Mugaritz

Mugaritz has two dégustation menus that change daily according to what chef Andoni Luis Aduriz can get his hands on at the street markets and what's growing in the restaurant's herb garden.

Whatever happens, you can expect to sample the team's intricate dishes that seek to reconnect diners with nature. His self-dubbed 'techno-emotional' approach sees the appliance of science and a rigorous understanding of ingredients jostle with produce-driven cuisine.

http://en.wikipedia.org/wiki/Mugaritz