|
Bacalao a la Brasa con Caldo de Chipirones y Pochas con Callos del Mismo Pez a la Vizcaína |
David García |
Álbora |
España |
|
Bacalao a Baja Temperatura, Bígaros, Jugo de Roca, Alga Parásita y Flor de Sauco. |
Sergio Bastard |
Casona del Judio Gastronómico |
España |
|
Baby squid risotto with carpaccio and ink sauce |
Iván Sáez |
Zorzal |
Spain |
|
Baby squid risotto with carpaccio and ink sauce |
Iván Sáez |
Zorzal |
España |
|
Baby spring salad leaves with raw squid julienne, fresh broad beans and noto almonds |
Daniele Fabris |
Il Luogo di Aimo e Nadia |
Italy |
|
Baby spring salad leaves with raw squid julienne, fresh broad beans and noto almonds |
Aimo Moroni |
Il Luogo di Aimo e Nadia |
Italia |
|
Aubergine threads with licorice adorned over a vintage olive oil yoghurt |
Josean Martínez Alija |
Nerua |
Spain |
|
Arroz negro con sepia y guisantes |
Susi Díaz |
La Finca |
España |
|
Arroz Meloso Marinero |
Raúl Alexandre |
534 |
España |
|
Arroz Meloso de Plancton Marino Puro con Calamares y Alioli |
Ángel León |
Aponiente |
España |
|
Apple and forgotten tubers in acidic, crispy, creamy and frozen preparations with mustard sandwich |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Anchoas "Fritas" a Baja Temperatura |
Roberto Ruiz |
Frontón |
España |
|
Anarchy |
Jordi Roca |
El Celler de Can Roca |
España |
|
Alvargonzalez fried egg |
Oscar García |
Alvargonzalez |
Spain |
|
Almond Cottage Cheese, Wild Honey and Virgin Olive Oil |
Kiko Moya |
L´Escaleta |
España |
|
Almond Cottage Cheese, Wild Honey and Virgin Olive Oil |
Kiko Moya |
L´Escaleta |
Subida estación del norte, 205 |
|
Ajo Negro con Ceviche de Remolacha, Anguila Ahumada y Crema de Raifort |
Martín Berasategui |
Martín Berasategui |
España |
|
A Cow In The Meadow |
Massimo Bottura |
OSTERIA FRANCESCANA |
Italy |
|
Txitxarro Ahumado al Romero con Crema de Coliflor y Yema Rota |
Álvaro Garrido |
Mina |
España |
|
Salty Products Stew: Vegetables, Anchovies and Pork Jowl with Idiazábal Cheese Balls |
Eneko Atxa |
Azurmendi |
Spain |
|
Rice, Capers, Pine Kernels and Olives. |
Paolo Lopriore |
|
Italy |
|
Raw and peeled shrimps, sardine broth and breadcrumbs |
Dani Frías |
La Ereta |
España |
|
Pulpitos con Tirabeques |
Juanjo López |
La Tasquita de Enfrente |
España |
|
Mackerel Marinated Into Miso, Raw Turnip, Onion and Grapefruit |
Pascal Barbot |
Astrance |
Francia |
|
Light Pasta, White Radish, Oysters and Black Pepper |
Bo Bech |
Geist |
Denmark |