Mugaritz, culinary creativity and innovation>
THE OTHER KITCHEN / Research and knowledge
Mugaritz and Portomuiños work together in several research projects aiming to bring back products scarcely used in kitchens.
We started working together back in 2007, when we both began research and innovation projects to give monkfish liver a value. With the purpose of creating various formulations and becoming familiar with different techniques and methods we studied the possibilities of developing new products with this raw ingredient.
Since then, we continue collaborating in various research projects, always linked to gastronomy to keep exploring the options of the coastal resources available in the Galician landscape.
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