Mugaritz will start on 27 April a new season dedicated to the idea of “what is notseen”

10/04/2024

• Since October of last year, Andoni Luis Aduriz and his team have been immersed in their creative period to create the new experience in which the musician Kase O., the writer Marta D. Riezu and the artist Rubén Rodrigo, among others, have participated.
• On 26 April, five lucky participants and their companions will be able to take part in the general rehearsal for the new season, participating in a dynamic via Instagram that will launch today.

At Mugaritz, the calendar year is comprised of two very distinct periods. Six months are dedicated to thinking, exploring, and developing the creative interests of Andoni and the team, while also working on other projects linked to training, innovation, science, etc. For the remaining six months, the team is dedicated to sharing everything discovered during this so-called “creative period” with diners from around the world. The new season will start on 27 April and end on 27 October.

Special guests of this period of creativity: Kase O, Marta D.Riezu, Eider Rodriguez…

Approximately 100 dishes are developed during each creative period. In order to determine which creations will be placed on the menu, the team holds various tastings with individuals from outside the world of gastronomy versed in other languages and codes that the team finds inspiring.

This year, these experimental diners have tried the offerings and have participated in the dynamic together with the team, which included rapper Kase.O, artist Greta Alfaro, mixologist Borja Insa, writers Eider Rodríguez and Marta D. Riezu, Xabier Agote, Director of the Albaola naval project, and visual artist Rubén Rodrigo.

A common thread: what is not seen

Each period starts with an idea to explore, expand upon, and materialise. This year, the team has researched the idea of “what is not seen”. Elements so linked to eating go constantly unnoticed: from the journey of a cacao pod harvested in Ethiopia to the chocolate bars they become in Switzerland. A recipe’s pinch of salt to its jolt of heat; much like the hours put into a stew, the flick of the wrist that emulsifies a pil pil; likewise, without which tortellini would be impossible, so it goes with the many hands that interweave the experiences offered by projects like Mugaritz.

Andoni Luis Aduriz defends the idea that “creativity expands imagination: it amplifies possibilities beyond what is obvious, offering stimulating scenarios to those who dare to look for them. And that is precisely what we seek at Mugaritz with those who visit us”.