• How Mugaritz's Provocative Tasting Menu Comes Together

    5 monthes ago - By Eater

    Inside the months-long creative process behind the restaurant's innovative dishes In an airy room on the third floor of the modern Bizkaia Aretoa building in Bilbao, just 350 meters from the renowned Guggenheim Museum, an array of dishes were displayed as if a part of their own museum exhibition. On one counter, there were lamb brains surrounded by a goo made of oyster gel. In the center of the space, petri dishes held fetuses that, on closer inspection, were made out of gelatin. Meanwhile, across the room, a large glass full of liquid and topped with an amphibian-like scoby - the...
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