There's something about Spain that is overly appealing to diners around the world. It could be that the land is rife with ancient history. Or perhaps the beautiful scenery is warm and inviting. It could also be that restaurants like the famous Mugaritz are just a little better than other restaurants in the world - and we all know that people will choose the best over the rest any day of the week. Mugaritz is located in San Sebastian, Spain in a beautiful and eloquent setting. Before diners even walk into the restaurant, they're blown away by the surrounding ambiance.

It's long been said that a person eats with their eyes and nose long before eating with their mouth. To give you a great overall dining experience, different lighting techniques, plate and food colors, and smells are used at Mugaritz to make a diner feel comfortable and to stimulate appetite. The award-winning head chef of Mugaritz, Andoni Aduriz, was once an apprentice at the world famous El Bulli, also in Spain.

While El Bulli deals with haute cuisine, Mugaritz deals with molecular gastronomy. This technique - more than a “style” of cooking - is a scientific principle that studies the physical and chemical processes that occur in cooking. It pertains more to the mechanisms behind the transformation of particular ingredients in cooking, as well as the social and artistic components of culinary phenomena.

If that “brand” of cooking sounds complicated, don't worry. The award-winning food at Mugaritz has been called everything from cutting-edge delicious to utterly brilliant. Chef Aduriz is one of the finest chefs in Spain and Mugaritz is one the top-5 restaurants in the country. The food is creative and innovative and the succession of flavors plays well on the palate.

One of the dishes Mugaritz is more famous for is the ceramic potatoes. These are served in the lounge as an ultra-modern contradictory take on basic table rolls. They're simple potatoes coated in a very thin layer of ceramic. The every-changing array of food gets better from that point.

Other dishes served are also interestingly brilliant, like the Monkfish cheek with garlic soup, mozzarella gnocci, charcoal grilled foie gras, curried pork loin, violet ice cream, and many more diverse dishes. In 2007, Restaurant Magazine, one of the Britain's top publications, ranked Mugaritz as number-seven in the world on their list of the Top 50 Restaurants. This small restaurant in a quaint village in the south of San Sebastian is making big waves with a colorful blend of textures, techniques and flavors.

As you may expect with a world-renowned restaurant, not only will the food here be on the breath-stealing side of expensive, but the waiting list will keep you on your toes for months. Although the 2007 notoriety is slowly starting to wear off, Chef Aduriz and Mugaritz still remain one of the top restaurants in not only Spain, but the entire world. With their beautiful décor and unique food, everyone leaves full and happy.