Absolutely disappointing. It was sooo bad that it is hard to describe. It was to celebrate my son’s 25th and not only the food was below std in taste and creativity but they didn’t do anything special for birthday boy. We were so excited for our dinner even though reviews were bad but totally agree with past reviewers. Not worth at all.

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I hate writing reviews but I felt like I had to after spending a lot of money and eating food that was just simply disgusting. It pains me to say it but I’ve been to so many Michelin star restaurants and people need to stop saying this one is “an experience”, they should aim to also serve good food. It’s like a trial trying to get through some of the dishes and some of the dishes which were more normal like the beef were just soooo dry and lacked something so simple as salt. To spend £1,000 and the food to actually just not be nice is such a disappointment. I appreciate the technique and them trying to push boundaries but it would have also been nice to actually enjoy the food. At times it actually felt like a practical joke, like we were being pranked by the chef and laughed at because this is what we are silly enough to pay for. The staff are all lovely but I can’t say I ever wish to come back sadly… I think I’ll stick to pintxos bars in San Sebastián for some tasty food. I won’t forget this experience in a hurry that’s for sure.

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Can’t tell you enough how bad is this place. It taste awful and it got worse and worse with the subsequent dish, and it the ingredients and taste just do not work. I don’t know how this place can be awarded 2 michelin stars and is one of the top 100 restaurant in the world, the food taste really bad and it’s the worst I ever had in my life. One of the dishes is tempe, as an Indonesian, this taste nothing like tempe. For the chef, I do hope you read this as we came all the way from London to eat here to celebrate a birthday, and I am utterly disappointed with the meal. For the food critics, I hope you can judge this restaurant fairly and give fair reviews to the customers.

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Just awful from start to finish. At the end of the day however clever you think you are as a chef - the food has to taste good and in reality the food is a disaster. From the 22 courses served there was not a single dish that I would ever want to eat again. There is a reason why no one else serves bulrush! Yes experiment, yes support local produce, yes be seasonal, yes challenge the guests to a new experience - but somewhere along that journey it has to taste good and frankly Mugaritz is a bit of a joke. It explains why at least 3 tables were empty on a Friday evening in June and why it has had such a dramatic fall in the list of 50 best restaurants from 31 to 81. In my opinion it should not be on the list. The guests were mostly tourists - the locals always know! The only positives were the wine pairing which was very enjoyable (even though the timing of serving the wine with the right dish was off) and some (but not all) of the staff.

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We travelled 1000 miles without reading the reviews as we didn’t want to taint our judgement. We are absolutely horrified at the entire experience. It’s not food. I wouldn’t recommend anyone who’s into fine dining to waste their money and time going here. The description about the experience on their website is totally inaccurate. Horrendous experience.

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We made a very expensive mistake by going to Mugaritz. Nothing was good except the wine. Food was not edible and service was below standard. Do not be a fool like me who gave Mugaritz a chance despite bad reviews. Spend your money wisely and my advice would be … go elsewhere. I do not understand how this restaurant has earned the Michelin stars.

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A horror experience, as the guide can maintain 2 stars in this restaurant. The kitchen tries too hard to be different and the truth is that the food is unpleasant and inedible. What a very unproductive research process to be able to create a menu that tastes like only chemicals, a shame that Aduriz has forgotten what he once learned and is cultivating a generation of chefs who have no culinary identity. The service in the room is good, the wine program correct. The food, the main reason for the restaurant, is very bad, terrifying. If it could be rated with 0 stars, that would be the ranking. At the end of the dinner we expressed our dissatisfaction to the person in charge of the room only for him to share it with his team. We paid what was owed for dinner and we ran out. We would have left earlier but we had a little hope, it was really painful to finish the Menu

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The setting is lovely, the service was good and the wine was decent. Everything else was dreadful. The food tries to be bold and interesting but it’s actually just bizarre and bland. Out of 23-25 courses there were only two or three that I would be willing to eat again if they were offered for free. There were none that I would have paid for. Several course I would pay not to eat again or even to be reminded of. It actually turned out to be an enjoyable evening but only because our party spent most of our time laughing at the absurdity of the food and at each other wincing as we struggled to chew our way through another mouthful of tasteless, inedible stodge. Do yourself a favour and don’t bother. There are loads of amazing restaurants in the area that serve infinitely superior food at a fraction of the price.

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Don't get me wrong. We love innovative , creative , edgy cuisines that push boundaries and challenge comfort zones. That's why we went. But this place is a total rip-off. Few of the dishes were well prepared or tasty. Most of the staff couldn't even provide the most basic explanation of what they were serving, and if they tried, their English was usually so poor that we were still left confused. It felt like so many random disconnected moments of bad tastes that I could have believed that the chef and staff were playing a twisted joke on us. I don't think I've ever been more disappointed in a meal in my life.

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Very beautiful place, great service, entertaining experience. However the primary objective is the food. This was a great disappointment. Either no taste or a weird taste. The 22 dishes were beautifully presented, but many of the dishes simply didn’t taste well. We are quite used to visiting great restaurants, and for us this is the worst experience we have had in many years. We hope that the restaurant will revisit its menu and bring the food up to a two Michelin standard

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Do not waste you’re money with this restaurant. Read the reviews and believe them. Do not give this restaurant the benefit of the doubt, they actually blame you for doing this. Until it improves, leave it alone. It’s very poor, in comparison to other Michelin star restaurants you could visit. When you dispute the bill because of this, they call the police.

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In Short this restaurant is fooling its clients in a major way it’s almost Fraud to call it a two star Michelin experience. They have taken art way too seriously and forgotten to provide taste, two from 12 dishes were edible that’s all. We complained and demanded a refund of some of the cost of the food, this was refused by Luis the manager, he simply ignored our concerns!! Then he called the police! The police arrived and told us to pay the bill then make a claim afterwards which we did. We paid the bill and left. They deliberately delayed our taxi requests and literally held us to ransom - disgraceful behavior We ignored the terrible reviews at our peril and I would urge you to avoid making this mistake - this was the worst Michelin star restaurant we have ever visited anywhere in the world and we’ve been to several. When I complained the manager Luis said thousands of people loved the restaurant and that was his arrogant position. He made an offer to discount the wine BUT not the food, we refused this offer because the wine was very good (at €250 per bottle). It’s clear they wanted to avoid any criticism of the food for self protection brand reasons. Michelin should review this restaurant urgently it is definitely NOT a one or two star rating.

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Mugaritz is one of the worst restaurants I've ever been to. The waiters call this meal a gastronomical experience, but I call it a gastronomical nightmare. For some context, my family and I came to San Sebastian exclusively for food, so we booked Arzak and Mugaritz on back to back nights, fully expecting to be amazed both nights. Arzak did not disappoint, so we only went to Mugaritz with even higher expectations, but after the first dish, we knew we were in for a long and underwhelming night. Let us break this monstrosity down from the service to the food, and from the start to the end. The service, on a whole, was atrocious. When we wanted to add an extra seat before the dinner, the restaurant not only did not respond to our email, but it also did not pick up its phone and ended up adding the seat without any confirmation. But I digress because they eventually did what we wanted. On the day, after we arrived at the restaurant, the waiters greeted us and sat us down in the restaurant's outside area for some drinks. While some waiters were extremely nice and accommodating, this one lady who served us had such a repugnant attitude. When she asked about our dietary restrictions, the majority of my family requested no lamb, chicken, oysters, and organs. However, she managed to mess up these restrictions TWICE during the meal. When the restaurant served a dish of "sheep", we informed the lady that we specifically asked for no lamb, but she immediately became defensive, rude and maintained that lamb and sheep were two different animals. I do not consider myself a food connoisseur or anything of that nature, but I am educated enough to know that lambs are baby sheep and that lamb and sheep are the same animal. Because of the language difference between English and Spanish, we told the lady to give us the Spanish words for "lamb" (cordero) and "sheep" (oveja) hoping it would mean different animals, but lo and behold, a quick google search confirmed my initial thoughts that lamb and sheep are the same animal. Anyway, my family members did not eat the dish, so the waiters took the plates away. I fully expected a “world class” restaurant would apologise and quickly give a replacement dish, but obviously Mugaritz did not do so. However this may be for the better because we were already very disappointed with the food by then and just wanted to finish the dinner as soon as possible. Four underwhelming dishes later, Mugaritz made the exact same mistake of messing up our dietary restrictions again. When the waiter was explaining this dish to us, we had to double confirm, nay, triple confirm, that he said we were going to eat cod tripe, and to those who do not know, tripe is a type of organ meat. This time around, the waiters were surprisingly apologetic and immediately gave us a replacement dish, but I still would like to emphasise the incompetence of the waiter who noted our dietary restrictions. Although the aforementioned incidents were the main problems, Mugaritz’s service was still far from ideal. For example, they would constantly serve my dishes to the left of my body, to the point where I can barely reach the food, when they serve others normally. They only did that to me for certain dishes and I am still wondering why they did that and why they only did that to me. Another example of poor service was when a waiter messed up the presentation of a dish as he toppled the eggs that were supposed to be balanced upright on the plate. That in itself was completely okay, but instead of immediately bringing it back to the kitchen to re-plate, he tried to quickly put it back together himself and had his colleagues try to shield us from seeing it. The presentation was clearly worse afterwards, and the waiter could have handled the situation much better. To end, the waiters did not send us out and just left us after we paid. That is fine if we were at a normal restaurant, but the fact that this was supposedly one of the best restaurants in the world, we expected end-to-end service, which eventually we did not receive. Now onto the food. I must say Mugaritz’s food is very experimental and creative, but I also must say it was mediocre and disappointing. We understood that Mugaritz is a place that overcomplicates their dishes and puts a twist on the traditional; however, the food was truly nothing special, and even at times, inedible. Other than looking a little weirder and smaller than usual, nothing about Mugaritz’s food screams Michelin stars. What disappointed us the most was the sake that they gave us for pairing. Coming from Asia, we have tried many different sakes, but I personally do not think I have tried something that undrinkable. I personally feel like Mugaritz did not find a balance between innovation and taste and placed its sole focus on creating “different” dishes, so the flavours were highly compromised, with some dishes being overly salty. Overall I would say the food was truly a “once-in-a-lifetime” experience, but in a disgusting way almost as I would go as far as to say that the best drink/food I had the whole night was the sparkling water. My last comments would be to ask Michelin and World’s 50 best to reconsider their perception on Mugaritz. I’m sure Mugaritz was a lovely restaurant once upon a time, but it sure has fallen from grace.

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After having tried all the starred restaurants in the Basque country, we were left with Mugaritz, surely a deduction linked to certain comments. Disregarding this apprehension, we took the plunge in July 2023. What a mistake! Wanting to be original or as we say now, disruptive, is not enough. You also have to cook!! And with quality products! There, we were treated, to name only the worst, to coffee with milk drunk straight from a silicone breast (!), to a vulgar chorizo cream to apply on a mask covered with jelly, to cucumber of sea (two infamous and inedible balls of fat), to fermented flageolets (I think you get the same thing with a can expired for 5 years), to a tiny one (it wasn't actually any worse ) piece of fermented pineapple. I'll stop there! There are so many good addresses in the Basque country (berasategui, eneko, without forgetting the discreet but exceptional ekaitza in Ciboure), don't waste your time and money on this deception! The only question to ask: what is the relationship with the Michelin guide inspector?

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This used to be a realy great restaurant but has degenerated into a pretentious waste of time and money. Staff are very difficult to understand so trying to work out what was in each dish was nearly impossible. Some dishes - the wax egg full of watery honey, the greasy frozen seed cracker with a little caviar on top - are nasty. Only a good drink pairing saved the evening from a total disaster. There are some really great restaurants in San Sebastian - this is not one and deserves to lose its Michelin stars.

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A once excellent restaurant gone right off the rails. Mugaritz used to be one of the best restaurants in basque country but the chef now seems to be so wrapped up in his desire to be different that Mugaritz has become a bad and very expensive joke. We are adventurous eaters and love experiencing new tastes and textures but there was nothing in the set menu that either of us found exciting, interesting or in a few cases even edible. At many other restaurants serving innovative cuisine ( Heston Blumenthal at the Fat Duck, Noma both in Copenhagen and Japan, El Bulli, Iris in the fjords of Norway, Mazzia in Marseille) we have eaten dishes that are profoundly unfamiliar but have the wow factor that distinguishes the work of a really great chef. At Mugaritz the menu veered wildly between bland, silly and downright nasty. The only good thing was the basic drink pairing - some really good wines and a superb ice cider. Such a shame the food was so mediocre. Service was clinical and the staff seemed totally uninterested in any feedback from their customers. Please do not eat here - word must be getting out at the dining room was far from full. Michelin should help by removing the 2 completely unwarranted star that it has somehow managed to retain from its glory days.

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3rd time that I went to dine in this restaurant which used to be divine and left me with memorable culinary memories. Under the guise of giving you a culinary experience, the chef has totally lost himself in a crazy pseudo-creativity, having forgotten the essentials, taste, emotion and enjoyment of the taste buds. A huge disappointment like this has absolutely never happened to me in a star hotel. It is high time to question ourselves because I do not see how this old institution will be able to keep its stars.

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One of my greatest culinary experiences 10 years ago. And yet an incredible disappointment this time again. One understands the technicality and the work carried out but unfortunately to the detriment of taste and the absence of a common thread. The concept trumps the taste quality! To be avoided from now on…

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Lamentable gastronomy, we are not customers but at the disposal of the staff it is the height! After 1 hour of “tasting” they asked us to leave, we accepted and the incredible bill took up the entire meal, more than €600!!! Restaurant to avoid because it is dishonest in addition to being totally clumsy by requiring you to eat with your fingers (no local tradition justifies it, we are not in Bangladesh), the 4 dishes tasted out of 22 resemble nothing and are not good while we are in a world of small, fantastic mountains, we expect easy-to-read dishes with real flavors! In short, this episode cost me more than €600 to end up in a tapas bar in Irun After many experiences all over the world I found the worst in the Spanish Basque country, although renowned for its gastronomy.... I wonder about the Michelin guide which gives 2 stars to such an establishment

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It was nice experience, food was very experimental, service was exceptional from the host, servers and the kitchen, thank u for taking care of us DAVID and the team.

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There is no point of giving this ‘Place’ anything but one or five stars. Everyone who books Mugaritz should have a fair idea what they are in for - in our case 22 dishes over 3 hours of culinary experience (or experimentation) If it doesn’t meet your requirements then a one star is all it deserves if it does it’s worth the trip from wherever you have travelled. The serving staff move constantly like the A I robots they will inevitably be replaced by to serve the 1000 dishes the kitchen has to produce per sitting. Like a West End play they carry out this service with Matinee and Evening performances flawlessly Value for money ? Is an Audemars Piguet worth the money? or Front row seats in that theatre or Opera ? If you are thinking of dining at Mugaritz your rating is surely already cast If not there is a fantastic McDonalds in San Sebastián 😊

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The worst experience I've ever had. If someone gave me €1,000, I would never go there again. An absolute nightmare!!!

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A true luxury to have had the opportunity to experience this place. All the staff were very attentive and helpful, we felt very cared for and pampered at all times. We were very surprised (in a positive way) by the presentation of the dishes. The combinations, textures, flavors and smells are unique. We really loved every minute we spent in that wonderful environment, and we are looking forward to repeating it as soon as we can.

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A unique place. I don't think it is suitable for everyone since you need to go with a very open mind and want to be surprised by breaking some mental scheme and understanding that here you don't come to eat the best turbot or the best peas tears or perfect dishes in combinations and cooking points. Hence many people may be disappointed and hence the low scores they have in this forum. Understandable in part because when you are going to celebrate an anniversary or an event with your partner and you choose a two Michelin star, you expect that type of culinary experience bordering on conventional excellence: with appetizers that whet your appetite, lustrous dishes with lobsters, perfectly cooked fish. and great sauces and stocks, or dishes with a twist but maintaining the taste and texture you expect. The experience I had in Mugaritz was something totally different from that and it is part of the fun too. Fermentations are used here, almost nothing is what you expect when you see it and sensations of perplexity or strangeness emerge in some preparations. The experience begins: The environment is cozy, silent, calm, bicolic... A baserri in the middle of nowhere. They welcome you and seat you at a wonderful table with the noise of the birds. Everything is reminiscent of those great restaurants in hamlets in Euskadi and fundamentally makes that traditional food travel: Etxebarri, the extinct Zuberoa, Horma Ondo, Garena, etc. with fire as the protagonist... nothing could be further from reality. I think this is a place of antagonisms and the first is how opposite the gastronomic concept and the enclave are. The "appetizers" begin to parade from the first moment, defying the unwritten law of logic in this type of starry places with long tasting menus. Appetizers are usually small, sweet, pleasant, tasty bites to whet your appetite and make your palate salivate. None of that here: a branch of thyme with ice on top, very suggestive but tastes of absolutely nothing, visually reminiscent of frost on trees. I laughed because I imagined some important person (some minister or London banker) sucking on the thyme branch in perplexity. It can only happen here. Another appetizer pass was a peach with pesto and the last one I tried was a suggestive bite that turned out to be almost like taking a bite out of a chive plantation. The taste that it left in my mouth before entering the room was unpleasant since it is very invasive and I am not a friend of this herb. With all your mental schemes broken, you arrive at the dining room. I was expecting the "worst", it may open your mind but taste-wise it is true that until that moment I had not enjoyed it so much. And that's when the waiter appears holding a hot cloth and placing it in your hands. At first the reaction is one of fear and strangeness, it seems that there is something alive in there. You uncover it and you find the warmth of a mother, as some philosopher would say. It directly took me back to the first lived and unremembered moment of my short existence. I have sometimes dreamed that I would have liked to remember those first moments and here they make the imagination fly towards them. It also tastes like what you imagine it tastes like, like milk, with very mild touches of coffee, or maybe it was our perception... Furthermore, there is no cutlery here and being in a two Michelin star restaurant I also take those molds and force the diner to eat with their hands or by sipping, as is the case of the following pass. An oyster soup with its beards and on the other hand a glass with the oysters in their first phase and a champagne. The iodized nuances of the oyster play with a little acidity of the champagne... a curious dish because it is like drinking an oyster without having to sip from its shell... a totally different format and without modifying the flavor so much, just the liturgy. I could be talking about the sensations of each dish but highlight the ones that caught my attention the most. There are many that contain fungal fermentations which can put off quite a few people including my partner, who came to this place for me. It is impressive to see their version of carbonara pasta injected with penicilium camemberti. I must clarify that it does not taste rotten at all but it is true that the texture is completely modified since it has a crust like the white part of the camembert cheese and gives it that cheesy taste. In fact, in taste it is absolutely reminiscent of a carbonara but the texture is radically different: while a good carbonara pasta is unctuous, this version has a hard texture and even a little plastic. All this made me reflect on what really tells us if something is good or bad: the flavor or the texture? Because, for example, some pig's trotters, or some tripe, or the kokotxas al pil pil, or the elvers themselves are good thanks to the texture they have and not so much to their flavor. Something similar can happen with this carbonara and it totally blows your mind since the flavor is the same as a carbonara pasta. The same thing happens with the bite of the "pizza", from a small moldy looking piece you close your eyes and it totally tastes like pizza with its tomato, basil and cheese. Minimalism in its purest form. Here they achieve truly incredible things by removing many foods from their preconceived texture and giving them a totally different one: the same thing happens with lamb, which has a curd texture... impressive! The dish of the octopus head skins is also impressive because it takes advantage of that part that everyone throws away to change the texture of the octopus and make a great meal. The visual component also plays an important role, that impact at the sight of its version of chorizo in cider. They worship what they were going to be, a cider house but with their own style of cooking: you eat with your hands and you eat the whole thing just like in traditional cider houses while you pick the bones from the roasted chicken with your hands. Finally, highlight the bite of the ox hump, it looks like a pastrami with a very tasty, completely concentrated sauce. Rich and sweet bite. Anyway, many more sensations than it is fashionable to write them all in a Tripadvisor review. I enjoyed it a lot, especially because they make your imagination fly and how they break schemes and preconceived ideas with food. Truly modern and research cuisine. It is not for everyone, but for curious, imaginative and unprejudiced people who like to try different things, I think it is a place to take into account. I also don't understand the criticism of people who say that there are many dishes that don't taste like anything: perhaps they are confusing texture with flavor. Or not... who knows.

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I had a sensory experience (very unpleasant) through the food, and NOT a gastronomic experience. There is no cutlery, extremely bizarre and unconventional flavors (like oyster beard, many fermented or slimy things, a lot of gelatin), small plates to the point that you leave dissatisfied, and graphic presentations which include molds that simulate body parts from which you must eat (breast, face, ear). They must be very clear about what they are going for if they decide to go, the price they are going to pay ($600-$700 per couple), and that they are going to a "theatrical" type experience in which they eat 22 very small plates with their fingers and taste Extremely bizarre flavors and textures through very strange presentations that even generate rejection. As they say at the beginning, there is no bread or dessert, so don't expect anything of that style. If you want to eat well and have a top-notch gastronomic experience, this is not the restaurant.

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