Mugaritz

Mugaritz, creative, exploratory fine dining in Errenteria

Mugaritz is a fine-dining restaurant that is defined as a place for research and exploration, driven by curiosity and oriented to push the limits of gastronomy. Its name comes from the Basque: muga means boundary, while haritz means, oak. The project is led since 1998 by chef Andoni Luis Aduriz, considered internationally one of the most influential chefs of his time, who has taken his multidisciplinary vision of cuisine to forums such as Harvard University or MIT.

Two Michelin stars and international presence

The restaurant has two Michelin stars. According to its own presentation, it was the only restaurant to appear for 14 consecutive years among the ten best restaurants in the world according to the international list The World's 50 Best Restaurants. The company is described as a benchmark and spearhead of the international gastronomic sector for its creative capacity, its unconventional perspective and its connection with disciplines outside the culinary world.

A creative process in two phases

The working method is organized in two six-month periods. During the first half of the year, the team is dedicated to introspection, research, collaborations and advice, with the aim of creating an almost entirely a new proposal. With the arrival of spring, the restaurant opens its doors to share with diners the result of that search as a dining experience. Each season follows a new path that exists only for that period.

Season 2026: commonplaces

The 2026 season, entitled “What if commonplaces were not so common?”, explores the so-called commons: what is believed to be good, what is meant by luxury, what is recognisable or comfortable. The gastronomic proposal prepared for six months is shared with the diners from May 1st to October 25th. The experience only exists during that period and then disappears.

Who the experience is for

The restaurant describes the type of audience to which it addresses: people who understand food as a field for experimentation, who spend time searching as well as making, who conceive the dish as a medium and not as an end, who are open to dialogue and who assume their successes and, especially, their mistakes.

Publications and shop

The activity of the project extends beyond the table. Andoni Luis Aduriz has published "I Don’t Know: And Other Certainties", a volume of reflections on the act of eating as a cultural and political phenomenon. The site also collects ten years of writing and more than half a century of experiences and reflections. The restaurant shop offers books, t-shirts and other items linked to its creative universe.

Team and ecosystem

Mugaritz is presented as a shared bet and a collective effort. More than twenty languages coexist within its team. The project is described as a creative ecosystem in which cooking is the pretext for experimentation, and in which intuition and stories make the dish a stage for exploration. Aduriz has also promoted informative and training initiatives in Spain, such as the Madrid Culinary Campus, the Basque Culinary Center or the Diálogos de Cucina congress.

Location and contact

Phone: +34 943 522 455 · Email: info@mugaritz.com