Mugarra Restaurant, the restaurant for lovers of good fish from the Bay of Biscay.
Before tasting the dishes of the Mugarra restaurant we took a look at their website, when we entered it we saw that it was a page with character, in which the main theme is the sea and fish. Their website leaves us two striking phrases that we want to quote, the first of them is part of the description of the restaurant Mugarra:
Mugarra Restaurant
“There we continue day after day bringing from the nearest ports the freshest fish to the center of the village, sea bass, turbot, snapper or kingfish, they are our daily hosts.”
On the other hand, we highlight what seems to be a welcoming saying of the Mugarra restaurant:
“Welcome aboard sailors, small-time filibusters, accredited corsairs, buccaneers or pirates, we will sail in your company seas of fantasy, oceans of wisdom…we will meet sea creatures and some wine that will cheer up our voyage“.
As you can see, everything leads us to the same place….al sea. Do you want to know if what is described on the website matches reality? Be sure to read this article.
As soon as we entered the restaurant we realized that the website and the dining room of Mugarra share the same character and essence. We found ourselves in front of an elegant dining room, with a capacity of about 20-25 people and a careful decoration with photos that transport us to the fishing ports of the Basque coast. Once at our table we chose the option of sharing several starters and a fish main course. We let ourselves be advised at all times by the recommendations of the head waiter, thanks to his advice we tasted a new dish of exquisite taste “lobster tartar and scallops with pomegranate red fruits and peanuts with wasabi”, 100% recommended.
Restaurant Mugarra,lobster tartar
We continued our navigation through the waters of the Mugarra with hake kokotxas and sliced boletus as starters, while as a main course we chose a King, when it was presented to us at the table it looked great, it was a king marked on the grill and finished in the oven made in its own juice, with only olive oil, an explosion of flavors that we will hardly forget. To accompany these dishes we chose two different but high quality drinks, first, a txakoli from Bakio, from the Ados Basarte winery and then a Muga reserva magnum.
Mugarra Restaurant, kokotxas (fish)
Mugarra Restaurant, Boletus
Mugarra Restaurant, Rey
In spite of the desserts, we decided to have a digestive orange juice and a coffee.
In summary, we can say that this is a gastronomic experience of excellent quality, not suitable for all budgets, but for those who want to enjoy high quality fish pieces that are difficult to find in other restaurants. We encourage you to try it and tell us about it!
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