Mugaritz

Fine dining restaurant · Gipuzkoa

Mugaritz

Fine dining restaurant · Gipuzkoa

8

Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain

Photos

Mugaritz by null
Mugaritz by 50 BEST
Mugaritz by 50 BEST
Mugaritz by Jose Luis Lopez
Mugaritz by Jose Luis Lopez
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null
Mugaritz by null

Highlights

This restaurant is a whimsical culinary adventure, where modern experimentation meets a stunning landscape, offering a memorable dining experience that dares you to embrace the unexpected.  

Featured in The Infatuation
Featured on Michelin
Featured in The World's 50 Best
# Restaurant
Featured in The New Yorker
Featured in Grub Street

Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain Get directions

mugaritz.com
@mugaritz

€100+ · Menu

Reserve

Information

Static Map

Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain Get directions

+34 943 52 24 55
mugaritz.com
@mugaritz
𝕏
@Mugaritz

€100+ · Menu

Reserve

Features

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reservations
reservations required
wifi
outdoor seating

Last updated

Jul 10, 2025

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@infatuation

"No matter what we write in this caption, you really just need to see Mugaritz for yourself. Mold is a staple on the menu, sea urchin gets served with enzymatic molasses made from rye bread, and you might get to try a jellied, finger-shaped carrot. This dinner is going to be a pretty wild and fun ride, and you simply never know what you are walking into. Even though this is one of the fanciest spots in the country, you might eat your meal without any cutlery. Book a table here months in advance, and get ready to be totally surprised." - marti buckley

The 21 Best Restaurants In San Sebastián 2024
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@michelinguide

"Mugaritz is much more than a restaurant, offering food-enthusiasts a very different dining experience. Here, absolutely everything is questioned, hence the focus on both individual and general tastes to the extent that, in the words of the chef, “the experience here is as much playful as it is gastronomic”. The intentions of Andoni Luis Aduriz, who likes nothing more than breaking the rules, can be seen in a small glossary placed on your table, detailing terms defined by the chef, his staff and even his customers in a cooperative endeavour to add meaning to the dining experience. Dishes do not follow a classic order and constantly aim to transcend borders, both in terms of flavour and the flow of the single tasting menu. One particularly outstanding dish is called “De frente: la piel que habito (“Front on: the skin I inhabit”) – a conceptual creation in which a false skin of cider gelatine is added to a face, accompanied by pieces of fried bread with a pepper emulsion." - Michelin Inspector

Mugaritz
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@infatuation

"No matter what we write in this caption, you really just need to see Mugaritz for yourself. Mold is a staple on the menu, sea urchin gets served with enzymatic molasses made from rye bread, and you might get to try a jellied, finger-shaped carrot. This dinner is going to be a pretty wild and fun ride, and you simply never know what you are walking into—even though this is one of the fanciest spots in the country, you might eat your meal without any cutlery. Book a table here months in advance, and get ready to be totally surprised." - Marti Buckley

Mugaritz Review - Errenteria - San Sebastián - The Infatuation
View Postcard for Mugaritz
@theworlds50best

"Rank: #21 "Chef Andoni Luis Aduriz has been pushing the envelope on fine dining experiences for nearly 25 years. Year on year, those experiences get more experimental, and more provocative – a recent dish featured a jellied carrot as a sawn-off finger – but he’s arguably truer to his vision than just about any other chef, serving up a thrilling, at times dark, always unexpected, culinary universe."

https://www.theworlds50best.com/the-list/21-30/mugaritz.html
The World's 50 Best Restaurants - 2022
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@newyorker

"In 2007, the chef Victoria Blamey was offered a job at the end of her stage (as a kitchen internship is known) at Mugaritz, a restaurant near San Sebastian, Spain, that’s considered to be among the best in the world." - Hannah Goldfield

Victoria Blamey Distinguishes Herself at Mena | The New Yorker
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