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Six diners, chosen through a draw, will be the first to try, in a dress rehearsal, the new proposal by Andoni Luis Aduriz
The restaurant Mugaritz (Rentería, Gipuzkoa) begins this Saturday its new season with a proposal that reflect on the motives and reasons that operate in tastewith a menu that has been created from the contrast of experiences with “inspiring” people outside the world of gastronomy.
As usual in the house of Andoni Luis Aduriz (two Michelin stars), this Friday, on the eve of the opening, six lucky diners, chosen through a lotterywill be the first to test, in a dress rehearsal, the new Mugaritz proposal.
“Why do we like what we like? Why do we dislike what we dislike? Can taste have a universal character? Reflecting on how and why our palate determines whether we like or dislike something is the guiding thread of Mugaritz’s proposal for this 2022,” the restaurant said in a statement.
The establishment opens after being closed to the public during the months of the “creativity period”, during which Aduriz and his R&D team They have developed about 100 dishes, of which between 20 and 25 will finally make up the menu of this year.
Tastings with people outside gastronomy
To carry out this selection, they have organized tastings with people unrelated to gastronomy “but who handle other languages and inspiring codes for the team”, such as the film director Asier Altuna, the illustrator Cristina Daura, the audiovisual producer Marian Fernández, the writer Karmele Jaio, the journalist Ander Izagirre and the wine producer Xabier Sanz.
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Andoni Luis Aduriz and his team have experimented with new culinary techniquesAs the work with enzymes -amylase, pectinase and glucosidase-, and have delved into the field of fermentationin which they have been working for more than 10 years.
“The traces of Mugaritz have always been in the opposite direction to the itinerary of the canons. In 2022 we will take the opportunity to insist on what moves us so much: questioning what is and what is not. What it touches and what it does not touch. What is supposed to like and what is supposed to dislike, highlighting something that has always been fundamental for us: the involvement of the diner”, concluded Andoni Luis Aduriz.