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Dish (*)
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Chef (*)
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Restaurant (*)
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Country
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Liquid escarole salad, buffalo cheese consommé, bread and anchovy shavings
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Antonino Cannavacciuolo
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Restaurante Villa Crespi
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Italy
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“Polenta concia” with mushrooms and Toma cheese fondue
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Alfredo Russo
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Dolce Stil Novo
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Italy
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Cabbage sushi with ginger foam and prawn ceviche
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Damiano Nigro
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Villa d´Amelia
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Italy
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My “cima alla genovese”
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Luigi Taglienti
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Antiche Contrade
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Italy
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Carpaccio de cepes con huevas de caracol y quinoa
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Mauro Colagreco
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Mirazur
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France
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Creative version of classic Borsch
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Adrian Quetglas
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Cipollino
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Russia
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Razor clam in almond oil
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Pedro y Marcos Morán
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Casa Gerardo
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Spain
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Monochrome of Norway lobster
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Paolo Lopriore
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Il Canto - Hotel Certosa de Maggiano
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Italy
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Black and grey rice
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Massimo Bottura
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Osteria la Francescana
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Italy
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Bacalao a Bras a la Manera de Virgula
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Bertilio Gomes
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Virgula
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Portugal
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Grilled Oyster With Venere Rice
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Francisco Morales
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Senzone
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Spain
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Seaweed, herbs and root vegetable salad
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Paolo Lopriore
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Il Canto - Hotel Certosa de Maggiano
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Italy
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Baked lumaconi pasta
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Paolo Lopriore
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Il Canto - Hotel Certosa de Maggiano
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Italy
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Baby squid risotto with carpaccio and ink sauce
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Iván Sáez
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Zorzal
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Spain
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Crusted cod with tender spring onion, lentils and crispy pancetta
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Francisco Morales
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Senzone
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Spain
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Grilled, smoked scallops with stewed chicken ravioli and sauce suprême
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Stéphane Carrade
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Chez Ruffet
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France
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Sautéed beans with bacon, mange-tout juice and basil hints
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Josean Martinez Alija
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Guggenheim Bilbao
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Spain
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Hamburger
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Bittor Arginzoniz
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Etxebarri
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Spain
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Low-temperature egg over crushed potatoes with onion consommé
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Sergio Bartard
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Aretxondo
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Spain
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Hot salad
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Carlo Cracco
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Cracco
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Italy
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The ocean within
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Jordi Vila
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Alkimia
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Spain
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Josean Martinez Alija
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Guggenheim Bilbao
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Spain
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Red onion gnocchi with spicy nuances over a base of baby squid and sautéed garlic shoots
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Josean Martinez Alija
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Guggenheim Bilbao
|
Spain
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The other moon of Valencia
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Quique Dacosta
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El Poblet
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Spain
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False risotto of vegetables and beet yolk
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Pedro Subijana
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Akelarre
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Spain
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Char-grilled small shrimp over dried bread vinaigrette and under rose vinaigrette
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Pedro y Marcos Morán
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Casa Gerardo
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Spain
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Red mullet with edible crystallized scales, cucumber consommé, tomato emulsion with cider liquor and raw cauliflower
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Martín Berasategui
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Martín Berasategui
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Spain
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Senia rice with smoked eel and cherries.
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Quique Dacosta
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El Poblet
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Spain
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Country egg with beet, liquid herb salad with “cocido vasco” (basque broth) carpaccio and smoked cheese
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Martín Berasategui
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Martín Berasategui
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Spain
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The essential oyster
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Quique Dacosta
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El Poblet
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Spain
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Red Denia prawn
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Quique Dacosta
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El Poblet
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Spain
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Country egg with grilled octopus
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Isidro Arribas
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Andra Mari
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Spain
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Dwarf peas, egg yolk with onion and vanilla
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Josean Martinez Alija
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Guggenheim Bilbao
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Spain
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Check Salad
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Davide Scabin
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Combal Zero
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Italy
|
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Oysters with aloe vera, fennel-pineapple cloud and ice-blended anise and lime
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Koldo Rodero
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Rodero
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Spain
|
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“Cloud” of Iranian oscetra caviar
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Enrico y Roberto Cerea
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Da Vittorio
|
Italy
|
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Calamari Strips With Scallion Broth And Squid InkFagollaga
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Isaac Salaberria
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Fagollaga
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Spain
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Char-Grilled Pork Chop
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Bittor Arginzoniz
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Etxebarri
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Spain
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Boneless Parrot Fish, Mild Curry Sauce, Nuts And Tomato Bread With Spicy Oil
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Carme Ruscalleda
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Sant Pau
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Spain
|
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“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread.
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Josean Martínez Alija
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Guggenheim Bilbao
|
Spain
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Dish of the week
