A door leading to the awakening of creativity
A proposal that is ephemeral and prepared to question logics
Without bread or dessert, hardly any cutlery, and with no common order. We are not driven by provocation, but by the desire to discover flavours, textures, ideas that escape the recognisable. A two-and-a-half-hour experience with which we want to question certainties.
Opening your mind, and not just your mouth, cannot be achieved without your involvement.
Is it really feasible to make our diners creative? Over the years we have come to understand that we can control or stimulate only one part of the experience. The other part belongs to you.
“Eating at Mugaritz is like an assault on the senses. It’s an experience that challenges everything you thought you knew about food”
Anthony Bourdain
Season
20 24
“What is not seen”
Fernando Pessoa said that “we are the size of what we see and not our stature”. In this regard, aspects intrinsic to food and eating constantly go unnoticed, from the route followed by a cocoa pod harvested in Ethiopia to the hours required to cook a stew, the flick of the wrist that emulsifies a pil pil sauce or the many hands that weave together the experiences offered by projects such as Mugaritz.
We believe that creativity stretches the imagination: it amplifies possibilities beyond the obvious, offering stimulating scenarios to those who dare to look for them.
Season
20 24
“What is not seen”
Fernando Pessoa said that “we are the size of what we see and not our stature”. In this regard, aspects intrinsic to food and eating constantly go unnoticed, from the route followed by a cocoa pod harvested in Ethiopia to the hours required to cook a stew, the flick of the wrist that emulsifies a pil pil sauce or the many hands that weave together the experiences offered by projects such as Mugaritz.
We believe that creativity stretches the imagination: it amplifies possibilities beyond the obvious, offering stimulating scenarios to those who dare to look for them.
The after-dinner conversations about this season’s ideas have involved the contributions of Kase.O, Greta Alfaro, Xabier Agote, Rubén Rodrigo, Eider Rodríguez and Marta D. Riezu
“Beauty is a consequence not only of light but also of shadow”
Junichirõ Tanizaki
A menu to shake off inertia; a banquet for dissidents
We ask ourselves if there is another way of doing things, both in the kitchen and outside it. That curiosity is what leads us to turn our gaze in another direction and propose an experience full not only of flavours, but also of meanings.