Moo, moo

There are suppliers who provide us with much more than ingredients. That is the case of Mugarrieta, an inspiring project that we look to as an example of courage and craftsmanship that goes against the grain. At the eponymous farmhouse located on the slopes of Mount Jaizkibel, overlooking Hondarribia and the “twins” of Hendaye, Ion Areitio is the fourth generation to integrate traditions from a contemporary perspective into livestock farming. This is a region that —while attracting tourists from all over for its traditions such as grilling and its iconic dishes like the txuleta— imports most of the meat it serves in bars and restaurants. Making sustainability a reality (and not just a trendy slogan), and working with the principles of autonomy and self-sufficiency, Mugarrieta produces dairy and beef cows, focusing primarily on calves (about thirty heads per year), with a diet based on herbs and natural products such as corn silage and pressed apple juice obtained from local cider houses. They sell meat and milk, and also fatten oxen for consumption. On the 2025 menu, we offer a journey from raw to cooked (including fermented delights), starting with a tartar inoculated with Penicillium sojae, a roasted cut of meat, and another cut shaped something like bacon.