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 25
“Transparency”
The concept that inspired the team to create this proposal for 2025 was transparency — not as a visual resource or cooking trick, but instead as an attitude. Transparency as the quality that materials have to allow them to let light through, but also as a way of looking beyond the surface of things; a way of penetrating what is visible to reach what is essential.
When applied to this experience, transparency becomes an invitation to delve deeper.
Season
20 25
“Transparency”
The concept that inspired the team to create this proposal for 2025 was transparency — not as a visual resource or cooking trick, but instead as an attitude. Transparency as the quality that materials have to allow them to let light through, but also as a way of looking beyond the surface of things; a way of penetrating what is visible to reach what is essential.
When applied to this experience, transparency becomes an invitation to delve deeper.
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.