Restaurant Amuse, Perth

Amuse Platter: Breadsticks wrapped in Parma ham, Some other kind of breadstick, Foie gras coated in wine jelly

Nothing was particularly impressive, Parma ham had a nice deep flavour. Foie coated with wine jelly seemed like it would be a really good idea but I didn’t like the texture of the wine jelly, felt a little rubber-y to the bite. Okay

Snacks: Salt,Vinegar Espuma, Tartar Chips

You read correctly, those are tartar chips. A pun that a dip has been made into a chip? Repeat that sentence 10 times. Vinegar espuma was delicious, it had a lot of body for a ‘foam’, I think this was stabilized Xanthan Gum but I can’t confirm this.  Acidity of the espuma was perfect, good.

Snacks:Feta coated with watermelon

I don’t think I’ve ever had the combination of feta and watermelon, but trust me, it works. A spherical cut out of feta cheese coated in watermelon, it had a compressed feel to it, which allowed it to be moulded to coat the ball of feta(This can be achieved through sous-vide), texture was more meaty than… porous(That sensation you get when you bite into a watermelon and juice is released). Feta was strong but was cut beautifully by the sweetness of the watermelon, a very nice combination akin to melon and ham. Very good

Tea and Toastie: Herbs and mushroom tea, Toast with truffles and gruyere

A bowl of foamy substance is finished off tableside with a jar of mushroom tea, and the dish is completed with a tray of toast, with gruyere and tiny minced truffles. This dish was as delicious as it was fun to eat, dip your toast into the tea, have a bite of toast, then have a sip of tea, or eat each component separately, they all tasted amazing. The tea had a very deep, earthy flavour, I couldn’t make out what the foam was, but the herbs added a nice burst of freshness. The toast was crisped to perfection, with a goo-ey, creamy, gruyere center. The truffle bits brought the toast along the same path as the mushroom tea- Earthy, aromatic. Very good

Chestnut, Pear and Sour milk: Chestnut polenta, fresh pear, shaved truffles, and shittake

Another great dish, chestnut polenta was amazing, creamy and rich. There was so much umami in the dish, and the Sour milk added a tartness to the dish to balance that richness; the pear gave the dish a welcome burst of freshness, and contrast in texture. Truffles brought the dish to a new level, aromatic and deep roundness thats hard to describe.  There was a lot going on in this dish, but everything worked really well together. Very Good

Marron, dill and Mussel: Kombu gel, fondant potato, Mussel broth

The marron was incredibly fresh, it had a nice bounciness to it but was cooked perfectly to the point where it was still very soft. The rest of the dish wasn’t as good, Kombu gel didn’t bring much to the table apart from aesthetics, and the mussel broth was so intensely flavoured that it was difficult to drink. Bad

Fish, celeriac and sago: Oyster emulsion

The green-ish sauce on the plate is a Celeriac-Oyster emulsion, it had a nice fullness on the tongue and went beautifully with the fish that was cooked to perfection- incredibly moist but still retaining good bite to. Fried breadcrumbs added a nice contrast in texture, but the sago threw the dish off, they weren’t as soft as I thought they were going to be. You could eat every component of the dish together, but the sago balls kept screaming out for attention in your mouth, like a man digging his nose- unpleasant, but you cant look away. Okay

Lamb, Shallot and Salsa Verde: Sweetbreads, Lamb, Anchovy

The moment the dish was set down, it was made clear that the lamb was braised in lamb fat for 12 hours. Mmmmm…. Lamb confit, expectations were high. There are many instances where sometimes less is more, and this exemplifies that saying. The lamb was cooked to perfection, melt in your mouth tender, rich, the salsa verde added a nice kick of heat while cutting the richness of the fat, that tiny sliver of onion gave the dish a sweet element. The dish I just described would have been perfect, what was served, however, included a nice chunk of sweetbread and a tiny anchovy. The acidity of the anchovy was too strong for the dish, and the overpowering game-y taste of the sweetbread simply had no place on the plate(I do eat sweetbreads, for the record). Good

Pork, Kohlrabi and quince: Homemade black pudding, Pigs cheek, Crisped pigs ears, pickled vegetables

I have almost no notes on this dish, probably because it was pretty pedestrian. Pork was a little dry, nothing on the plate really popped except the Crisped pigs ears, which started out with a crunch, then turned into rich, chewy goodness. Okay

Margarita: Salty Sherbet Powder, Margarita Ice cream, Coriander

I loved the concept of a mini-Margarita as a palate cleanser, and it tasted very nice, but the portions were way too small to write anything more about it.

Rhubarb, Artichoke and oats: Rhubarb compote with meringue, Jerusalem artichoke ice cream and artichoke ice cream

Rhubarb came in a sort of ‘cream’ form, but not as heavy as actual whipped cream. It wasn’t too tangy, and melted on your tongue with an explosion of rhubarb flavour. Artichoke ice cream was surprisingly pleasant considering I’m quite impartial to artichokes, lots of nice textures and temperatures going on, everything came together nicely. Good

Honeycomb, Caramel and Malt: Salted caramel, Aerated Chocolate, Malt sorbet

Very satisfying and to the meal, I love salted caramel, which came in a mousse form in this dessert. Salty on the tip of your tongue, then it melts into sweet, decadent goodness. The flavour combinations were hardly inspiring but sometimes it’s good to go with the tried and tested, I appreciate the effort they made with the aerated chocolate to try and kick the dessert up a notch, but frankly, I’ve had better versions made at home(not by me). Still, good.

Petit Fours and Cuppuchino : Baileys truffle, Dark chocolate with white chocolate center, Financier

Baileys truffle: Thin chocolate crust with a very thick, rich, creamy center. Could have had a stronger alcohol kick. Okay

Dark chocolate with white chocolate center: Similar to the baileys truffle, sweetness of the white chocolate and the bitterness of the dark played well together. Okay

Financier: Had a nice, crisp crust, and the center was beautifully moist and soft. Good


Sea Gardens Cafe, Perth

Our recent family retreat to Margaret River in Australia ended at Sea Gardens Cafe, a quaint eatery overlooking the sea, headed by only French one chef as far as I could tell, my sisters disagree with this and believe him to be Italian. This restaurant is synonymous with the atmosphere that surrounds the region, and most of Perth from my experience, casual, laid-back dining, with really really good food. I picture residents of Margaret River strolling in on a lazy Sunday afternoon, having a cup of tea, some (delicious) breakfast, reading the newspaper with the waves crashing in the background, amidst an air of calming tranquility(The eatery is actually pretty far from the sea so you might not actually hear the waves, though Im sure this can be resolved with a good imagination). It’s not hard to understand why many end up retiring in Perth, have I mentioned that the food is good?

Chocolatey French Toast: Brioche french Toast with Chocolate, Yoghurt, Red Fruits, and Maple Syrup

I absolutely love chocolate on french toast, I love it in any way, shape, or form. But that doesn’t mean I don’t take a greater appreciation when its done right. The chocolate was so freshly melted that you could see tiny pebbles melting under the heat of the toast as the plate is set in front of you. I usually take the side of “more is definitely better” when it comes to chocolate, and it doesn’t look like there is much chocolate on the toast, but the amount was perfect,  the chocolate balanced itself out with the maple syrup on the plate, one did not overwhelm the other. The choice of bread was simple enough: Brioche, the most luxurious of all breads, with a velvety buttery soft center, dipped in egg and cooked to such perfection that it formed a beautiful crust, crisp to the bite despite being coated in chocolate and maple syrup. Superb

Eggs Benedict: Ciabatta Toast with smoked Salmon, Poached Free range eggs, Roasted Asparagus and Hollandaise

Eggs Benedict is something I always order when I go for breakfast, its delicious but also very easy to do badly. While this version wasn’t done badly, it wasn’t great either. Smoked salmon had good flavour but it did somewhat overwhelm the hollandaise sauce, but having the smoked salmon together with the roasted asparagus in every bite brought the dish to life- the sweet, nutty, earthy flavours of the roasted asparagus complimented the smoky, saltiness of the smoked salmon. It was almost like a match made in heaven. The poached eggs were decent, I’ve had worse, but Im going to go on record and say that after having sous vide eggs, I haven’t looked at poached eggs quite the same way. Call me spoilt, but you be the judge. Okay

Mediterranean: Ciabatta Toast with Roasted Tomato, Spinach,  Mushroom, Goat Curd, Pesto, and Poached Free Range Egg

I didn’t have much of this, and I honestly didn’t think it would work together. The plate was like a collage of the sour, even the mushrooms were cooked in a liquid(balsamic I think) that made them sour. Yet strangely enough, everything did work well together, the few bites I had were very refreshing and the quality of produce was incredible. Good

Homemade Baked beans, Grilled Chorizo, toasted Ciabatta and Poached egg

Once again, I didn’t have much of this, but neither the chorizo nor the baked beans really wowed me. Okay

Muffin: Chocolate and Blueberry

A fitting conclusion to our hearty breakfast was this muffin, possibly the best I have ever had, baked with tiny disks of chocolate sitting on its head till the muffin had a crisp, brown crust. But one swipe of the fork reveals its incredibly soft, moist, and fluffy cake-like center, embedded with blueberries. It was not a fancy muffin in the sense that there were no extravagant ingredients or techniques involved, but it was done right, and it was delicious. Very Good

Los Angeles

Providence, Los Angeles (**)

Butter + Salt

For bread Service, I was very glad I only had one piece of bread

Amuse Bouche: Carrot juice shot, Gruyere cheese pastry, Pistachio Marshmellow, Salmon.


smoky bacon, manila clams, creamy clam broth

This was actually one of the most intensely flavoured clam chowders I’ve ever had. The smokyness from the bacon really shone through, and the chowder was incredibly rich, but it was balanced out by the sweetness of the clams. Good

Maine lobster risotto
carnaroli rice, sea urchin, shimeji mushrooms, nori and lemon

This would have been such a good dish apart from the fact that it was overseasoned. The flavour profiles worked so well together but after a few scoops all you could taste was the saltiness of the dish. Okay

Dessert Tasting 1: Spherified Mojito

I have had a lot of “Spherified” food (sodium alginate + Calcium Chloride), from olives, to potatoes, to balsamic vinegar, to grape juice, to apple juice, and I have to say that this spherified mojito is probably the best example, or use of that technique I’ve had so far. Good

Dessert Tasting 2: Mandarin Orange Ice

This was a medley of orange ice, cabbage, and spice. The Orange ice was delicious, the cabbage had a tinge of vinegar, which I felt brought too much acidity to the dish, and the spice threw everything off; It got to the point where I was eating everything seperately, obviously leaving the spice alone. Bad

Dessert Tasting 3: Kalamansi Gelee
white chocolate coconut soy milk soup, litchi-shiso sorbet

One of my favourite desserts of the night. The kalamansi gelee was very intensely flavoured and really brought the dish to life, when eaten to the subtle flavours of the sorbet and the soup. The almonds brought a nice texture to the dish. Very refreshing, clean flavours. Very Good

Dessert Tasting 4: Deconstructed Pumpkin “Pie”
curry ice cream, pecan streusel

Why was there a curry element in a dish called “Deconstructed Pumpkin ‘Pie'”? Nonetheless, I was happy to try curry ice cream for the first time, and it was actually fairly pleasant- it was sweet when it hit your tongue, but the aftertaste left a lingering taste of the familiar spices. The pecan streusel, when eaten with the pumpkin ganache, was actually a pretty good rendition of a pumpkin pie. Good

Dessert Tasting 5: Banana

Banana nut bread, caramelized banana, Cream cheese Ice cream

Oh boy, the cream cheese ice cream is probably one of the nicest ice creams I’ve ever had. When you first taste the ice cream, all you get is the slight sweetness of it, then all of a sudden the chees-y flavours burst through when you’re not expecting it, and it wasn’t overpowering, it was actually fairly subtle. Balance that with a delicious banana nut bread, and caramelized bananas cooked to perfection. Good

Dessert Tasting 6: milk chocolate-whisky panna cotta, bailey‟s ice cream, coconut raviolo

The bailey’s ice cream was very good, but the panna cotta was fairly mediocre. And as a side note, at this point of the meal, everyone at the table was quite close to dying because the desserts were starting to get very heavy and the conversations taking place at the table were beginning to sound very strange, possibly due to the amount of sugar present in what we were eating. Okay

Trying to remain calm as my body takes in even more sugar.

Dessert Tasting 7: Beer Ice cream and Chocolate Ganache

Beer ice cream was intense, very very good. The chocolate ganache, I dont remember eating, but I did eat it, because my plate was empty when the server took it. I might have passed out or something. Okay

Dessert Tasting 8: Lollipop

Milk Chocolate,  Berry Tea

I was very glad that the last course of the tasting menu was something I could finish in one mouthful, and required no chewing whatsoever. Pop the thing in your mouth, and slowly let the milk chocolate outer coating melt away, sweet, creamy; and all of a sudden you’re hit by a wave of refreshing, cold berry tea, encapsulated in the milk chocolate sphere. Very good


OTTO, Singapore

Grilled Mushroom with Polenta

Amuse Bouche, I liked the choice of polenta as the canvas for the dish, but the mushroom lacked enough flavour to bring the amuse to life. Bad

Grilled “Tomino” cheese with sauteed porcini mushroom and “Pio Tosini” Parma Ham

A generous topping of Parma ham, a layer of mushrooms, a slab of cheese grilled to absolute perfection. An explosion of strong flavours that balance and compliment each other well. Salty, creamy, unctuous, earthy, delicious. Superb

“Spaghetti” with sea urchin and grey mullet bottarga.

Plate was completely dry, all the sauce was on the pasta when it arrived, clearly a restaurant that knows how to do a pasta. It was a good dish that could have done with a little more oil, and dare I say it, a smaller serving. But the flavours were on point. Good

USDA prime beef rib eye with sauteed potatoes and Barolo wine reduction.

Beef was nicely cooked but under seasoned, wine reduction was tasty but there wasn’t enough on the plate for three slabs of beef. Okay

Warm chocolate cake with Haitian Vanilla ice cream

It takes a lot for me to dislike a molten chocolate cake. I wound’t normally order it, but I generally like them. This, however, was bad. The cake lacked contrast in texture between the cake and the liquid center. It was hard to tell what you were eating after a while, mixing it in with the quickly melting vanilla ice cream only made it worse. Bad

The menu we had was part of the Restaurant week, Singapore. I walked into OTTO not knowing what to expect, I had heard good things about Garibaldi, and I was disappointed that it was one of the restaurants on the restaurant week list, I jumped on the chance to have dinner at OTTO as a ‘compromise’. And I’m glad I did. The starter Parma ham and grilled is probably the best dish I’ve had in Singapore so far. I will definitely be returning to try more dishes at OTTO, but is it wrong that I already know what starter I’m going to ask for?


Iggy’s, Singapore

45th in the world

I was very excited when I found out that Singapore had a restaurant in the top 50 best restaurants list. There is a lot of good food in Singapore, and there are many exciting new restaurants that are making the culinary world sit up and take notice, I do think Michelin will have to come in over the next few years. With all these in mind, Iggy’s was right at the top of my list, after returning to Singapore.

Amuse bouche of I can’t remember what.

Salmon biscuit hors d’oeuvres

Lovely presentation for the 2nd amuse. Salmon was very fresh and the biscuit has a pleasantly crumbly texture that went very with the salmon, creme fraiche added a nice tinge of acid to the dish. Good

Vegatable Garden

Asparagus, beetroot carrot, mustard

This dish didnt work on paper, but taste wise, the components all came together, a lot of earthy tones in the dish, but no single flavour profile seemed to pop, or stand out, everything was somewhat muddled in the background. Okay


Wild Rice, Olive, Thyme

The best dish of the night. The fish was perfectly cooked, nicely grilled to the point where it had a sufficient hint of smoky flavour, while still being moist. Flavours were subtle and clean. Good


Zucchini, smoked mullet roe

These were flavours that I like, I love roe incorporated into pasta, but the smoked mullet roe was the main “savoury” component of the dish, and it did not have a strong enough flavour to season the dish and bring it to life, overall this mad the dish taste very underseasoned and was on the borderline of being bland, Bad

Oats, gizzard, Fennel
Once again, another underseasoned dish, meat was slightly overcooked as well. Bad

Tomato And Tomato Soda

The tomato slice didnt do much for me, I appreciate that its a very fresh, juicy, and sweet tomato, served a thte right temperature, but Im just not that big a tomato person. The tomato soda(Tomato Water + Soda Siphon?), on the other hand, was interesting. The soda element seemed to cut the saltiness of the tomato and there was actually a slight tinge of sweetness on the tongue after drinking the soda. Refreshing and quirky. Okay


Lady’s fingers, trumpet mushroom, tapenade

A nicely cooked piece of wagyu beef, completely undone by a lack of seasoning, once again. The vegetables and beef was nicely cooked, but you kept on eating, waititng for the dish to come to life, but it never did. Okay


Gin, Lime

I remember nothing about this dish


coconut, basil, milk, pandan

I cant remember too much about this either. I remember being impressed with the taste of the dish, but wishing that there was more depth, texture wise. Okay

Petit fours(one?)

Lemon, banana, pop rocks

Surpringly, the meal ended with fairly strong flavours. Very interesting texture when you bite into into pastry and a mixture and banana and lemon flavour explodes on your tongue, and before you even realised what has happened, you realise that there are pop rocks going off in your mouth, ahh, the nostalgia. Good

I had really high hopes for Iggy’s, and I really wanted to like it, but the meal was generally quite pedestrian; there were issues with seasoning for some dishes, but most of it was nicely cooked. The main issue was that none of flavours really popped, no dish really wow-ed me or made me sit up and take notice, the entire meal seemed to be a monotone. I’m sure I will return to iggy’s in the future, and I hope the dishes will be more exciting, Its nice to see a restaurant take risks with their menu, try to be innovative and do something special, it doesn’t always work out, but thats what it takes for a restaurant to become great.

Arzak, Spain (***)

3 Michelin Stars

8th in the World

Enter Arzak, and meet Elena Arzak, who was very friendly and had a fairly good command of English.

Rice Vinegar with mussel

Our first amuse bouche. Mussel was very meaty and fresh, nicely cooked as well. Rice vinegar on the other hand, threw the whole thing off. Very very acidic and it had an unpleasant aftertaste. Bad

Crispy Fish Paste

This was surprisingly good. Consistency was much more delicate than Chinese fish cake, and flavours were more intense as well. Very crisp on the outside and soft on the inside. Good

Lotus root with fish mousse.
Choritzo in tempura with tamarind.
Ball of mushroom with dust of corn.

Amuse bouche platter from outer space. A re-occuring play on textures. Soft interior and crisp exterior. The Lotus root was good, the rest were okay.

Figs with Foie.

Foie gras stuffed into a fig, sprinkled with sugar and then caramelized. The best dish of the night, by far. Flavours worked to well together. The sweetness of a fig and sugar complimented the creamy, unctuous foie gras that melted on your tongue, while the fig provided a little more bite. Delicious, and the server mentioned that the individual pulp sacs or orange and pomelo on the plate were obtained by freezing the fruit in liquid nitrogen and smashing it. Plucking each sac manually would require too much effort and time. Superb

Potatos, Lobster, and copaiba.

Potato was in the form of a crisp, lobster was nicely cooked but fairly underseasoned. Overall the dish didnt work, it was really a goopy mess of a dish. Very Bad

Egg with earthquake of soil

Poached egg with fried breadcrumbs and truffle shavings. This sounds like something I should like, it really does. But the fried breadcrumbs has soaked up so much oil, the dish became incredibly heavy to eat. The truffle, however, was very aromatic(Yes I do think truffle is aromatic and I would wear truffle cologne if they made it, and on that note, I would also like to smell like ham), and the egg was perfectly cooked. Okay

Monkfish with dehydrated bronzed onion.

Monkfish was nicely cooked and well seasoned. But the goopy sauces strewn all over the plate killed the fish completely. They were completely tasteless and didn’t seem to serve any purpose to the dish apart from aesthetic reasons. And Bronzed onion? Okay, I admit this caused quite a buzz at the table and some of us were actually wondering if this was edible, with the amount of bronze coloring applied on it. But all it tasted like, was an onion, thrown into an oven and roasted till dry. It tasted good, but was it necessary? Bad

Bonito in bonfire of scales and chives.

This was actually seared tuna, I can’t remember what the sauces were. But the sauce on the plate had good flavour and seasoning. Okay

Pigeon with Potatos, spherified potatoes, and spherified Balsamic vinegar.

So much of this meal was spent trying to figure out wtf we were eating. And this was a dish that exemplified that sentiment. Lets start with the tangible food. The pigeon was nicely seasoned and had a nice char on its exterior, it wasnt the most tender of meats, but pigeon is a game-y meat and expectations have to be realistic. Potato(The real potato) was actually very good. Very well seasoned, and had some nice heat to it.  Spherified potato was straight out weird. It tasted like the equivalent of cooking potatoes in a pot of water to obtain potato soup, then throwing in salt, sodium alginate, then spherifying, which is actually probably how they did it; it doesn’t sound that appetizing, because it wasnt. And finally, the spherified balsamic vinegar. Which actually makes sense, and has been done before in “molecular gastro” salads. But was the metallic colouring really necessary? It seemed to take away from the quality of the balsamic used, and they did use a good quality aged balsamic. Okay

Lamb with seaweed cake

Lamb was once again nicely cooked. There was a slab of butter on the lamb that already melted by the time the photo was taken, that added a richness to the already unctuous lamb. The seaweed cake was very good, slightly chewy but it had such a strong seaweed flavour without overpowering the tate of the lamb. Good

Cant Remember anything about this

Soup and chocolate between vineyards
Basil ice cream, watermelon soup, and pure liquid “goopy chocolate”. I was struggling quite badly through this dish. I love the individual flavour components. Watermelon is my favourite fruit, I love fresh basil in sauces and pastas, and chocolate, well, who doesn’t love chocolate. But this dish didn’t work when all these were combined together. The watermelon was probably the best part of the dish, the basil did not work with the chocolate, and the chocolate had the consistency of spherified melted chocolate, but they were way too big and it was a struggle when thick, heavy chocolate exploded with a single bite. Very bad

“roasted peach with sugar flowers”

The peach was very fresh, succulent, and had a nice bite to it. The rest of the dish tasted like simple syrup. Okay

Yogurt sponge cake

Even the desserts look like they come from space. The yoghurt sponge cake had good flavour but was completely undone by its consistency. Very starchy and dense, it was closer to bread than it was to a sponge cake. Bad

Moon Rocks

The dubious sounding dish was actually Orange flavoured creme, frozen on the outside(liquid nitro?), while still having a liquid center. The change in textures was very interesting, and it had a pleasant orange aftertaste. Good

Leave and meet Juan Marie Arzak, who is as eccentric as the meal we just had.

This was for me, a confusing and frustrating meal. Not at all what I would expect from a three Michelin starred restaurant, and one of the best restaurants in Spain. The food was at times so experimental and pre-mature, that we felt that we were guinea pigs for the restaurant. Much of the meat was well cooked, but it was often taken a step back by a component of a flavour profile that didnt need to be on the plate. It was the most disappointing meal of our Spain trip.


Mugaritz, Spain (**)

2 Michelin Stars

4th in the World

Getting to Mugaritz isnt easy, the roads are winding, and a GPS would have a hard time pinpointing its exact location. But as you near the restaurant, there are signs that let you know you are getting close, and they are an indication of good, good things to come.

First thing that strikes you about Mugaritz is how beautiful it is. The lush countryside surrounding it, the garden that Mugaritz uses to grow some of its own herbs, fruits, and vegatables, and the outdoor sitting area where diners can relax before their meal. It sets the mood for a relaxed atmosphere, a high end meal in a non pretentious setting.

Snacks: Rocks with Garlic Mayo

A dish synonymous with Mugaritz, “Rocks” are actually potatos baked in an edible clay shell.  To complete the illusion, there are actual rocks at the bottom of the dish. They dont look to much like their inedible counterparts to be honest, but the amount of detail on the rocks is amazing. Taste wise, it was disappointing, the clay shell cracked(crumbled?) the moment you bit into it, and left your mouth with a very unpleasant powdery residue. It was almost impossible to eat without the garlic mayo. Bad

Just in case you didn’t believe that this was actually a potato.

The interior of Mugaritz is just as beautiful as it’s garden right outside. It was very inviting and the rustic furniture really fit into the setting of the restaurant.

Enter the kitchen to meet Andoni Luiz Aduriz, head chef of Mugaritz. He doesnt speak English but he is very friendly. Kitchen is surprisingly small.

Amuse Bouche:Cucumber with cucumber water.

I didnt really like the “clean-ness” of the dish, it was like drinking cucumber soaked water. Bad

Amuse Bouche: Grilled squid with almond paste. A little too chewy, and I wasnt sure about the combination of flavors. Okay.

Bacalao(Salted codfish) cheek meat, covered wit gelatinous bacalao jaw, served with an acacia honey emulsion.

The fish meat was not too salty, which is the experience i usually get when eating bacalao, it was silky smooth on that pillow of Bacalao jaw meat. The saltiness was cut perfectly with the honey emulsion. It was such a delicate piece of meat, but with strong flavors that amalgamate with one another perfectly. One of the best things Ive ever eaten

Roasted tomato salad and its own cool water.

The tomato was soaked in calcium water which made it so sweet it tasted like raisins, a taste experience that throws your tastebuds on wild journey, and on the right is a tomato sorbet which was so intense i couldnt finish it, I’m not a fan of tomatos, but the dish was good.

Ravioli with crab and fresh walnuts, in a clear, citrus scented consomme.

Ravioli was somewhat bland. The consomme, and therefore the dish, was overpowered by the citrus taste. Bad

Carpaccio accompanied by a sweet and sour dressing, topped with idiazabal cheese and vegetable spinters

Everything about it tells you its a regular beef carpaccio. Except that its not, its made from watermelon, dehydrated then grilled. It was amazing that even the consistency of the watermelon was similar to that of beef (Meaty and could be torn apart, apparently this texture can be obtained by sous-videing watermelon ). The cheese brought the dish to life, delicious, quirky, fun, and beautiful. Very good

Buttery Idiazabal cheese gnocci in salted iberian pork boullion.

Literally a melt in your mouth experience, the cheese flavor was subtle and never overpowering. Each gnocci had a different herb on it, almost as it each had a personality of its own. I thought that the Iberian pork boullion would overpower the cheese, but it was actually a very clean and its flavours managed to stay in the background while the cheese took the stage. Very good

Wild Turbot, under a salted seasoning of borage stalks and reduction of the bones.

Fish was nicely cooked and well seasoned, dish was beautiful to look at, but there were scales on the fish for everyone at the table. I couldnt really get past that. Bad

A Piece of milk fed veal, roasted and perfumed with vine cutting embers, and fragments of thyme, cinders, salt and crisp radishes.

Another of Mugaritz’s infamous creations. The meat is incredibly white because it is milk fed, and it is covered with black vegetable coloring before cooking. The “vine cutting embers” are actually breadsticks.  For all the excitement I had for the dish, visually it was stunning, but it just didnt taste good. The vegetable coloring didnt taste of anything, and the veal was poorly seasoned, albeit nicely cooked. Okay

Tradition, Ocean and land: Braised Iberian Pork tails and pan fried langoustines. Reduced braising juices infused with iberian jamon.

Crispy, chewy, salty, sweet. Possibly my favourite dish of the whole trip in Spain. Black out good, intense flavors in every bite. The saltiness from the iberian pork, the gelatinous texture made the flavours coat and “stick” in your mouth so that they lingered through the entire dish. Each bite of the langoustine was a burst of delicious and sweet sweet succulence that cut the saltiness and umami explosion in your mouth.  Superb

Red Fruits with an uncooked orange leaf soup.

I was very glad this came out right after the previous dish. It was light and refreshing. The herb in the dish threw me off a little, with its strong flavours in a somewhat mellow dish. Okay

Several spoonfuls of clashing contrasts: Celery Ice Cream with Candied Celery Root and Edible Flowers.

I didn’t expect to like this, Im not a big fan of celery, but the taste was fairly mild, and it didnt have the pungent aftertaste that I associate with uncooked celery. Celery root was suprisingly delicious. Whats not to love about candied anything. Very refreshing. Good

WARM ARTISAN TABLET with whipped honey and oats

Vanilla foam with a warm “tablet” made with honey and oats, used to mimick a bar of soap and soap bubbles. The tablet was surprisingly delicious, although it was somewhat tough to bite into. Very fun dish, but hey, any restaurant that serves 3 desserts without any chocolate in sight has to have something quirky up their sleeve. Good

I have to say, though, that because of negative reviews of some of the dishes that were on the seasonal menu, I had asked that two dishes to be swapped in (The cheese gnocci and the iberian pork tails), both were superb dishes. Service was excellent, although it got a little bit sluggish towards the end. Overall, this was one of the great meals of my life. Definitely deserving of a third Michelin star in my opinion