Home US American woman traumatized by ‘world’s worst Michelin-starred restaurant’ where diners refuse to pay for $800 meal with ‘navel lip gloss’

American woman traumatized by ‘world’s worst Michelin-starred restaurant’ where diners refuse to pay for $800 meal with ‘navel lip gloss’

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Chloe Jade Meltzer shared a viral review of her meal at Mugaritz in San Sebastian, Spain, saying that some customers were so horrified by the food that they refused to pay and the police had to be called.

An American diner was traumatized by the “worst Michelin-starred restaurant in the world,” where the bill was over $800 and she ate “lip gloss” and “belly button.”

Chloe Jade Meltzer shared a viral review of her meal at Mugaritz in San Sebastian, Spain, saying that some customers were so horrified by the food that they refused to pay and the police had to be called.

Mugaritz has two Michelin stars and aims to “weave a story of stories, gestures and emotions around the table” with 23 plates of mixed salty and sweet foods.

But Meltzer said the food was so bad she felt sick even remembering it, saying on TikTok: “The flavors were just bad, some of the products were good, but it felt like this was almost a social experiment.”

In his videos, a customer could be seen arguing loudly with staff when Meltzer said they refused to pay for the food and police had to be called.

Chloe Jade Meltzer shared a viral review of her meal at Mugaritz in San Sebastian, Spain, saying that some customers were so horrified by the food that they refused to pay and the police had to be called.

One of the dishes was a kefir and almond oil creation in the shape of

One of the dishes was a kefir and almond oil creation in the shape of a “navel” from which “you’re supposed to suck a strange juice.”

Sharing clips of his meal on TikTok, Meltzer said: “I really can’t believe how bad this restaurant was, it’s a two Michelin star restaurant so it just doesn’t make any sense.”

Meltzer described the first of the 23 dishes as if he were eating “lip gloss” while scooping a thick mass of fish from the tub.

Next was a “sea rash” that Meltzer said was “literally like a soggy cigar.”

Then came a kefir and almond oil creation in the shape of a “belly button” from which you are “supposed to suck strange juice.”

For the rest of the meal, dishes alternated between sweet and savory, including ‘old bucatini’ and blue cheese about which Meltzer said, ‘I felt sick afterwards.’

Next came what Meltzer said he thought was a napkin covered in barbecue sauce, and then a churro, which turned out to be a piece of unseasoned plantain.

When the bill came at the end of the meal – 897 euros for three people – Meltzer said he was surprised.

She said: ‘They give you a disclaimer at the beginning, saying you’re not going to like all the dishes… and well, that’s fine… but for everything to be completely disgusting doesn’t make any sense.

‘I really don’t understand how this restaurant works. “It is the worst restaurant I have ever been to in my life.”

Mugaritz has two Michelin stars and aims to 'weave a story of stories, gestures and emotions around the table' with 23 dishes of savory and sweet combinations

Mugaritz has two Michelin stars and aims to ‘weave a story of stories, gestures and emotions around the table’ with 23 dishes of mixed salty and sweet food

While Meltzer opted to pay the bill and go home, he filmed other guests arguing loudly with the host and refusing to pay until police were called.

She said: “Someone literally had the police called and almost got arrested because they didn’t want to pay the restaurant, that’s how bad it was.”

Mugaritz tasting menu prices start from €253 without drinks.

The Michelin guide describes it as “much more than a restaurant, offering food lovers a very different gastronomic experience.”

And he adds: “Absolutely everything is questioned here, hence the focus is on both individual and general tastes, to the point that, in the chef’s words, “the experience here is both recreational and gastronomic.”

“The dishes do not follow a classical order and constantly seek to transcend boundaries, both in terms of flavor and in the fluidity of the unique tasting menu.”

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