Mugaritz Errenteria Yelp Reviews - Mugaritz Errenteria - Buy Reservations
Getting a Reservation at Mugaritz Errenteria for Today or Tomorrow is Easy!
Buy a verified reservation at Mugaritz Errenteria from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Errenteria's Best Restaurants that are most frequently booked by customers of Mugaritz Errenteria
Ranked #13 in Errenteria's Best Restaurants.
Ranked #14 in Errenteria's Best Restaurants.
Ranked #20 in Errenteria's Best Restaurants.
Ranked #23 in Errenteria's Best Restaurants.
Ranked #25 in Errenteria's Best Restaurants.
Mugaritz Errenteria Yelp Reviews
Latest Reviews On Yelp
20 Reviews
0 Replys |
After securing our reservation for dinner two months in
After securing our reservation for dinner two months in advance, I was really looking forward to our dinner "experience" at this famous restaurant. Several emails were traded back and forth after food allergies and dietary preferences, the 4 of us were ready to have an incredible evening on the side of the mountain in San Sebastián. The taxi took us to this beautiful home which had been modified to an elegant indoor dinning area, a charming outdoor eating place, plus a cozy tea room. So far, so good. But then the experience took a rather un pleasant turn. First, the servers kept emphasizing "the unique experience", "the unique ingredients" and "the unique preparation", but their English was so heavily accented that we all had a difficult time understanding them. This undoubtedly had lowered their presentation and hence we missed many nuances our unique experiences. Then of the 25 or so bites we had, only two or three were liked by all of us. And that is not a good sign. The fact that we were not offered eating utensils was the last straw for me personally. I just couldn't "handle" picking up soft slippery food items. I finally told the servers that I need utensils for every food item, no matter how unique!! As for the food itself, like I mentioned earlier, only a handful were well liked. I just cannot give more than 3 stars. Still, I have to agree that the experience was unique. So if you are looking for that, you've got it. But if you want great tasting food, you may find them on other Michelin stared restaurants. Sorry and no second time for me.
Be the first to ReplyA very interesting experience (9/2023), giving Mugaritz 4
A very interesting experience (9/2023), giving Mugaritz 4 stars. A very influential place/chef, it was a bucket list type place so all of the poor reviews and friends' advice couldn't stop me from seeing it for myself. Like others have said, they try to give a unique experience, saying they don't follow a traditional fine dining format, but more just serve you textures and temperatures in no particular order - somewhat true, but the meal did still follow (albeit loosely) the standard, with light bites followed by more substantial entree type dishes, and a little sweet to end. There were few courses where utensils were provided, most of the meal was to be experienced with your hands. The menu was definitely an experience, and it's sort of masochistic - they don't want you to like everything, and pushed us to tell them which dishes/courses/flavors/anything we didn't like. Overall though, the food was mostly good. Nothing with flavor that will blow you away, but the creativity I do greatly appreciate, and I've been to enough of these dinners where something weird and off the beaten path like this is appreciated. There were a couple courses that unfortunately fell flat in terms of flavor, and of course they were the 'weird' courses too - the milk from a fake boob was flavorless and made a mess, the cider "skin" peeled from the face had no flavor and fell apart, making this course basically one where you have to pick up sauce with your hands and eat it. My main issue with the experience overall was the service. Maybe they were understaffed, but it was just bad. The cups are wooden, so servers can't tell that they're empty unless they're standing over them basically. They wouldn't serve a dish unless they had two people ready to serve them simultaneously, which resulted in multiple times where the food was sitting by our table, with one server awkwardly trying to flag down another so we could be served - one of these took like 3 minutes which was very weird. They made a whole spiel about the wine experience where you choose a painting from a booklet and give them keywords to help them choose a bottle for you, but they took that booklet and never asked us about it again so I guess they didn't wanna do that. The wine list is very short, the sommelier couldn't tell us much about the wines we asked about. Also there was one sommelier for the entire service, and the servers refused to pour wine for us so we would sit empty for long periods of time, and the wine was out of our reach where it would be weird to get up and pour our own. We asked one server multiple times to refill our glasses after an extended period of time, and he reluctantly poured the wine, except he did so into my cup with water in it? Barely an apology, no fresh water cup offered or anything. Just very weird stuff from a 2 michelin star/world's best restaurant, where consistency and attention to detail are typically the standard.
Be the first to ReplyThis menu was too intellectual.
I was looking for a meal, and I got a piece of art instead. And even as an art piece, it felt discombobulated and unfocused. I couldn't tell what the central theme of the meal was, if there was meant to be one in the first place. Pro: Every dish showcased technique and innovation, and challenged the diner to rethink the way we interact with our food, and introduced new ingredients and methods of cooking. Con: Besides the clear oyster soup, I didn't think the taste of any of the dishes were particularly exciting or satisfying. 1. Fortuna: mille-feuille of abundance; Bunch: chives and butter; Green chickpeas 2. Bunch: chives and butter 3. Ama 4. Bon apéttit: oyster mantle soup 5. Wrapped up: codfish bonbon; Origin: seeds an eggs 6. Lukewarm: neither here nor there 7. Potatos with white tuna; White tuna belly tucked in dahlias 8. Misfits: fried sea cucumber 9. Tenderness: beef hump in sauce 10. Gut feelings: sweetbreads and watercress 11. Mellow milk skins 12. Dive in: exposed octopus 13. Face to face: the skin I live in 14. Latxa sheep: black curd 15. Memories of the future: sweet vigor 16. Serenity: fishing for flavor 17. From nose to tail: norwegian lobster 18. Pasture: shape and depth 19. Ritual: piña colada 20. Candy: gluten ball
Be the first to ReplyThe owners of this business are totally unethical.
They charge people full price to get on their wait list and only disclose that this payment is non/refundable in fine print. So even if you never eat there and never get a reservation, they try to keep your money. They are total bandits.
Be the first to ReplyOne of the worst "experiences ever with regards to dining".
You are literally served garbage in a fancy display...this made me wonder whether the chef is mocking his customers and lost connection or at the minimum is misinterpreting novelty by staging unpleasant experiences ... the menu includes sucking milk out of a silicon breast...or serving stingy frozen grass and the main theme is flavorless collagen modified food lacking any taste.
Be the first to ReplyAn experience, but not one where you should expect tasteful
An experience, but not one where you should expect tasteful food. The venue and staff were wonderful. I appreciated the wild presentation of dishes - it was entertaining. However, sadly, the food truly lacked flavor. I second guessed this review after our dinner but upon reading recent experiences I feel so validated. Unless you are truly appreciative of gastronomic innovation and science, I am sad to say that this is a waste of time and money. There are many other Michelin restaurants that will offer you flavor and experience (DiverXO, Enigma, ABaC). Trust me. On the positive, we enjoyed the wine pairing and the presentation. It was fun to have zero utensils but we would have sincerely preferred more flavor..
Be the first to ReplyMy wife and I recently went to Mugaritz with the highest of
My wife and I recently went to Mugaritz with the highest of hopes and unfortunately, we were incredibly disappointed. Let's start at the beginning. The staff was attentive and the grounds were lovely. However, I am of the belief that the number one metric for food should be deliciousness, and this place delivered zero in terms of that. We paid for the wine pairings and I have to say the wine was very good. Unfortunately every bite of food that we had ranged between mediocre to inedible. I realize that taste can be subjective but most of the dishes over-indexed on experience vs. Flavor. Don't get me wrong, I completely appreciate the idea of making experimental and experiential food but here's the problem: If your intention is to serve artistic and weird bites of food (at exorbitant prices) that is presented in an interesting way but doesn't taste absolutely delicious, then as far as I'm concerned, you're doing it wrong. How do you charge that much for food and not make every bite incredibly tasting? It's almost as if the chef was daring us to eat the food. Are you trying to test your customers to gauge what they will put in their mouth? While we were there, multiple tables, were standing up and leaving in disgust before service ended. Were we on candid camera in the kitchen? Are you charging people so you can watch your customers hate the food? We felt like we were on Fear Factory as each course came out, and we are not picky eaters at all. A fermented dish that literally smelled like feces? Sucking sour milk from a rubber breast? A tasteless piece of beef that was tough as shoe leather? No thanks. I honestly do not care about the prices at all but I would've rather have eaten a thousand euro hotdog that tasted good vs what we got at Mugaritz. Diners beware.
Be the first to ReplyThis was the worst dining experience I have ever had.
Such a shame because there is so much great food in the area. This chef has created a hoax and prevented people from experiencing a delicious dinner elsewhere. We were duped and I hope this review will keep others from spending way too much money on egotistical joke that lands flat. Do NOT be Mugaritz's next victim. I hope this warning will prevent others from getting scammed as we were. Obviously the one star is because you need have one to review. ZERO stars is more appropriate.
Be the first to ReplyBEWARE! Murgaritz booking system is setup to steal money.
I tried to make a booking through their site for July 18th - I then got an email saying I had an "unconfirmed" booking for Aug 18th. I immediately emailed them, repeatedly tried to call them and many days later (the day before I actually left San Sebastian) they finally got responded to me saying that unless I wanted to come at a future date they were keeping my 220euros deposit.This restaurant must be in financial trouble if it feels the need to steal deposits from clients who have an issue with their booking systems - especially when they contact the restaurant before the booking is even confirmed to point out there was a problem. Maybe the food is good, but clearly the care for their clients is non-existant.
Be the first to ReplyThis is one of my good friend's favorite restaurants in the
This is one of my good friend's favorite restaurants in the world. It is also on the top 10 restaurants in the world list!The expectations were high but I was still nervous to dine here given that they are off the beaten path. Service, setting were on point. The food was a hit or miss for me. The style and element of surprise were amazing but the tastes for were a little offtraditionalist. I guess I am more of a thoughttradinalist than I though.
Be the first to ReplyAmazing experience! The food was inventive, delicious, and
Amazing experience! The food was inventive, delicious, and never boring. The staff was also extremely friendly and hospitable. You know you're at a good establishment when the people that work there obviously enjoy working there!
Be the first to ReplyThis restaurant is like hiring Leonardo Di Vinci to paint a
This restaurant is like hiring Leonardo Di Vinci to paint a self portrait of your mother and instead received a fingerpainting of a middle finger back two months later. I cannot believe so much work went into making food in which the gelatinous texture is only overpowered by the old fish like taste. To make this easier...simply insult your guests to their face at the beginning of the meal and kick them in the crotch immediately. At that point you realize what the rest of the meal will be like...at each point of the 20+ course I waited like a small child waits for Christmas only to have every course come out as a lump of coal.This is no bravery of style or flavor but an insult to your guests who want to enjoy a meal.
Be the first to ReplyMy fiancé and I debated canceling our Mugaritz reservation
My fiancé and I debated canceling our Mugaritz reservation based on the large number of negative reviews but decided to proceed with it anyway. It's worth mentioning that we are far from new to Michelin-starred tasting menus, and we also visited three-Michelin-starred Akelarre and Arzak the same week.The first few courses were delicious and beautifully presented but it was steadily downhill from there, with plate after unattractive plate of mushy, unidentifiable substances covered in a bland white sauce. We are open-minded eaters but we liked fewer than half the courses. Many of them were VERY fishy in flavor or unappealing in texture and consistency. The ones that were unappealing in texture did not have interesting flavors to make up for it; the flavors tended to be bland and unoriginal. The goal seemed more to challenge the eater with off-putting plates rather than to reward the eater with a unique and great culinary experience. In the end, there were far too many unappealing dishes and not enough delicious ones to make this culinary experience worthwhile.The service during the meal was generally very good (and the sommelier was excellent!) but it's worth mentioning that we were asked to leave abruptly right after our meal. We had an 8:30pm reservation (standard or even early dinner time in Spain) and finished at 12:30am. All the other tables in the restaurant started and finished around the same time we did; we didn't get a late start or take too long eating. And yet we asked if we could have an after-dinner drink and we were told no, we needed to leave because the restaurant was closing. A restaurant that's charging these sorts of prices should schedule the reservations and pacing such that guests can linger a little bit and enjoy a drink afterward rather than being rushed out.We asked them to call us a taxi home; they said it would arrive in five minutes but we waited quite a while and meanwhile all of the staff were heading home. We were starting to get worried that we'd be stranded in the dark parking lot without a ride home and eventually caught one of the last staff members leaving to re-check on our taxi.On a positive note, I will say that the wines were excellent, and we did appreciate that the restaurant was not afraid to do things a bit differently (appetizers/mains/desserts served in a non-traditional order, silent dining room, etc). We just wish that our most expensive dinner of the trip (800+ EUR for two, including wine) was one where we actually enjoyed most of the food. Akelarre and Arzak were absolute delights; pick one of those instead and skip Mugaritz.
Be the first to ReplyMugaritz was one of the best and worst fine dining
Mugaritz was one of the best and worst fine dining experiences I have had in a long time. Let's start with the good: Chef Andoni Luis Aduriz is an amazing artist. I tasted flavors and experienced ideas I had never had before when at Mugaritz. Some of the dishes were unusual, wildly creative, weird in a good and adventurous way, and inspirational. I particularly enjoyed "Hake, milk threads", "Warm cloud of roe", "Cooked meringue of flaxseed and cheese", "A thousand leaves...", "Kombucha mother and strawberries", and more. The food is delicious, original, and world-class. There were some misses for us, but that makes sense. The kitchen has nearly sixty plates ready for an evening, and then each table gets a subset of these (we got 19 savory courses, 1 cheese, and five desserts). With so many plates being made, flavors being explored, and experimentation happening, there are going to be some things that don't work or don't work for specific people. For example, I enjoyed "Rib and "soup" bread", but my fiancé thought it was one of the worst things she had ever tasted. "A minus ten" she called it, but even she was willing to give them a pass on a course or two given the diversity of the menu. Overall, I cannot recommend the food enough. The service on the other hand was a disaster and is clearly dragging Chef's excellent food down. Our experience was practically ruined. Put another way, the food is nearly the best in the world -- far more mature and interesting than some Michelin three stars -- while the service is some of the worst I've experienced at any fine dining restaurant. Everyone seems to focus on the idea that Chef is snubbed by Michelin because of his unusual and experimental food, but a lot of three stars have unusual, experimental food with an ever changing menu. The problem here is simple: the front of the house is just not up to the highest standards. Poor wine serviceOur wine service was particularly bad. There was no single atrocious error, but many that added up to a very bad experience. We were approached about sparkling wine when we arrived but they only had one option available. Soon after that the Sommelier arrived but couldn't really give us any guidance (and seemed annoyed we wanted any), which is absolutely necessary given the unique way the menu works -- you get a huge subset of a very large list of dishes with no knowledge ahead of time. The kitchen knew what we were eating (we were flashed our service card by the maître d) but the Somm simply had no idea what was on our menu, which seems like a prerequisite for offering us advice. It seems like he needed to do a little homework before approaching our table for a drink order. After that got worked out, we shared on our wine preferences and agreed upon a pairing of sorts. From there, things didn't go well. We went without wine for several courses throughout the meal, which is unusual and we could tell that the food runners and wait staff were surprised and annoyed (not at us) when we had empty wine glasses (although they wouldn't clear them). We had a wine delivered and poured without a taste that was against our stated preferences. Worst, we got 60-90 ml pours and were charged full glass prices (150 ml). End of our meal serviceThe end of our meal went incredibly slowly. The other two tables in our section were sat before usand thus finished earlier. Once they left, we were practically ignored. The last course took forever to get delivered to our table -- the previous 24 being quite snappy. After that, we waited nearly thirty minutes before we could get anyone's attention to deliver the check as everyone focused on clearing empty tables in other sections of the restaurant. Service generallyThe service was incredibly impersonal. It was casual, which is fine. Being from California we are use to a more casual fine dining experience (e.g. Saison, Meadowood) and we enjoy that. That wasn't the problem: it was that no one ever really engaged with us. We weren't made to feel welcome. Lest that seems like a language problem, several people spoke English incredibly well and I've even felt much more warmth at some places where no one speaks English (which I absolutely don't mind). On language, because they send a rotating cast of people to your table, we were repeatedly asked whether we wanted to get the description in English -- maybe ten times over the course of the meal. I've seen places pick up on the fact that my fiancé is left-handed and choreograph every person on the staff to flip her settings, so the idea that Murgiritz couldn't communicate to each other about our language preferences seemed bizarre. For the price, I have trouble recommending the experience to anyone but perhaps you may be willing to overlook the service to experience some of the most innovative food available anywhere in the world.
Be the first to ReplyKind of a sadistic meal.
..My husband calls it total anarchy. From someone who's eaten at 75% of the Worlds Best restaurants list, I have to corroborate the bad reviews regarding the food. The tasting menu is challenging, uncomfortable (read: THE FOOD IS NOT TASTY), but that's the point. It's not as if the chef doesn't know what he's doing, he is deliberately trying to deny you the very thing you expect. He's not there to please your taste buds. He wants you to feel frustrated; he wants to push you and give you a different experience than you're used to or expect. For that I give a star, because it's a bold and daring incursion, a total aggression against sensibilities of propriety and pleasure. You can't say the dishes aren't creative or interesting, and the non-alcoholic pairing was quite special. The other star goes to service, because the staff are lovely, and for the presentation/plating because it was pretty cool and unique for some dishes! We spoke with someone who once worked there for several years and he confirmed that at Mugaritz "there's no taste, it's about texture". And yes, that definitely makes it challenging. So, if you're up for the challenge and are willing to spend money on food that may be hard to swallow, come! Otherwise if you want a good tasting meal, I preferred Extebarri and Azurmendi (both are on the Top 50 list also).
Be the first to ReplyI struggle with the bad reviews for this restaurant because
I struggle with the bad reviews for this restaurant because I believe that what we received is exactly as described on their website and in other reviews. It is an experimental kitchen that challenges the eater with techniques and flavors that they would not expect. A red bell pepper reduced and made to look feel and taste like beef. A roasted onion finished with squid sauce. Grapes that appear and taste like olives. I found the meal Lovely in presentation, taste, and impeccable service. The wait staff were approachable and engaged at just the right level. The kitchen tour was amazing in the amount of process implemented to be able to react to unexpected requests from the dining room and shifts in direction by the chef. We had 22 courses and I was only able to take a bite of each course at about number 17 because of how filling the previous courses were. Again, something that creates great confusion in reading the reviews of people leaving hungry due to lack of volume. There was no shortage of food at our table. I did not do the wine pairing, but found the few wines offered to me to be perfectly in line with the courses. Also, incredibly impressed with the non-alcohol pairings of fresh house made or locally procured kombucha and fruit/vegetable juices. I find most restaurants are unable to offer much typically beyond sparkling or still water for people who are not interested in alcohol and this was a very thoughtful and nice departure from that. Overall, if you are a traditional meat and potato type of diner that believes quantity and traditions with large proteins, starters, mains and deserts....then this is not your place and will leave you somewhat baffled and disappointed. But, if you like to be pushed in your thinking about food, inclusive of fungus and fermentation procedures that include artistic plating then this will be right in your sweet spot. I say give it a try for an experience and set your expectations at that. I enjoyed it all.
Be the first to ReplySave your money and go to Amelia instead .
...Michelin got this one horribly wrong!I read other bad reviews on trip advisor but decided to ignore them thinking there gotto be a reason why this place has two stars . And not to mention the beautiful pictures on the restaurant's website which are hard to resist and very misleading . Well, sadly I didn't learn from others mistake and wasted my money and my time over a horrible dinner. Out of the 20 odd courses, there were two that were good and everything else was garbage. I was served kidney beans as my dessert !! go figure !! And oh! btw..we had service issues. 1st - they served us a warm white wine because it came straight from the cellar and wasn't cooled in advance. We were taken away for the tour of the kitchen , so I politely told the host that maybe while we are away for the tour you could put our wine in the fridge or ice...the host was very apologetic about the issue and said of course we will cool it down but never did!! we came back to the table to warm white wine !! This was not the only screw up. Later the server confused the bottles which were sitting in a communal ice bucket and poured someone else's white wine into my "not empty" glass of montrachet!! They made up by giving me a small pour of their house wine which came no where close to my montrachet ...wtf ??? On the other had meal at Akelarre and Ameila (which is only 1 star!) where probably the best meals of my life.
Be the first to ReplyHad the pleasure dining at Mugartiz last night for dinner
Had the pleasure dining at Mugartiz last night for dinner (Aug 2019). Literally no idea why the reviews here are so ridiculous - the service was wonderful, the restaurant and garden was beautiful, and every table got to visit the kitchen and meet the chef, who was really sweet (he doesn't speak English, so not sure why people are expecting him to be chatty).We had the vintage wine pairing, which was phenomenal and paired so well with each dish. Even as a picky eater, I enjoyed many dishes and the experience as a whole, up there with 11Mad & Osteria Francescana. We finished the evening with a chocolate tower (it's unique pieces of chocolate from all over the world; it's not supposed to be dessert), coffee/tea, liquor in the garden & a cigar if you want! If you have the opportunity to visit, I would highly recommend it.
Be the first to ReplyDON'T GO- INEDIBLE.
Not one dish tasted remotely good. What a disappointment. I cannot believe this place is regarded so highly to this day - I am so upset I did not look at the yelp page before going, I would have canceled my reservation immediately. Aside from the fact that the courses do not taste good, they are laughably small and there is no real creativity going on here. I have been all over the world to many Michelin restaurants, and not once did I leave as upset as I did here. Worst of all, after eating around 15 disgusting courses, the restaurant invites you outside for a tower of 5 different types of completely inedible chocolates. I've never not liked a chocolate and this place managed to ruin even that.
Be the first to ReplyI was really nervous the day before our reservation because
I was really nervous the day before our reservation because I decided to read the mixed reviews on Yelp. I couldn't believe the difference but I told myself to experience the restaurant with an open mind and I'm glad I did. I had a wonderful experience and meal at Mugaritz. When we sat down, we were given a tiny booklet that was filled with words and Mugaritzs' definition of each word. The words in the booklet were tied to dishes that Mugaritz creates. There was so much thought and time put into these unique dishes. It's no wonder they're rated so highly by critics. The staff were very polite and accommodating. They carefully explained each course and was always ready to share which words were tied to the dish. Aside from the food, my favorite part of the evening was being shown the kitchen and given the opportunity to speak to one of their chefs. Another treat that Mugaritz offered to us was to enjoy cigars and dessert in one of the smaller buildings. We were the only couple in this building and was allowed to spend as much time as we wanted! It was a great surprise. I felt the number of courses and portions were just right. I didn't leave hungry and I didn't leave stuffed. All of the vegetables and herbs came straight from their garden. So if they ran out of an ingredient, they would create a completely different dish. You'll definitely see tables receiving something different than yours. A lot of the courses were definitely a surprise and it's not what you expected which made it really enjoyable. I also really appreciated that Mugaritz offered both a wine pairing and a non alcohol pairing. You don't see this too often so I had to try the non alcohol pairing. They created different types of kombucha, tea, and flavored sparkling water. I can see why Mugaritz isn't for everyone. Some have said the dishes are flavorless and I completely disagree with that. There was always at least a hint of flavor. It takes great skills to mask flavors and transform textures. Mugaritz has mastered that. If you're expecting a typical restaurant with extreme flavors, then this may not be for you. If you're looking for a great experience and something new, you should definitely try Mugaritz.
Be the first to Reply