Open your mind, not only your mouth
Mugaritz is a space for research and exploration. Driven by our curiosity, we insist on pushing the limits of gastronomy. We draw from other disciplines, aware that curiosity is the key that opens all doors. Convinced that the process is always of more interest than the goal itself.
Our vocation is to always keep moving. Heading cross country, we make our way off the beaten track, where the flowers grow.
Mugaritz is surprise
An experience that questions the accepted logics of gastronomy
Come to Mugaritz if…
01
You still like to play with food
02
You are aware that you don’t know everything
03
You understand the dish as a means and not as an end
04
You know that prejudices limit your vision
05
You are because you were
Creativity period
20 26
6 months to dream, question, and begin weaving the next season
Our desire for exploration leads us each year to face the challenge of shaping, almost from scratch, a new proposal — one that differs from the last. A stimulating endeavor where the process itself is always more inspiring than the destination. This creative exercise unfolds over six months, guided each time by a different idea or reflection that serves as its common thread. During the following six months, we share with our guests a proposal that exists only for that brief moment, before it fades away.
Each year, a new path is born and comes to an end.
Creativity period
20 26
6 months to dream, question, and begin weaving the next season
Our desire for exploration leads us each year to face the challenge of shaping, almost from scratch, a new proposal — one that differs from the last. A stimulating endeavor where the process itself is always more inspiring than the destination. This creative exercise unfolds over six months, guided each time by a different idea or reflection that serves as its common thread. During the following six months, we share with our guests a proposal that exists only for that brief moment, before it fades away.
Each year, a new path is born and comes to an end.
Latest news
Latest news
Ramón Perisé, Head of R&D, will participate as a guest in an artistic residency at Stanford University during the 2025–2026 academic year, with the purpose of exploring the relationship between fermentation, creativity, and sustainability. This is the first time the university has invited a professional from the field of gastronomy to take part in its artist residency program.
Ramón Perisé, Head of R&D, will participate as a guest in an artistic residency at Stanford University during the 2025–2026 academic year, with the purpose of exploring the relationship between fermentation, creativity, and sustainability. This is the first time the university has invited a professional from the field of gastronomy to take part in its artist residency program.
Mugaritz’s Work on Fermentation Reaches Stanford University
Ramón Perisé, Head of R&D, will participate as a guest in an artistic residency at Stanford University during the 2025–2026 academic year.
Cross the border. Be our accomplice.
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