Drink | Cider Houses

From late January to April is cider season. You can taste cider in countless cider houses (sagardotegi is the Basque name) throughout the Basque Country. Go to these cider houses and try the ciders and the cod omelette, fried cod with peppers, grilled steak and cheese with jelly and walnuts.

Iruin Astiazaran

We are working with them to create a cider specially made for Mugaritz.

Zelaia | Zapirain

Two that I like.

[See more Cider House recommendations]

Q & A with Chef Andoni Luis Aduriz

Q. What can someone expect when they dine at Mugaritz?

A. It could be argued that it’s unpredictable to know how the guests who visit us interpret their experience; it depends on their level of expectations, their culinary background and, above all, their prejudices and likes.

From what we observe, among the thousands of guests who visit us each year, is that a majority of people are exultant, some even on the verge of tears, a few indifferent and others absolutely disappointed.

Our gastronomic offer is sincere and honest, without succumbing to the lure of easy pleasure. We seek to deepen into capabilities that gastronomy offers. We provide, from a simple and austere proposal, but sophisticated, a look and profile of reflection. All this within a framework of sincerity which is the minimum that we must give, taking in consideration to all the people who make the effort to visit us. It is the least we can do to be truthful projecting our way of being in the world.

Q. Please tell us about your upcoming cookbook Mugaritz: A Natural Science of Cooking?

A. It’s an x-ray of what Mugaritz is about today and its history. It is the most complete book ever made about us and our work. It perfectly reflects our reality and our way of thinking, showing our natural environment, the emotional and intellectual sides. Projects and collaborations are key for us and our way of conceiving the dining experience. It is an extraordinary work.

[Buy It]

Mugaritz’s Edible Potato Rocks

One of the iconic recipes for us is edible stones. The formula is a mixture of lactose, white clay and vegetable dye, which is used to cover small potatoes, which have been cooked in salted water. The potatoes are then strung on a skewer and left to dry in a warm cupboard or oven at a maximum of 50 degrees C (122 degrees F), until the outer layer hardens. The small potatoes are taken off the stick, concealing the hole with the same mixture and stored at 45 to 50 degrees C (113 to 122 degrees F), until the minute they’re served.

They appear like real rocks, but when the guests bite into them, they’re creamy. We achieved this by keeping the inside moist and covering them with clay and lactose. They are accompanied with a roasted garlic emulsion. They are delightful.

Chef’s Recommendations

FIND | Cookbooks That Inspired Me

I think that many cookbooks have inspired me. We cannot divest ourselves of the influence of the works that we know, but we have tried to develop an important work of introspection, not open to influences.

Alinea | Big Fat Duck | French Laundry

Alinea

By Grant Achatz

[Buy It]

El Bulli 2003 - 2004

By Ferran Adrià

[Buy It]

Noma, Time and Space Of The Nordic Cuisine

By René Redzepi

[Buy It]

The Big Fat Duck Cookbook

By Heston Blumenthal

[Buy It]

The French Laundry Cookbook

By Thomas Keller

[Buy It]

Le Livre De Michel Bras

By Michel Bras -- he’s one of my food heroes.

[Buy It]

FIND | Cookbooks For Spanish Cooking

La Cocina de Los Valientes

By Pau Arenós -- above all this book.

[Buy It]

Cooking Contradiction

By Dani Garcia

[Buy It]

La Cocina de Akelare

By Pedro Subijana

[Buy It]

Quique Dacosta 2000-2006

By Quique Dacosta

[Buy It]

Sous-Vide Cuisine / La Cocina Al Vacío

By Joan Roca

[Buy It]

Tapas en Estado Puro

By Paco Roncero

[Buy It]

Chef’s Recommendations | San Sebastian & Basque Country

FIND | Food Markets

 

Mercado de la Brecha

[See details.]

Eat | Restaurants -- Modern Basque Cuisine

Akelare (Akelarre) | Arzak

They are both a great reflection of high-end Basque Cuisine.

A Fuego Negro | Agorregi | Branka| | Kokotxa | Mirador de Ulia | Xarma

These are lesser known, but run by young, talented chefs and offer seasonal menus.

[See details.]

Eat | Restaurants -- Classic Basque Cuisine

Bodegón Alejandro | Ibai | Portuetxe

These restaurants are for discovering more traditional Basque Cuisine. They are very market driven. Try the hake’s throat in any version (especially the green sauce), sea bream or grilled monkfish, and “Pelayo” squid in black ink sauce.

[See details.]

Eat | Restaurants -- Seafood

Getaria | Elkano & Kaia

After traveling around half the world, I haven’t found better seafood or better prepared than at Elkano and Kaia in the town of Getaria. Crabs, lobsters, crayfish and fish from Cantabrian Sea.

[See details.]

Drink | Cocktails & Wine Bars

Cocktails | La Madame

This is a great cocktail place.

Wine Bar | El Lagar

For some wine.

[See details.]

Recipes

- Flores, Flores, Flores (Flowers, Flowers, Flowers)

Recommendations

More of chef Andoni’s recommendations for where to eat, drink and shop all around Spain, including:

- Barcelona

- Galicia

- Madrid

City Guides

- Basque Country: Download

- Barcelona: Download

- Madrid: Download

Eat | Restaurants -- Grilled To Perfection

Atxondo-Bizkaia | Asador Etxebarri

For his grilling expertise.

[See details.]

Eat & Drink | Bilbao

Eat | Azurmendi

Creations by chef Eneko Atxa.

Drink | El Museo Del Vino

For wine.

[See details.]