A culinary journey: Behind the scenes at Mugaritz
Unveiling the magic of Mugaritz
The San Sebastian Film Festival’s beloved food-themed segment, Culinary Zinema, kicks off on September 23 with a captivating documentary titled “Mugaritz. Sin pan ni postre”. This film offers an intimate look into the inner workings of the renowned two-Michelin Star Basque restaurant, Mugaritz.
Directed by Paco Plaza, known for his work on “The Grandmother” and “Veronica”, the documentary is a production of Movistar Plus+ and Fonte Films. Plaza was granted unprecedented access to the 26-year-old restaurant, located just outside the picturesque city of San Sebastian. The film follows Chef Andoni Luis Aduriz and his team as they close the restaurant to the public for several months to craft a new and daring gastronomic experience for the upcoming season.
Crafting a new culinary experience
By late April, Mugaritz reopens its doors, ready to challenge and intrigue diners with its latest creations. The staff, under the guidance of the chef de cuisine, is encouraged to “surprise, astonish, provoke, and even piss off people” with this year’s theme, “Lo que no se ve” (What cannot be seen). The 20-plus dishes aim to blur the lines between avant-garde and traditional, gastronomy and science, cuisine and art. Each season is a leap into the unknown, with no room for repeating past hits. Some inventive dishes include one where diners must smash a bone to access the ingredients and a tea served in a cup made of leaves.
A unique production strategy
This original Movistar Plus+ production, which debuts an exclusive teaser, marks a significant step in the platform’s original production strategy. The company has formed alliances with directors like Plaza and the broader ecosystem of Spanish cinema, including independent production companies like Fonte Films, founded by Pablo Isla, Carla Pérez de Albéniz, and María Jesús Román.
Insights from Chef Andoni Luis Aduriz
Inspirations behind the dishes
Chef Andoni Luis Aduriz shares that the inspirations for his dishes come from a wide array of sources. “We have spent more than 25 years dedicating ourselves to searching, posing questions, and investigating… to then try to build something that contributes to those who visit us,” he explains. The network of relationships with people from various disciplines, such as performing arts, literature, music, fashion, philosophy, and science, plays a significant role in their creative process. Inspiration can come from the most unexpected places, from reading a romantic novel to an 18th-century poetry essay.
Leadership through inspiration
Aduriz’s leadership style is unconventional. He believes in leading through inspiration rather than imposing his way of doing things. “Inspiration is tremendously powerful, and if you allow the people around you to grow, and your role is more about ensuring the quality and continuity of a style, extraordinary things end up happening,” he says.
Handling criticism
Aduriz addresses the negative comments about the dishes and an influencer’s critical review of the restaurant that surfaced on social media. He believes that the immediacy of social media often prioritizes visibility over judgment and common sense. “The greatest act of generosity we can have is to show ourselves as we truly are,” he states. Aduriz emphasizes the importance of staying true to their style and essence, even if it means clashing with some diners.
Pioneers of experimental cuisine
When asked about the pioneers of experimental and experiential cuisine, Aduriz acknowledges the contributions of many professionals. He considers Ferran Adrià’s El Bulli as the most brilliant and generous project ever. He also highlights the revolutionary impact of the French nouvelle cuisine movement and the contributions of chefs like Michel Guérard, Gualtiero Marchesi, Heston Blumenthal, and Pierre Gagnaire.
Director Paco Plaza’s perspective
Inspiration for the documentary
Paco Plaza shares that he has been visiting Mugaritz for the past 25 years, witnessing its incredible evolution. Andoni’s philosophy and relentless pursuit of new challenges inspired him to make the documentary. “I felt privileged to witness the creative processes of one of the brightest minds around,” he says.
Music and filming process
The music for the documentary was composed by Mikel Salas, who used culinary instruments like forks, frying pans, and glasses instead of traditional instruments. The filming process covered the creation of the 2024 menu, spanning from January to the opening in late April. Plaza aimed to reflect Mugaritz’s nonconformist, playful, and poetic philosophy in the documentary.
A culinary adventure awaits
For those eager to dive deeper into the world of Mugaritz, the documentary “Mugaritz. Sin pan ni postre” offers a fascinating glimpse into the creative processes behind one of the most innovative restaurants in the world. Whether you’re a cinema enthusiast, a food lover, or simply curious about the intersection of art and gastronomy, this film promises to be a captivating experience.
For more information and to watch the trailer, visit Mugaritz. Sin pan ni postre.