Yay Mugaritz! Boo, in my tipsy wobbles, I forgot my copy of the menu there. So, here goes documenting the meal from memory.
We started out with a quick tour of the kitchen. While there, we were given a “rattle” to eat — shake it and it makes rattling sounds. Full of togarashi, caramelized onions and magic. Kindof sticky, but interesting.
Followed by a vanilla and anchovy snack that was very unphotogenic. And honestly not that tasty.
Tendon, fava beans & flowers. This dish was pretty meh. I think the cracker was made of tendon, which tasted interesting on its own, but didn’t have the snap I wanted when I was eating a cracker with toppings. The texture came off as soggy.
Scallop with fermented lentils. I hate lentils. But I should learn to ferment them. Mildly reminiscent of natto, but not nearly as strong. And far more palatable. (Let’s be real, I hate scallops too. But apparently not when perfectly cooked!)
Eggplant with sharp leaves, if I remember the menu right. Eggplant with some really strongly flavored herbs that I don’t recognize. The sauce was a tad bit too sweet, but after smearing it off onto the plate, this was delicious, especially with the kick added by the herbs.
Flatbread with cream and veggie caviar. This dish started out with a game. And at each table, only the winner got the veggie caviar. But I shared. The veggie caviar was crunchier and less salty than “real” caviar, but pretty good. Smeared over the cream + cracker, the differing textures and flavors matched quite well.
Corn & flower mash with cornbread. This dish involved us mashing together our own dip, to be eaten with the bread. Lots of fun. I want to mash more of my food! My mom pointed out that if they served it already mashed, it’d be pretty unappetizing looking.
Milk salad — whey and cream over leaves. I had a bit too much dairy in my ideal dairy to leaves proportions, so I left some behind. I wish I knew what all the leaves were, I want to eat them again. Maybe with whipped cream since I’m not cool enough to have any idea of how to recreate this dish.
from right to left — (zigzagging up and down)
Pride, golden eggs that were hollow on the inside. Wrath, spicy chocolate covered ginger. Envy, three discs of chocolate that all look different (so you’ll be envious, no matter which you take? I was way too full to be envious…). Gluttony, a bunch of little chocolates, crunchy on the inside. Greed, the empty container (LOL). Sloth, truffles willed with caramel. Lust, white chocolate filled with something fruity.
Conclusions? Lots of fun and great food. Though I was surprised at how often ingredients were repeated. For example, the meringue cronut and ice cream sandwich. Very different from other restaurants I’ve been to where ingredients aren’t repeated. Also, I usually enjoy the starters more than the heavier fish/meat dishes — but this meal was the opposite. The initial few dishes weren’t amazing, then the meal really picked up around the middle. (I almost never dislike dessert)