|
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 |
|
Red onion gnocchi with spicy nuances over a base of baby squid and sautéed garlic shoots |
Josean Martinez Alija |
Nerua |
España |
|
Tako de bacalao asado bajo la llama, servido con una sopa rustica de pan sopako con matices ácidos y picantes. |
Josean Martinez Alija |
Nerua |
España |
|
The ocean within |
Jordi Vila |
Alkimia |
España |
|
Low-temperature egg over crushed potatoes with onion consommé |
Sergio Bartard |
|
España |
|
Hamburger |
Bittor Arginzoniz |
Etxebarri |
España |
|
Sautéed beans with bacon, mange-tout juice and basil hints |
Josean Martinez Alija |
Nerua |
España |
|
Crusted cod with tender spring onion, lentils and crispy pancetta |
Paco Morales |
Paco Morales |
España |
|
Baby squid risotto with carpaccio and ink sauce |
Iván Sáez |
Zorzal |
España |
|
Grilled Oyster With Venere Rice |
Paco Morales |
Paco Morales |
España |
|
Razor clam in almond oil |
Pedro y Marcos Morán |
Casa Gerardo |
España |
|
Pipirrana-stuffed heirloom tomato, liquified beans and green tomatoes with raw shrimp |
Dani García |
Calima |
España |
|
Rock |
Quique Dacosta |
Quique Dacosta Restaurante |
España |
|
Mussels with carrot juice and pimiento choricero powder |
Víctor Arguinzóniz |
Etxebarri |
España |
|
Melon with ham |
Joan Roca |
El Celler de Can Roca |
España |
|
Anarchy |
Jordi Roca |
El Celler de Can Roca |
España |
|
Iceberg |
Quique Dacosta |
Quique Dacosta Restaurante |
España |
|
Cold essence of basil with lime sorbet, ice-blended dill and hints of raw almond |
Martín Berasategui |
Martín Berasategui |
España |