Considered to be one of the most amiable, influential and inquisitive chefs in international gastronomy, Andoni Luis Aduriz has been surprising critics and diners alike at his restaurant in Renteria.
Mugaritz** is currently ranked 9 on The World’s 50 Best Restaurants list, and is a crucible for culture, philosophy and cooking. It is where this man from Guipuzcoa has always shown his commitment to evolution and to interdisciplinarity applied to cooking, prompting him to push the envelope, to be a rebel in the kitchen.
Winner of the 2002 National Gastronomy Prize, Aduriz (San Sebastián, 1971) is also president of the Euro-Toques association in Spain, and has written some 20 books. His latest, Vanishing Points, is the intimate and daring story of the experience of cooking at Mugaritz.