Living 19·01·2021
Cuisine as art lifestyle
In Spain, there is a saying that roughly translates into: “In the south, they fry, in the centre they stew, and in the north, they cook”. Today, throughout Spain,…
Patricia Espinosa
In Spain, there is a saying that roughly translates into: “In the south, they fry, in the centre they stew, and in the north, they cook”. Today, throughout Spain, people fry, cook, research, and create.
The proof is that one of the world’s most important guides, the Michelin guide, fills ours sky with 333 stars across 273 establishments. Lifelong mastery and fresh flavours are what make Spanish stoves shine.
Here are our suggestions. This is not a comprehensive list, although these are the ones that have stood out during these strange times.
WITH ACCOMMODATION
01: Atrio. Cáceres:
For its architecture
Born 30 years ago, today it is distinguished by its 3 Michelin stars, and its gastronomy based on Extremaduran cuisine. It also offers the most spectacular and unique wine cellar on the planet. Since 2006, it is home to a wonderful hotel signed by the Tuñón y Mansilla architecture studio. Its cuisine, structure, works of art, and surroundings are designed and arranged by José Polo and Toño Pérez.
02: Akelarre. San Sebastián, Gipuzkoa:
For its untouchable dishes
Three more Michelin stars, with Pedro Subijana as head chef of this restaurant, which has added a hotel that opened a year and a half ago, with state-of-the-art design by Mecanismo studio. Award-winning gastronomy with imposing views. It is essential to discover the chef’s “untouchable” dishes, you have to try them at least once in your life.
03: Quique Dacosta:
For the present and the future
The challenge for this year is no small feat since he has been chosen as the gastronomic manager of the 5 bars and restaurants that will be found in the upcoming Mandarin Oriental Ritz in Madrid, the restaurant project of the historic hotel, signed by Rafael de la Hoz, decorated by Gilles & Boissier. Quique Dacosta has 5 stars among his restaurants, as well as having received, among other awards, the Gold Medal of Merit for Fine Arts this year.
04: Beat. Calpe, Alicante:
For its peas and much more
It is one of the three gastronomic spaces of the Cookbook Hotel and has been awarded one Michelin star. Its chef, José Manuel Miguel, has come home with this project, specifically to creative Valencian cuisine. We recommend the exquisite Maresme peas with prawns.
05: Odiseo Murcia:
A gamble
It could be Dubai, but it is in Murcia. Opened last February and decorated by Manuel Clavel Rojo, this 15,000 m2 building hosts the largest overhanging pool in Europe. It also includes a casino, a theatre hall, a nightclub, and three restaurants under the command of Nazario Cano, a chef who has just received his first Michelin star.
AS ALWAYS
06: Cenador de Amos. Villaverde de Pontones, Cantabria:
For its perfection
They define it as a hedonistic journey telling the story of the time, tranquillity, and taste memory of Jesús Sánchez, his trips, and his family. From their kitchen, they promote the local economy by purchasing from nearby producers without middlemen, which is of utmost importance in a rural environment.
This 3-Michelin-star restaurant, led by the chef, his wife Marian Martínez, and his team, has been located in Casona Mazarrasa, originally from the eighteenth century, since 1993. The space was restructured by José Piris with three private dining rooms and a main dining room in the old courtyard. They have recently designed a new pavilion in the garden where we find a long marble table with walnut legs, made of materials from the Porcelanosa Group.
07: L’Escaleta. Cocentaina, Alicante:
For the product
Under constant renovation, this restaurant, led by Kiko Moya and Alberto Redrado, has 2 Michelin stars and 3 Repsol suns and works with seasonal products. It employs products from the inland Mediterranean area, following a model of local cuisine. In 2020, they turned 40 and will celebrate by organizing their star dinners with 40 great chefs who will cook with the whole in-house team. L’Escaleta has renewed its kitchens with the latest materials and technical elements from Urbatek (Porcelanosa Group).
08: La Bien Aparecida. Madrid:
For its leek soup
This is the flagship of the Cañadío group in Madrid, manned by chef José Manuel de Dios. He has been trained in the best kitchens in the world and worked for two years with Frenchman Michel Bras. In addition to its menu with references to Cantabria and the mountains, its interior décor is also significant, signed by Sandra Torruela, with wooden floors, tasteful lighting, ornamental details, and a marble counter bar, in addition to a glazed terrace.
NEW STAR
09: El Culler de Pau. O’Grove, Pontevedra:
For its sustainability
This restaurant has just received its second Michelin star this year, and it is an extension of the sea and land in the kitchen. Design, light, wood, and clean lines inside this minimalist building. At the helm, multi-award-winning chef Javier Olleros, with 2 Michelin stars, 3 Repsol suns, and a Michelin green star, awarded for the first time in recognition of his sustainable work. For Olleros, products from the sea and his vegetable garden are essential, prepared following the Galician tradition.
10: Saddle: Madrid:
For accepting the challenge
The heir and follow-up of the mythical Jockey. It opened in 2019 and was awarded its first Michelin star in 2020. With chef Adolfo Santos at the head, a magnificent room and management team, the restaurant is aimed at the same type of audience as its predecessor. Its menu is seasonal and classic and has an entire floor reserved for private meals.
11: Bo.Tic. Corça, Girona:
For the Chef’s Table
Opened in 2007 by chef Albert Sastregener and sommelier Cristina Torrent, it has been awarded its second Michelin star. Trying the Chef’s Table gastronomic experience for 4 people is a must, always using local products.
DIFFERENT
12: Els Quatre Molins. Cornudella de Montsant, Tarragona
For its alchemy
You don’t go through this place, you arrive. It occupies the ground floor of a house in the town of Priorat and here Rafel Moría, a young chef from a beekeepers’ family, has managed to creatively set up what he likes to call enorestotourism, a new vision of Tarragona’s cuisine. The premises are decorated by interior designer Montse Masip in an industrial setting inspired by the world of wine.
Els Quatre Molins, the cradle of enorestotourism, which reveals a new vision of Tarragona’s cuisine.
Els Quatre Molins, the cradle of enorestotourism, which reveals a new vision of Tarragona’s cuisine.
Els Quatre Molins, the cradle of enorestotourism, which reveals a new vision of Tarragona’s cuisine.
13: Gaytan. Madrid:
For its staging
Javier Aranda, with a Michelin star, has conceived his second restaurant as a space with 12 tables arranged around a stage where the oval kitchen is located. Its Manchegan and seasonal kitchen is located in a space designed by Gabinete Técnico Aurea and has recently opened a terrace.
14: Raíces. Talavera de la Reina, Toledo:
For its spontaneity
Carlos Maldonado never dreamt of working as a chef until he discovered his passion on Masterchef. He opened Raíces in 2017 with a casual atmosphere, bringing back the Talaveran cuisine of his childhood. He has even rescued the wonderful Talavera ceramic dinnerware set with designs by the team at Espacio Interior and renewed historical colours.
15: Noor. Córdoba:
For its rigour
In 2016, chef Paco Morales returned to his home town, Córdoba, with the idea of boosting the renewed Andalusian cuisine. He opened Noor, dedicating each year to a perfectly documented cooking period of the Caliphate, to the point of renouncing the use of ingredients from America and designing all the dishes and utensils. After 4 cycles of culinary archaeology, this year he has completed a summary of previous periods. An experience awarded with 2 Michelin stars and 3 Repsol suns.
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