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Guggenheim Bilbao |
Quique Dacosta |
Quique Dacosta Restaurante |
España |
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Turbot With Dried Octopus Broth And Cream Of Carmelized Carrot |
Isaac Salaberria |
Fagollaga |
España |
|
Tomato And Violet Soup With Vegetable Stalks, Mollusks And Prawns |
Koldo Rodero |
Rodero |
España |
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Poached Lamb Loin With Curry, Sauteed With Roasted Lime |
Gerhard Schwaiger |
Tristán |
España |
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Hommage To Iberian Pig Snout, Ear, Jowl And Stock With Potato Foam |
Martín Berasategui |
Martín Berasategui |
España |
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Dried Octopus Over Cabbage Salad |
Rosa Macías |
FM |
España |
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Oysters with spicy coconut, squid ink and lime |
Jordi Vila |
Alkimia |
España |
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Roasted Cucumber With Rice And Mollusk Broth |
Isaac Salaberria |
Fagollaga |
España |
|
Foamy cream of egg with maría cookie ice cream and cinnamon caramel |
Alfonso Fierro |
Estrella del Bajo Carrión |
España |
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Reverse Cannelloni |
Carme Ruscalleda |
Sant Pau |
España |
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Char-grilled baby squid with a touch of spice sea lettuce broth with black shallots |
Josean Martínez Alija |
Nerua |
España |
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Oysters with fennel-saffron lentils |
Hilario Arbelaitz |
Zuberoa |
España |
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Char-Grilled Oysters With Cooked Seaweed |
Víctor Arguinzóniz |
Etxebarri |
España |
|
Honey, Flowers and Pistachio |
Ferran Adrià |
El Bulli |
España |
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Roasted Roseval potato with raw bean juice |
Josean Martínez Alija |
Nerua |
España |
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Lamb Brains With Its Juices |
Ferran Adrià |
El Bulli |
España |
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Gelatinous Dove And Squab Salad With Smoked Chestnuts, Mushrooms And Beet Vin |
Martín Berasategui |
Martín Berasategui |
España |
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Distilled Spiny Lobster |
Pedro Subijana |
Akelarre |
España |
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“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread. |
Josean Martínez Alija |
Nerua |
España |
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Boneless Parrot Fish, Mild Curry Sauce, Nuts And Tomato Bread With Spicy Oil |
Carme Ruscalleda |
Sant Pau |
España |
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Chuleta A La Parrilla |
Víctor Arguinzóniz |
Etxebarri |
España |
|
Calamari Strips With Scallion Broth And Squid InkFagollaga |
Isaac Salaberria |
Fagollaga |
España |
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Oysters with aloe vera, fennel-pineapple cloud and ice-blended anise and lime |
Koldo Rodero |
Rodero |
España |
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Dwarf peas, egg yolk with onion and vanilla |
Josean Alija |
Nerua |
España |
|
Country egg with grilled octopus |
Andoni Arrieta |
Andra Mari |
España |