Located in a farmhouse in San Sebastián, Basque Country, Mugaritz is one of the most respected and experimental restaurants in the northern hemisphere. Capturing the poised craftsmanship of Head Chef Andoni Luis Aduriz’s “factory of perplexities,” Border tells of his deep fascination with the relationship between nature and the culinary arts. Mugaritz itself is named after the specific border oak tree that grows on the hills nearby, and the gastronomic destination is currently listed at number six in the World’s 50 Best Restaurants. Directed by Spanish filmmaker Joana Colomar—who has also created a series of hypnotic music videos for elfin singer songwriter, Maïa Vidal—the tranquil film translates Aduriz’s culinary language to the screen, reflecting his transcendental approach to cooking. “We use all the sources we have around; almost since the beginning we realized that there was this nature that could help us achieve our goals,” says the chef who trained with Ferran Adrià at elBulli. “Our food goes much further than taste or pleasure—I aim to create a tool of affection.” The theme of borders proved attractive for Colomar, who focused on understanding Aduriz’s epicurean experiments. “There is this thin but infinite space that lives between art, science and cuisine,” she says. “The border that divides and unites tradition and vanguard.”—Molly Hannon

Molly Hannon has written for The New York Times, Paris Review and NPR among others.