Mugaritz is a Basque farmhouse, set in the hills outside of San Sebastián. It’s also the world’s number 7 restaurant on the 2016 World’s 50 Best list. Chef Andoni Aduriz is the most intellectual of the city’s culinary sons. He takes local ingredients and allows them to inform his often playful plates, like the penultimate dish in recent months of seriously reduced beef jus, molded in the shape of a cow gummy. Trompe-l'œil combines with new techniques, for appetizers like a “beer” (warm toasted bean broth) and “olives” (actually made of beans).
The tasting menu is the best way to experience the often-challenging, never boring cuisine at Mugaritz. Beware the trip to the kitchen—it often includes a snack with a surprise ingredient (pig’s blood macarons, anyone?).