Article

In 2013, Mugaritz ranks as the proud number four on San Pelligrino's ranking of the Best 50 Restaurants in the World. Back in May 2012, at the Taste Tomorrow event in China, two of its research chefs gave a presentation on how innovation lies at the very heart of their success.

We sat down with them to find out how they manage to keep their restaurant at the very top of this extremely competitive industry.

 

Print the article

Featured

• 

  Pakes, scuffins and baissants: hybrids remain popular

  Consumers all over the world have a soft spot for hybrid bakery goods: traditional patisserie and bakery classics, but with an innovative twist. A new shape, a new combination of tastes, or...

  Read the story

• 

  France: consumer expectations for Bakery in the ‘new normal’

  The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase.  To understand these changes in behaviour and to offer our...

  Read the story

• 

  Greece: consumer expectations for Bakery in the ‘new normal’

  The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase.  To understand these changes in behaviour and to offer our...

  Read the story