Site icon Dining With Frankie

Mugaritz, Gipuzkoa, 8/9/13

hsnixon
entrance
entrance

We were there on a lovely day and could enjoy the beautiful grounds. It is a tasting menu and we started with a kitchen tour to see some of the action. The savory courses were served in the dining room and then we moved to a lovely spot on the patio to enjoy the endless supply of desserts.

amazing grounds and gardens greet you at Mugaritz
grounds
grounds
gorgeous flowers
flowers
Dining room
kitchen
Chef Dani Lasa with us in the kitchen
Chef Andoni Luis Aduriz
Even the purse stools are marked
Edible stones and seasoned mayo (stones are really potatoes)
Table decoration
“Fishbones” with nuances of lemon, garlic and cayenne pepper
Summer truffle and “solera”
Carrots and their smeared flowers
Grilled toast of bone marrow with herbs and horseradish ash
Green chickpeas with salt from the Anana valleys
Ice shreds. Scarlet shrimp perfume
Tanned lobster flesh and fermented rice.
wine
Duck juice with tofu
Bread service I
Egg yolk tucked in with an anemone blanket
Played with fake vertebrae. Each person picks 1 – 3 to bring out from behind them and whoever guesses the correct amount first wins the prize, which was caviar
The prize
Gameboard
Knife blade marking
Grilled squid with onion
Loin of Hake, tiger nut starch and concentrated clam juice
Cantabrian sea Bonito and dark Marmitako juice
wine front
wine back
Sweetbread of suckling lamb with seasonal mushrooms
Chippings of puffed lamb. Caramel coat.
Move to the patio
Iced rye cream with aged toffee
Looking in at the restaurant
Frozen almond turron
Glass. Sugar and cocoa as a cookie.
Mocha in its lightest version
Fern dipping sauce
Vanilla – Fern
Tower of treats
Greed
Envy
Gluttony
Wrath (pepper infused)
Sloth
Pride
Triangular coffee cup and saucer
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