It is again a phenomenal mind twister and this unique dining lab and some may think is too much and annoying with bite size dishes, for me I love the challenge, new ideas on flavors and texture all the way
The welcome
The entrance
The selected menu
The cleanser for the wine parring
Green starter medley
Cucumber and juice
Sheep’s milk cheese and herbs
Mushrooms
Carrots in gel of Kombucha
The list of dishes
Frozen hake and garlic emulsion
The kiss of uni
Rioja white 1970
Tuna belly
Tuna belly on herbs
Sake medley incl 1999 version
Kokotxas with raw sea cucumber
Grilled kokotxas
Sherry
Doughnut in said sherry
Fake beef of soybeans
Dried roe on yolk on caviar
Blanc de blanc 1985
Oyster and crumble of pig tail
Grilled pepper with baked flax seeds
Riesling medley
Chartreuse
Meringue of herbs of Chartreuse
Iberian pork jerky with mayo
Conterno Baberesca 1956
Maple nut in mushroom sphere and lardo
Self dissolved oinion
DRC GE 2014
Duck and herbs
Margaux 1998
Blood pudding and grilled brioche
Sugar coated and fried pork
Heart of pig with liver
Port only barrel 2007
Lamb tartare and own broath on cracker
D’Yquem 2013 and 2008
Again 1991, 1984 and 1977
Plus 1969 and 1955
Finish 1940
Fresh cow milk and caviar
The tower of chocolate 99/70 pct
The three of life at Mugaritz
