Skip to content

Andoni Luis, The Winner of The World’s 50 Best Restaurants’ Icon Award 2023

Andoni Luis, The Winner of The World’s 50 Best Restaurants’ Icon Award 2023

FoodieS Team
14 May 2023


Known for his gastronomic innovation and experimental approach to cooking, the chef behind Spain’s Mugaritz is honoured as the restaurant celebrates its 25th anniversary.


The World’s 50 Best Restaurants reveals the winner of this year’s Icon Award as Andoni Luis Aduriz, the chef behind the famed Mugaritz restaurant in San Sebastián, Spain. The Icon Award celebrates an individual who has made an outstanding contribution to the food world that is worthy of international recognition, and who has used their platform to raise awareness and drive positive change in the industry.

Undoubtedly one of the most influential chefs of his generation, Aduriz has long focused not only on culinary evolution, but on a creative, innovative and interdisciplinary approach to gastronomy. Starting his path with an after-school job in a pizzeria, Aduriz went on to work at Spain’s prestigious El Bulli in 1993, which he has described as a life-changing experience, before setting off alone to open Mugaritz in 1998. The restaurant has been ranked in The World’s 50 Best Restaurants list every year since 2005, including last year.

Aduriz has been named the recipient of this year’s Icon Award for his tireless work throughout his three-decade career in promoting sustainable agriculture and reducing food waste, while working towards a socially and environmentally committed gastronomy industry. He has also been fearless in challenging long-standing culinary mores, eschewing industry dogma in favour of exploration and experimentation through food and going as far as to question whether dishes even need to be ‘delicious’ to be valuable. at No.21

Located on the borders of two Basque towns of Errentería and Astigarraga, Mugaritz’s name is a tribute to the border (Muga, in Basque) and the oak (haritza) which has watched over these borders for 200 years. The restaurant prides itself on being a creative ecosystem where inquisitive minds create and reflect, crossing borders with gastronomy as a starting point, together with experts from the worlds of science, arts, philosophy and nutrition. Aduriz has described Mugaritz as a research lab: a space where gastronomy is a way to show the team’s reflections and trials to all those who visit.

The chef is known for utilising ingredients in unexpected ways, such as using pine needles to infuse a dish with a smoky flavour or incorporating soil as a seasoning. New dishes found on the menu for 2023 include: Face to face, an edible ‘skin’ made with psyllium and cider; Bunch: chives and butter, which is visually similar to a giant communion wafer as chives are compacted with gelatine, thinly sliced, spread with butter and dotted with pickled lemon; along with Memories of the future, which sees white bread caramelised for several days and served with bean molasses and fermented Port lees. Such inventive dishes co-exist on the menu with less abstract treats like creamy cuttlefish, black shallot and Idiazabal cheese.

Aduriz comments on his award: “Being recognised with such a reverential term as ‘icon’ is both overwhelming and surprising, but it does not hide the illusion of knowing that, deep down, what is being rewarded is a trajectory – an effort to open up new paths. I think this award is shared with all the people who dream that things can be different, who are in that sea of doubt, and who need references from people who have also ventured down a different path without being certain that it will turn out well. I am eternally grateful, not only for myself and my team, but also for the message we are sending to the younger generations.

More From Food

Sign-up for our bi-weekly Eatspeditions newsletter.

Food news, restaurant offers and exciting food events straight to your inbox.