Mugaritz x Loreak Mendian
Prepared in the kitchen of one of the ten best restaurants in the world, the new collection by the Spanish brand is backed by two Michelin Stars and three Repsol Suns.
The concept behind ‘Mugaritz x Loreak Mendian’ began to gestate back in the spring of 2015 as a kind of synesthetic whim or cultural anecdote of sorts that brought together two of the pillars of Basque culture: design and gastronomy. The creative and innovative spirits of both organizations come together in this unique collaboration in which Loreak Mendian reimagines three iconic concepts taken fresh from the hands of renowned chef Andoni Luis Aduriz.
‘Malas hierbas’ evokes the veggie origins of the dish that bears the same name with a print comprised of organic elements on linen. ‘Helecho quemado’ refers to a way to add salt by injecting an herb with brine and subsequently burning it so that only the saltiness and shape remain. In this case the print pattern is applied to generally solid-colored chambray garments “in a smooth and integrated fashion, but the fern has the leading role.”
Lastly, ‘Tagete’ shows how the accumulation of lots of delicate petals can generate a thick and completely unusual texture. By transferring this concept onto a watercolor illustration and distributing it extensively, it epitomizes the lightness of the dish as well as the core fabric.
Loreak Mendian was founded in 1995 in the port of San Sebastian. Today it has 15 stores in Spain, Australia and France, plus an e-shop that ships around the world. Furthermore, its products are distributed in more than 300 multi-brand stores throughout all of Europe, including retailers like Galeries Lafayette and Printemps or online platforms like Zalando.
Mugaritz, in turn, opened its doors in March 1998 in Errenteria (Gipuzkoa) and in 2006 it immediately ranked number 10 on the list of “The World’s 50 Best Restaurants”. It’s maintained a notch on said top ten ever since and has earned two Michelin stars and three Respsol suns.
