Categoría "Compartiendo conocimiento"

Sautéed flowers. Fresh blossoms sautéed with golden codfish

We came upon a bit of good luck the day a friend of ours, Iñigo Segurola of Lur Paisajistak (link si queréis), suggested we use a daylily in a dish. The blossoms of the daylily open with the first light of dawn and drop off the same evening, falling prey to insects and worms.

We gathered them before daylight, when the buds were still closed, and sautéed them as if they were meat. We served them with codfish.


Soilless teff sprouts. Plant tesserae. A handful of seeds and teff sprouts

Eating up and eating in the garden.

In 2014, after a decade of working with sprouts in the conventional way, Mugaritz began experimenting with making greenery grow on the plate, literally. The idea was to let sprouts grow from seed by only adding water. We chose teff, an Ethiopian grain that needs little soil to grow.

The process consisted of sprinkling water over a handful of seeds that had been poured onto a tray. The tray would be gently shaken until the entire surface was covered with the seeds. Then, over the course of several days, a little more water was sprinkled over the seeds so they would sprout. Once all the seeds had sprouted, the result was a dense green grass. When cut and served on a plate, each piece resembles a tile-like tessera.

The process is long and laborious, but we have been able to serve over 300 portions of this dish at a single event. This is the beginning of a path.

Altar bread ravioli. Aromatic herb ravioli

Sometimes we serve our customers dishes that require more chewing than usual to get them thinking about how our diet has evolved through the ages. A dentist who was studying evolutionary changes in the human diet observed how these changes led to physiological changes in the human body. Having to chew less means the facial muscles become underused and weakened, eventually leading to changes in the bone structure of the face. What we look like depends on our health and our changing diet.

On this instance, what we asked our customers to chew over and over again like chewing gum was a ravioli pocket made of altar bread and filled with chicken broth and herbs. As it wasn’t easy to separate the casing from the filling, they had no choice but to chew it and swallow it in one go. There were two alternatives: eat it or leave it.

See dish

Vegetable veils. Velvet apple

Time accumulates memories and knowledge so that we are connected to our origin and guide us in the future we want to draw.
20 years is the time Mugaritz has been living in his own ecosystem, 20 years building his own language.
Mugaritz has been sedimenting during these 20 years of experience layers of knowledge and reflection that now, in our XX anniversary, we want to share with our friends.


There is a certain beauty in decay.

One of the tests we ran in 2013 on the fermentation of foods was with apples. First we peeled the apples and boiled them in syrup. Then we covered the surface with the rhizopus oryzae fungus. In 48 hours, a thin white ‘veil’ had developed all over the apples, giving them a velvety appearance. The veil was a kind of mould that is common in fermented foods. Finally, we put a couple of drops of neat vodka on the velvet surface which gave the dish an ethereal feel.

Natural apple “velvet”