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Mugaritz abre sus puertas al público de mayo a octubre. De noviembre a abril trabajamos a puerta cerrada en la creación de una nueva temporada gastronómica. Cada año nace una propuesta gastronómica distinta que solo existe durante seis meses. Mugaritz is open to the public from May to October. From November to April, we work behind closed doors creating a new gastronomic season. Each year, a distinct gastronomic proposal is born—one that exists for only six months. Mugaritzek bere ateak zabaltzen ditu maiatzetik urrira arte. Azarotik apirilera sormen garaian murgiltzen gara, denboraldi berria eraikitzeko. Urtero proposamen ezberdin bat eskaintzen dugu, sei hilabetez soilik existituko dena.
Address and Contact Information
Address: Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain
Phone: +34 943 52 24 55
Website: https://www.mugaritz.com/
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Order and Reservations
Reservations: mugaritz.com
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Related Web Results
Mugaritz – Mugaritz
Mugaritz is a space for research and exploration. Driven by our curiosity, we insist on pushing the limits of gastronomy.
Mugaritz – Wikipedia
Mugaritz is a restaurant in Rentería, Gipuzkoa, Spain. It was opened in March 1998 under the management of Chef Andoni Aduriz. It is considered one of the …
How to get here – Mugaritz
Aldura Aldea, 20 20100 Errenteria Gipuzkoa · Longitude: 1º 55′ 2” West · Latitude: 43º 16′ 20” North.
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Reviews
Amit Keren
If you are up for something different. Both our friends and ourselves have to numerous fine dining restaurants; this is an experience and if you are in the right mindset you will love it.
It is an understated experience, no Wizard of Oz and ruby slippers, at least not on face level. We started off with a relaxed mountain lounge vibe for an aperitif and amuse bouche. Then made a quick sortie to Hansel and Gretel mode for a surprise soup and from there to a mixture of Alice in Wonderland, Willy Wonka and fine dining (more like what the food reminded me of since the restaurant is quiet, comfortable and refined).
The service and attention to detail, including restrictions was friendly and impeccable.
Their curated wine list has some serious gems.
We had a blast! Muchas Gracias!
… moreIt is an understated experience, no Wizard of Oz and ruby slippers, at least not on face level. We started off with a relaxed mountain lounge vibe for an aperitif and amuse bouche. Then made a quick sortie to Hansel and Gretel mode for a surprise soup and from there to a mixture of Alice in Wonderland, Willy Wonka and fine dining (more like what the food reminded me of since the restaurant is quiet, comfortable and refined).
The service and attention to detail, including restrictions was friendly and impeccable.
Their curated wine list has some serious gems.
We had a blast! Muchas Gracias!
Foodie4EVER
This is an interactive culinary show more than a culinary excellence experience . The food is innovative but not at the level of a 2-star Michelin. Most dishes are based on fermentation; thus, not everyone will appreciate the strong and sometimes overwhelming flavors. No bread nor knife/forks .. just a spoon for a soup; so, those of use raised with “manners matter” table etiquette might feel rather uncomfortable eating with hands. There was a ceramic forearm presented at the beginning as some sort of “ice breaker” because it was covered in butter that we were told to eat however we wanted (but no silverware, bread or anything else on the table) so, our hands and tongues were our only tools … so..first time i used my pinky finger at a formal dinner … simply didn’t feel right… wine pairing was excellent as well as service. in summary, it was a night full of first times except for our visit, which shall be the last one!
Almost forgot … more than $1,000 euros for 2 people and we left still feeling hungry.
… moreAlmost forgot … more than $1,000 euros for 2 people and we left still feeling hungry.
Pauline Bickerton
There has been a number of horrid video reviews of this restaurant made primarily by snowflake influencers wanting clickbait advertising to pay for their meal here! So so sad to have such an incredible restaurant derided by such ignorant and unpleasant people!
I have eaten at many of the most famous Michelin 2 star restaurants and this is the best! It’s absolutely not for people who want the usual French cordon bleu cooking with rich sauces – it’s for food lovers who want to experience a real adventure in flavours and combinations.
I left feeling I had the most memorable, exciting, inspiring and delicious meal of my lifetime.
The warm incredible service is second to none!
Go, enjoy! :-))))
… moreI have eaten at many of the most famous Michelin 2 star restaurants and this is the best! It’s absolutely not for people who want the usual French cordon bleu cooking with rich sauces – it’s for food lovers who want to experience a real adventure in flavours and combinations.
I left feeling I had the most memorable, exciting, inspiring and delicious meal of my lifetime.
The warm incredible service is second to none!
Go, enjoy! :-))))
Jose Scheuren
I came to Mugaritz with high expectations, given its global reputation and avant-garde culinary approach. Unfortunately, the experience fell short of what I anticipated.
The tasting menu is undoubtedly bold and conceptual. Some dishes were inventive and visually striking, but too often the focus on technique and artistic intention overshadowed actual flavor and enjoyment. It felt more like an intellectual exercise than a truly pleasurable meal.
One of the most disappointing aspects was the service. At a restaurant of this caliber, I expected warmth, precision, and flawless timing. Instead, the service felt detached and at times disjointed, which disrupted the overall flow of the experience.
The presentation of the dishes was impeccable, and the setting was elegant and serene. However, there was a lack of emotional connection—something that’s essential in a fine dining experience. I admired the ambition, but left feeling more intrigued than satisfied.
I respect the effort to push culinary boundaries, but in my case, Mugaritz didn’t live up to the promise.
… moreThe tasting menu is undoubtedly bold and conceptual. Some dishes were inventive and visually striking, but too often the focus on technique and artistic intention overshadowed actual flavor and enjoyment. It felt more like an intellectual exercise than a truly pleasurable meal.
One of the most disappointing aspects was the service. At a restaurant of this caliber, I expected warmth, precision, and flawless timing. Instead, the service felt detached and at times disjointed, which disrupted the overall flow of the experience.
The presentation of the dishes was impeccable, and the setting was elegant and serene. However, there was a lack of emotional connection—something that’s essential in a fine dining experience. I admired the ambition, but left feeling more intrigued than satisfied.
I respect the effort to push culinary boundaries, but in my case, Mugaritz didn’t live up to the promise.
Fernando Padron
⭐ 1 Star – A Lesson in Culinary Disappointment at Mugaritz
I rarely write reviews, but my experience at Mugaritz deserves a truthful account not out of spite, but to help others understand what this “two-Michelin-star” experience truly feels like.
From the very beginning, the evening felt off-balance. The flavors were odd, disjointed, and strangely flat,and while some plates were described with care by certain staff members, our server ,a lady who seemed distant and disengaged offered no explanation whatsoever. We found ourselves piecing together the meaning of each dish by listening to the waiter at the table next to us.
I’ll admit: I’m a serious person by nature. I wasn’t rude or disrespectful, but I could sense the energy in the room shift around me almost as if my seriousness was interpreted as a challenge. For a moment, I genuinely thought I was being tested, that perhaps the “real” food would arrive after a few joke dishes meant to play with perception. But it never did.
What followed was a sequence of confusing textures and uninspired tastes — technically elaborate, yes, but emotionally and sensorially empty. The lack of salt across nearly every dish was remarkable. Our table was never properly cleared, I took a picture of how my table looked through 70% of the dinner….and by the third course I told my wife we should leave. She convinced me to stay, hoping it would get better. It didn’t.
By the end of the night, the price tag was exactly what you’d expect from a 2-star restaurant ,the experience, however, was not. The biggest disappointment wasn’t even the money, but the time I’ll never get back sitting there wondering if the next plate was going to be ….. delicious ? Never happened.
And to those reading this: please don’t assume I’m one of those diners who “doesn’t appreciate art,” or who “didn’t understand the concept.” I’ve dined at countless modern and experimental restaurants with 1,2,3 Michelin stars across the world. I respect culinary innovation when it leads somewhere meaningful. This, however, felt like complexity for its own sake.
Perhaps my review will make more sense when the next person leaves another one-star review, and they read mine and realize they’re not alone in wondering why they didn’t listen.
Some servers at Mugaritz often repeated the following phrase , “Here, things are never what they seem.” That may be true ,but when taste, service, and soul are sacrificed in the name of mystery, what remains is not art. It’s confusion served on a plate.
… moreI rarely write reviews, but my experience at Mugaritz deserves a truthful account not out of spite, but to help others understand what this “two-Michelin-star” experience truly feels like.
From the very beginning, the evening felt off-balance. The flavors were odd, disjointed, and strangely flat,and while some plates were described with care by certain staff members, our server ,a lady who seemed distant and disengaged offered no explanation whatsoever. We found ourselves piecing together the meaning of each dish by listening to the waiter at the table next to us.
I’ll admit: I’m a serious person by nature. I wasn’t rude or disrespectful, but I could sense the energy in the room shift around me almost as if my seriousness was interpreted as a challenge. For a moment, I genuinely thought I was being tested, that perhaps the “real” food would arrive after a few joke dishes meant to play with perception. But it never did.
What followed was a sequence of confusing textures and uninspired tastes — technically elaborate, yes, but emotionally and sensorially empty. The lack of salt across nearly every dish was remarkable. Our table was never properly cleared, I took a picture of how my table looked through 70% of the dinner….and by the third course I told my wife we should leave. She convinced me to stay, hoping it would get better. It didn’t.
By the end of the night, the price tag was exactly what you’d expect from a 2-star restaurant ,the experience, however, was not. The biggest disappointment wasn’t even the money, but the time I’ll never get back sitting there wondering if the next plate was going to be ….. delicious ? Never happened.
And to those reading this: please don’t assume I’m one of those diners who “doesn’t appreciate art,” or who “didn’t understand the concept.” I’ve dined at countless modern and experimental restaurants with 1,2,3 Michelin stars across the world. I respect culinary innovation when it leads somewhere meaningful. This, however, felt like complexity for its own sake.
Perhaps my review will make more sense when the next person leaves another one-star review, and they read mine and realize they’re not alone in wondering why they didn’t listen.
Some servers at Mugaritz often repeated the following phrase , “Here, things are never what they seem.” That may be true ,but when taste, service, and soul are sacrificed in the name of mystery, what remains is not art. It’s confusion served on a plate.
Florian Moser
If your read nothing about this Restaurant before your visit you might be up for a disappointment as the menu it serves is not a “classical” fine dining experience. You won’t get any “normal” dishes but its rather an experiment and you are part of it. It is very expensive but i think you pay for the experience and it you go to these kind of restaurants, money is not really one of your problems. But i do have one big complaint of our visit. We brought our kids along and i askes beforehand if this would be ok. So they said the kids could have a separate menue. As kids beeing kids, they are rather picky so we asked to just have dessert for them, and not the steak. But at the end they billed us for the whole menue, without telling us that they would so that even if we just had the dessert part of it. This happen while the whole “theme” of their menu was “transparency”. So this left us with a feeling od beeing ripped of and not a good memory.
So the food as top but be aware that it is very different from your common fine dining experience.
Service was top.
Wine pairing was top.
Transparency theme was a joke.
… moreSo the food as top but be aware that it is very different from your common fine dining experience.
Service was top.
Wine pairing was top.
Transparency theme was a joke.
Vikash Gupta
It’s an insanely different dining experience. I have dined out in plenty of michelin starred and fine dining places and this surely stood out. I am surprised to see so many poor reviews but for me it was a stand out experience. And they catered for my vegetarian diet really well. Kudos to the team°!!!
… moreLeigh Needham
The emperor has no clothes! It breaks my heart to write this. We ate here 12 years ago, and it was one of the most epic food experiences of my life. We returned June 2025 with our older children (16 & 18). We were so excited to share such a special experience with them! It turned out to be a massive disappointment and an incredible waste of money. I know they are pushing boundaries, and I respect the attempt at creativity, but they seem to have forgotten that food is actually supposed to taste good. The theme for the 2025 season is basically mold. I’m not kidding. Everything served was fermented, cultured and/or moldy. They literally served a moldy apple core (see my photo). This honestly would have been ok if the food was delicious, but it was not. The courses just kept getting worse and worse. At some point, we stopped even pretending they were good and trying to finish them, and we honestly just couldn’t wait for the meal to end. We also got the wine pairing, and it felt really uninspired. Perhaps the problem is pairing wine with moldy food, but we didn’t have one single moment where the pairing had that magical quality where both the wine and food taste so much better together. And that’s what a wine pairing should do – enhance the wine and enhance the food. We also didn’t have a single moment where we said “this is REALLY delicious!” It was all just weird, frankly. The servers also seemed quite young and not as polished as they should have been. Multiple courses were served at once, and this felt like cutting corners. We have traveled the world and eaten at numerous Michelin-starred restaurants, and this is 100% the greatest disappointment we’ve ever experienced. I feel terrible writing this, but perhaps it’ll save someone the money and disappointment we experienced.
… moreRobert B. Jensen
A beautiful beautiful place that will challenge at move your tastebuds, service is excellent as well. Go for their own wine tasting menu, it contains great wines and a surprise or two. The beautiful landscape just adds to the experience ❤️
… more최지민
I had high expectations for Mugaritz, given its global reputation and accolades, but my recent visit with three friends was nothing short of disappointing — particularly when it came to service and attention to detail.
During one of the courses, three out of the four plates had visible strands of hair in them. This was not only unpleasant but incredibly unhygienic for a restaurant of this caliber. It completely disrupted the dining experience.
In a later course, it became clear that one dish was complete, while the other three were missing key components. A crucial ingredient appeared only on one plate. When we politely asked the staff about the inconsistency, the server simply shrugged and said, “I don’t know,” offering no explanation, no apology, and no attempt to correct the issue.
To make matters worse, the final course was served without any description or context. The server placed the dishes down silently and walked away, which felt careless and dismissive — especially in a tasting menu experience where storytelling and explanation are part of the journey.
For a restaurant that markets itself as avant-garde and immersive, the lack of professionalism and care we experienced was shocking. These are not minor flaws; they are fundamental failures in execution and hospitality.
I sincerely hope Mugaritz reflects on this feedback. For the price point and prestige, guests deserve far better.
… moreDuring one of the courses, three out of the four plates had visible strands of hair in them. This was not only unpleasant but incredibly unhygienic for a restaurant of this caliber. It completely disrupted the dining experience.
In a later course, it became clear that one dish was complete, while the other three were missing key components. A crucial ingredient appeared only on one plate. When we politely asked the staff about the inconsistency, the server simply shrugged and said, “I don’t know,” offering no explanation, no apology, and no attempt to correct the issue.
To make matters worse, the final course was served without any description or context. The server placed the dishes down silently and walked away, which felt careless and dismissive — especially in a tasting menu experience where storytelling and explanation are part of the journey.
For a restaurant that markets itself as avant-garde and immersive, the lack of professionalism and care we experienced was shocking. These are not minor flaws; they are fundamental failures in execution and hospitality.
I sincerely hope Mugaritz reflects on this feedback. For the price point and prestige, guests deserve far better.