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Mugaritz Errenteria Yelp Reviews
Latest Reviews On Yelp
13 Reviews
0 Replys |
This 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.
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