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
[…] Menu from a dinner at the two Michelin-starred Mugaritz in Errenteria: “Fishbones” with nuances of lemon, garlic and cayenne pepper Edible stones Smoked toast, 100% lobster Red amaranth raceme with… […]
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