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Andoni Luis Aduriz |
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| Born |
1971-06-13 Born: San Sebastián, ES |
| Apprenticeship/training |
1991: Zuberoa, Hilario Arbelaitz, Oiartzun
1991: Neichel, Jean Louis Neichel, Barcelona |
| Career |
1992: Arzak, Juan Maria Arzak, San Sebastián
1992: Les Pyrinees, Fermín Arrambide, San Juan de Luz-Donibane Loitzune, F
1992: Akelarre, Pedro Subijana, San Sebastián
1993 & 1994: El Bulli, Ferran Adria, Rosas
1995: Martín Berasategui, Lasarte
since 1998: Mugaritz, Errenteria |
| Membership |
Eurotoques |
| Awards |
2001: Best Junior Chef, Premio Bidasoa, (25 important Restaurant journalists of Spain)
2002: Chef of the Year, Spanish Academy of Gastronomy
2003: Best Restaurant, Canal Cocina |
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Mugaritz |
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| Address |
Aldura Aldea. Caserío Otzazulueta, 20
20100 Renteria
Spain > País Vasco > Guipúzcoa > Guipúzcoa
number of seats: 50
number of employees: 35
SKZ (Service Index) 0.500
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| Staff |
Aduriz, Andoni Luis (Chef de Cuisine)
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Phone
fax |
+34 (94) 3518343
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email
Homepage |
info ( at ) mugaritz.com
www.mugaritz.com |
| Opening times |
Sunday evening & Mondays days of rest
Closed: 15 December - 15 January & Easter |
| Prices |
Menu 90,- € - 110,- €
12 courses menu 110,- €
All credit cards
12 course menu 180 €
price per course = 15.000 |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Spain
Total points |
9
56.5
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12
55.0
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11
55.0
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9
56.5
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| Restaurant guides |
Campsa "suns"
Feinschmecker "points"
Gourmetour "points"
LoMejores "points"
Michelin "stars" |
# # #
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8.5
* *
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# # #
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9,00/10
8.5
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# # #
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9,00/10
8.5
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# # #
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9,50/10
8.5
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(19.0)
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(19.5)
(18.0)
(18.0)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
18.83 |
| class |
Outstanding |
| ERR Toques |
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| ERR Rank |
53 |
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| Guest Rating |
| current quality | 14.30 |
| class | Good |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Famous for his vegetable plate |
| Starter |
Salted large prawns with raw vegetables and roasted with 'emmental' sauce |
| Main dish |
Griddled foie-gras escallop |
| Dessert |
Warm melon laminas with lime skin essence and cured tuna translucent consommé |
| Seminars |
Informations under (0034) 094 3518343 |
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