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The lauded Mugaritz restaurant in San Sebastian opened its doors for a new season April 10th and below we have a first look at some of the restaurants newest dishes.
Mugaritz is known for hyper-creativity, for challenging perceptions of taste, texture, presentation and just about all the foundations people normally rely on when dining out.
The restaurant closes every year for months so the R&D team can set about producing an entirely new selection of dishes for the season, producing as many as 40 new dishes during the testing stages.
This is a monster task of creativity that has been repeated annually by chef Andoni Luis Aduriz and his dedicated team.
Time: Stuffed Sack of Cod.
Body: Dressed Ice.
Infancy: Strawberry without Cream.
Rising: Black Tears.
All pics by José Luis López De Zubiría.
