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 overcoming tribulation, a trait without which no one makes it to number one. Serving cocktails, tapas and sandwiches, proposing daily tasting menus… working with simplicity he has managed to salvage his gastronomic offer, and he has accomplished this in a more solid, dedicated fashion, to the point where he has converted his practice into an exponent of materialized art. Few global cuisines today exhibit so much talent and consummation as that of this quiet, mature and superb young man.
An example is this essential cod dish, capable of marking a distinction, once again, on a substantial level: the selection of product, unsurpassable; the preparation and doneness, juicy, iridescent and seared, and the sauce, exquisitely rustic. No more, no less.