Guilds, croquettes and omelets, the stars of the Aduriz bar in the Kursaal

Gildas, croquetas, and tortilla, three staples of the bar menu at Sua.Muka, the new venture of renowned chef Andoni Luis Aduriz, located within the Kursaal, San Sebastián’s convention center. The bar, which opened in the summer of 2022, has become a focal point for food enthusiasts eager to experience Aduriz’s take on traditional Spanish tapas with a refined twist. The space, previously known as Muka, was recently renamed Sua.Muka and operates under the IXO Group, a hospitality company co-owned by Aduriz, Bixente Arrieta, and Marga Larrárgaga. It replaces the earlier Ni Neu model, which had been functioning in the same location for years. The bar functions around a central philosophy centered on the grill, offering a format distinct from conventional asadors. Rather than serving fixed menus, Sua.Muka presents seasonal ingredients cooked over fire as the main attraction. Juan Vargas leads the kitchen team, having spent several years at Mugaritz, the flagship restaurant of the IXO Group, known for its avant-garde approach to haute cuisine. Under Aduriz's leadership, Mugaritz and its affiliated ventures have consistently pushed boundaries in the fine dining world, creating unique culinary experiences that cater to diverse audiences. Sua.Muka extends this ethos into a more casual setting, allowing patrons to enjoy meals in a relaxed environment. The bar area offers a range of options designed for quick consumption, including shared plates and drinks. Patrons can start with toasted almonds and allied olives before moving on to explore Aduriz’s interpretation of classic dishes such as tortilla de patatas, always made with onions according to the chef’s preference. Other offerings include variations on traditional recipes, presented with emphasis on purity and authenticity rather than creative reinterpretation. Among the standout items available are individual bites like anchovy toast, salted anchovy brioche with smoked butter, oyster with olive escabeche, and meatballs in sauce. For those looking for a more substantial meal, the dining area provides a broader selection, featuring dishes such as Euskaltxerri chorizo, confited mushrooms, octopus in vinegar, country pâté, marinated anchovies with lemon and garum, grilled peppers with muhammara, charcoal-grilled bread, roasted eggplant, and tomato with tomatada. Pricing at Sua.Muka ranges from approximately €15–€20 for an appetizer consisting of a gilda, a croqueta, and a drink, up to €30 for more extensive meals. The bar aims to provide an accessible yet high-quality dining experience that reflects the culinary standards set by Aduriz and his team at Mugaritz. This latest addition to the IXO Group’s portfolio includes other notable restaurants such as Bodegón Alejandro, Topa Sukaldera, and Lotu, a newly launched classical cuisine concept inside the Hotel Palacio Bellas Artes. In Bilbao, the group also operates Nerua Guggenheim and Bistró Guggenheim. The opening of Sua.Muka marks another step in Aduriz’s ongoing efforts to diversify his restaurant offerings while maintaining a commitment to quality and innovation. By integrating elements of tradition with modern techniques, he continues to influence the evolving landscape of Spanish gastronomy. The bar serves as both a complement to and an extension of the fine dining experience offered at Mugaritz, providing a different rhythm and pace for diners seeking to engage with the chef’s vision through a more informal setting.