Chef Andoni Luis Aduriz, Mugaritz, Spain, Spanish, Modern Spanish, San Sebastian, Basque Country, Spanish Basque Country, Errenteria, Astigarraga, Contemporary Spanish, Gipuzkoa, Chef’s Recommendations, Where to Eat, Where To Drink, Where To Shop, Markets, Spanish Stores, Pintxos, Tapas, Insider Recommendations, Cookbooks, Barcelona, San Sebastian, Donostia, San Sebastián, Pintxos, Tapas, Modernist Cuisine, Parte Vieja, Zona Gros, Hernani, Urnieta, Getaria, Arriondas, Bilbao, Bocairent, Denia, Atxondo, Bizkaia, La Rioja, Ezcaray, Galicai, Girona, Madrid, Marbella, Pamplona, Prendes, San Pol De Mar, Santiago De Compostella, Valencia, cookbooks


Drink | Cider Houses

Zelaia Cider House

Photographs courtesy of Zelaia

From late January to April is cider season. You can taste cider in countless cider houses (sagardotegi is the Basque name) throughout the Basque Country. Go to these cider houses and try the ciders and the cod omelette, fried cod with peppers, grilled steak and cheese with jelly and walnuts.

Iruin Astiazaran

We are working with them to create a cider specially made for Mugaritz.

Zelaia | Zapirain

Two that I like.

[See more Cider House recommendations]


Photographs courtesy of Andoni Luis Aduriz | Mugaritz


Gipuzkoa, Spain


Errenteria / Astigarraga

Contemporary Spanish

Otzazulueta Baserria, Aldura Aldea 20

20100 Errenteria, Gipuzkoa, Spain

T: +34/943.522.455 / +34/943.518.343




Q & A



Mugaritz: A Natural Science of Cooking [buy]

Recommended By

- Pastry Chef Johnny Iuzzini

- Pastry Chef Will Goldfarb (Ku De Ta Hotel and Resort in Bali)

- Chef Mike Lata (FIG Restaurant in Charleston, SC)

- Chef Josh DeChillis (FIG Restaurant in Charleston, SC)

Q & A with Chef Andoni Luis Aduriz

Q. What can someone expect when they dine at Mugaritz?

A. It could be argued that it’s unpredictable to know how the guests who visit us interpret their experience; it depends on their level of expectations, their culinary background and, above all, their prejudices and likes.

From what we observe, among the thousands of guests who visit us each year, is that a majority of people are exultant, some even on the verge of tears, a few indifferent and others absolutely disappointed.

Our gastronomic offer is sincere and honest, without succumbing to the lure of easy pleasure. We seek to deepen into capabilities that gastronomy offers. We provide, from a simple and austere proposal, but sophisticated, a look and profile of reflection. All this within a framework of sincerity which is the minimum that we must give, taking in consideration to all the people who make the effort to visit us. It is the least we can do to be truthful projecting our way of being in the world.

Q. Please tell us about your upcoming cookbook Mugaritz: A Natural Science of Cooking?

A. It’s an x-ray of what Mugaritz is about today and its history. It is the most complete book ever made about us and our work. It perfectly reflects our reality and our way of thinking, showing our natural environment, the emotional and intellectual sides. Projects and collaborations are key for us and our way of conceiving the dining experience. It is an extraordinary work.

[Buy It]

Patatas Cocidas En Arcilla Gris | Edible Potato Rocks

Photograph courtesy of Mugaritz

Mugaritz’s Edible Potato Rocks

One of the iconic recipes for us is edible stones. The formula is a mixture of lactose, white clay and vegetable dye, which is used to cover small potatoes, which have been cooked in salted water. The potatoes are then strung on a skewer and left to dry in a warm cupboard or oven at a maximum of 50 degrees C (122 degrees F), until the outer layer hardens. The small potatoes are taken off the stick, concealing the hole with the same mixture and stored at 45 to 50 degrees C (113 to 122 degrees F), until the minute they’re served.

They appear like real rocks, but when the guests bite into them, they’re creamy. We achieved this by keeping the inside moist and covering them with clay and lactose. They are accompanied with a roasted garlic emulsion. They are delightful.


Mugaritz: A Natural Science of Cooking

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Chef’s Recommendations

FIND | Cookbooks That Inspired Me

I think that many cookbooks have inspired me. We cannot divest ourselves of the influence of the works that we know, but we have tried to develop an important work of introspection, not open to influences.

Alinea | Big Fat Duck | French Laundry


By Grant Achatz

[Buy It]

El Bulli 2003 - 2004

By Ferran Adrià

[Buy It]

Noma, Time and Space Of The Nordic Cuisine

By René Redzepi

[Buy It]

The Big Fat Duck Cookbook

By Heston Blumenthal

[Buy It]

The French Laundry Cookbook

By Thomas Keller

[Buy It]

Le Livre De Michel Bras

By Michel Bras -- he’s one of my food heroes.

[Buy It]


FIND | Cookbooks For Spanish Cooking

Cooking Contradiction | La Cocina De Los Valientes | Tapas En Estado Puro

La Cocina de Los Valientes

By Pau Arenós -- above all this book.

[Buy It]

Cooking Contradiction

By Dani Garcia

[Buy It]

La Cocina de Akelare

By Pedro Subijana

[Buy It]

Quique Dacosta 2000-2006

By Quique Dacosta

[Buy It]

Sous-Vide Cuisine / La Cocina Al Vacío

By Joan Roca

[Buy It]

Tapas en Estado Puro

By Paco Roncero

[Buy It]


San Sebastian

Photo Credits: Find. Eat. Drink.

Chef’s Recommendations | San Sebastian & Basque Country

FIND | Food Markets

Mercado de la Brecha

A Local Delicacy: Percebes | Gooseneck Barnacles

Photo Credits: Find. Eat. Drink.

So unique and a great reflection of the food from the region.

[See details.]


Eat | Restaurants -- Modern Basque Cuisine

Akelare | Agorregi

Photographs courtesy of Akelare | Agorregi

Akelare (Akelarre) | Arzak

They are both a great reflection of high-end Basque Cuisine.

A Fuego Negro | Agorregi | Branka| | Kokotxa | Mirador de Ulia | Xarma

These are lesser known, but run by young, talented chefs and offer seasonal menus.

[See details.]


Eat | Restaurants -- Classic Basque Cuisine

Bodegon Alejandro | Portuetxe

Photographs courtesy of Akelare | Agorregi

Bodegón Alejandro | Ibai | Portuetxe

These restaurants are for discovering more traditional Basque Cuisine. They are very market driven. Try the hake’s throat in any version (especially the green sauce), sea bream or grilled monkfish, and “Pelayo” squid in black ink sauce.

[See details.]


Eat | Restaurants -- Seafood

Getaria | Elkano Restaurant in Getaria

Photo Credits: Find. Eat. Drink.

Getaria | Elkano & Kaia

After traveling around half the world, I haven’t found better seafood or better prepared than at Elkano and Kaia in the town of Getaria. Crabs, lobsters, crayfish and fish from Cantabrian Sea.

[See details.]


Drink | Cocktails & Wine Bars

La Madame

Photographs courtesy of La Madame

Cocktails | La Madame

This is a great cocktail place.

Wine Bar | El Lagar

For some wine.

[See details.]


- Flores, Flores, Flores (Flowers, Flowers, Flowers)


More of chef Andoni’s recommendations for where to eat, drink and shop all around Spain, including:

- Barcelona

- Galicia

- Madrid

City Guides

- Basque Country: Download

- Barcelona: Download

- Madrid: Download


Eat | Restaurants -- Grilled To Perfection

Smoked Butter & Volcanic Sea Salt | Grilled Porcini Mushrooms

Photo Credits: Find. Eat. Drink.

Atxondo-Bizkaia | Asador Etxebarri

For his grilling expertise.

[See details.]


Eat & Drink | Bilbao


Photograph courtesy of Azurmendi

Eat | Azurmendi

Creations by chef Eneko Atxa.

Drink | El Museo Del Vino

For wine.

[See details.]