In Spain’s San Sabastian, arguably the foodie capital of the world (though with far fewer headlines than the likes of Paris, Tokyo and New York), restaurants jostle for first place like thoroughbreds in the National. Leading the pack is Mugaritz, a restaurant with a similarly creative vein to the likes of Noma and previously El Bulli. On the menu are edible stones – perhaps the best molecular gastronomy we’ve ever laid eyes on – candy caviar and delicate and one beautiful snail dish – snails in ceviche over a frozen teff. It’s been named the seventh best restaurant in the world and holds two Michelin stars. Not bad.
Where: Gipuzkoa, Spain
Contact: +34 943 52 24 55, Website