During the previous four months Mugaritz has been closed, the main kitchen has become a hive of restless minds and hands. Just like a laboratory of tests and trials. A creative space where new ideas emerge, old proposals grew once again in new dishes that initially emerged even as a random error. The dynamics of work of more than 10 people who work alongside with the creative team also changes. It breaks the rigidity of  the rhythm and the usual protocol that happens at the rest of the year when Mugaritz is opened and everything has to fit perfectly and in optimal conditions.

Many ideas born years ago, and grew until they can be a gastronomic propose, which find the ideal space and find a name to called, just the perfect context to show it.

Every season  nearly 100 new dishes are created, to have enough variety for the daily production of exclusive menus that are adapted even to those who must care for a health or nutritional aspect. This year Mugaritz invites to eat dishes that make noise, snacks that melt in the mouth or the best milk cream they had made.