GASTRONOMY
From Asturias to Madrid, passing through Cádiz or Valencia, with experts such as Dabiz Muñoz, Oriol Castro, Begoña Rodrigo or Nacho Manzano as guides
KITCHEN EAR
The different ways of cooking this mollusk by the Carcas brothers are the flagship of one of the most innovative restaurants in the Aragonese capital.
GASTRONOMIC REVIEW
The hunting cuisine of self-taught Jose Antonio Medina surprises at the family hotel in the Torre de Juan Abad town, in Ciudad Real.
THE DIRECTIONS OF THE CHEFS
He runs Miramar, with two Michelin stars in Llança, and recommends a vermouth by the sea as an aperitif, enjoying the seafood cuisine of the area and going to Cadaqués for a cocktail
KITCHEN EAR
In this roadside place you can eat the best fish suquet in Almería and rice dishes that range from the classic abanda – fish of the day – to a black one with squid with ‘wakame’, another with ‘kaffir’ lime and marinated tuna or one of miso with seaweed and ‘katsuobuchi’
THE DIRECTIONS OF THE CHEFS
The owner of Retiro da Costiña, with a Michelin star, recommends having breakfast in a garden in the heart of Santiago, walking through the market and having a drink in front of a beautiful sunset
KITCHEN EAR
In this place they test an alternative economic model in restaurants, with a fair price for its producers, almost all of them settled on both sides of the Basque border.
GASTRONOMIC REVIEW
The owners of Arima, one of the most applauded taverns on Ponzano Street, open a new project on Madrid’s Paseo de la Habana
THE DIRECTIONS OF THE CHEFS
Álvaro Sanz recommends essential places with Ibizan recipes, having breakfast watching dolphins and don’t forget to buy local herbs and sobrasada
kitchen ear
Fried sage, red mullet with garlic and wagyu jerky are some of the dishes served in this family bar that has become the most innovative restaurant in the Almeria town of Rodalquilar.
GASTRONOMIC REVIEW
Diego Fernández has made the flavors of Southeast Asia his own in his restaurant and presents an unusual proposal that focuses on two menus that contain up to 160 ingredients
THE DIRECTIONS OF THE CHEFS
Owner of the restaurant Sa Pedrera des Pujol, he takes a tour of small establishments on the island run by the owners, and advises buying, in addition to cheese and sobrasada, Menorcan manzanilla
CLUB OF FIVE
Bars that serve montaditos, a place that used to be a mandatory stop for hippies, or a seafood restaurant on the seashore.
The addresses of the cooks
Pablo González Conejero runs Cabaña Buenavista and recommends everything from having a good specialty coffee in his hometown to praising a small business with its own identity
KITCHEN EAR
The co-owner of Güeyu Mar, Luisa Cajigal, runs this business in front of Vega beach, where she offers simple cuisine focused on Cantabrian fish.
GASTRONOMIC REVIEW
The Dani García group and the Mosh group, in collaboration with Dolce & Gabanna, delve into recipes that are inspired by southern Italy, with desserts inspired by the Italian brand’s prints
THE DIRECTIONS OF THE CHEFS
The owner of Finca Alfoliz recommends eating a classic in Aracena, a drink at a magical beach bar in Punta Umbría, or a special dinner in Valverde del Camino
KITCHEN EAR
A neat space, run by a 72-year-old woman, with breakfasts with pastries and breads made in-house, freshly made sandwiches, and simple cuisine, with suckling lamb or vegetables from the garden.
THE CLUB OF FIVE
A selection of places where you can enjoy a good meal, with different proposals, starting at 35 euros, and the Cantabrian Sea in the background
GASTRONOMIC REVIEW
At the Palma location, old Mallorcan recipes are cooked for a bar of ten people and a menu of 11 dishes.
THE DIRECTIONS OF THE CHEFS
He runs a Michelin-star restaurant, as well as other establishments with different gastronomic concepts, and travels around the island in search of the best producers for his cuisine.
Trips
A ham sandwich, some eggs with blood sausage or a coffee in front of the sea. Traveling by car this summer vacation is not incompatible with eating well on the road. Check where to eat well near your location
CLUB OF FIVE
Experts in this typical fried food from Cantabria, such as the president of the Cantabrian Academy of Gastronomy, the three Michelin star Jesús Sánchez or the hoteliers Carlos Zamora and Paco Quirós reveal their places
kitchen ear
Attached to a gas station is a place dedicated to the product that surprises the beginner and captivates all the connoisseurs who take off or land.
Gastronomy
The Spanish guide announces a new batch of restaurants, bars, cafes and beach bars distinguished with a ‘solete’ to make a stop this holiday
Gastronomy
Owner of the restaurant La Cruz Blanca in Vallecas, where he serves more than 16,000 dishes of this popular Madrid recipe each year.
GASTRONOMIC REVIEW
Located in an independent space of the Zoëtry hotel, it refines its gastronomic proposal, after abandoning the project of the Predi Son Jaumell hotel, where it left the distinction received by the French guide
THE DIRECTIONS OF THE CHEFS
The owner of DiverXO advises having an aperitif at one of the landmarks in the Retiro neighborhood, eating at a fish temple, having dinner at your teacher’s house and buying candy.
GASTRONOMY
Dulce Martínez has converted an old family mill into a leading restaurant, where she has eliminated the menu to offer two menus at 48 and 55 euros
Gastronomy
David Grussaute directs the kitchen of the UNIC restaurant with an obsession: nourishing himself with the natural pantry of this Mediterranean island
GASTRONOMIC REVIEW
The restaurant, which displays a large menu of specialties, is an extension in the capital of the accredited Ta-Kumi restaurant in Marbella
THE DIRECTIONS OF THE CHEFS
The owner of Cenador de Amós recommends having breakfast facing the sea in Somo, crossing the bay of Santander to eat at a steakhouse in Pedreña and ending the day at a cult winery.
CLUB OF FIVE
The range of establishments that cook without animal protein is increasing and more diverse, offering everything from tapas and hamburgers to versions of traditional stews.
GASTRONOMIC REVIEW
With an original kitchen, it stands out from the usual models in the hospitality industry, with an informal proposal of tapas and portions to share and a well-organized wine cellar.
THE DIRECTIONS OF THE CHEFS
The chef and co-owner of the Atrio restaurant recommends starting the day with churros, trying the cuisine of a legendary address and finishing with tapas in the historic center
Gastronomy
Casa de México and the Mexican Academy of Gastronomy distinguish with a seal those establishments—in the capital there are more than 170—that promote the authentic cuisine of their country.
KITCHEN EAR
The Cantabrian town has been dedicated to this artisan product for a century and a half, and has different establishments where you can taste it.
RESTAURANTS
The establishment of the two former Santceloni, Óscar Velasco and Montse Abellà, opens its doors on June 12 in Madrid and will offer à la carte dishes and a tasting menu for an average price of 100 euros
GASTRONOMIC REVIEW
Carlos Casillas and several colleagues from the Basque Culinary Center bring creative cuisine to Ávila, with roots and environmental awareness, which they complement with a cellar of more than 1,000 references
THE DIRECTIONS OF THE CHEFS
The cook at the Arzak restaurant recommends starting with a brunch, some pinchos in a classic in the old town, a chop in one of the restaurants with the best winery in Spain or a gin and tonic in Gros
KITCHEN EAR
The restaurant La Casa de Manolo Franco, in the Madrid town of Valdemorillo, offers two tasting menus with the countryside and aromatic herbs as the protagonists
Restaurants
The founders of the creative gastronomic studio Tiberi Club finally have an establishment in Barcelona and their menu is by Fran Baixas, former cook at Mugaritz R&D
GASTRONOMIC REVIEW
The legendary Venetian house replicates its famous dishes in its new establishment on the Costa del Sol, where it offers high-school service
RESTAURANTS
After ten years working alongside Bittor Arginzoniz, Japanese chef Tetsuro Maeda has opened his establishment in the same town to offer Basque-Japanese grill cuisine
RESTAURANTS
Bernd Knöller is the dean of Michelin-starred chefs in Valencia. In 2019 it made the news following the death of a diner due to alleged poisoning that was finally ruled out. “Customers have always saved me,” he summarizes.
The addresses of the cooks
The owner of Cobo Estratos recommends eating everything from stews to Castilian lamb, enjoying a ‘cojonudo’ or ‘cojonuda’, or goat cheeses from an organic farm
RESTAURANTS
The restaurant, which has a Michelin star, will offer its last meal on September 2
KITCHEN EAR
After many years as a pastry chef, academic training and some failures, chef Cristian Granero dares to open a gastronomic restaurant in the small and unique capital of La Plana
GASTRONOMIC REVIEW
Specializing in quality red meats from San Sebastián, they are grilled by the young Babacar Fall, an expert in applying rigorous grilling techniques.
THE CLUB OF FIVE
It has become a sweet present on most of the city’s restaurant menus, where each chef applies his own recipe.
#Restaurants #Gastronomy #PAÍS
