Andoni Luis Adurizand team are ready to raise the curtain on their brand new menu at Spain's acclaimed Mugaritz restaurant menu on 11 April 2018, which will this year focus on "creativity."
Following months of experimental work in the R&D lab the avant-garde Basque restaurant's exciting annual reveal looks to be particularly special in celebration of their 20th anniversary. In fact diners should go open minded as they will be encouraged to actively participate in the "construction of the experience" during a visit.
All the early indicators are that ever amiable Andoni continues to push culinary barriers ever further with his techno emotional food. The two Michelin starred restaurant, which is widely regarded as one of the best restaurants in the world never strays far from the top 10 on The World's 50 Best Restaurant list.
In a menu that regularly features over 20 courses, this season guests will experience a characteristically playful menu where they will be asked to create their own "dining narrative" during the two and a half hour dining experience.
"How long does a moment last? Is there a greater luxury than time? Can time respect what is done without it? Can you catch a moment?" are just a few of the questions the team would like guests to toy with during their experience.
The team also promise a re-visit of an idea which took root three year's ago "the unification of the solid and the liquid; becoming a single element, an indivisible composition."
You open the Doors - Preview Dinner
Five lucky couples of diners will get the opportunity to preview the menu in Mugaritz the day before the official opening on 10 April. Register at Mugaritz's website for a chance to win - www.mugaritz.com (registrations close on 27 March).
In the meantime here's an exclusive look at four of the intriguing dishes that'll appear on Mugaritz's 2018 menu:
As England gets ready to reopen its restaurants on 12 April for outdoor dining after the lockdowns, restaurateurs and bar owners respond to the new legislation with some exciting pop-ups and creative al fresco dining solutions. Find out more.