Two different ninth courses were served to us: milk sheets and an orange dessert. The milk sheets were crispy without much taste. The sorbet was creamy and tasty. The plate was extremely cold to prevent sorbet from melting. The other dessert consists of frozen orange peel with a cold tangerine syrup. It was a very simple, original and refreshing course.
The tenth course was rather an unusual dessert: cocao, star anise and menthol. It was just surprising to see a Chinese spice appeared in a dessert. The menthol liquid gave a fabulous cool-tongue sensation and left a pleasant aftertaste. The menthol sorbet, mixed with cocao and star anise, was revitalising.
Our last course was a real dessert, a moist chocolate cake. The presentation, with a dome of bubbles, was so creative. The moist creamy chocolate cake combined with a sweet almond cream was a satisfying way to finish this amazing 11-couse tasting menu!
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Moist chocolate cake / cold almond cream |
Milk sheet / confit chestnuts / citrus peel sherbet |
Our petits-fours was a small box of chocolate with roast hazelnut, a wonderful after-meal snack.
About the Service
Creative décor of the restaurant might initially make you a bit uncomfortable, but the friendly and attentive servers quickly put you at ease. Before the meal begins, a warm towel was supplied to clean our hands; and a small bench was placed for ladies’ handbag. Handy supplies in the washroom, such as toothbrush, and even tampon in the ladies, showed the most attentive and personal care to diners.
Since one of us had requested a meal with less dairy products, the chef paid meticulous attention to our non-milk and non-cheese dietary restrictions. He prepared substitutions for all the courses where a small trace of milk or cheese could be found, up to and including the ninth course. However, for the last two courses, no substitution was offered other than an empty plate. We don’t know if the chef ran out of creative ideas or he simply left the kitchen (it was about 5pm at that time). To be fair, we should not complain, because the substitution for the fourth course alone, toasted rice with crab and sea urchin, was worth everything!
Mugaritz
20 Otzazulueta Baserria
20100 Errenteria (10km south-east of San Sebastián)
Spain
tel: +377 98 06 88 64
Close on Sunday evenings, Monday and Tuesday noon
Holiday in mid-December to mid-January
11-Course Naturan Menu: €112
À la carte menu: About €40 appetizer and €50 main course