With the aim of benefiting research for healthy aging and nutrition at Tufts University, Andoni Luis Aduriz brings Mugaritz to Boston for the first time ever. The unprecedented dinner took place on Sunday the 6th of November with the collaboration of restaurant Loyal Nine of Cambridge.

Aduriz has recently become a member of the Tufts Nutrition Council, a new leadership group for the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy and the Jean Mayer Human Nutrition Research Center on Aging (HNRCA). The TNC brings together volunteer leaders from diverse backgrounds who share a passion for nutrition and health, with a particular focus on how our food and food systems influence our communities, our environment, our families and ourselves. The Friedman School is the only independent school of nutrition in the country while the HNRCA lends more than 30 years of respected nutrition and aging science. Mugaritz provides the world-renowned creative and sensory gastronomical expertise. Over the years, Aduriz has keenly participated in collaborations with a wide range of technological centers, universities and different academic bodies.

Mugaritz and researchers at the Jean Mayer Human Nutrition Research Center on Aging at Tufts University are working together to explore ways they can collaborate in order to reach their shared goal: promoting healthy and active aging and improving the quality of life of older adults through nutrition and education. Mugaritz works on the sensorial and emotional aspects of nutrition, which can help to improve the quality of life, because “this is not a matter of living more but a matter of living better” as Andoni Luis Aduriz explained.

The menu for the dinner, designed by the Mugaritz team, consisted of thirteen iconic dishes such as Edible stones, The game at the table; gambling a dollop of heavy cream, Egg yolks tucked in with sea urchin blanket and Oily fish, beetroot and horseradish.