Mugaritz collaborates with various artists to create a menu dedicated to "what is not seen"

One of the joys that spring brings in the field of haute cuisine is the start of the season in some of the great creative cuisine restaurants.

Oliver Thansan
Oliver Thansan
09 April 2024 Tuesday 11:22
6 Reads
Mugaritz collaborates with various artists to create a menu dedicated to "what is not seen"

One of the joys that spring brings in the field of haute cuisine is the start of the season in some of the great creative cuisine restaurants. And one of the most anticipated is the opening of Mugaritz (Errenteria), where you never know what new ideas Andoni Luis Aduriz and his team will surprise with diners who want to explore, with him, interesting paths.

This time the menu will be released on April 27, when the new season begins, although the day before, as they have been doing for years, five lucky people will be able to attend the general rehearsal of a menu that they have titled "What you don't see." . To do this, they must pay attention to the call that will be launched this morning on the Mugaritz Instagram account.

The rapper Kase O., the writer Marta D. Riezu and the artist Rubén Rodrigo have participated with the team in the creative experience of "Lo que no se se", the menu that will be served from April 27 until the end of the season. season, October 27.

From Mugaritz they explain that their way of working consists of dividing the year into two semesters, the first of which is dedicated to exploring creative lines and concerns of Andoni Luis Aduriz himself and his team, "in addition to working on projects linked to training, innovation or scientific projects", and during the second to share with diners from all over the world all that research carried out during the period of creativity in which more than a hundred dishes are developed.

On this occasion, by choosing "What is not seen" as the common thread, they wanted to delve into elements linked to the act of eating that go unnoticed: as examples, the journey that a cocoa shaker takes from its harvest in Ethiopia until it is turns into a chocolate bar in Switzerland; the point of salt in a preparation until it receives heat shock or the hours spent cooking a stew, the movement of the wrist while a pil pil is emulsified, or the care required to make a tortellini.

Andoni Luis Aduriz points out about what will be his next menu that "creativity expands the imagination, amplifies possibilities beyond what is obvious, offering stimulating scenarios to those who dare to look for them." And that, he concludes, "is what we seek in Mugaritz with those who visit us."