Fool Magazine

04/10/2026

Restaurant Salzamt is a gem; the handwritten menu sets the tone…
Deceptive simple dishes, like a “Blattsalat” is just…stunning ❤️🇦🇹👌

18/09/2026

19/05/2025

Thank you team and guest chefs who glorified the last Hurrah 🙏

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17/05/2025

Thanks and everyone who has been involved in this unique restaurant over the years ❤️❤️❤️

📸 2014

08/12/2023

"It's been nearly a dozen years since our encounter with and our feature on in Fool #1, under the headline 'It’s all about emotion.'

Reflecting on it now, it stands out as a must-read story, enriched by the deep trust we shared with Ben and his family. Times have changed, and now Ben's son Kobe is making waves in the US with his basketball skills, a stark contrast to the Pukeko eggs he was holding in one of the images in our story.

Ben and Attica continue to captivate with remarkable focus and creativity, epitomizing the art of subtle storytelling. The backyard, once featured in our 'Eating with the Chefs' book, has evolved into an elaborate bar-art project, integrating a unique dining experience.
Upstairs in the office walls are full of inspirational notes for his upcoming book: "It´s going to be brutally honest" Ben says. We can´t wait ❤️

04/12/2023

Often, words like 'unique' and 'groundbreaking' are thrown around too casually, diluting their true significance. But embodies these terms and so much more. Having savored his culinary creations through the pages of his books, experiencing them in person at 🇦🇺 was nothing short of a time-stopping revelation. His philosophy is as razor-sharp as his vision is singular.

One thing’s for certain: we won't be washing our fish anytime soon!

20/06/2023

What is an icon ?
When we in 2001 came to a then relatively unknown restaurant in the hills outside San Sebastián (or Donostia!) little did we know how important this visit would become.
It would change and shape our relationship to food, restaurants and chefs. Alone we were seated in the dining room for lunch, served some basic and classic Basque dishes like Tolosa beans. Andoni Luis Aduriz wanted us to understand where he came from and what the base for the cooking at Mugaritz was. After our first meal there, we were bowled over and believers; we discovered that you can feed your brain as well.

"150 min. …submit!” 150 minutes to feel, imagine, reminisce, discover. 150 minutes to contemplate.

We have returned every year, except during the pandemic, following their never-ending creative journey. In the process, we've gotten to know some amazing people, becoming lifelong friends.

We have also had the immense pleasure and trust to produce two books and have spent much time together. These images chronicle both his journey and ours. They depict moments from Andoni and Garbine in the kitchen, the young, monklike boy, to the traces of the 2010 fire left on his sooty hands, and to the first image of him in a chef´s straightjacket — made by Javi´s mum for the "Vanishing Points" book project.

Much more can be said, but at least now we know what an icon is.
Andoni Luis Aduriz, through his unique approach to cuisine, personifies this term for us.
Congrats and Eskerrik asko ❤️