Mugaritz
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| Mugaritz | |
|---|---|
| File:Mugaritz entrance.jpg | |
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| Restaurant information | |
| Established | 1998 |
| Owner | Andoni Luis Aduriz |
| Chef | Andoni Luis Aduriz |
| Food type | Creative |
| Dress code | None |
| Rating | 2 Michelin stars (Michelin Guide) |
| Location | Otzazulueta Baserria Aldura Aldea 20, Errenteria, Gipuzkoa, Spain |
| Coordinates | Lua error in Module:Coordinates at line 489: attempt to index field 'wikibase' (a nil value). |
| Seating capacity | 40 |
| Reservations | Yes |
| Other information | 15 minutes from San Sebastián |
| Website | www |
Mugaritz is a restaurant in Rentería, Gipuzkoa, Spain. It was opened in March 1998 under the management of Chef Andoni Aduriz. It is considered one of the world's best restaurants since 2006 according to Restaurant Magazine and has been recently been ranked fourth in their list.
History
[edit | edit source]The restaurant is recognized by the press as "the most important gastronomic phenomenon of the world in recent times".[1] Both Mugaritz and Andoni Luis Aduriz frequently show up on pages of media like "Omnivore", "Le Figaro" in France, "Brutus", "Cuisine Kingdom" in Japan, "The Trade" and "Republic" in Latin America and the U.S. "Time" or "The Observer ". Mugaritz earned its first Michelin star in 2000 and, five years later, in 2005, the Michelin Guide awarded it a second one.[2] The restaurant has also the highest rating by the Repsol Guide, the Three “Soles” and a multitude of honors for his innovative and creative activity in gastronomy.
Fire
[edit | edit source]On the morning of 15 February 2010, a short circuit caused a serious fire in Mugaritz's kitchen, closing the restaurant for four months. After the fire, the team received thousands of expressions of solidarity from around the world,[3] which motivated them to keep working.
Books
[edit | edit source]- La joven cocina vasca (1996). Ixo editorial
- El mercado en el plato (1998). Ixo editorial
- Tabula Huevo (2000). Ixo editorial
- Foie Gras (2002). Ixo editorial
- Tabula Bacalao (2003). Montagud editores
- Clorofilia (2004). Ixo editorial
- Txikichef (2006). Hariadna editorial.
- Bestiarium Gastronomicae (2006). Ixo editorial
- Tabula 35 mm (2007). Ixo editorial
- Diccionario Botánico para Cocineros (2007). Ixo editorial
- La botánica del deseo (2008). Prólogo de la edición en castellano del libro de Michael Pollan.
- Las primeras palabras de la cocina (2009). Ixo editorial
- Los Bajos de la Alta Cocina (2009). Ixo editorial
- El Dilema del Omnívoro (2011). Prólogo de la edición en castellano del libro de Michael Pollan.
- El Gourmet Extraterrestre (2011). Editorial Planeta.
- Larousse Gastronomique (2011). Editorial Larousse. Edición revisada y prologada por A. Luis Aduriz.
- Innovación abierta y alta cocina (2011). Ediciones Pirámide
- Mugaritz - A Natural Science of Cooking - (2012). Editorial Phaidon Press / RBA / Kosmos
- Cocinar, comer, convivir (2012). Ediciones Destino.
- Mugaritz. La cocina como ciencia natural Archived 2016-08-25 at the Wayback Machine (2012). RBA
- Mugaritz BSO (2012). Ixo producciones
References
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External links
[edit | edit source]
- Official website
- Luciana Bianchi, Top chefs dining at Mugaritz
- The Restaurant Seeker, The restaurant Seeker at Mugaritz
- Mugaritz.com
- Mugaritzak - Mugaritz Blog
- Mugaritz YouTube
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