Mugaritz, San Sebastian, Spain
In the yearly listing: The World’s Top 50 Restaurants, Mugaritz consistently gets into the top 10…this year it’s at #6. A few years ago, on a trip to San Sebastian, Spain, my family and I had a chance to dine there.
The main kitchen from outside.
The dishes that acclaimed chef Andoni Luis Aduriz created were some of the most original we’ve ever enjoyed. There was a flow to our experience…a reason why one dish followed another. It was like a concert, with Aduriz at the helm as director and composer.
Mugaritz has about twenty tables. And one seating. You are there for the night. Well over twenty courses, small bites to be sure, but all intense and rich with flavors and textures that complimented each other.
The main kitchen at Mugaritz.
Every table got a private tour of the kitchen. And though we didn’t meet chef Aduriz, we did get to talk with his second in command: chef Ramon Perise.
Mugaritz, as Perise explained it, has three kitchens: a lower level for preparation…a middle kitchen on the main floor for cooking all the food, plating it and making it look beautiful…and then an upstairs kitchen, the laboratory, where they come up with their newest creations.
Hangin’ with Ramon Perise.
With our kitchen tour, we saw the chefs setting up rows of small iron bowls on wooden stands: individual mortar and pestles for each person in the dining room. It was going to be a dish that was served to everyone at the same time, no matter where they were in the course of their meal. So when we finished our kitchen tour, we sat down, and the mortar and pestles were brought out.
Inside the iron bowl were some wet and dry ingredients: what looked like corn nuggets, a colorful cube of gelatin and other ingredients. We were instructed to grind up what was in our bowls with our personal pestle. The entire restaurant was filled with a ringing sound, like church bells going off somewhere in the distance. For a few precious minutes, every patron shared this special perfectly choreographed event as we ground up the contents of our bowls. They called it the “linking dish.”
Then, one by one, the grinding stopped. The iron bowls continued to ring for a few seconds until the sounds faded away into silence, replaced by the low murmur of conversation. And we all went back to our meals.
The linking dish.
Our sommelier, Guillermo Cruz, was a bright, knowledgeable and enthusiastic young man that offered us thrill rides in a glass, including a much-needed digestivo half-way through the meal so that we could continue our dining experience!
A grappa-like Fillaboa digestif from Gallicia that was made from the local Albarino grapes. Helpful in making room for more food!
As Chef Perise said to us (paraphrasing): “When you leave this place…and weeks afterwards…you’re not going to remember the food. But you’re going to remember the emotions you had and the feelings you had when you were here. And that’s what we’re working for.”
Shaved frozen apple with cheese: one of many desserts.
Could there have been too many dishes? Is there such a thing as too much of a good thing? Is less really more?
These burning questions can only be answered with another visit to Mugaritz. I hope it’s sometime soon!
Live the Live ™ 