Profile of a Spanish Chef: Andoni Luis Aduriz


Considered by many observers to be the natural heir to the title of Spain’s most pioneering chef after Ferran Adrià, Basque chef Andoni Luis Aduriz never ceases to surprise everyone with his modern and transgressive cuisine - full of reflection and experimentation.

Born in 1971, Andoni worked in the kitchen of many of the greatest chefs in Spain, including Ferran Adrià, Juan Mari Arzak, Martín Berasategui, Hilario Arbelaitz, Ramón Roteta and Jean Louis Neichel, among others. In 1998, he began his solo career at Mugaritz in Rentería, a restaurant that is considered to be one of the world's greatest culinary temples.

Mugaritz means "frontier oak" in Euskera and has an imminent rural touch to it's decor and menu. Andoni has formed a characteristic kitchen that incorporates a large number of wild flowers and plants - a reflection of his passion for botany, to which he adds his interest in literature and the plastic arts. With two Michelin stars, Mugaritz has earned its place as one of the top ten best restaurants in the world, and is the only restaurant that stayed in the top ten throughout the last ten years. One of the greatest things about the restaurant is the sense of play, starting from it’s the waiters throwing a curve-ball for the wine lovers at the table with a mystery bottle to the presentation of chocolate in stacked oak boxes designed to hint at the seven deadly sins.

Address: Aldura Gunea Aldea, 20, 20100 Errenteria, Gipuzkoa

"In our tasting menus I always propose a little game, another technique, and other dishes of easier interpretation, which go directly to satisfy the gluttony"

-Andoni Luis Aduriz

We look forward to seeing what’s next from one of our favorite Spanish chefs!

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