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#18 Food for the mind
2006

Mugaritz

by Roberta Corradin

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RECCOMENDED DISHES:

Entrées:
CRUSHED POTATOES, BROKEN EGGS AND “VEGETABLE COAL” dressed with a “garlic protein”.
Fish:
COD STEAK covered with tapioca pearls cooked “at the bottom of the cider barrel”. “Accents” of saffron, rosemary, thyme, mint and a blend of spices.
Meat:
ROAST ESCALOPE OF FOIE GRAS with legume and yeast broth. Turnip pieces dusted with truffle sauce.
Dessert:
Thawing of rambutan and orange blossoms: PISTACHIO CAKE with rambutan pulp, crystallised flowers and an ice-cream dusting of orange blossoms.

Restaurant: Mugaritz
Address: Otzazulueta baserria/aldura aldea 20 zk, Errenteria 20.100, Gipuzkoa
Telephone: +34 943 518 343 / 943 522 455
E-mail: info@mugaritz.com
Manager: Andoni Luis Aduriz
Head chef: Juan Manuel Salvado
Maître: José Ramón Calvo
Sommelier: Rut Cotroneo

Roberta Corradin

roberta_corradin For over a decade Roberta Corradin has been covering travel and food for Italian Marie Claire, La Repubblica, L'Espresso, Gambero Rosso, illywords and others. Her Italian rendition of Spices, History of a Temptation by Jack Turner was awarded with Premio Costa d'Amalfi. She edited the English version of Nonna Genia's Classic Langhe Cookbook. Her fiction works are published in German, French, and Spanish. Her last book Le cuoche che volevo diventare was published in Italy by Einaudi in 2008 and was awarded with Premio Costa d'Amalfi and Premio Libri da gustare.

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