{"id":42363,"date":"2023-04-17T10:13:39","date_gmt":"2023-04-17T08:13:39","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/mugaritz-arranca-su-25o-aniversario-con-recuerdos-del-futuro\/"},"modified":"2023-04-17T10:42:03","modified_gmt":"2023-04-17T08:42:03","slug":"mugaritz-kicks-off-its-25th-anniversary-with-memories-of-the-future","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/mugaritz-kicks-off-its-25th-anniversary-with-memories-of-the-future\/","title":{"rendered":"Mugaritz kicks off its 25th anniversary with ‘memories of the future’"},"content":{"rendered":"\n

\n\t\tPLANES\n\t<\/h3>\n\n\t\t\t\t\"\"\n

\n\t\tM\u00e1s sobre:\n\t<\/h4>\n\n\t

On 29 April<\/strong> Mugaritz will begin its new season in a year marked by a special milestone<\/strong> for Andoni Luis Aduriz’s<\/strong> creative project: the year of its 25th anniversary. The team has spent the last six months immersed in its creative period<\/strong>, giving shape to the 2023 proposal.<\/p>\n\t\t\t\t\"Mugaritz\n\t\tMugaritz kitchens. \u00a9Oscar Oliva\n\t

Every year, Mugaritz closes its doors for six months to dedicate time to projects related to science, research, health and training<\/strong>, among others, and on the other hand, to give shape to the experience<\/strong> that, in just two weeks, it will share with its diners. During these months, the R&D team dedicates its time to conceptualising ideas, testing new ingredients<\/strong>, developing new techniques and visiting unique producers.<\/p>\n\t\t\t\t\"Andoni\n\t\tAndoni Luis Aduriz. \u00a9Alex Iturrialde\n\t

To give shape to the new proposal, the team seeks accomplices<\/strong> outside the boundaries of gastronomy through two tastings that take place during the creative period (one in February and the other in March) so that professionals from different disciplines and with great sensitivity can exchange opinions<\/strong> and feelings with the team in the midst of exercises in dialogue and, above all, after-dinner conversation<\/strong>.<\/p>\n

\n\t\tMemories of the future\n\t<\/h2>\n\t

This year’s experience is made up of some 25 moments<\/strong> in a proposal that combines the exploration of new textures, reflection on naturalness – so present in all seasons -, the incorporation of new ingredients, experimentation with techniques and edible forms<\/strong> of concepts such as luxury, the passage of time, beauty or traditions. But, above all, and above all, Mugaritz aims to use food as a pretext for exploration and as an invitation to question, imagine, confront, remember and even discomfort<\/strong>, seeking to go beyond conventional ways of eating and understanding gastronomy.<\/p>\n\t\t\t\t\"\u00a9Jose\n\t\t\u00a9Jose Luis Lopez de Zubiria\n

\n\t\tThe 25 years in facts\n\t<\/h2>\n\t

Some 1,500 people have formed part of the team<\/strong> over the years.<\/p>\n

There are more than 170 people who today lead or are part of world reference projects and who have been part of this creative ecosystem<\/strong>.<\/p>\n

1700 creations<\/strong> have been brought to the table and some 3000 tests<\/strong> have been carried out.<\/p>\n

271,233 diners have been seated in the room.<\/p>\n\t

www.mugaritz.com<\/a><\/p>\n

\n\t\tSubscribe to our Newsletter\n\t<\/h2>\n\t

We have the best quality tourism content and we deliver it to your inbox every fortnight.<\/p>\n\t\n\t\t\t