On Monday, Restaurant magazine declared Mugaritz restaurant of Errenteria, Spain (outside San Sebastian) the third best restaurant in the world. This fine dining mecca, helmed by Chef Andoni Luis Aduriz, has been responsible for a host of star chefs that have come through its kitchen since its inception in 1998.
In 2010, Mugaritz suffered from a fire that completely destroyed the kitchen. One year after the fire, the restaurant re-opened thanks to the generosity of a small group of Japanese chefs.
"Andoni has helped redefine the standards of Spanish cuisine today," writes Thomas Keller in the book's introduction. "The term 'adventurous' is what immediately comes to mind when describing his cooking," he continues.
The cookbook is probably not one in which you will actually re-create a lot of recipes at home, unless you have a a seriously avant-garde kitchen. Instead, it's a book for both food and art lovers -- there are detailed stories about the restaurant alongside some incredible food photography.
"Mugaritz: A Natural Science of Cooking" by Andoni Luis Aduriz is available for $49.95 and is now available from Phaidon. Chef Aduriz will be in North America starting next week for his book tour (New York and Toronto) and to promote the documentary Mugaritz B.S.O.
Check out some of the dishes from the Mugaritz cookbook below.
All photography by José Luis López de Zubiria
