Great Dishes
Guía grandes platos
Plato | Cocinero | Restaurante | Pais | |
---|---|---|---|---|
Cream Of Parmesan Reggiano With A Veil Of 6 Assorted Wild And Cultivated Basil Varieties And Pine Nuts | Quique Dacosta | Quique Dacosta Restaurante | España | |
Guggenheim Bilbao | Quique Dacosta | Quique Dacosta Restaurante | España | |
Red Denia prawn | Quique Dacosta | Quique Dacosta, Restaurante | España | |
The essential oyster | Quique Dacosta | Quique Dacosta Restaurante | España | |
Senia rice with smoked eel and cherries | Quique Dacosta | Quique Dacosta Restaurante | España | |
The other moon of Valencia | Quique Dacosta | Quique Dacosta Restaurante | España | |
Rock | Quique Dacosta | Quique Dacosta Restaurante | España | |
Iceberg | Quique Dacosta | Quique Dacosta Restaurante | España | |
Merluza en Salmuera Japonesa | Rafa Morales | que si quieres arroz Catalina | España | |
Sea anemones | Raúl Aleixandre | Ca´Sento | España | |
Sea anemones | Raúl Alexandre | Ca´Sento | Spain | |
Arroz Meloso Marinero | Raúl Alexandre | 534 | España | |
Grilled freshwater eel with confited garlic | Riccardo Camanini | Villa Fiordaliso | Italy | |
Grilled freshwater eel with confited garlic | Riccardo Camanini | Villa Fiordaliso | Italia | |
Anchoas "Fritas" a Baja Temperatura | Roberto Ruiz | Frontón | España | |
Kokotxas de Merluza Confitadas | Roberto Ruiz | Frontón | España | |
Crema de Huevo con Perretxikos y Habas Repeladas | Roberto Ruiz | Frontón | España | |
Dried Octopus Over Cabbage Salad | Rosa Macías | FM | Spain | |
Dried Octopus Over Cabbage Salad | Rosa Macías | FM | España | |
Tuétano Asado con Cigala Salteada , Trufa de Verano , Jugo de Cordero… | Rubén Trincado | Mirador de Ulía | España | |
Gilda 2013 | Rubén Trincado | Mirador de Ulía | España | |
Kokotxas con Sarmientos sobre Crema de Ajo Negro | Rubén Trincado | Mirador de Ulía | España | |
Patatas Bravas | Sergi Arola | Spain | ||
Low-temperature egg over crushed potatoes with onion consommé | Sergio Bartard | Aretxondo | Spain | |
Low-temperature egg over crushed potatoes with onion consommé | Sergio Bartard | España |