Gastronomad #9 May-June 2012
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GASTRØ·CULTUR<br />
Mugaritz: a natural science of<br />
cooking<br />
80 Gas�tron�ø�mad<br />
�: Gastronømad | �: Jose Luis Lopez de Zubiría<br />
Tucked away in the remote hills outside of San Sebastian, in the shade of the Basque Country’s largest<br />
oak forest, Mugaritz is an award-winning restaurant with an incredible story. Head chef Andoni Luis<br />
Aduriz finds inspiration where you might least expect it; from the labs of AZTI-Tecnalia, a marine and<br />
food technological centre, to the mountains of Peru, or on-stage with the experimental theatre troupe La<br />
Fura dels Baus. It is through constant dialogues and collaborations with leading scientists and artists, as well<br />
as farmers, that Andoni Aduriz (b.1971) has been able to craft some of the culinary world’s most innovative<br />
techniques and dishes.
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