Mugaritz is a well-known restaurant in

Rentería Errenteria ( eu, Errenteria/Orereta, es, Rentería) is a town located in the province of Gipuzkoa in the Basque Country (autonomous community), Basque Autonomous Community, in the north of Spain, near the French border. The river Oiartzun (rive ...

Guipúzcoa Gipuzkoa (, , ; es, Guipúzcoa ; french: Guipuscoa) is a province of Spain and a historical territory of the autonomous community of the Basque Country. Its capital city is Donostia-San Sebastián. Gipuzkoa shares borders with the French depa ...

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), which opened in March 1998 under the management of Chef Andoni Aduriz. It is considered one of the world's best restaurants since 2006 according to ''

Restaurant Magazine ''Restaurant'' magazine is a British magazine aimed at chefs, restaurant proprietors and other catering professionals that concentrates on the fine dining end of the restaurant industry. History and profile ''Restaurant'' was founded in 2001. T ...

'' and has been recently been ranked fourth in this toplist.

History

The restaurant is recognized by the press as "the most important gastronomic phenomenon of the world in recent times". Both Mugaritz and Andoni Luis Aduriz frequently show up on pages of media like "Omnivore", "Le Figaro" in France, "Brutus", "Cuisine Kingdom" in Japan, "The Trade" and "Republic" in Latin America and the U.S. "Time" or "The Observer ". Mugaritz earned his first Michelin star in 2000 and, five years later, in 2005, the Michelin Guide awarded him a second one. The restaurant has also the highest rating by the Repsol Guide, the Three “Soles” and a multitude of honors for his innovative and creative activity in gastronomy.

Fire

On the morning of February 15, 2010 a short circuit caused a serious fire in Mugaritz's kitchen, so the restaurant was closed for four months. After the fire, the team received thousands of expressions of solidarity from around the world,
A fire destroys the Kitchen 'chef' Andoni Luis Aduriz (Spanish) which gave them strength to go ahead with the project.

Books

* La joven cocina vasca (1996). Ixo editorial * El mercado en el plato (1998). Ixo editorial
Tabula Huevo
(2000). Ixo editorial
Foie Gras
(2002). Ixo editorial * Tabula Bacalao (2003). Montagud editores
Clorofilia
(2004). Ixo editorial
Txikichef
(2006). Hariadna editorial.
Bestiarium Gastronomicae
(2006). Ixo editorial
Tabula 35 mm
(2007). Ixo editorial
Diccionario Botánico para Cocineros
(2007). Ixo editorial
La botánica del deseo
(2008). Prólogo de la edición en castellano del libro de Michael Pollan.
Las primeras palabras de la cocina
(2009). Ixo editorial
Los Bajos de la Alta Cocina
(2009). Ixo editorial
El Dilema del Omnívoro
(2011). Prólogo de la edición en castellano del libro de Michael Pollan.

(2011). Editorial Planeta.
Larousse Gastronomique
(2011). Editorial Larousse. Edición revisada y prologada por A. Luis Aduriz. * Innovación abierta y alta cocina (2011). Ediciones Pirámide
Mugaritz - A Natural Science of Cooking -
(2012). Editorial Phaidon Press / RBA / Kosmos

(2012). Ediciones Destino.

(2012). RBA
Mugaritz BSO
(2012). Ixo producciones

History

Fire

Books

References

External links