Mugaritz

Mugaritz has consolidated a pioneering concept of dine dining, research and experimentation, renowned for its innovative and creative capacity beyond the gastronomic field. With two Michelin stars in Errenteria (Basque Country) and more than a decade in the TOP 10 list of "The World's 50 Best Restaurants", it insists on breaking the barriers of perception and on employing gastronomy as a starting point for the development of interdisciplinary projects. Its interest in science led to the cooperation with technological centres such as AZTI-Tecnalia, with whom it created the first science and gastronomy magazine in the sector - International Journal of Gastronomy and Food Science - published today by Elsevier.