who wait Maybe this a more or less objective than supposed, on Friday 15 October, my time Mugaritz should know that there will be, simply because can not.
Say that, inevitably, my life is attached to, or should I say "El" or "Ella" (I should ask if Mugaritz person was that sex would be). About two and a half years, which coincidences of life, and in my case in a passive and indirect, my life is connected to Mugaritz .
Still and all, this is not what will determine my description, but I think anyone who has been there (whether good, bad or indifferent experience) can not describe it as something objective. Maybe if I devoted just to the plates, could focus more neutrally, but then it would not be talking about Mugaritz . There
who referred to it as an experience, but for me, this term is even neutral. It's an experience.
who referred to it as an experience, but for me, this term is even neutral. It's an experience.
But not forgetting that this is a restaur ante, I think you should start with the main attraction, which are their food.
In our case, we started with two appetizers accompanied with champagne and beer Origan rosat reserve Alhambra, very well chosen by the sommelier. Our appetizers were already known in my previous experience, "Edible Rocks" Kaolin-potatoes, and turnip (although I do not remember the exact description, but I leave the photos).
What about these snacks? I just love potatoes, accompanied with garlic, so funny and so similar to some boulders. The turnip was new, and the mushroom powder and contrast with crisp taste and plant gave charming. Indeed, prior to forget, I also wanted to point out that for me was a first choice of breads, and qu and not previously offered, and with the bread basket that I am! Tasting bread so .... Tackle
then the menu: This first course was to me one of the best. With an intense flavor and inviting scent to a close your eyes and enjoy the moment and our sense of smell: the languages \u200b\u200bof duck with a mixture of young leaves, fresh herbs and roasted reduction. There might be uncomfortable with the texture (not my case) of languages, rubbery and crunchy at the same time.
then the menu: This first course was to me one of the best. With an intense flavor and inviting scent to a close your eyes and enjoy the moment and our sense of smell: the languages \u200b\u200bof duck with a mixture of young leaves, fresh herbs and roasted reduction. There might be uncomfortable with the texture (not my case) of languages, rubbery and crunchy at the same time.
This next dish was one of the most excitement I created: the mixed vegetables roasted and raw, leafy herbs and shoots of wild and cultivated. This is a dish with a nameless number of plants, all treated differently, so every breath we discover a new taste and touch, and each person differently, because no one eats a snack as well and it shows especially the last bit in qu ea each of us are different vegetables on our plate, and therefore a different dish.
Contrasting with this texture, we continue with the glutinous codfish on a cream-and-pinion gelatinous Mastik resin. I think the name podreis you get an idea of \u200b\u200bthe change in texture to which I referred. A really interesting dish and taste very curious Mastik resin.
After this great cod dish came pretty amazing, thanks in part to ward staff. That staff makes it appear that your table is the only one in the restaurant, and go unnoticed when they want, and reappear at the right time. They are, in this case, invite you to play with the senses, making you close your eyes and smell the top of this dish. If I say what I have to guess, would break the magic of future guests, so I'm just going to name some of their ingredients. Creamy porridge de pan y buey de mar (aquí lo llamamos txangurro). Aunque, para mi gusto, el sabor del txangurro quedaba excesivamente camuflado.
Voy a comentar juntos los dos siguientes platos, ya que sencillamente ambos estaban en su punto y te invitaban a degustar su intenso sabor, aunque perfectamente equilibrado para no enmascarar ningún ingrediente o cocción.
Escalope de foie gras ahumado a la parrilla y asado de arraitxikis de bajura (en este caso tocaba cabrarroca) con hebras de setas y un puñado de flores de ajo.
Escalope de foie gras ahumado a la parrilla y asado de arraitxikis de bajura (en este caso tocaba cabrarroca) con hebras de setas y un puñado de flores de ajo.
in a line very similar to arraitxiki, we have a rooster. There are two dishes that bring me a sense of home, leaving aside the big fish or shellfish, we can enjoy some very good quality fish that stimulate our brains that cause some connections in the body (at least in my case, since that here involved the ontogeny of each) a feeling close to the family environment.
But in this case play with the cock was stuffed with roe pickled vegetables and herbs.
But in this case play with the cock was stuffed with roe pickled vegetables and herbs.
Next dish for me was different because I can not stand the cheek, but I love them! But impossible to digest because of my stomach problems, so I stayed with the gold stripe strands in butter toast and an oily sheen pig. Probably the most surprising dish for me! I was not expecting such intensity for this dish: an achievement. I have yet taste in my mouth three days later. This is one of the dishes that you realize the pain that gives back later to normal life, or should I say real life, because that sounds like you're in another dimension.
add the photo of the cheek:
add the photo of the cheek:
To finish with savory dishes, we ended with duck olomillo s on fresh dressing and roasted chicory. Anywhere else this dish would have excelled more in my opinion. And still be good, let me rather cold to him, matter of taste.
finally attacked the desserts!
This time, we ate the amazing French toast Mugaritz. But these desserts were able to finish the meal crescendo.
To start with a very vague name that gets our attention and arouse our curiosity: several tablespoons of contrasts related: cream, fresh leaves and s. Also known as celeriac. Just indescribable. A unique flavor, both new and familiar.
This time, we ate the amazing French toast Mugaritz. But these desserts were able to finish the meal crescendo.
To start with a very vague name that gets our attention and arouse our curiosity: several tablespoons of contrasts related: cream, fresh leaves and s. Also known as celeriac. Just indescribable. A unique flavor, both new and familiar.
Followed by a cup of chamomile nectar flavored with cocoa.
And a simple dessert and fresh, a real tribute to our land, aunque como imaginareis, no siempre es lo que aparenta: nueces rotas, tostadas y saladas, crema helada de leche y gelatina de Armagnac .
Y como era imposible para mi no probarlo, pedimos un postre extra. Un auténtico juego con su presentación, muy gracioso. Os dejo una foto del plato tal cual se presenta, ahora lo demás teneis que descubrirlo vosotros. Cristal blanco de azúcar y arcilla: GANACHE ATEMPERADA de pellas rasgadas y cobertura perfumada .
Enfin, no me gustaría cargar este texto intentando explicar lo que yo sentí ahí. No es sólo la comida y la bebida (de la que por cierto no he hablado, quizás lo haga otro dia). Se trata del lugar, el trato, el ambiente, la temperatura, las evocaciones, los sentidos, el olvido del reloj, la compañía, y muchos más elementos que hicieron que por fin sintiera paz. Quizás no me creais, pero había olvidado esa sensación que tanto he ansiado evocar durante el último año de mi vida, y tan lejana veía. Por eso, simplemente os dejo una foto de la cara con la que acabé mi jornada ahí. Si no veis felicidad en ella, os recomendaría revisaros la vista.
