz food, but I think it is a pity not to use the nice environment and ideas better to offer a more amusing experience.
Its a place to go for the experience. Great for wine pairings and solo dinning. Definitely top on their game for culinary techniques, creativity and seriously the wines! You have to go with an open mind and immerse in the experience.
One of the best dining experience of my life, everyone should try a place like this in their lives! I dont want to say too much just be open minded and let your senses surprise you!
A unique experience, you have to be clear about where you're going. An experience to remember for a lifetime, we enjoyed it like children.
Challenging without being overpowering. What is good food, what is pleasant consistency and taste? Sometimes stretching the borders, to me always enjoyable. The service was friendly, engaged, from time to time a little bit overwhelmed and rushed. Overall an experience worth having. Heavy on yolkiness! 🐣
What a wonderful experience!
Very happy with the experience. Thank you very much
Experience of a lifetime. I had numerous firsts on some of the beautiful local sourced and rare ingredients. Grouper with beef essence was a definite highlight. Mullet toe with osetra caviar and egg yolk was too die for. Service was extremely professional and friendly with many well English speaking staff. Worthy of its #9 rank in the world.
If you're looking for an unusual experience that slightly breaks the rules of this type of restaurant, this is your place. If you don't come with an open mind and palate, it's better to go elsewhere. In my case, I was delighted.
Incredible!
A delightful, playful food experience with attentive, knowledgeable waitstaff + sommeliers. Ambience is perfect both inside and on the terrace.
I had the opportunity to do an internship at this great restaurant, from a chef's perspective, I think it was one of the best experiences I had as an intern. Everything is extremely carefully taken care of, every detail is important, cleanliness is its backbone, its research kitchen is one of the best I've seen. I highly recommend it.
We had read hit and miss reviews of this place but decided to try it out. Absolutely loved it! Fantastic food and service, and the wine pairing (we got the middle option) was the best we've ever had.
Brilliant! Not a meal, but a journey
A sublime experience!
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
Second visit. Each time more surprising and admirable. Many hours, many hands, many minds behind each bite.
Food experiment heaven. Some warnings: - Don't go if you want/expect a classic approach (amuses, starters, fish, meat, sweets..). Everything will be mixed, 'personalised' for the table. Some might call it 'random' or a 'self-serving gimmick', and I understand this critique. Felt the order of dishes, flow could have been better. - Don't go if you don't like going out of your food/taste comfort zone. At some moment you might feel part of a truth or dare experiment. Enjoy the experiment, taste it. - Don't go if you don't like eating with your hands. About half of the dishes are served without cutlery. Moist napkins are provided to clean your hands. - Don't go if you're on a tight budget. These 25 plates and matched vintage wines & spirits come at a price. We felt the drinks were integral part of the discovery, sometimes more amazing than the food. We wonder if the total experience would still stand without the pairings. Finally, think the chef and team deserve respect for brutally challenging gastronomic concepts. Open your mind and do it. A big thx to the chef and team for the amazing ride.
I’ve rarely been struck with such clarity by the ideas behind a menu as in Mugaritz. Everything about your food, from the structure of the menu to how you physically eat, is up for debate. Because it’s only when you’re ready to destroy something that you really understand what its role is. In Mugaritz plates and dishes compenetrate, flavours chase one another like in a baroque fugue, you are forced to touch your food to the point of being messy and the meal is so harmonically structured you won’t know when it’s over. It’s food that helps you rebuild a relationship with the world by looking at objects - stones, fabrics, colours - under a new light after having experienced them in a completely new way and by understanding that the value of a meal resides not in the arcane liturgy of its consumption, but in the care that people and nature put into preparing it.
Despite the colorful dishes, we found them bland, and despite the elegance they displayed in each dish, we were left with the politeness and poise of the waiters... a 10 for them.
Warning!!! Not suitable for expectations... if you have to go you will have to free your mind from the shackles of ideals and replace them with ideas that serve as flavor enhancers. Here, the best thing is to savor philosophy, art, and science. Let yourself be led by the hand and enjoy a walk through the imagination and creativity that this great house houses, where eating well is a tradition that goes beyond the traditional.
A great dining experience, well orchestrated and surprising.
Fantastic dishes. Completely unexpected so go with an open mind. Wine pairing recommended. Great service and a lovely area
Very special! More like Libreie or El Bulli..... not for everyone but for us worthy of its place in the world top ten!
Sheer brilliance. Dining taken to another level, expect 30 courses of interesting and unusual food. We feared a lot of pretentious quaff as we had already done three high end degustation's in Spain. Our afternoon started well with warm buttery razor clams and at this level you'd have to be a serious food fanatic to not be challenged by some of the food here. That added to the experience, boundaries were pushed, I'm not dining at this level to be safe and the warm tasty start set me up well. If you get a chance you must try this resto
One of the best restaurants in the world. The experience at Mugaritz is on another level. You arrive at a beautiful farmhouse in the middle of the Basque mountains, all green and surrounded by forests. You walk into the dining room and you're amazed. Everything is made of wood and the scent of incense makes it feel very homey. The food is spectacular, and the service from the maitre d' and waiters is impeccable. They showed us the kitchen, and it's beautiful, so you can eat right on the floor.
This place is iconic. Every moment will be forever imprinted in my mind. We chose the expensive wine menu and it was worth every penny. Loved the final coffee session and the taste of the very fruity coffee. All in all: MAGICAL
MUGARITZ isn't a Basque steakhouse, nor a normal, cheap restaurant. The word "flavor" isn't on the chef's most precious altar. It is, however, in the textures and extreme combinations of foods. The responsibility of visiting Mugaritz is solely yours if you're interested in exploring other avenues of culinary pleasure. I liked it. You have to go with an open mind. The service was wonderful and is the key to making the cuisine shine even more...
Very nice experience!
One of the best experiences dining I've had. Number 9 in the world for a reason as we received 26 well thought out & presented dishes. I've seen a few negative reviews here but I guess this place isn't for everyone as the food is very experimental & you eat most of the courses without cutlery. I didn't particularly like 2-3 of the dishes but that certainly doesn't make them "bad"; just not for me. It's worth the cost as I found the service excellent as it was discreet (I hate it when people hover over you at restaurants) & the food was special. See below for 25 of the 26 dishes!
It's a culinary performance. It's art. You don't go here to fill your stomach. It's a celebration of a culinary experience. We had a 25-course menu, which was presented completely differently each time. Not everything was an experience, but the entire performance was. It lasts at least three hours. During this time, you are looked after in a relaxed, friendly and very attentive manner by a group of waiters and sit in a very tidy, cozy, modern atmosphere with great acoustics. A visit to the kitchen, where 44 chefs work, rounds off the evening. An experience.
Full experience for palate and mind
If you are up for something different. Both our friends and ourselves have to numerous fine dining restaurants; this is an experience and if you are in the right mindset you will love it. It is an understated experience, no Wizard of Oz and ruby slippers, at least not on face level. We started off with a relaxed mountain lounge vibe for an aperitif and amuse bouche. Then made a quick sortie to Hansel and Gretel mode for a surprise soup and from there to a mixture of Alice in Wonderland, Willy Wonka and fine dining (more like what the food reminded me of since the restaurant is quiet, comfortable and refined). The service and attention to detail, including restrictions was friendly and impeccable. Their curated wine list has some serious gems. We had a blast! Muchas Gracias!
There has been a number of horrid video reviews of this restaurant made primarily by snowflake influencers wanting clickbait advertising to pay for their meal here! So so sad to have such an incredible restaurant derided by such ignorant and unpleasant people! I have eaten at many of the most famous Michelin 2 star restaurants and this is the best! It’s absolutely not for people who want the usual French cordon bleu cooking with rich sauces - it’s for food lovers who want to experience a real adventure in flavours and combinations. I left feeling I had the most memorable, exciting, inspiring and delicious meal of my lifetime. The warm incredible service is second to none! Go, enjoy! :-))))
Experience required... if you're involved in gastronomy... different formats and styles. Depending on what you're looking for, you'll love it or you'll dislike it.
What an amazing experience! Please, don't be intimidated by one-star reviews. If you are looking for an elaborated haute cuisine, you may be disappointed. This is a place for open-minded people. You won't leave hungry. Here you don't come just for a meal, but for a memorable experience. And we definitely have one to cherish and share.
A fantastic experience. A menu organized in surprising moments. We loved the option of non-alcoholic pairings with homemade drinks: kombucha, vermouth, teas... Ending with a drink in the garden was the icing on the cake for a fantastic meal.
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.
Simply fantastic. Interesting dishes with great wine pairings. Assume you have to be a bit of a foodie to like the place, though.
Sublime!
Mind-blowing experience. We have been impressed with this year’s menu. The menu is consistent and with an outstanding wine pairing. Each dish is more intriguing than the one before. An almost 3 hours experience where we enjoyed every single bite and felt very comfortable.
What a wonderful experience!
Top shelf food and experience.
Crazy, different, and fun! Only suitable for open-minded people.
Wow. Just wow. We came here not knowing what to expect — and then we were transported through this incredible journey that was both a culinary masterpiece and an experience that I will never forgot. Get the wine pairing. Forget about food aversions you might have because everything they do completely transforms how how you think and taste food. Also, get the wine pairing. Yes, it’s pricey. But it elevates the experience. Great staff. Great service. Beautiful location. Come with an open mind. You will have no regrets.
A truly stunning meal, attention to detail was amazing, the staff were very friendly and knowledgeable, this restaurant set in the idilic countryside is a must try if you visit San Sebastián
Amazing winemenu, excellente service! thank you mugaritz
Come with 0 expectations and an open mind. A super fun, educational dining experience that breaks boundaries in gastronomy and at times stuffy fine dining etiquette. Challenges your every senses and preconceptions of dining. Definitely not for all and not the most easily accepted/ classic of flavours or presentation, but I enjoyed almost every course that was presented - be it for creativity, technique and execution, flavour combinations or the multi-sensual experience evoked. Surprisingly many Japanese inspired components and techniques. Excellent polished service, wine list and recommendations.
It wasn't bad. It's a different experience.
This is probably the most mind blowing meal I’ve ever had. I read a one-star review here where the diner complained that food and art do not go together. If you agree, this restaurant is probably not for you. I do not feel this way. Also, the wine pairings were my favorite of all time without comparison. The sommelier clearly has a role in the kitchen during development. For example, one course was a simply prepared slice of green pepper served with three, classified, 20+ year Bordeaux, all of which had green pepper characteristics. The pours are small, but in my opinion, appropriately sized. All 20+ courses, were accompanied with a different wine. We were told that the total amount of wine in the pairing would be about a half bottle (we chose the less expensive of the two offerings), which for me is a little skimpy. But, they also kept a side glass of a tasty yet uncomplicated wine always filled - which insures that I got a proper buzz. INCREDIBLE EXPERIENCE!!!
An experience, education and emotional journey. Not for the faint hearted. From the setting, to the service, and the 20 odd courses in between, prepare to be challenged. We included the wine pairings and book ended with aperitif ... it deserves its 2 m stars, possibly 3 as it is so experimental. You will not like everything, but you will like or love other elements , so just go with it,if you can. I'm limiting photos as wouldn't wish to spoil the element of surprise....of which there are many!
Great experience made by 25 unique moments of pleasure and surprise !
One of the best food experiences I've had. Great service, fantastic presentations and amazing combinations. We were both very happy with our visit.
I'm aware that I'm awarding 4 out of 5 stars to one of the best restaurants in the world according to the prestigious "The World's 50 Best Restaurants" list. However, I'll try to express my point of view. I had received firsthand opinions telling me how wonderful Aduriz's cuisine was after trying a tasting menu in 2009. I was even able to see the menu he had back then. I understand that when gastronomy reaches levels of innovation that completely elude me, the years pass very quickly and menus change faster than an average foodie like myself could appreciate. When I found a tasting menu of more than 20 dishes, many of which seemed like "experiments," I felt like I was missing out on the most "authentic" part that could have once given rise to what Mugaritz is today. Unfortunately, I only really enjoyed three or four of the dishes I tasted; And, of course, that leaves you feeling somewhat disappointed when you go to a restaurant with this recognition. Needless to say, the service, the location, the surroundings, and the atmosphere are completely up to par with what one would expect. Therefore, and I'll be closing, I will be keeping a close eye on Mugaritz's offerings in the coming years, as I'd like to go and try a more substantial menu, with fewer dishes and more in touch with the roots. I wish we could go à la carte! I'd love to get rid of the bad taste in my mouth that I had after my visit. Visited in July 2016.
An exceptional, elegant, and pleasant place with excellent service. The cuisine boasts a high level of technical innovation, but lacks the same level of flavor. It only serves a tasting menu, with tremendous ups and downs that, at this level, fall far short of excellence.
This review isn't a typical one, but that's because Mugaritz isn't a typical restaurant either. Generally speaking, I assume that visiting an avant-garde restaurant is going to be an experience that transcends the simple act of eating. But Mugaritz takes it a step further. If you go to Mugaritz, you have to be prepared to be surprised: It's not the classic tasting menu where bites come out dish after dish and the diner simply tries them and, in theory, enjoys them. Mugaritz poses questions (what is more important, the container or the content?), confronts you with classic philosophical dilemmas (what is the difference between life and death), and exposes you to flavors, temperatures, and textures that might not be to your liking (red tripe). But that's because Aduriz doesn't want his menu to be just another one. With this menu, Mugaritz aims to strip haute cuisine of all the formalities and protocols it has acquired over the years: it wants you to eat with your hands (80% of the menu is served without cutlery), it wants you to lick your fingers (pickled pumpkin mussels), and it wants you to lick the plate, that embarrassing but oh-so-satisfying secret pleasure, to savor every last drop (concentrated chicken broth - Punto final). Enjoying food without constraints, appreciating the product at its best, and integrating into the ecosystem that surrounds us with respect, humility, and admiration are some of Mugaritz's goals. It's not a simple restaurant, but it's a place that amplifies everything the diner contributes. If you go with an open mind, without prejudices, and willing to be surprised, the experience can be very positive. I hope to return another year to compare the evolution and see where it's headed.
Spring 2025 season: "Transparency." Nothing to say about the menu, just check it out. A special and incredible mention to the front-of-house staff. Especially the guy with the ponytail and glasses, and the young sommelier trainee.
A truly delightful experience. An extensive tasting menu, clearly the result of extensive research. Tasting things you'd never try unless they were presented to you and you were told you could eat them. Their Michelin stars are well-deserved.
Amazing food, amazing experience. Everything ran very smoothly, the atmosphere is very nice. Closed menu, everyone will get a different one, 25 dishes, around 2.5 hours eating. They invited us to see the kitchen and how they work. Only thing I would change was the dessert, it was different types of chocolates in a nice presentation but I thought it was lazy, they should have something far more elaborate and tasty than chocolates you can buy anywhere else. Of course is pricey, and you should be careful if you don't want anything outside the menu, the wine is not included and is very expensive (100€ a glass for some kinds).
I (don’t know Spanish) visited Mugaritz with my (Spanish) bf for dinner and had the menu (€220) without wine tasting. We came here for both the food and experience, so would break the review to two parts; 1) food - all full of flavours and creative. Dishes I can eat again and again are the Forest thing, the mochi (basil and anchovies), the squid (albeit nothing creative, it’s so fresh, soft and crunchy) and the mushroom looking seaweed. Some other dishes were really creative and flavourful and but the small portion they served was just nice, anything more will be too much (mostly cause I don’t really like meat and because it’s too rich in flavour) are the spongecake looking beef, the 2yr sourdough with beef and the yoghurt with honeyed sea urchin (this I thought is really creative and umami). The tower of 7 chocolate were top quality, 2) experience - we were given a little booklet with cute and creative ideas but I would prefer to be guided through the journey by the waiters, however they do not speak good/confident English and a lot were lost in translation (they were friendly, tried to joke/make us guess some of the dishes, but communication is so important here...). The experience got better when the waiters started speaking Spanish with my bf once they realise he’s Spanish. 3) As for other bits (wine/coffee), they have a long random looking list of wine so we randomly chose a bottle and it was good. Coffee was brewed in a creative manner and poured into wine glass (but not sure if I’ll pay €20 again for it). Overall thought the food was worth the price (taste, creativeness and effort wise) but it’ll be so much better an experience if waiters spoke good English (or if I understand Spanish).
You should know what you are getting into. This is fine dinning. A lot of effort on going out of the ordinary to create an experience. While each individual dish feels unique, surprising and flavourful (and I am counting the "7 dishes" tower-of-chocolate as just one, so 16 dishes) the randomness of it all and disconnection between each bite (explain by the chef as done on purpose) feels confusing and diminished the overall experience. We didn't do the wine pairing, but asked for a ~100€ bottle (a "cheap" bottle) and this also felt completely isolated from the rest of the experience. I couldn't decide what to get, since I didn't know the menu upfront, and my efforts to choose a good pairing were as successful as the sommelier's shrug his "the menu has lots of different things" as an answer. Overall good but didn't blow us away. We tasted good and really good different dishes but without a structure, cohesion or consistency... who knows, maybe that was the theme they aimed for. You never know with modern art!
It is not often that a dining experience is as challenging as it is surprising. With an ethos of - you won’t like everything but that’s the point, dinner is certainly memorable. My favourite course focused on dishes inspired by saké. Koji was a predominant factor with its sweet taste reflected in each dish. A close second was tempura fried sea kelp and cockles. The Laztana wine pairing focuses on local, small barrel wines that have been meticulously sourced and researched. The somm was extremely knowledgable and adroit. The only negative note I have is in terms of the level of service. There was a number of times that the allergies for the table were mixed up, wine glasses missed for the subsequent tasting, wine spilled by the server, and unclear instruction as to how to approach the dish. The restaurant itself is situated in the hills outside San Sebastián and is a lovely complement to the area.
Our meal at Mugaritz was both memorable and challenging. The service started out a bit rocky, but was corrected and they even gave us a special additional course to make up for it. The food was wild - lips and tendons and brains, oh my. I don’t regret going, but I’m not in a hurry to go back. Also, they had black toilet paper, which was pretty cool.
Magical dishes... and discoveries that are almost "digestible". You have to go there knowing the concept, nothing that will be offered to you can resemble a dish or an experience that you have already had. Your palate and your brain will not always be able to make the connection, sometimes "yes" and it will be divine, other times impossible. If you forget the few XXXX dishes the rest of the experience has beautiful and surprising surprises in store that will delight you.
Great experience, but the food was too experimental for my taste.
The toughest road to a gourmand...
I came to Mugaritz with high expectations, given its global reputation and avant-garde culinary approach. Unfortunately, the experience fell short of what I anticipated. The tasting menu is undoubtedly bold and conceptual. Some dishes were inventive and visually striking, but too often the focus on technique and artistic intention overshadowed actual flavor and enjoyment. It felt more like an intellectual exercise than a truly pleasurable meal. One of the most disappointing aspects was the service. At a restaurant of this caliber, I expected warmth, precision, and flawless timing. Instead, the service felt detached and at times disjointed, which disrupted the overall flow of the experience. The presentation of the dishes was impeccable, and the setting was elegant and serene. However, there was a lack of emotional connection—something that’s essential in a fine dining experience. I admired the ambition, but left feeling more intrigued than satisfied. I respect the effort to push culinary boundaries, but in my case, Mugaritz didn’t live up to the promise.
Festival of oral beauty.
Mugaritz was an experience! We went the first night of our trip to San Sebastian and everything was new to us! I found a table two days before and I booked it online (paid the deposit of 220€) The night we arrived it was raining! The restaurant reflects a warmth and the staff is very polite and happy. Tables are neat and clean and the distance between them is more than enough to feel some privacy. There is no classic menu nor any order on the food.. there is no main course or desert, it seems like random, but everything is meant to be a surprise, for your eyes, mouth and tongue! We didn't get the wine pairing menu, but we accompanied our menu with a bottle of cava (Mestres) totally recommended!! Also had the opportunity to try another cava from 2000 of which we had only a glass, but it was totally worth it. After almost 3 hours we asked for the bill, where we made a mistake and we paid by cash, not considering the deposit that we paid in order to book the table! So, we paid the full amount! Gladly, now, after a couple of weeks Mugaritz refunded the deposit which honors them a lot! Thanks again:-) Totally worth trying that once in a lifetime experience which is not just a dinner, it's something else, something thay you live/taste it through your mouth!
Food was awesome. Staff were great. Drinks were overpriced
Visited the house for the second time this year. Expectations were high and were not met. The menu last year left us with nothing but smiles and laughs. This year, the plates lacked luster...
Excellent meal! The service was great and the whole presentation quite interesting. The menu was a bit too fish heavy for us. Would have loved to have more meat and chicken dishes added. Well worth the visit.
Such a nice experience. I guess I had a little higher expectations, but still a really really amazing place.
We arrived, ordered a wine while we waited, another waiter came, and we ordered another wine and some olives. After 20 minutes, the wine arrived, but the olives never arrived... We ordered the food and a wine for lunch. We ordered a Roda. They didn't have any, so they brought us another wine when we were already halfway through the meal. The food was very sophisticated but nothing special. The food was generally good. We had a drink at the txoko. I ordered a whiskey, but I had to go find it in their wine cellar because they couldn't find it. These inconveniences are not related to the price. Very friendly staff. Although I wouldn't go back again.
Needless to say, the quality of the product, the technique, and the space are top-notch. I was really looking forward to going... BUT the menu wasn't surprising. The sheer number of dishes on the menu is characterized by a bland, seemingly narrative-free carousel. When asked about the conceptualization or narrative of the gastronomic offering, something Aduriz seems to champion, the dining room team responds with: we do what we want... okay... In the end, we left thinking we didn't understand anything, weren't surprised, and of course, we didn't enjoy it as we expected. Oh! And by the way, it's worth reviewing the narrative, since although the recipe for garum is spread through Re Conquinaria, it is of Phoenician origin, intended to preserve fish during trade voyages in the Mediterranean.
A charming restaurant in a dreamlike setting, but the downside? Many of their dishes don't match their descriptions and don't look very appetizing. It seems they're trying to capture an idea but fail to execute it properly, falling short. In my case, I was pregnant, and they had to change some dishes for me, which I would have preferred to avoid, as they turned out to be worse than the ones I only saw. This is a restaurant where they don't even offer bread or dessert… I understand all the effort behind it, but unfortunately, I wouldn't recommend it. However, it wasn't all bad. Despite the culinary disappointments, the staff's attentiveness made our experience more bearable. They were helpful and willing to resolve any issues.
It is one of the 3 stars in the surroundings of Donosti. I had very high expectations going and they were not fully met. As a detail, they brought us a hot cava rosse with the appetizers and it seems a bit inexcusable to me. The food is 25 different bites. They do not follow a traditional order and there is no dessert per se. Honestly, I prefer Arzak or Akelarre, if you already know them, knowing them is fine. To conclude, the bill is somewhat higher than in the previous ones.
I came here very excited because of its fame, and it was a real disappointment. I guess I didn't understand its culinary offering. I'm no food critic, but I understand what I like and dislike, and of the 24 courses, I only liked two. I suppose with these kinds of experiences, you come to be surprised, and they certainly didn't leave me indifferent. Practically every dish was unpleasant to my palate. Some bordered on disgust. The service and treatment were absolutely spectacular, as was the location and the only restaurant in which it's located. It's a shame I didn't understand this "trip."
I was so disappointed. You’re tucked away in a beautiful garden location with attentive service about to eat 20+ courses. What you get at 20 small bites—quite hit or miss—so you end up eating half a bag of potato chips when you get home. Dessert was a selection of chocolates from around the world... what no pastry chef? Service also seemed disorganized. Things were brought out and then taken away. They gave us 2 cards to pick the “mood” of our meal but never followed up to check on it. What was the point?
The presentation of the dishes was very good, but in my opinion, some dishes don't fully recognize the flavor they're trying to convey. The setting is beautiful, the service is very good, but considering what you can expect from a place like this, I was honestly a little disappointed.
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.
A wild experience somewhat resembling a meal. Food - It was definitely more art then food, some things tasted nice, others did not. The menu focused on texture over flavour, however, personally I found that many of the dishes had similar texture and did not offer much diversity. Overall, the artistry of most dishes was exquisite and a pleasure to view. Service - The service was very friendly, however I think additional information about the restaurant and items being served could have been provided. We also asked to have a tour of the kitchen and the wait staff said ok, but ultimately we were never invited into the kitchen for the tour. Atmosphere - the setting and the decor was beautiful, I really enjoyed sitting outside pre/post meal.
unusual
We came here for my 30th birthday and, after reading many reviews, I was scared the food quality might suffer from the "search to impress". Unfortunately, we were both underwhelmed: sure, some dishes are very good, but all in all, for a chef that tries to "go beyond", no dish was really impressive - it all felt quite played safely and, while being generally good, it was not up to our expectations. I was expecting extremely extravagant flavours and pairings, but we ended up with a feeling of "sure, good, but nothing really impressive". I believe if the goal is to go beyond fine cuisine the restaurant should significantly rethink its menu.
Somewhat disappointing in terms of timing (exaggeratedly long), service, and errors in the dining room, such as repeating one dish and omitting others. Very flat in terms of flavor (full-on umame) and some wonderful surprises. But far from the other two-star options.
It pains me to say that this San Sebastian fine dining stalwart is past its prime. With so many choices in the area, and limited time (if you're travelling), Mugaritz is no longer a must - in fact, it may disappoint. The place is beautiful, but the food and service were patchy at best. In the menu on our visit, there was an obsession with demi-glaces that we just didn't understand - it kept popping up in various dishes and we're almost always over-seasoned and unpleasant to eat. Some dishes, like the first course of tendon, and the dehydrated molé, we're memorable in a good way, but these were few and far between.
Beautiful place! The restaurant is in a green farmhouse. We went as a group of 7 people.Few liked the food. We tried everything. I didn't like anything. Still, I don't regret visiting.This was also an experience. I have never been to a michelin restaurant and not liked anything.
Very very good but not extraordinary. Too expensive for the experience!
We were looking forward to a special evening, but unfortunately, we weren't entirely convinced. The menu was heavily focused on seafood – certainly consistent in its concept, but somewhat one-sided for our taste. The dishes were technically well-prepared, but rather bland in flavor and sometimes lacked balance. A touch more excitement, spice, or contrast would have benefited many of the courses. Furthermore, we would have appreciated a more detailed explanation of the dishes. Especially with creative or unusual combinations, it would have been helpful to understand the concept behind them. As it was, some things remained unclear to us. On the positive side, the attentive service and the excellent wine selection were noteworthy – both of a high standard. Nevertheless, the overall experience didn't quite resonate with us. Therefore, this will likely be our last visit, even though we generally respect the concept and the quality.
I can't comment since I'm not a fan of new flavors. I was actually expecting something different.
Having eaten in many of the top restaurants in the world, I found Mugaritz to be disappointing. The food was trying to be too clever rather than delicious and it all ended up being a bit blah. For San Sebastian I favour Arzak which really is something special.
The purpose is to experience
I was expecting more... I was hoping for more select ingredients and a few surprises. The entire staff is super friendly. The setting is beautiful.
The menu as a whole was delicious, and the service largely met our expectations. The additional wine pairing we ordered was of excellent quality. However, I had already clearly stated with the first sherry that I did not prefer this type of drink; despite this feedback, we received additional sherry-like accompanying drinks. I would like to highlight the fact that the penultimate course was adapted due to my walnut allergy. However, the replacement consisted of a white clay mold reminiscent of a death mask, topped with jelly and fresh flowers. The jelly was supposed to be licked directly from the mask, which I declined for understandable reasons. Despite my objection, there was no reaction or explanation from the service. At a price of over €500 per person, I find this situation inappropriate and not up to the standards of the establishment.
This is the third time in eight years that we've visited this temple of gastronomy, and the truth is that for the first time I'm disappointed... Yes, the setting, the packaging, the service, the technique are exceptional; but it feels like the twists and turns they've taken to creating this season's 25 creations have exceeded the limits of what is reasonable, and they're taking their experimentation to such an extreme that it's getting out of hand. We only have a couple of magnificent dishes to remember, such as the grouper with crystal peppers and a magnificent meat sauce, and the red mullet with its extraordinarily small scales. There's also a host of combinations with lobster roe, octopus, caviar... But, in between, there are dishes that are bland (what a way to ruin a succulent oyster with pork rind...) and downright ridiculous, like the frozen hake wafer. The final straw is that, within such a dense menu, they don't even bother to prepare a single dessert... since what is served as such is a tasting of chocolates brought in from pastry shops in Bayonne and Barcelona.
A very complex menu, with textures and flavors, that even though they "sell" you constantly, opening your mind to a different gastronomic experience is very difficult for those of us who have developed our palates in Michelin-starred restaurants. The service seemed very down-to-earth for a restaurant of Mugariz's caliber. The location and surroundings were wonderful, perhaps as you'd expect from a visit to San Sebastián.
I'm going to try to write a respectful and polite review because I believe Chef Aduriz deserves it for his achievements to date in Basque, Spanish, and international gastronomy, but my disappointment has been total and unexpected. The setting is exceptional, the dining room fantastic, and the service top-notch. All the restaurant staff were very friendly. Now, the food... that's another story. I'm a 41-year-old who loves gastronomy. I'm practically an expert on Michelin stars. I've been fortunate enough to visit Azurmendi, Etxebarri, Etxanobe, Zárate, Boroa, Eneko, Zortziko, Marqués de Riscal, Diverxo, El Ermitaño, Ambivium, Cocinandos, Yayo Daporta, Pepe Vieira... among others, but today's experience at Mugaritz left me feeling both disappointed and cheated. €535 bill for my wife and me was the most wasted money in my hopefully short Michelin-starred history. The dishes were very elaborate, yes, but bland, tasteless, without any element of surprise, without anything. Out of 23 dishes, I could only salvage 3: the red prawn, the lobster, and the vegan sobrasada. The latter pleasantly surprised me because it was an almost identical copy of Mallorcan sobrasada without using a single bit of meat. We arrived at 1:00 PM and by 3:15 PM we were outside looking incredulous and, as has never happened to me before, with a tremendous feeling of emptiness. I must not have understood what the chef was trying to achieve with this menu, and for that I apologize, but it was the worst gastronomic experience of my life.
Rancid flavors. As they explain, fermentation is the basis of the menu, and it doesn't match my tastes. Of the 22 dishes, only three were missed, and I wouldn't repeat any of them. It's not a menu for those of us who are abstainers. It's not an experience as advertised, more like experimentation with culinary techniques. If you appreciate fermentation, inoculated Japanese ingredients, and pairing, this might be for you... rancid and extremely complex flavors, ugh, I didn't like them! Another issue is the way they charge for drinks, with extremely exaggerated prices, perhaps something to be expected, but charging for water on a menu of this caliber is a bit shabby... There are those who will surely love it, but living in San Sebastián and having been to several of the best restaurants, this concept isn't for me, and I can't recommend it. I don't like it, and it's overrated. Soak up the concept and don't just read the name. I didn't, and I was disappointed...actually, my rating is one star, but they won't let me publish it...shameful. Don't go ;)
The emperor has no clothes! It breaks my heart to write this. We ate here 12 years ago, and it was one of the most epic food experiences of my life. We returned June 2025 with our older children (16 & 18). We were so excited to share such a special experience with them! It turned out to be a massive disappointment and an incredible waste of money. I know they are pushing boundaries, and I respect the attempt at creativity, but they seem to have forgotten that food is actually supposed to taste good. The theme for the 2025 season is basically mold. I'm not kidding. Everything served was fermented, cultured and/or moldy. They literally served a moldy apple core (see my photo). This honestly would have been ok if the food was delicious, but it was not. The courses just kept getting worse and worse. At some point, we stopped even pretending they were good and trying to finish them, and we honestly just couldn't wait for the meal to end. We also got the wine pairing, and it felt really uninspired. Perhaps the problem is pairing wine with moldy food, but we didn't have one single moment where the pairing had that magical quality where both the wine and food taste so much better together. And that's what a wine pairing should do - enhance the wine and enhance the food. We also didn't have a single moment where we said "this is REALLY delicious!" It was all just weird, frankly. The servers also seemed quite young and not as polished as they should have been. Multiple courses were served at once, and this felt like cutting corners. We have traveled the world and eaten at numerous Michelin-starred restaurants, and this is 100% the greatest disappointment we've ever experienced. I feel terrible writing this, but perhaps it'll save someone the money and disappointment we experienced.
I had high expectations for Mugaritz, given its global reputation and accolades, but my recent visit with three friends was nothing short of disappointing — particularly when it came to service and attention to detail. During one of the courses, three out of the four plates had visible strands of hair in them. This was not only unpleasant but incredibly unhygienic for a restaurant of this caliber. It completely disrupted the dining experience. In a later course, it became clear that one dish was complete, while the other three were missing key components. A crucial ingredient appeared only on one plate. When we politely asked the staff about the inconsistency, the server simply shrugged and said, “I don’t know,” offering no explanation, no apology, and no attempt to correct the issue. To make matters worse, the final course was served without any description or context. The server placed the dishes down silently and walked away, which felt careless and dismissive — especially in a tasting menu experience where storytelling and explanation are part of the journey. For a restaurant that markets itself as avant-garde and immersive, the lack of professionalism and care we experienced was shocking. These are not minor flaws; they are fundamental failures in execution and hospitality. I sincerely hope Mugaritz reflects on this feedback. For the price point and prestige, guests deserve far better.
I wish I could give it a better score, but it really doesn't taste good. Everything is fancy and weird, but unfortunately tastes bad. Same philosophy when it comes to wine, everything from sulfur to metallic taste, but nothing that tastes good. This is a place for those with really weird interests.
A disgrace We went to Mugaritz because of its great reviews and renowned reputation. We left convinced we'd been ripped off. Obviously, when you go to these places, you know it's going to be an expensive experience. I'm not going to talk about prices here, because it's assumed you know what you're going to be charged and you'll happily accept it. You have a succession of 22 "moments," each less surprising and more tasteless than the last. Except for two or three preparations with something to write home about, the rest are nothing... no preparation, no flavor, no surprise. Absolutely nothing. When you're in a place like this, in addition to expecting a spectacular display of flavor, you also expect to eat high-quality, different products... I don't know... in other places of equal prestige, you eat things that surprise, but here the most different thing was a scallop. I don't want to make comparisons, but every star restaurant I've visited has been a feast and worth every euro I've paid, for the product and for the experience in flavor and preparation. Quite the opposite, at Mugaritz everything seems carefully planned to give you a bland, tasteless, and bad meal, and then nail it down to the core. I'll mention three very important details in this review: - The pairing. This is the positive note: the treatment, the explanation, the service, and the quality of the drinks offered were excellent. A 10 for the kind gentleman who served us because the experience was amazing. It's a shame the food didn't match. - The service. The staff was friendly and attentive, BUT something happened that can never happen in a place like this, and if it does, it should be addressed. A bug came out of one of our dishes (it was some wildflowers; it's understandable that something like this could happen since it's something fresh and natural). It made us laugh, because we obviously understand that it's something that can happen with fresh produce, and that even if it's inspected, it gets overdone in the kitchen. Even with all this, a passing apology, "We're really sorry, we'll change it," and that's it. Not a single detail, nothing. I don't know, a coffee, a liqueur, we offer them something... the bare minimum. It's a beast. In a place where you're spending more than a thousand euros. But of course, since they know that for almost everyone it's a once-in-a-lifetime experience, they don't care if you come back or not. - The last dish. The surprise in the whole succession of EMBARRASSING SITUATIONS. A plate with 8 tiny pieces of chocolate. A chocolate that was very good, but they don't prepare it, they don't make it, and they bring it from I don't know where in South America. A chocolate bar that they cut and put 4 tiny pieces on a plate. Seriously? That's moment number 22 on the menu? Give it to me with my coffee and hey, it's not so bad... but it's definitely the culmination of how they laugh in your face. If you've read this far, I appreciate it; I needed to vent. And if you're in doubt... don't go. Go to any other star-rated restaurant in the same city and you'll leave happy.
Our visit to Mugaritz was, honestly, a huge disappointment. We arrived hoping for a unique gastronomic experience, but what we found was a parade of strange, meaningless, and, in many cases, impossible-to-enjoy dishes. Creativity shouldn't be at odds with flavor, and here it seems everything is designed to be strange rather than delicious. We were served things that seemed more like laboratory experiments than food. The famous fermented mold was downright disgusting, and the texture and smell were very unpleasant. Instead of surprising us, it repulsed us. Furthermore, the portions were minimal, and most dishes were inconsistent. We felt like we were paying a lot of money to eat inedible things, with no pleasure at all. The service was decent, but distant and lacking in empathy: it seemed as if it didn't matter whether we liked it or not; the important thing was the "experience" they had decided on. In short, a waste of time and money. We left hungry, with a bad taste in our mouths, and certain that we won't return or recommend it to anyone.
How is that possible!! This is our second time here in 12 years. The change is incredible!!! We don't understand what's happened. We came with an open mind, with great enthusiasm, and looking for the experience. How is it possible to eat badly? Of course, there are dishes you may like more and others less... but you don't enjoy eating them. We're not chefs, nor do we know the techniques behind these dishes (I'm sure the work and creativity are enormous), But I have the feeling they've forgotten about the diner. I've read the rest of the reviews and I see that this restaurant is very risky. You may like it or not... but I don't understand why you eat badly.
My biggest disappointment in a restaurant. We were there a month ago. I was really looking forward to going to Mugaritz, my mind was completely open, and throughout the dinner, despite the fact that dish after dish disappointed me more, I was hoping it would change and that the final result would be as magnificent as I had hoped. But no. We arrived to a beautiful space. The reception and the explanation of the broth that we all made together, all very poetic, made me think it was going to be a unique experience. Then, upon entering the dining room, there was a succession of dishes with little flavor, even bad, impossible textures, and even indigestible dishes. In the end, you leave feeling like you've been eating the tests in a cooking laboratory. These tests surely produce good things, but not something you could put in a restaurant to serve food. I was going to say, least of all in a two-star restaurant, but no, in any restaurant. Listing the amount of time each dish has taken doesn't justify serving it if it doesn't taste good. We went to eat, and there were dishes that were inedible. I was expecting a mix of food, philosophy, poetry, and experimentation, and all we got was the results of the experimentation. I've always been a huge fan of Andoni Aduriz, and a myth has been shattered. I'd like to believe this is a time of confusion and failure, and that the culinary genius will return, because right now, in my humble opinion, he doesn't deserve either of the two stars he has. We were in a laboratory, not a restaurant. The least we ask is that the food has flavor, whether you like it or not, and that hasn't been the case.
The culinary offering fell far short of my expectations for a restaurant of this caliber. In their eagerness to offer a disruptive and different experience, they forgot the essential: that the food be delicious and enjoyable. Many of the dishes seemed more like laboratory experiments than authentic gastronomy. More emphasis was placed on fermentation, mold, and textures than on flavor itself. The result, in my experience, was unpleasant, and there were even some mouthfuls that were unpleasant. Furthermore, we ended up hungry, which shouldn't happen in a restaurant of this caliber. In comparison, places like Akelarre or Azurmendi are far superior to what is offered here. However, both the service and the atmosphere were excellent, a highlight of the evening. Final assessment: an experience I won't repeat.
The service is charming, the location beautiful, but unfortunately the food is not. A dinner based on molds and ferments without quality ingredients or good flavors, or recognizable preparations, and in some cases I doubt they are permitted foods (juncos, dew, dead bees, etc.). We didn't enjoy it. This isn't a destructive criticism, but a constructive one: what they serve is neither edible nor appetizing; rather, it provokes disgust, and disgust is cumulative. €400 per diner. It made us angry. You have been warned.
I so badly wanted to love mugaritz. The experience makes u hate food. I didn’t know it possible; it’s the first time i feel insulted being served such food 🥹🥹🥹 this is not a culinary experience, I just feel like the chef has lost himself.🥹🥹🥹 He needs to relearn what it’s like to love food again.
Unforgettable - For all the wrong reasons 3 friends and I visited Mugaritz on Sunday. Each of us like to think of ourselves as foodies and no stranger to Michelin starred restaurants. We were on a high from dining at the fabulous Martin Berasatagui the previous day. We had great expectations for Mugaritz, having read their website and being aware of their 2-star rating. We each had the 25 course tasting menu with the wine arrangement. We were aware the website notes "rethinking of social habits and prejudices" - but we were not expecting this re-think would mean a distinct lack of plates or cutlery. I became nervous when an early course was raw Sting nettles . Sheep don't eat Sting Nettles for a reason. They are bitter. The following course of Crab arrived on an Ice Tongue, which although was initially amusing, I was not so amused when the crab slid off the melting Tongue, leaving me to eat it off the table cloth - with my fingers. It was delicious despite the presentation and the best course. The website also notes Mugaritz likes to "overcome the imposition of customs" My challenge is this should not be at the expense of the actual taste of the food or the texture. One of our party was nearly physically sick after the " potential life" dish. The Macerated Banana dish was a mush and un-appealing (pictured). The Pork and Octopus dish was just odd. It was also one of our Parties " Special Birthday" - we mentioned this, but got no recognition or special treat. We left after paying an eye-watering EUR466 each. The word we alighted on in the Taxi was we found the menu violating. Maybe this is the "exploring the un-known" as mentioned on the Website. On the plus side, the staff were friendly and attentive, and we all enjoyed being offered a tour of the kitchen, which was interesting. The Restaurant is in a beautiful location and well designed. Be warned....
DON’T BELIEVE THE HYPE. At one point, this may have been a fabulous restaurant but it’s obvious this is one master-minded joke by the chefs & the staff are in on it. We went with 3 friends to celebrate our 40th birthdays. We knew we were in for an experience but nothing could have prepared us. Each dish just got crazier and crazier. There was nothing exciting about the dishes- Most of them were bitter and soft worm-like texture. They are adamant that temperature is one of their most important ingredients (even requesting you let them know in advance if you need to use the restroom), but somehow taste never seemed to factor into the cooking process. It just got worse and worse, by the time I heard the sheep noises (don’t ask), I knew that this was some elaborate joke & we were being fooled. Save your money - unless you want to leave this restaurant feeling like you just scammed out of $500
A bloody rip-off. I don't recommend it at all. The menu isn't clear, and we messed up the drinks. And no one warned us. I think it's a huge rip-off. They're scammers.
The experience wasn't what I expected. I only liked one dish from the entire tasting menu, and that says a lot. It was a disappointment for both me and my partner.
Absolute disappointment. Armed robbery. Many bland dishes, very few truly worthwhile (€250/person without wine pairing). Much ado about nothing. Let me tell you they give you two pieces of chocolate for dessert...
⭐ 1 Star – A Lesson in Culinary Disappointment at Mugaritz I rarely write reviews, but my experience at Mugaritz deserves a truthful account not out of spite, but to help others understand what this “two-Michelin-star” experience truly feels like. From the very beginning, the evening felt off-balance. The flavors were odd, disjointed, and strangely flat,and while some plates were described with care by certain staff members, our server ,a lady who seemed distant and disengaged offered no explanation whatsoever. We found ourselves piecing together the meaning of each dish by listening to the waiter at the table next to us. I’ll admit: I’m a serious person by nature. I wasn’t rude or disrespectful, but I could sense the energy in the room shift around me almost as if my seriousness was interpreted as a challenge. For a moment, I genuinely thought I was being tested, that perhaps the “real” food would arrive after a few joke dishes meant to play with perception. But it never did. What followed was a sequence of confusing textures and uninspired tastes — technically elaborate, yes, but emotionally and sensorially empty. The lack of salt across nearly every dish was remarkable. Our table was never properly cleared, I took a picture of how my table looked through 70% of the dinner….and by the third course I told my wife we should leave. She convinced me to stay, hoping it would get better. It didn’t. By the end of the night, the price tag was exactly what you’d expect from a 2-star restaurant ,the experience, however, was not. The biggest disappointment wasn’t even the money, but the time I’ll never get back sitting there wondering if the next plate was going to be ….. delicious ? Never happened. And to those reading this: please don’t assume I’m one of those diners who “doesn’t appreciate art,” or who “didn’t understand the concept.” I’ve dined at countless modern and experimental restaurants with 1,2,3 Michelin stars across the world. I respect culinary innovation when it leads somewhere meaningful. This, however, felt like complexity for its own sake. Perhaps my review will make more sense when the next person leaves another one-star review, and they read mine and realize they’re not alone in wondering why they didn’t listen. Some servers at Mugaritz often repeated the following phrase , “Here, things are never what they seem.” That may be true ,but when taste, service, and soul are sacrificed in the name of mystery, what remains is not art. It’s confusion served on a plate.
After our wonderful meal at Arzak, we couldnt help but feel excited to eat in what was supposed to be the #9 resto in the world. The only thing our grouped liked was the presentation, it seemed like they made use of many different materials that seemed indigenous to the area, but our high hoped and excitement was destroyed as soon as we tasted each dish. The food however, was bland and hard to appreciate. At times, it was disgusting. It felt as if the restaurant wanted us to experience eating items that shouldnt be eaten. The combinations did not even make sense. The head chef was not present for the day. Nobody welcomed us even when we arrived on time. Our first wine choice was unavailable, although the second recommendation was ok. Then we had a 2nd bottle where the server pushed the cork in and had to replace our bottle. We had a dish where they forgot to explain what was being served. There were flies inside the restaurant and were hovering our table at times. We couldnt understand the waiters, some of them laughed at the jokes i cracked, the other waiter didnt even know when we asked a question about the dish. It seemed like a lot of amateurs who were trying to put on a show. I'm a foodie, I travel around the world to eat, i eat both cheap and expensive, but this has to be the most disgusting meal i've ever had. Expensive too at 230 euros? If you're thinking that maybe it was just an off day, read the previous comments. Good thing my companions were very forgiving. Save your money and eat at the other expensive Michelins around San Seb if its for a special occasion. It was almost 4 hours of agony. I'd give 0 stars if there was a choice. Even the people around us were looking for visual confirmation if the whole experience seemed odd. Anyway, eat at your own risk. My first review.
If you’re expecting a meal do not bother. By course 5 (of 25!) we had asked to leave after being asked to eat bacteria grown on rice in petri dishes. Far too experimental and conceptual. Asked at the start if there was anything we didn’t eat and i explained cold seafood so they served the first dish which was an oyster on a bed of sweet jelly. Honestly it was awful, and two other tables left at the same time as us - avoid at all costs.
Beautifully located but everything is just strange, nothing tasted good. Or well, fantastic wines with a lot of rarities.
Fancy, fancy, fancy, but not at all tasty. Art or prank, probably the latter.
I CANNOT FIND WORDS TO DESCRIBE HOW BAD THIS RESTAURANT IS. I AM PERplexed WHY THEY GAVE IT AN AWARD. I LEFT WITH MY FAMILY AND WE WERE LOOKING TO FIND AN OPEN PLACE TO EAT. WE FOUND BURGER KING. WE PAID FROM 300€ PER PERSON BUT THERE WAS NOTHING GOOD. FAR FROM WHAT WE CALL TASTE..
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Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain
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