Mugaritz
Traditional Basque haystack
Cava to start the meal
Submit or rebel?
Potatoes and rocks
Cucumber in tomato juice
Peas in consomme
Carpaccio accompanied by a sweet and sour dressing, D.O. Idiazabal cheese and vegetable splinters
Fossilized Salsify with briny roe and sea accents of triglochin maritimum
Spider Crab with Jerusalem artichokes
Loin of sole under a salted seasoning of borage and a reduction of the bones
Milk fed veal roasted with vine cutting embers
Red Mullet
Braised Iberian pork tails and pan fried langoustine
Hazelnuts, ferns, and vanilla with hazelnuts, polipodium root powder with vanilla ice cream
Moist chocolate cake, cold almond cream and cocoa bubbles
Rafael Costa e Silva in the kitchen at Mugaritz
A little labware used for food preparation
