Photo gallery
Toasted stew of spring tears. PHOTO: José Luis López de Zubiría/ Mugaritz
Crunchy asparagus threads and macerated anchovy. PHOTO: José Luis López de Zubiría/ Mugaritz
Spinach millefeuille. PHOTO: José Luis López de Zubiría/ Mugaritz
Lobster roe and tiger's milk. PHOTO: José Luis López de Zubiría/ Mugaritz
A cultured molecule: aged Riesling and caviar. PHOTO: José Luis López de Zubiría/ Mugaritz
A cultured molecule: aged Riesling and caviar. PHOTO: José Luis López de Zubiría/ Mugaritz
Bread and wine, eternal life. PHOTO: José Luis López de Zubiría/ Mugaritz
Black fermented rice cake with koshu. PHOTO: José Luis López de Zubiría/ Mugaritz
Black fermented rice cake with koshu. PHOTO: José Luis López de Zubiría/ Mugaritz
Noble rot. PHOTO: José Luis López de Zubiría/ Mugaritz
Soldier striped shrimp from the Alboran Sea. PHOTO: José Luis López de Zubiría/ Mugaritz
Ray. PHOTO: José Luis López de Zubiría/ Mugaritz
Semifreddo of yuca and caviar. PHOTO: José Luis López de Zubiría/ Mugaritz
About Hirezake: Heated 'manzanilla' and toasted fins. PHOTO: José Luis López de Zubiría/ Mugaritz
Roasted beef lard 'on the bone'. PHOTO: José Luis López de Zubiría/ Mugaritz
Tripas 'Colorás'. PHOTO: José Luis López de Zubiría/ Mugaritz
Black Marrow. PHOTO: José Luis López de Zubiría/ Mugaritz
Crispy yolks, salt of bones. PHOTO: José Luis López de Zubiría/ Mugaritz
Bread and wine, eternal life... PHOTO: José Luis López de Zubiría/ Mugaritz
