|
Foamy cream of egg with maría cookie ice cream and cinnamon caramel |
Alfonso Fierro |
Estrella del Bajo Carrión |
España |
|
Reverse Cannelloni |
Carme Ruscalleda |
Sant Pau |
España |
|
Char-grilled baby squid with a touch of spice sea lettuce broth with black shallots |
Josean Martínez Alija |
Nerua |
España |
|
Oysters with fennel-saffron lentils |
Hilario Arbelaitz |
Zuberoa |
España |
|
Char-Grilled Oysters With Cooked Seaweed |
Víctor Arguinzóniz |
Etxebarri |
España |
|
Honey, Flowers and Pistachio |
Ferran Adrià |
El Bulli |
España |
|
Roasted Roseval potato with raw bean juice |
Josean Martínez Alija |
Nerua |
España |
|
Lamb Brains With Its Juices |
Ferran Adrià |
El Bulli |
España |
|
Gelatinous Dove And Squab Salad With Smoked Chestnuts, Mushrooms And Beet Vin |
Martín Berasategui |
Martín Berasategui |
España |
|
Distilled Spiny Lobster |
Pedro Subijana |
Akelarre |
España |
|
“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread. |
Josean Martínez Alija |
Nerua |
España |
|
Boneless Parrot Fish, Mild Curry Sauce, Nuts And Tomato Bread With Spicy Oil |
Carme Ruscalleda |
Sant Pau |
España |
|
Chuleta A La Parrilla |
Víctor Arguinzóniz |
Etxebarri |
España |
|
Calamari Strips With Scallion Broth And Squid InkFagollaga |
Isaac Salaberria |
Fagollaga |
España |
|
Oysters with aloe vera, fennel-pineapple cloud and ice-blended anise and lime |
Koldo Rodero |
Rodero |
España |
|
Dwarf peas, egg yolk with onion and vanilla |
Josean Alija |
Nerua |
España |
|
Country egg with grilled octopus |
Andoni Arrieta |
Andra Mari |
España |
|
Red Denia prawn |
Quique Dacosta |
Quique Dacosta, Restaurante |
España |
|
The essential oyster |
Quique Dacosta |
Quique Dacosta Restaurante |
España |
|
Huevo deCountry egg with beet, liquid herb salad with “cocido vasco” (basque broth) carpaccio and smoked cheese |
Martín Berasategui |
Martín Berasategui |
España |
|
Senia rice with smoked eel and cherries |
Quique Dacosta |
Quique Dacosta Restaurante |
España |
|
Red mullet with edible crystallized scales, cucumber consommé, tomato emulsion with cider liquor and raw cauliflower |
Martín Berasategui |
Martín Berasategui |
España |
|
Char-grilled small shrimp over dried bread vinaigrette and under rose vinaigrette |
Pedro y Marcos Morán |
Casa Gerardo |
España |
|
False risotto of vegetables and beet yolk |
Pedro Subijana |
Akelarre |
España |
|
The other moon of Valencia |
Quique Dacosta |
Quique Dacosta Restaurante |
España |