Tako de bacalao asado bajo la llama, servido con una sopa rustica de pan sopako con matices ácidos y picantes.

Josean is probably, at this time, the most important culinary minimalist in the world, or at least one of the top two or three. What speaks most for him is his intellectual and work capacity. Of course, we cannot forget that he was a prodigy child who, at the tender age of 23, had already found his way into the books of Lo Mejor de la Gastronomia, taking on a significant post. Amidst the adversity that he has faced, and continues to face on a day-to-day basis running the restaurant side of the Guggenheim business, he has demonstrated a remarkable capacity for confronting distress and overco...