Ice shreds, scarlet shrimp perfume, Mugaritz, Errenteria

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Mugaritz, Errenteria, dinner

ByQin Xie 08/10/201319/05/2020

Menu from a dinner at the two Michelin-starred Mugaritz, one of the World’s Best Restaurants, in Errenteria, San Sebastian:

“Fishbones” with nuances of lemon, garlic and cayenne pepper

Edible stones

Smoked toast, 100% lobster

Red amaranth raceme with sesame powder

Tendon, derives from Latin tendere “to stretch”; honey mead, yolks and dipping ash

Carrots and their smeared flowers

Ice shreds, scarlet shrimp perfume

Tanned lobster flesh and fermented rice

Grilled steak “tartar” with roe of bream

Threads of crab with vegetable mucilage, macadamias and pink peppercorns

Poultry juice with tofu

Loin of hake, tiger nut starch and concentrated clam juice

Poultry Royale, game of Astragals Royale

Textures of coastal fish

The cow and the grass

Chippings of puffed lamb, caramel coat

Grilled sponge cake and baked curd

Frozen almond turron

Glass, sugar and cocoa as a cookie

Mocha in its lightest version

Roasted peach and “Rock tea”

Edible paper of leaves and flowers

Pride

Envy

Wrath

Gluttony

Greed

Lust

Sloth

Decorative plate, Mugaritz, Errenteria

“Fishbones” with nuances of lemon, garlic and cayenne pepper, Mugaritz, Errenteria

Edible stones, Mugaritz, Errenteria

Dipping sauce, Mugaritz, Errenteria

Smoked toast, 100% lobster, Mugaritz, Errenteria

Red amaranth raceme with sesame powder, Mugaritz, Errenteria

Tendon, Mugaritz, Errenteria

Tendon, derives from Latin tendere “to stretch”; honey mead, yolks and dipping ash, Mugaritz, Errenteria

Carrots and their smeared flowers, Mugaritz, Errenteria

Ice shreds, Mugaritz, Errenteria

Ice shreds, scarlet shrimp perfume, Mugaritz, Errenteria

Ice shreds, scarlet shrimp perfume, Mugaritz, Errenteria

Tanned lobster flesh and fermented rice, Mugaritz, Errenteria

Bread, Mugaritz, Errenteria

Grilled steak “tartar” with roe of bream, Mugaritz, Errenteria

Threads of crab with vegetable mucilage, macadamias and pink peppercorns, Mugaritz, Errenteria

Poultry juice with tofu, Mugaritz, Errenteria

Service at the pass, Mugaritz, Errenteria

Service kitchen, Mugaritz, Errenteria

Menu, Mugaritz, Errenteria

Fried leaves, Mugaritz, Errenteria

Qin Xie and Andoni Aduriz, Mugaritz, Errenteria

Loin of hake, tiger nut starch and concentrated clam juice, Mugaritz, Errenteria

Poultry Royale, game of Astragals Royale, Mugaritz, Errenteria

Textures of coastal fish, Mugaritz, Errenteria

The cow and the grass, Mugaritz, Errenteria

Chippings of puffed lamb, caramel coat, Mugaritz, Errenteria

Making grilled sponge, Mugaritz, Errenteria

Baked curd, Mugaritz, Errenteria

Grilled sponge cake and baked curd, Mugaritz, Errenteria

Frozen almond turron, Mugaritz, Errenteria

Glass, sugar and cocoa as a cookie, Mugaritz, Errenteria

Mocha in its lightest version, Mugaritz, Errenteria

Roasted peach and “Rock tea”, Mugaritz, Errenteria

Edible paper of leaves and flowers, Mugaritz, Errenteria

Seven sins petit fours, Mugaritz, Errenteria

Pride, Mugaritz, Errenteria

Envy, Mugaritz, Errenteria

Wrath, Mugaritz, Errenteria

Gluttony, Mugaritz, Errenteria

Greed, Mugaritz, Errenteria

Lust, Mugaritz, Errenteria

Sloth, Mugaritz, Errenteria

Oswaldo Olive, Mugaritz, Errenteria

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.