Mugaritz
San Sebastián
At Mugaritz, Andoni Luis Aduriz treats a meal as an invitation to question familiar ideas about food. Established in 1998, the restaurant occupies an old farmhouse outside San Sebastián, where the kitchen draws on other disciplines to explore flavour, texture and the expectations diners bring to the table. Each year the team spends around six months researching a new proposal before sharing it during the dining season. The experience changes with that research rather than revolving around an unchanging collection of signature dishes. For 2026, the focus is on assumptions about pleasure, luxury and familiarity, giving the meal an intellectual thread alongside its culinary experiments.