Why do we like what we like? Why do we dislike what we dislike? Can taste have a universal character? It aims to reflect on how and why our palate decides whether we like or dislike something, since the culture, habits, genetics and sensory perceptions of each individual come into play in this complex equation, along with the experiences and memories accumulated over time. Against this background, Mugaritz will seek to share different questions with its diners, always appealing to the language of food and eating to sow a number of doubts, in those who are receptive to the idea, of the kind it constantly seeks to address with its particular proposal and vision of gastronomy.

During the period of creativity, Andoni Luis Aduriz and his R&D team have experimented with new culinary techniques such as working with enzymes (for example, amylase, pectinase and glucosidase) and have continued to delve into the field of fermentation, an area that Mugaritz has been working on for more than 10 years. There is also a return to the botanical world, very present in the beginnings of Mugaritz, creating a herbarium that s the landscape closest to the farmhouse.

All of this investigation, effort and searching will be distilled into the 23-25 bites that will make up this year’s menu.

One of the lines of work on which he has worked most during this period has been to build a new liquid proposal, called "Vis à vís", based on genuine collaborations with singular producers and wineries, with wines created ad hoc and which will only be uncorked at Mugaritz.

In the words of Andoni Luis Aduriz: “Mugaritz has trodden a path that goes in the opposite direction to the orthodox route. In 2022, we will take the opportunity to continue doing what inspires us so much: questioning what’s in and what’s out. What works right now and what doesn’t. What we are supposed to like and what we are supposed to dislike, highlighting something that has always been fundamental for us: the involvement of the diners. The journeys they make and the beauty they find will depend on them, whether it is in what is apparent and even obvious, and also in what is not even encountered at first sight.”

Period of creativity – time to think and create

Each year, during this period, Mugaritz puts together the restaurant’s proposal for the next season including the design of pieces together with local craftsmen, the team spends much of their time working on initiatives parallel to the restaurant's activity: research projects, consultancy for companies, development of new products, as well as gastronomic performances.

During the creativity period around 100 dishes are developed .To determine which creations will be part of this year’s menu, the team carries out several creative tastings with people from outside the world of gastronomy, but who work with other languages ​​and codes. This year, for example, they have invited to seat around the table the film director Asier Altuna, the illustrator Cristina Daura, the audiovisual producer Marian Fernandez, the writer Karmele Jaio, the writer and journalist Ander Izagirre, and wine producer Xabier Sanz.

Desalgoritmo by Mugaritz

Since its inception, Mugaritz has always aimed to break with tradition and follow our own routes off the beaten track. This is reflected not only in the gastronomic proposal, in the books and audiovisuals or in the meetings that are organised, such as the Kitchen Dialogues congress, but also defines a way of being and doing things, a vision of the world and of the restaurant itself.

Desalgoritmo by Mugaritz, an invitation to escape from the established, has arisen from that desire to question our own logic. This year returns to make us question the reasons and logic that dictate what we like and what we don’t like, that define something as good or not.

From among all the people who participate in Desalgoritmo, three lucky diners will be randomly selected so that, together with their companion, they join us on 29 April, one day before the official opening, for the general rehearsal for the new season, becoming the first to test this year’s culinary proposal. The Desalgoritmo will be active from today until 12.00 noon (GMT+1) on Friday, 22 April: www. desalgoritmobymugaritz.com.