|
“Polenta concia” with mushrooms and Toma cheese fondue |
Alfredo Russo |
Dolce Stil Novo |
Italy |
|
Liquid escarole salad, buffalo cheese consommé, bread and anchovy shavings |
Antonino Cannavacciuolo |
Restaurante Villa Crespi |
Italy |
|
Egg spaghetti, garlic, oil and chilies |
Carlo Cracco |
Cracco |
Italy |
|
Rice, Capers, Pine Kernels and Olives. |
Paolo Lopriore |
|
Italy |
|
A Cow In The Meadow |
Massimo Bottura |
OSTERIA FRANCESCANA |
Italy |
|
Creative version of classic Borsch |
Adrian Quetglas |
Cipollino |
Rusia |
|
Creative version of classic Borsch |
Adrian Quetglas |
Cipollino |
Russia |
|
Gamba Roja de Denia al Polvo de Carbón Vegetal, Americana Traslúcida y Brotes de Soja |
Quique Dacosta |
Quique Dacosta Restaurante |
Spain |
|
Patatas Bravas |
Sergi Arola |
|
Spain |
|
Pear, tomato confit, spider crab and red prawn with green apple juice and ice cream |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Grilled cep ice cream |
Joan Roca |
El Celler de Can Roca |
Spain |
|
Cheese bread with berry and dried fruit muesli |
Ferran Adrià |
El Bulli |
Spain |
|
Crispy pancetta with fabada vinaigrette and itx broth |
Nacho Manzano |
Casa Marcial |
Spain |
|
Warm oysters with green apple gelatin |
Hilario Arbelaitz |
Zuberoa |
Spain |
|
Hare extract with melon molasses, spring onions and garlic crystals |
Manolo de la Osa |
Las Rejas |
Spain |
|
Oysters with grapes |
Pedro Subijana |
Akelarre |
Spain |
|
Pancetta with almond milk |
Isaac Salaberria |
Fagollaga |
Spain |
|
Cod grilled over holm oak embers |
Víctor Arguinzoniz |
Etxebarri |
Spain |
|
Horse mackerel with tapioca, garlic flowers and liquefied watermelon and tomato |
Isaac Salaberria |
Fagollaga |
Spain |
|
Warm vegetable stalk salad with lobster, cream of lettuce and iodized sauce |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Battered hake confit at 45ºc over peppers and rice soup |
Francis Paniego |
El Portal del Echaurren |
Spain |
|
Raw baby peas with gelatinous ginger veil and chive flowers |
Andoni Luis Aduriz |
Mugaritz |
Spain |
|
Grilled hake cheeks |
Pedro Arregui |
Elkano |
Spain |
|
Warm grilled Bresse pigeon liver mousse with legumes, seeds, berries and sprouts |
Quique Dacosta |
El Poblet |
Spain |
|
Tuna with crust and mojo sauce |
Juan Mari Arzak |
Arzak |
Spain |