For €550pp, would you EAT MOULD? 2 Michelin stars… but you’re eating with your BODY PARTS?! Yup. Fine dining, but definitely not as you know it.
This is Mugaritz, where finger food takes on a whole new meaning and body parts might just be part of the cutlery. This is not your candlelit, foie-gras-and-fine-silver affair. Mugaritz is deliberately disorienting. It’s part performance, part philosophy, part “wait… did I just eat mould?” Expect dishes that ask questions, not just feed you. Some made me laugh, some made me pause, and one nearly brought a tear to my eye (yes, from a potato skin). Rooted in place, led by daring produce, and designed to unsettle, this is food as expression, raw, wild, thoughtful.No menu. No rules. Just 20+ courses that mess with your mind, challenge your palate, and maybe even make you eat with your hands. Or knees. (Kidding… sort of.)
Not for the faint-hearted. Certainly unique.
Mugaritz -was unlike anywhere I’ve ever eaten, part meal, part theatre, part philosophy lesson. It’s not about comfort or familiarity; it’s about pushing boundaries and making you think. Some courses made me pause. Some made me laugh. A few were quietly emotional. It’s experimental, yes, but always rooted in a sense of place and produce. It’s not for everyone, but if you love food as a form of expression, it’s unforgettable.
Elizabeth x
Transcript
I'm in a Michelin star restaurant eating with my fingers. So here in the Basque country and in Fruger, supposedly, they like to eat with parts of your body, and this is the forearm. So it is my job to eat this best I can by maybe looking at us. Not bad, actually. Challenging is the word. We've been given fermented mold to enjoy. I I think my husband's quite impressed. I mean, you just wouldn't think it's edible. It's bloody delicious. Alright. Yogurt, creamy. Not smelly thing. Woah. So just have some champagne. That doesn't go together. We gotta find something inside. Oh, I found something. It's it's your lunch, darling. So I have the pleasure of eating some fungus, and the black stuff is olive. You can't pull it apart. It's a bit frozen. I like the black olive. It's slightly frozen. It's challenging. It's jelly ish. What's that? There's a... A Venetian dessert. I'd like this. Viennetta. I don't think a Viennetta is much nicer.
Transcribed automatically from the speech, so a name may be misheard.
