Spanish chef Andoni Luis Aduriz hopes to join the ranks of chefs opening more casual, affordable, and accesible eateries with a new restaurant, set to open in San Sebastián by the end of 2014. Aduriz has already received much praise for Mugaritz, winner of two Michelin stars and ranked the #4 restaurant in the world. For his new restaurant, Aduriz considered the social aspect of dining that usually accompanies the more causal spots: "It's sharing, it's a party." Aduriz told El País he chose San Sebastián because of its proximity to Mugaritz: "This restaurant will act as a pilot, and I want to be able to check on it. If it works we can grow without problems because this project has the potential to grow."
Aduriz stated: "this business model is common for the forerunners of the gourmet restaurant industry who, on occasion, need other sources of income to develop their creativity." At Mugaritz, diners, who were 65% foreign this year, are greeted with dishes characterized by "nature, poetry, simplicity and unpredictability." Aduriz's high concept culinary ideas, like the pig blood macaron and his food sprays, earned him a Witzigmann Prize for culinary innovation in 2012.
— Gabriella Vigoreaux