E
Every spring the Mugaritz Research and Development team emerge bleary-eyed from their lab following four months of intense recipe investigation and testing, only satisfied once they've created new culinary concepts capable of challenging diners with a each bite.
This creative lens is pointed in many directions, sometimes they concentrate on one element which evolves over time, sometimes they play directly with nature, sometimes they push technique, taste and texture to whole new levels. Sometimes they do all of the above and more in one single mouthful, almost always, they ask questions, push boundaries and challenge diners to think: the biggest feed at Mugaritz is not for the belly but the brain.