1. Pedro Aguilera. Andalusian Taste Meson, Cadiz
Peter Aguilera. Andalusian Taste Meson, Cadiz
KA MEA LAAU A ME KA HAUTE
ʻOiaʻiʻo, mai Alcalá del Valle, holo ʻo Aguilera i kahi hale ʻaina ʻohana me 27 mau makahiki o ka mōʻaukala. Mai nā mākua mahiʻai a hiki i ka poʻe hale ʻaina ma muli o ka pono, ua ulu ka chef ma waena o ka hustle a me ka haʻalulu o ka poʻe e noho ana ma kahi pā. I loko o kāna mau makahiki he 16 mua, ua maopopo loa ʻo ia ke ʻano o kona ola ʻana i ka kuke ʻana. Ua hana ʻo ia i kāna mau makahiki ʻelua o ke aʻo ʻana ma ka Escuela de Hurtado de Mendoza (Granada) a laila ma ka Escuela de Hostelería La Cónsula (Málaga). Ua ʻike ʻo ia i nā kīhini o Tragabuches, Mugaritz a me Heston Blumenthal ma Lākana, akā ʻaʻole i hiki i kona holo ʻana iā Ricard Camarena ma Ramses i loaʻa iā ia kahi e hoʻomaha ai. Ma laila ʻo ia i lawe ai i ka gastronomic philosophy e hele pū me ia a hiki i kēia lā, i ke aloha i ka huahana kūloko a aʻo ʻia e mālama iā ia. I ka makahiki 32, hoʻokipa ʻo ia i ka poʻe i kona hale hoʻokipa ma Sierras de Cádiz me kahi papa kuhikuhi i hana ʻia me 90% agro-ecological vegetables, kahi umu ahi ahi e like me ke kaula maʻamau, a me kahi pilina pili loa.
ANDALUSIAN FLAVOR MESON
Street the Orchard, 3
Alcala del Valle
ʻO Cadi
95 613 55 10
ʻAi: Pōʻakahi, Pōʻalima, Pōʻalima, Pōʻaono a me ka Lāpule mai ka hola 13:30 a i ka hola 16:00. ʻAina ahiahi: Pōʻalima a hiki i ka Lāpule mai ka hola 20.00:23.00 a i ka hola XNUMX:XNUMX.
meson-flavor-andaluz.business.site
Menu mai 60 euros.
2. ʻO Alex Paz lāua ʻo Olga Garcia. ʻO ka hale ʻaina ʻo Fuentelgato, Cuenca
ʻO Alex Paz lāua ʻo Olga Garcia. ʻO ka hale ʻaina ʻo Fuentelgato, Cuenca
“LIVE CUISINE WITHOUT PREJUDICES”
E hui mākou ma ke Kula Hoʻokipa ma Valencia a e hoʻoholo mākou ʻaʻole e hana no ʻoe akā e hana i kā mākou papahana ponoʻī ma laila. Ma ke kauwela o 2019 ua ʻike au iaʻu iho ua kau ʻia ma Huerta del Marquesado (Cuenca), e hana hou ana i kahi hale ʻaina liʻiliʻi a nā mākua o Olga. "ʻO ka meaʻai pololei, maʻemaʻe a me ka manaʻo ʻole, e mālama mau i ka leʻaleʻa o ka hale ʻaina i kona kiʻekiʻe," wahi a lākou. Me ka ʻole o ka ʻai ʻana, ʻo ia ka hopena mai kahi "kukina ola" ʻaʻole i kaupalena ʻia i ka kilomika zero, ua lohe ʻo ia he ʻekolu a ʻehā mau mea i lawa ʻole e hoʻopiha i ka pā a pono kēlā me kēia huahana i ka mālama kūikawā. ʻO kahi manaʻo gastronomic hou, ʻono, nani a maʻalahi hoʻi kahi e hana nui ai ka waina: 'champagne', sherry, keʻokeʻo a me nā ʻulaʻula e like me ka māmā e hele pū me ka papa kuhikuhi o kēia manawa. "ʻO ka manaʻo, ʻo ka mea e hele mai e haʻalele i ka hale ʻaina ʻoi aku ka hauʻoli ma mua o ko lākou komo ʻana," wahi a lākou.
KUMU GATO
Calle Real, 6, Huerta del Marquesado, Cuenca
654 98 96 15
ʻAi: Pōʻakahi, Pōʻalima, Pōʻalima, Pōʻaono a me ka Lāpule mai ka hola 14:00 a i ka hola 15:30.
IG: Fuentelgato
Menu mai 40 euros.
3. Juan Viu. Viu & Bar Barrunto, Cadiz
Juan Viu. Viu & Bar Barrunto, Cadiz
ALA HOMEMADE A ME NA KUPUNAKANA
No ka ʻohana pastry (Pastelería Tres Martínez), ua aʻo ʻo Juan Viu i ka gastronomy ma ke Kula Hoʻokipa ma Seville a ua hana i kāna mau hana mua ma Aponiente, me Ángel León. Ua hana pū ʻo ia me José Carlos García, ma Málaga, a ma Lillas Pastia (Huesca), me Carmelo Bosque, āna i manaʻo ai ʻo kāna kumu nui. Ma hope o ka huakaʻi ma waena o nā hale ʻaina, ua kālele ʻo ia i kāna hana ma ke aʻo ʻana no ka wehe ʻana i kekahi mau papahana gastronomic ma Seville. Ma hope mai ua hoʻi ʻo ia i kona ʻāina hānau ma ke ʻano he poʻo chef no ka hale ʻaina hōkele ʻo La Breña. I Mei 2019, ua wehe ʻo ia i kāna ʻoihana ponoʻī: Viu Espacio Gastronómico. A ma Dekemaba 2020, ua hoʻopau ʻo ia i kāna hui lua, i kēia manawa ʻoi aku ka tapas-oriented: Barrunto. I ka wā i hala aku nei, ua hana ke chef ʻōpio i ka hoʻoponopono hou ʻana o kāna ʻoihana mua a ua wehe ʻo ia i ka VIU, kahi hale ʻaina hou i kālele ʻia i nā meaʻai me ke ʻano o nā huahana Cadiz e ʻimi ana i nā kuʻuna ʻohana. ʻO nā ʻono homemade, ma muli o ko lākou hoʻomaʻemaʻe ʻana e wehe i ka haute cuisine.
HOOLAHA HALE
Alanui ʻAkelanika, Paseo Marítimo, Hale ʻo El Espigón, Barbate, Cádiz
681 95 47 40
ʻAi: Nā mahina ma nā lā Sābati mai ka hola 13:00 a hiki i ka hola 14:45.
viurestaurante.com
Menu mai 55 euros.
4. Lydia del Olmo a me Xose Magalhaes. Hale ʻaina Ceibe, Ourense
ʻO Lydia del Olmo lāua ʻo Xose Magalhaes. Hale ʻaina Ceibe, Ourense
KA HOʻOPIʻI A ME KA OIHANA
ʻO nā chef ʻelua, ʻoi aku ma mua o 30 mau makahiki, wehe iā Ceibe i 2020; e like me ka poʻe hoʻohewa, kekahi o nā lumi kuke ʻōpio hoihoi loa ma Galicia. Aia ʻo Xosé Magalhanes i ka lumi kuke o ka ʻāina mai kona mau makahiki he 16, akā ma 2011 ua koho ʻo ia i ke kūlanakauhale ʻo Vigo e aʻo ʻoihana. Ma hope o ka 'internship' ma Casa Solla no ʻeono mahina, ua lilo ʻo ia i poʻo chef ma Yayo Daporta. No kona ʻaoʻao, ʻo Lydia, mai El Olmo, me ka mōʻaukala o ka hockey elite, ua kau ʻo ia i kāna mau kāmaʻa a hoʻoholo e hoʻolaʻa iā ia iho i ka lumi kuke. Ma 2013 ua aʻo ʻo ia ma ke kula ʻo Alcazarén ma Valladolid. I kona haʻalele ʻana, hana ʻo ia ma Trigo a, ma 2016, hele ʻo ia i Casa Solla ma ke poʻo o ka pūʻulu. Ma 2019 ua haʻalele lāua ʻelua iā Pontevedra e hoʻomaka i kā lākou papahana ponoʻī i ʻike i ka mālamalama, hoʻokahi makahiki ma hope, ma Orense. ʻO kēia manawa, māmā a lawe mai i nā huahana mai ko lākou ʻāina i loko o nā ʻano hoʻomaʻamaʻa kau. ʻO ka hui ʻana i kēlā me kēia lā me kahi hoihoi e hoʻohauʻoli.
CEIBE
Calle San Miguel, 8, Ourense
98 8542 580
ʻAi: Pōʻakahi, Pōʻalima, Pōʻalima, Pōʻaono a me ka Lāpule mai ka hola 13.30:15.30 a hiki i ka hola 20.30:21.30. ʻAina ahiahi: Pōʻalima a i ka Pōʻaono mai ka hola XNUMX:XNUMX a hiki i ka hola XNUMX:XNUMX.
ceiberestaurante.es
Menu mai 35 euros.
5. ʻO Paco Villar lāua ʻo Sole Torres. ʻO ka hale ʻaina ʻo Terra Olea, Cordoba
ʻO Paco Villar lāua ʻo Sole Torres. ʻO ka hale ʻaina ʻo Terra Olea, Cordoba
PILI, TERITORI a me ka hoomau ana
Ua ʻike ʻo Paco Villar a me kāna wahine ʻo Sole Torres kekahi i kekahi no nā makahiki he ʻumi, i ka wā i hoʻomaka ai lāua e hana pū i ka hale ʻaina ʻohana o kona mau mākua. A laila, huakaʻi ʻo ia i Madrid e hana ma ka pā hale o ka Hale Piliwaiwai, i kēia manawa ʻo Paco Roncero Restaurant, a ma Welow. A hiki i kēlā manawa, ua hana wale ʻo Sole i ka lumi ʻaina, akā ua hoʻomaka ʻo ia e hoʻihoʻi i kona ala i ka lumi kuke a lilo i lua ma Max Madrid a me ka luna ma La Falda de Lavapiés. I ka makahiki 2016 ua hoʻi mākou i Córdoba no laila ua kau inoa ʻo Villar ma ke ʻano he chef hoʻokō o ka Hui ʻaina ʻo Cabezas Carmona. I ka pau ʻana o ka makahiki aʻe ua hana pū lāua ma Andorra. Ma Malaki 2019, ua noho ʻo Terra Olea i ka malu, me nā manawa mua a paʻakikī a pehea ka lanakila ʻana o ka maʻi maʻi i koi iā lākou e hakakā. Mai ka hoʻomaka ʻana o 2021, hoʻi lākou i ke apo me kahi wahi e pili ana i kā lākou noi: nā meaʻai maoli a me nā kau, me 80% huahana kūloko. ʻO ka hoʻomau, ka teritori, ka mahiʻai a me nā holoholona ka wahi e wehewehe ai iā lākou.
TERRA OLEA
C. Rigoberta Menchu, 2, Cordoba
95 791 73 55
ʻAi: Pōʻakahi a Pōʻaono mai ka hola 14:00 a hiki i ka hola 18:00. ʻAina ahiahi: Pōʻalima a me ka Pōʻaono mai ka hola 21:00.00 a i ka hola XNUMX:XNUMX.
terraolearestaurante.com
E hoʻomaka ana ma 45 euro.
6. Isabel Nolla. Hale ʻaina maʻamau, Girona
Elizabeth Nola. Hale ʻaina maʻamau, Girona
KE KUMU ANA
Ua aʻo ʻo ia i ka psychology a komo i ka honua o ka hoʻokipa e hiki ke uku no kāna kēkelē. Ua loaʻa iā Elisabet Nolla kahi mea i ʻike ʻole ʻia a hoʻoholo e komo i ke kula ʻo Hofmann o ka Hoʻokipa ma Barcelona. Ma laila ʻo ia i hoʻoikaika ʻia e nā kumu e like me Estefania Casagrande lāua ʻo Jean Paul Marat, ʻo ia ka mea nāna i hoʻokokoke iā ia i El Celler de Can Roca. ʻO ka wahine ʻōpio - ka mea i hoʻomaka ma ke ʻano he 'stager' - i kēia lā ke poʻo chef o ka hale ʻaina Normal, i wehe ʻia e nā kaikunāne Roca ma Girona i ka makahiki i hala.
"Makemake mākou e hoʻihoʻi i nā kīʻaha maʻamau, nā meaʻai kuʻuna, nā huahana kokoke a hana me ke aloha. ʻAʻole wau makemake i nā mīkini e hahai i kahi ʻano ʻai, "haʻi ʻo ia iā ABC. ʻO nā kīʻaha ʻono, noʻonoʻo ʻia, ʻoiai me nā ʻano hana kahiko, e hōʻike i ka waiwai o nā meaʻai me ka ʻenehana like me ke kumu. He hale ʻaina maʻamau me ka meaʻai makuahine, ka huahana a me ka mākeke. “Ke hoʻāʻo nei mākou e hāʻawi i kā mākou mea maikaʻi loa i manaʻo ai ka mea kūʻai aku ma ka home. He lumi kuke ia me ke aloha”, wahi a ke kahu.
NORMAL
Olive Square, 1
Girona
97 243 63 83
ʻAi: hola kula ma ka Lāpule mai ka hola 12.30:15.00 a i ka hola 19.30:21.30. ʻAina ahiahi: hola kula ma ka lā Sābati mai ka hola XNUMX:XNUMX p.m. a i ka hola XNUMX:XNUMX p.m.
restaurantnormal.com
Menu mai 60 euros.
7. Adrian San Julian. ʻO ka hale ʻaina ʻo Yume Gastro, Asturias
Adrian San Julian. ʻO ka hale ʻaina ʻo Yume Gastro, Asturias
PALAPALA, MALAMA A ME KA HANA
ʻO ka kuke manuahi, ʻaʻole alakaʻi ʻia ʻo Adrián San Julián e nā ʻano a i ʻole nā ʻano e kahe ana i nā ʻoihana pūnaewele. Makemake ʻo ia e kuke me ka ʻono pilikino a hoʻokaʻawale iā ia iho ma ka hāʻawi ʻana i kahi papa hoʻāʻo. "ʻO nā huahana kau, nā halo a me nā mea maʻamau, akā me kā mākou ʻike. ʻO kahi meaʻai me ka nui o ka ʻono a me ka nani ke ʻike ʻia ʻaʻole hiki ke loaʻa ma nā wahi ʻē aʻe", wahi a ka chef. ʻAʻole lele ka hāʻawi a Yume i ka kilomika zero, akā hele i waho e ʻimi i ka maikaʻi ma nā wahi āpau e pono ai. Me ka hoʻohui ʻia ʻana o ka meaʻai Spanish hou, nānā ka chef i nā hale ʻaina ʻEulopa ʻĀkau a me kā lākou hana me nā fermentations. ʻO ka haumāna a Koldo Miranda, ʻoluʻolu, hoʻomaha, hoʻomohala a me ka ʻenehana, lohe ʻo San Julián e maopopo ana kāna koho ʻana i ka wā oʻo a ke mākaukau nei e kū i nā pilikia hou e ʻike nui ʻia iā ia. “ʻOliʻoli wau a mahalo nui i kaʻu mea e ola nei. Mahalo i ka lumi kuke ua hiki iaʻu ke nānā aku a loaʻa koʻu ala. Ua hāʻawi mai iaʻu i ka hauʻoli nui, "i ʻōlelo ʻo ia iā ABC.
EMU
C. Station, 18, Aviles, Asturias
98 429 70 37
ʻAi: Poalua a i ka Lāpule mai ka hola 14:16 a hiki i ka hola XNUMX:XNUMX.
ʻAina ahiahi: Nā Pōʻaono mai 21:00 a 00:00
yumegastro.com
Menu mai 50 euros.
8. Carlos Hernandez del Rio. ʻO ka hale ʻaina me ka manaʻo, Salamanca
ʻO Carlos Hernandez del Rio. ʻO ka hale ʻaina me ka manaʻo, Salamanca
HANA A ME KA HOIKE
Hoʻoulu ʻia e Ferran Adrià's 'Wizard of El Bulli' a me Santi Santamaria's 'The Naked Kitchen', ua hana ʻo Carlos Hernández delRío i kāna hele mua ma ke kula ʻo Fonda Veracruz Hospitality School ma Salamanca a ma hope o kekahi mau internships ua hele ʻo ia i San Sebastián Ua aʻo ʻo ia ma ke kula ʻo Luis Irizar. , kahi āna i hōʻoia ai i kona makemake i ka kuke ʻana. Ua kaʻana like ʻo ia i nā ʻike hana me nā kumu Hilario Arbelaitz, ʻo Dabiz Muñoz a me Joan Roca a me kāna kumu kumu, ʻo Aitor Arregi. Aia ma Cataria (Cádiz) kahi i aʻo ai ka chef ʻōpio mai Salamanca e hana me ka huahana o ke kaiapuni a me ka mahalo i ka poʻe e hiki ai. Ma Iulai 2020, e hoʻihoʻi ʻia ka puke papa ʻai Castilian Leones ma kahi papahana pilikino ma kona ʻāina ponoʻī: ConSentido. I loko o kahi hale mōʻaukala ma Salamanca, mālama ka chef 31 makahiki i nā broths a me nā lāʻau me ka mahalo, i ka ʻimi ʻana i kahi ʻike a me ka ikaika hiki ʻole ke kāohi.
ʻĀINA
Plaza del Mercado, 8, Salamanca
92 370 82 61
ʻAi: hola kula ma ka Lāpule mai ka hola 13.30:15.30 a hiki i ka hola XNUMX:XNUMX.
ʻAina ahiahi: Pōʻalima a me ka Pōʻaono mai ka hola 20.30:22.30 a hiki i ka hola XNUMX:XNUMX.
hale ʻai-spoiled.es
Menu mai 50 euros.
