 |
Cod skin, germinated lentils, mushrooms, pil-pil and charcoal grilled vegetables juice |
Nacho Manzano |
Casa Marcial |
Spain |
 |
Japanese Turnip, Grilled Salmon and Sesame |
William Ledeuil |
Ze Kitchen Galerie |
Francia |
 |
Light Pasta, White Radish, Oysters and Black Pepper |
Bo Bech |
Geist |
Denmark |
 |
Mackerel Marinated Into Miso, Raw Turnip, Onion and Grapefruit |
Pascal Barbot |
Astrance |
Francia |
 |
Raw and peeled shrimps, sardine broth and breadcrumbs |
Dani Frías |
La Ereta |
España |
 |
Rice, Capers, Pine Kernels and Olives. |
Paolo Lopriore |
Il Canto - Hotel Certosa de Maggiano |
Italy |
 |
Almond Cottage Cheese, Wild Honey and Virgin Olive Oil |
Kiko Moya |
L´Escaleta |
España |
 |
Almond Cottage Cheese, Wild Honey and Virgin Olive Oil |
Kiko Moya |
L´Escaleta |
Subida estación del norte, 205 |
 |
Alvargonzalez fried egg |
Oscar García |
Alvargonzalez |
Spain |
 |
Anarchy |
Jordi Roca |
El Celler de Can Roca |
España |
 |
Anchoas "Fritas" a Baja Temperatura |
Roberto Ruiz |
Frontón |
España |
 |
Apple and forgotten tubers in acidic, crispy, creamy and frozen preparations with mustard sandwich |
Martín Berasategui |
Martín Berasategui |
Spain |
 |
Arroz Meloso de Plancton Marino Puro con Calamares y Alioli |
Ángel León |
Aponiente |
España |
 |
Arroz Meloso Marinero |
Raúl Alexandre |
Ca'Sento |
España |
 |
Aubergine threads with licorice adorned over a vintage olive oil yoghurt |
Josean Martínez Alija |
Nerua |
Spain |
 |
Baby spring salad leaves with raw squid julienne, fresh broad beans and noto almonds |
Daniele Fabris |
Il Luogo di Aimo e Nadia |
Italy |
 |
Baby spring salad leaves with raw squid julienne, fresh broad beans and noto almonds |
Aimo Moroni |
Il Luogo di Aimo e Nadia |
Italia |
 |
Baby squid risotto with carpaccio and ink sauce |
Iván Sáez |
Zorzal |
Spain |
 |
Baby squid risotto with carpaccio and ink sauce |
Iván Sáez |
Zorzal |
España |
 |
Baked lumaconi pasta |
Paolo Lopriore |
Il Canto - Hotel Certosa de Maggiano |
Italy |
 |
Baked lumaconi pasta |
Paolo Lopriore |
Il Canto - Hotel Certosa de Maggiano |
Italia |
 |
Battered hake confit at 45ºc over peppers and rice soup |
Francis Paniego |
El Portal del Echaurren |
Spain |
 |
Battered hake confit at 45ºc over peppers and rice soup |
Francis Paniego |
El Portal de Echaurren |
España |
 |
Begi-haundi risotto |
Álvaro Garrido |
Mina |
España |
 |
Black and grey rice |
Massimo Bottura |
Osteria la Francescana |
Italy |
