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Mugaritz Errenteria Reviews from The Last Year
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.
A 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.
This 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
The 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.
One 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.
An 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..
My 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.
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Process after bid is accepted.
By 👻 @EvocativeFold67, 09/17/2021 11:11 pm
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I have a notice stating that my bid has been accepted and is awaiting transfer. The reservation is for the 18th, but the “moderator” said he will confirm booking by the 28th. Is this an indicator that I may not have a reservation?
1 Answer
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Answer from 🥷🏻 @ColorfulRod45 (09/18/2021 1:07 am)
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Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
2 Comments
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By 👻 @EvocativeFold67 (09/18/2021 1:12 am)
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By 🥷🏻 @ColorfulRod45 (09/18/2021 1:20 am)
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