Bob Noto Gallery

Before cooling the dish

Photos are taken directly on the table in a maximum of 2.5 minutes, then enhanced on computer.

Char-grilled prawn Espagueti, tomate and albahaca Fideos with cauliflower and squid (2006) Turnip and mushroom ravioli in chicken-truffle broth (2004) Saffron and paprika… (2007) Minipulpitos Bonbon (2004) Olive oil cocktail with cold tomato soup and pepper (2005) Moscatel aspic and fraises des bois (1994) Beef head with artichokes and anchovy ice cream (2005) Stuffed squid (2003) Grilled sardines Armagnac-soaked lobster pêcheurs de lune (2006) Asparagus and mushrooms with mushroom hollandaise (2004) Knam’s world implodes (2006) Seaweed, aromatic herb and root salad (2004) Turnip tops, amaranth, clams and lemon (2004)
Bob Noto
Plato Cocinero Restaurante Paissort icon
Egg in phyllo dough with asparagus (2007) Egg in phyllo dough with asparagus (2007) Igles Corelli Locanda della Tamerice Italy
“Spherical” Mango Ravioli (2003) “Spherical” Mango Ravioli (2003) Ferran Adrià El Bulli Spain
Bonbon (2004) Bonbon (2004) Carme Ruscalleda Sant Pau Spain
Espresso scarlet prawn (2004) Espresso scarlet prawn (2004) Juan Mari , Elena Arzak Arzak Spain
Artichoke with quail egg and caviar (1996) Artichoke with quail egg and caviar (1996) Dídac López Estrella de Plata Spain
Whipped fresh milk casein (2003) Whipped fresh milk casein (2003) Josean Martínez Alija Guggenheim Bilbao Spain
Sprial (2004) Sprial (2004) Albert Adrià El Bulli Spain
Baby octopus and shallots with cocoa and mint (2004) Baby octopus and shallots with cocoa and mint (2004) Joan Roca El Celler de Can Roca Spain
Char-grilled steak Char-grilled steak Victor Arguinzoniz Etxebarri Spain
Warm vegetable stalk salad (2002) Warm vegetable stalk salad (2002) Martín Berasategui Martín Berasategui Spain
Oyster with pumpkin cream and saffron sauce (2003) Oyster with pumpkin cream and saffron sauce (2003) Manolo de la Osa Las Rejas Spain
Sautéed hooked squid (2004) Sautéed hooked squid (2004) Andoni Luis Aduriz Mugaritz Spain
Blood sausage and pistachio nuts crunch (2001) Blood sausage and pistachio nuts crunch (2001) Isaac Salaberria Fagollaga Spain
Cod omelet Cod omelet Charo Zapiain Roxario Spain
Lobster stew with truffle (2000) Lobster stew with truffle (2000) Toni Gordillo El Hogar Gallego Spain
Cream of Parmesan and basils (2005) Cream of Parmesan and basils (2005) Quique Dacosta Quique Dacosta, Restaurante Spain
Char-grilled calamari (2000) Char-grilled calamari (2000) Pedro y Aitor Arregui Elkano Spain
Raw sardines with black olive paste, vanilla mousse and pepper pearls (2005) Raw sardines with black olive paste, vanilla mousse and pepper pearls (2005) Miguel Sánchez Romera L´Esguard Spain
Beef rinds (1970) Beef rinds (1970) Hilario Arbelaitz Zuberoa Spain
Cold Txangurro with sea flavors and sprouts (2005) Cold Txangurro with sea flavors and sprouts (2005) Pedro Subijana Akelarre Spain
Anchovies with ratatouille (1987) Anchovies with ratatouille (1987) Patxi Bergara Bergara Spain
Calamari with pancetta and cod tripe (2003) Calamari with pancetta and cod tripe (2003) Nando Jubany Can Jubany Spain
Egg with sardine roe, bread and tomato vapor (2005) Egg with sardine roe, bread and tomato vapor (2005) Nacho Manzano Casa Marcial Spain
Cone of powdered chips with anchovies (2002) Cone of powdered chips with anchovies (2002) Carles Abellan Comerç 24 Spain
Egg, mushrooms, sausage and potato gratin puree (2003) Egg, mushrooms, sausage and potato gratin puree (2003) Àngel Pascual El Lluçanès Spain