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Mugaritz Errenteria Tripadvisor Reviews
Latest Reviews On Tripadvisor
23 Reviews
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Unique experience
A true luxury to have had the opportunity to experience this place. All the staff were very attentive and helpful, we felt very cared for and pampered at all times. We were very surprised (in a positive way) by the presentation of the dishes. The combinations, textures, flavors and smells are unique. We really loved every minute we spent in that wonderful environment, and we are looking forward to repeating it as soon as we can.
Be the first to ReplyDifferent from everything: you have to go with an open mind
A unique place. I don't think it is suitable for everyone since you need to go with a very open mind and want to be surprised by breaking some mental scheme and understanding that here you don't come to eat the best turbot or the best peas tears or perfect dishes in combinations and cooking points. Hence many people may be disappointed and hence the low scores they have in this forum. Understandable in part because when you are going to celebrate an anniversary or an event with your partner and you choose a two Michelin star, you expect that type of culinary experience bordering on conventional excellence: with appetizers that whet your appetite, lustrous dishes with lobsters, perfectly cooked fish. and great sauces and stocks, or dishes with a twist but maintaining the taste and texture you expect. The experience I had in Mugaritz was something totally different from that and it is part of the fun too. Fermentations are used here, almost nothing is what you expect when you see it and sensations of perplexity or strangeness emerge in some preparations. The experience begins: The environment is cozy, silent, calm, bicolic... A baserri in the middle of nowhere. They welcome you and seat you at a wonderful table with the noise of the birds. Everything is reminiscent of those great restaurants in hamlets in Euskadi and fundamentally makes that traditional food travel: Etxebarri, the extinct Zuberoa, Horma Ondo, Garena, etc. with fire as the protagonist... nothing could be further from reality. I think this is a place of antagonisms and the first is how opposite the gastronomic concept and the enclave are. The "appetizers" begin to parade from the first moment, defying the unwritten law of logic in this type of starry places with long tasting menus. Appetizers are usually small, sweet, pleasant, tasty bites to whet your appetite and make your palate salivate. None of that here: a branch of thyme with ice on top, very suggestive but tastes of absolutely nothing, visually reminiscent of frost on trees. I laughed because I imagined some important person (some minister or London banker) sucking on the thyme branch in perplexity. It can only happen here. Another appetizer pass was a peach with pesto and the last one I tried was a suggestive bite that turned out to be almost like taking a bite out of a chive plantation. The taste that it left in my mouth before entering the room was unpleasant since it is very invasive and I am not a friend of this herb. With all your mental schemes broken, you arrive at the dining room. I was expecting the "worst", it may open your mind but taste-wise it is true that until that moment I had not enjoyed it so much. And that's when the waiter appears holding a hot cloth and placing it in your hands. At first the reaction is one of fear and strangeness, it seems that there is something alive in there. You uncover it and you find the warmth of a mother, as some philosopher would say. It directly took me back to the first lived and unremembered moment of my short existence. I have sometimes dreamed that I would have liked to remember those first moments and here they make the imagination fly towards them. It also tastes like what you imagine it tastes like, like milk, with very mild touches of coffee, or maybe it was our perception... Furthermore, there is no cutlery here and being in a two Michelin star restaurant I also take those molds and force the diner to eat with their hands or by sipping, as is the case of the following pass. An oyster soup with its beards and on the other hand a glass with the oysters in their first phase and a champagne. The iodized nuances of the oyster play with a little acidity of the champagne... a curious dish because it is like drinking an oyster without having to sip from its shell... a totally different format and without modifying the flavor so much, just the liturgy. I could be talking about the sensations of each dish but highlight the ones that caught my attention the most. There are many that contain fungal fermentations which can put off quite a few people including my partner, who came to this place for me. It is impressive to see their version of carbonara pasta injected with penicilium camemberti. I must clarify that it does not taste rotten at all but it is true that the texture is completely modified since it has a crust like the white part of the camembert cheese and gives it that cheesy taste. In fact, in taste it is absolutely reminiscent of a carbonara but the texture is radically different: while a good carbonara pasta is unctuous, this version has a hard texture and even a little plastic. All this made me reflect on what really tells us if something is good or bad: the flavor or the texture? Because, for example, some pig's trotters, or some tripe, or the kokotxas al pil pil, or the elvers themselves are good thanks to the texture they have and not so much to their flavor. Something similar can happen with this carbonara and it totally blows your mind since the flavor is the same as a carbonara pasta. The same thing happens with the bite of the "pizza", from a small moldy looking piece you close your eyes and it totally tastes like pizza with its tomato, basil and cheese. Minimalism in its purest form. Here they achieve truly incredible things by removing many foods from their preconceived texture and giving them a totally different one: the same thing happens with lamb, which has a curd texture... impressive! The dish of the octopus head skins is also impressive because it takes advantage of that part that everyone throws away to change the texture of the octopus and make a great meal. The visual component also plays an important role, that impact at the sight of its version of chorizo in cider. They worship what they were going to be, a cider house but with their own style of cooking: you eat with your hands and you eat the whole thing just like in traditional cider houses while you pick the bones from the roasted chicken with your hands. Finally, highlight the bite of the ox hump, it looks like a pastrami with a very tasty, completely concentrated sauce. Rich and sweet bite. Anyway, many more sensations than it is fashionable to write them all in a Tripadvisor review. I enjoyed it a lot, especially because they make your imagination fly and how they break schemes and preconceived ideas with food. Truly modern and research cuisine. It is not for everyone, but for curious, imaginative and unprejudiced people who like to try different things, I think it is a place to take into account. I also don't understand the criticism of people who say that there are many dishes that don't taste like anything: perhaps they are confusing texture with flavor. Or not... who knows.
Be the first to ReplyTerrible Experience and Flavors
I had a sensory experience (very unpleasant) through the food, and NOT a gastronomic experience. There is no cutlery, extremely bizarre and unconventional flavors (like oyster beard, many fermented or slimy things, a lot of gelatin), small plates to the point that you leave dissatisfied, and graphic presentations which include molds that simulate body parts from which you must eat (breast, face, ear). They must be very clear about what they are going for if they decide to go, the price they are going to pay ($600-$700 per couple), and that they are going to a "theatrical" type experience in which they eat 22 very small plates with their fingers and taste Extremely bizarre flavors and textures through very strange presentations that even generate rejection. As they say at the beginning, there is no bread or dessert, so don't expect anything of that style. If you want to eat well and have a top-notch gastronomic experience, this is not the restaurant.
Be the first to ReplyThe Emperor's New Clothes
This is not a restaurant. They say it’s an “experience.” In reality it’s more like a movie set for “The Menu.” Watch the movie before going, and don’t expect to eat any actual food. I was amazed by the people around me pretending to enjoy their bread less bread plate. It really is the Emperor has no clothes. It might have been creative if the food was good, but instead whatever they pretend to serve is just plain bad. Read all the reviews first, and go ahead if you still want to spend 253 euros per person on a joke (plus 100 euros round trip taxi fare to go to the middle of nowhere). Pretentious nonsense is what this is.
Be the first to ReplyPitiful, fatal.
Three couples of friends traveled from Valencia in cars, planes... hotel reservations, come on, we were very excited to celebrate and it turned into the most disappointing day in our culinary history (they had quite a few experiences in other Michelin star restaurants. .). Of the 22 passes, 1 was just and the other 21 were planned, without a punch, it seemed incredible to us what was happening, we thought it was the beginning and then it would improve, but it was not like that, it never improved. Stunned by what had happened, we ordered some whiskeys to drink outside quietly... (I will ignore the scandal of the price of each glass) and after a bill of more than 2500 euros they came to throw us off the terrace with the drink half full because it was the 6 in the afternoon and they were going to close. The truth is that I don't know what to say about all this, they have broken the molds. Rate it yourselves.
Be the first to ReplyAbsolute disappointment
We had been waiting for this moment for a long time, we had come from very far away and were very excited to be able to try another Michelin star again, since these places can be visited in an exceptional way in our case. What we take???? Absolute disappointment!!!! The food is tasteless, nothing had flavor, they made us suck on a breast that tasted horrible to the palate. When you arrive at a place like this you imagine different flavors that explode in your mouth and take you to places or evoke certain things, here the only thing I thought about was that please the next dish they brought out would be better. We feel scammed, I don't recommend it to anyone!!!!!
Be the first to ReplyIts owner says “expensive and strange” my experience “expensive and bad”
I had never had such a bad dinner in my life. It doesn't taste like anything, nothing. We love touring the Michelin Stars of this country and trying new things, but this is not food, nor experience, nor flavor, nor texture. I don't know what it will be.
Be the first to ReplyHorror experience
We should have known better. The chef is almost never in his restaurant, we were told by the staff. Well, it would be better if he was there because then he would be able to see the mess which is created by this menu. Completely over the top, sometimes even without any taste or horrible taste. We paid 1.800 euro and it was definitely not worth it. Save you money! Go somewhere else!
Be the first to ReplySad that you can spoil food in this way
If you want real food and not a playhouse with food don't go here If you like spectacular ways of eating food, go here Like if you want to lick a face full of jelly Suck on something that looks like a nipple Eat food that tastes nothing We got about 22 small dishes, we tasted them all, but didn't eat many of them The service was very professional The place itself was a little out of the way, but very nice with a nice garden Incredibly expensive in relation to the food, which in my eyes was a disaster Reason for getting a second is for good service and the venue itself
Be the first to ReplyConsideration
Following the program "24 Kitchen: Remarkable Places to Eat," we dined at Mugaritz on Saturday, September 23rd. Our expectations were high. Even before we left our home in the Netherlands, there was contact made to inquire about any specific food preferences we had. Coincidentally, both of us dislike the taste of cilantro, which we indicated. Apart from that, we are open to trying everything. The beginning of the evening was exactly as we had seen in the program, with a warm welcome on the terrace and an explanation of the dining concept. We were served four dishes on the terrace. A stone with two sprigs of thyme (or at least, that's what it looked like) with the instruction to only lick it and not eat the sprig further, a peculiar start. Licking the sprig of thyme (if that's what it was) didn't really give a "wow" feeling but felt more like licking a sprig of thyme. The other three dishes were presented nicely, but we also didn't get the sensation that our taste buds were being played with, not bad, but certainly not an angel cycling over your tongue, as we say in the Netherlands when describing very pleasant flavors. Afterward, we were shown to our table, and the dishes were served one by one. The concept of experiencing sight, touch, and taste was emphasized as we were encouraged to eat with our hands, and the presentation of the dishes was unique. We had chosen the wine pairing with our meal, and each course was accompanied by a different wine. After several courses, we both found that the structure and taste of the dishes were often unconventional. In fact, most dishes were perceived as unpleasant by our taste buds. Inquiring with the serving staff consistently led to the response that this was part of the concept (non-standard), and further questioning did not yield a positive response regarding what the staff thought of the dishes. We gave the concept a fair chance, but the fact that some dishes elicited a gag reflex was the last thing we expected in a 2-star restaurant. We informed the serving staff that we did not want the remaining courses, and the wine was being served at a rapid pace. We also informed the sommelier that we had had enough. Despite ending the evening prematurely, we were not asked why. Instead, after presenting the bill, there was an expression of hope that we would return someday. All in all, it was a very expensive experience that we absolutely did not anticipate, considering the two Michelin stars the restaurant has. Taste is subjective, but during our dining experience at Heston Blumenthal's restaurant, we did not have this kind of experience. All in all, we are very disappointed. To express our disappointment to Mugaritz, I sent a detailed email outlining our experience. Mugaritz's response was as follows: "Besides the taste, there are other aspects of a dish that are important: the texture, the temperature, the story behind the dish, what it provokes, what it awakens in the diner, and so on. Since we opened our doors, we are aware that the path we have chosen makes us take certain risks due to the particularity of our approach, and we are aware that precisely for this reason, we cannot please everyone”. That is, of course, honest, and there is no further argument to be made about it. It's just a shame that when you go for a meal, taste at Mugaritz doesn't really play a role. This statement was not mentioned during the 24 Kitchen program or on the Mugaritz website, and that could have possibly influenced our choice for this restaurant. We do, after all, enjoy 'delicious tasting' food, even if it is not recognized as such. The purpose of this review is to provide people with an honest warning that if you have to save up for this (the bill for two people comes very close to four figures, not including the travel you might have to undertake to reach the restaurant), you might want to consider a different choice.
Be the first to ReplyAre you brave enough ?
Only for the brave. Either you love it or not , there is no in between for this star restaurant. Went there last summer. Hope to be back.
Be the first to ReplyNever again
We were looking forward to an extraordinary experience and it was indeed extraordinary, in a negative sense. 5 of the 20-25 courses were good or ok. The rest was really bad or even inedible. We were initially told there was no dessert, which is understandable because a large part of the courses was sweet. The tuna tasted like old fish from the supermarket, and the aftertaste was absolutely horrible in fact. Most ingredients were completely changed and alienated in form and taste, into a total nothing. First time in my life I ate a piece of Wagyu meat which was limp, soft and with no taste at all. Peel of apple and chickenskin and some sweet cream. Vegan sausage with honey. Too many gel like and sweet courses. Quite unpleasant most of the courses. Total waste of money and more importantly, time.
Be the first to ReplyTake heed! DO NOT BOOK
Please read!! After we read the reviews and were already £220 down from the deposit we were fearful we had to see what the fuss was about. It went downhill from there! Tasteless, raw fish for every other dish. And what seems to be a toxic burnt plastic taste to the sauces and food. Not one dish stood out or excited the taste buds. I understand that this was suppose to be an experiment in food. But what is the point of food if it doesn’t taste good!!! PLEASE DONT VISIT THIS RESTAURANT THERE ARE BETTER PLACES IN THE OLD TOWN.
Be the first to ReplyMediocre service
Food- sublime Wine- sublime Service- mediocre The staff seemed to be part of a hierarchy, that was stiff and old fashioned, and the sommelier left used glasses (at one point we had three used glasses in front of us, and nothing to drink; not even water!) at the table more than once; it was clearly not her job to remove them. The sommelier was the only one who could serve wine, which meant that the food had to wait for her appearance more than once - and there was no time for us to comment or ask about the wine. When we asked for coffee as well as tea, the coffee arrived cold and the tea steaming hot. The ordered avec arrived at least 10 minutes later.
Be the first to ReplyShocking
We are a group which has been dining at Michelin star restaurants for a long time and are happy and eager to try innovative, unexpected flavors and combinations. But what happened last night was a complete lack of flavor/ taste. It blew our mind that everything was so bland and devoid of any flavor and some were just bad taste. There were some decent dishes but just that, decent & a loooot of dishes that were absolutely horrific/ bland/ tasteless. It defies all logic that this restaurant has 2 stars and it’s in the Top 50. We would not recommend to anyone to go.
Be the first to ReplyBEWARE - Their booking system will steal your money
BEWARE! Murgaritz booking system is setup to steal money. I tried to make a booking through their site for July 18th - I then got an email saying I had an "unconfirmed" booking for Aug 18th. I immediately emailed them, repeatedly tried to call them and many days later (the day before I actually left San Sebastian) they finally got responded to me saying that unless I wanted to come at a future date they were keeping my 220euros deposit. This restaurant must be in financial trouble if it feels the need to steal deposits from clients who have an issue with their booking systems - especially when they contact the restaurant before the booking is even confirmed to point out there was a problem. Maybe the food is good, but clearly the care for their clients is non-existent.
Be the first to ReplyExtraordinarily disgusting!
Was expecting out of the ordinary, and out of the ordinary we certainly got. Only problem was, the majority of the food tasted disgusting. Yes, actually disgusting! I think we were all in shock. I’m actually not sure if we booked the correct Mugaritz or not. We wanted the 2 Michelin star restaurant and we cannot quite understand how it’s obtained, or kept hold of, those stars. I’m all for innovation, something different, a dining experience that’s ‘our of the box’ but I’d really prefer to have food that is edible and doesn’t have you fighting the feeling of nausea with each mouthful. I’ve had poor meals. I’ve had bad meals, but this was extraordinarily disgusting. And all for the princely sum of €400 per head. I’m sorry but I’m still in shock from what we experienced last night. Be warned!
Be the first to ReplyDisgusting Pretentious Inedible Mush
Having seen some coverage of Mugaritz on TV and having sampled several Michelin star restaurants we were extremely keen to try the Mugaritz experience. Whilst we were aware that some of the food might be challenging or surprising what we didn’t realise is that it is mostly disgusting and inedible pretentious mush. How this place can be rated #14 in the Worlds top 50 restaurants defies all logic. More like #14 in the Worlds worst restaurants. We would have eaten less than 20% of the food served, after trying everything with open minds it was mostly gag-inducing. And being asked to pay so much for the privilege is even more disgusting. It certainly gets you talking about the food and about culinary flavor and texture and appearance in general, but unfortunately for Mugaritz without any redeeming flavor elements all it did is prompted me to write this review and warn others never to fall victim to this pretentious food nightmare. The first thing we did when we got back in to San Sebastián was go and get some edible food, we were all starving!
Be the first to ReplySecond chance
This is an experience you will be talking about for months after your visit. You might be talking about if you enjoyed the food or not. One thing is for sure, you will talk about it.
There will be dishes that you finish with gusto, others that you might struggle with the flavour or texture, certainly our palates were severely tested !!
Certainly, the service was less clunky this time, good luck for the months ahead.
the emperor has no clothes
unbelievably disappointed . i’m still angry spending three hours at a table with endless courses with no taste. not one “wow” experience in the entire meal. if they gave me one more dish of foam or gelatinous “something “ i think i would have puked. actually i almost did on the 12th course. they make a proud pronouncement that they don’t do desserts. instead they chop up chocolate that anyone could source and describe as “special “ (which it wasn’t) served with a lukewarm cortado (similar to a macchiato) in a chipped cup. save your money (a lot) and go to one of the many incredible Michelin star restaurants in San Sebastían that are worthy of their acclaim.
Be the first to ReplyAn Inside Joke?
If this was a small, experimental restaurant with reasonable prices, maybe you’d think it was worth the experience and, if not, just write it off to a bad time. But, a two star Michelin, that mixes ingredients into unrecognizable, unremarkable and bland food at some of the highest prices you can imagine, it’s really a mystery how Mugaritz keeps making various top restaurant lists. Between the food and the pretentious cards and booklet they give you to fill out, it all seems gimmicky. If you’re only interested in the experience of something different, maybe you’ll get off on the time and money spent. If not, and you want fabulous, delicious Michelin star deserving food, go to Arzak, Akelarre, Zuberoa, Amelia, eMe Be Garrote or Martin Berasategui, You won’t be disappointed in any of these, the tastes will be up to the hype and you won’t have a post lunch/dinner regret at how much you just spent.
Be the first to ReplyDefinitely a culinary experience!
You have to think outside of the box when visiting this restaurant, forget starters mains and dessert! Desert came in the middle of the courses. Loved the different textures, combinations, smells and even the fact that you eat some dishes with your hands! Some dishes sent my tastebuds into a frenzy. My absolute favourite was the oyster on a honeycomb! Loved the presentation and the attention to detail was second to none. Literally art on a plate! If you love good food and are open to trying culinary masterpieces then you should definitely go! Just keep an open mind
Be the first to ReplyWorst experience eve.
Been to a lot of Top 50 restaurants around the world. Never have I been so disappinted. It wasnt that the food didnt taste good. It was bad. So obviose that they want to impress other chefs showing what they can make out of things, and dont care How it taste.
Dont go here. Waste of both time and money. There are so many other restaurants in the area who cares of what the food tastes like