Perched high up in the bucolic hills 10km southeast of San Sebastián, twin-Michelin-starred Mugaritz' calling card is chef Andoni Luis Aduriz' avant-garde cuisine incorporating produce foraged in the surrounding forest and gastronomic trickery, such as lemon-shaped oysters, edible river stones and even edible cutlery.
The restaurant closes for four months per year, when the chef and his brigade come up with the new year's creations