I remember the first time I heard about Mugaritz from my uncles, whose visit sparked lively discussions during our family meals. As a kid, it was a revelation to discover that restaurants could elevate food into an art form. Just a few days ago, I finally immersed myself in the Mugaritz experience, enjoying it with the plates we developed for them, alongside my partners and some friends.

Having met Javi Vergara, the head of R&D who was instrumental in the development of our tableware, I felt confident that the experience would be memorable. By the way, the first time I went to see him, he gifted me the best present ever: a flint knife that was used at Mugaritz a few years ago, reminiscent of the tools used by early Homo sapiens for cutting.

On the day of the meal, we were warmly welcomed by Andoni, who, smiling and a bit shy, provided us with the ultimate disclaimer: We don’t aim for you to just enjoy your meal; we don’t create dishes merely to please. Taste is a social construct, shaped in childhood, and here we innovate and create, stimulating your brain with unfamiliar experiences.

The journey through the courses was stimulating, filled with delightful dishes and surprises that encouraged us to step out of our comfort zones. In Spain, we use the term "humo" (smoke) to refer to empty talk, and in this case, there was no humo—neither metaphorically nor literally. Instead, there was some of the best wine we’ve ever tasted and a laboratory of ideas in the form of mind-blowing dishes.

Thank you, Javi and Andoni, for this experience that we will surely reflect on for a long time, and thanks to the artisans who helped bring this partnership to life — Terracota Mérida for the plates and Grupo MRJ for the candle holders. None of this would be possible without your work.

Sending hugs, and I look forward to seeing you all soon!