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"If we could build the perfect kitchen, what would it be like?" the Basque Country''s renowned restaurant Mugaritz wonders on its blog, following the devastating blaze that broke out at the twice Michelin-starred restaurant.

Since that tragic day, chefs from around every corner of the globe have pledged their solidarity to world-class chef Aduriz. Several Basque chefs - including Arzak, Berasategi, Subijana and Arguiñano - have demonstrated their support for Aduriz, even offering their premises to carry out the most pressing of commitments, and renowned chefs from places as far away as Peru, the United States, Venezuela and Japan have offered their solidarity to the Basque chef.

Now, it is time for chef Andoni Luis Aduriz, one of the most prestigious chefs in the world, to put aside his grief and take stock. Already, he and his team have begun pondering ideas for the new kitchen. Now they have the advantage of working from scratch and hope to improve on what went before:

"The burnt kitchen had two main drawbacks," explains Aduriz, "the cooks had to work in cramped conditions and the cleaning area was next to the dining room so the clank of plates and cutlery interrupted the peaceful atmosphere of that area... We have begun thinking about what was lacking from the old kitchen; the brainstorming hasn''t stopped..."

Ideas so far for the new kitchen include installing a wine cellar on the site of the previously noisy cleaning area, maintaining the "heat chain" - infrared lamp, hotplate etc - a factor of "extreme quality" for Aduriz and his team, and creating an area with more natural light.

Aduriz has now opened up the design process to anybody and everybody with a good idea for planning the new kitchen: "Do you fancy helping us with the project outline?" he asks on his blog. Go to http://www.mugaritz.com/blog/?p=1015 and join the ideas forum if you can offer any brainwaves.

Aduriz is acknowledged as a rising star in avant-garde Spanish gastronomy in the style of Catalonian chef Ferran Adria, known for deconstructing food and putting it back together in surprising ways.

The respected San Pellegrino "World''s 50 best restaurants" list rated Mugaritz as fourth behind Adria''s restaurant El Bulli, Heston Blumenthal''s The Fat Duck in Britain, and chef Rene Redzepi''s Noma in Denmark.