This indulgent croquette is prepared by breading a cube of gorgonzola (cured for 100 days) with beaten eggs and black venere rice flour. The croquette is fried for 1 minute in boiling seed oil, placed in the oven for a further 4 minute then finally served together with beet puree, extra virgin olive oil and lemon juice. To finish the dish: a julienne of lemon zest and a foam made from vegetable stock, pepper and beet sprouts. A true delicacy.

To be perfectly clear about things: the suckling lamb from the Castile region is the best in Spain, and what they serve at Mannix is the best in Castile. The lamb is quartered and cooked in a wood-fired oven over a terracotta tray with water and salt for a long time, turning it only twice. Marco Antonio García, advocate of the fifth generation in a family of butchers and asadores (literally “roasters”), serves this dish personally to the table accompanied by a salad of lettuce, tomato and onion. An utter delight!

Not everyone is capable of serving a soup wrapped in a spinach leaf, bathed in parmesan sauce and topped with a few saffron threads. But then again, Vittorio Fusari is an unusual chef who has little respect for the rigidity of rules. His workplace is a hybrid between a country house and a luxurious restaurant, not really even knowing himself whether to characterize his work as that of an innkeeper or a restaurateur. This duality is pointedly reflected in his cuisine, where different aspects of his personality come to life, depending on the dishes.

Leave the lobster to marinate for 2 hours in white eau-de-vie of Armagnac. Follow by slicing the body as you would a carpaccio, place over a coral cream base, boil the claws in stock and serve on the side like a salad. The dish is completed by a crispy herb-stuffed roll and another filled with prawns. Michel Guérard, one of the most important chefs of his generation, created this recipe taking inspiration from a spider crab soup with rice liqueur that he had tried in China.