After going into hibernation mode for four months, Mugaritz will open its doors today to welcome the 2013 season.
Much like elBulli, where Chef Andoni Luis Aduriz trained, Mugaritz closes every winter to allow him and his team to experiment and create new dishes and concepts. So far, they've created about 50 new dishes for this season. In the past, their inventions have included pig's blood macaroons and a dessert with nails.
Mugaritz doesn't feature a menu, instead diners pay 170 euros for a dinner featuring twentysome seasonal and creative dishes. It's this type of out-of-the-box thinking that earned the restaurant the third spot on the World's 50 Best Restaurants list, which is sponsored by S.Pellegrino and Acqua Panna.
While all of the 2013 menu items have yet to be revealed, here are some pictures of new dishes at Mugaritz (including the dish pictured above). Stay tuned for more as other dishes are revealed...
For reservations, please visit the restaurant's website.