|
Mollusks in the fisherman's net |
Pedro Subijana |
Akelarre |
España |
|
Bacalao a la Brasa con Caldo de Chipirones y Pochas con Callos del Mismo Pez a la Vizcaína |
David García |
Álbora |
España |
|
Oysters with spicy coconut, squid ink and lime |
Jordi Vila |
Alkimia |
Spain |
|
The ocean within |
Jordi Vila |
Alkimia |
Spain |
|
Oysters with spicy coconut, squid ink and lime |
Jordi Vila |
Alkimia |
España |
|
The ocean within |
Jordi Vila |
Alkimia |
España |
|
Alvargonzalez fried egg |
Oscar García |
Alvargonzalez |
Spain |
|
Country egg with grilled octopus |
Andoni Arrieta |
Andra Mari |
Spain |
|
Country egg with grilled octopus |
Andoni Arrieta |
Andra Mari |
España |
|
My “cima alla genovese” |
Luigi Taglienti |
Antiche Contrade |
Italy |
|
Arroz Meloso de Plancton Marino Puro con Calamares y Alioli |
Ángel León |
Aponiente |
España |
|
Tortilla de Camarones |
Ángel León |
Aponiente |
España |
|
Sopa Yodada |
Ángel León |
Aponiente |
España |
|
Juego de Dos Melones: Jamón, Foie Gras y Oporto |
Joxe Mari Arbelaitz |
Arbelaitz Miramón |
España |
|
Low-temperature egg over crushed potatoes with onion consommé |
Sergio Bartard |
Aretxondo |
Spain |
|
Tuna with crust and mojo sauce |
Juan Mari Arzak |
Arzak |
Spain |
|
Tuna with crust and mojo sauce |
Juan Mari Arzak |
Arzak |
España |
|
Endive with coffee paste and cookie butter |
Pascal Barbot |
Astrance |
France |
|
Endive with coffee paste and cookie butter |
Pascal Barbot |
Astrance |
Francia |
|
Foie gras marinated with verjuice grape and fine wafer of button mushrooms |
Pascal Barbot |
Astrance |
Francia |
|
Mackerel Marinated Into Miso, Raw Turnip, Onion and Grapefruit |
Pascal Barbot |
Astrance |
Francia |
|
Mackerel Marinated Into Miso, Raw Turnip, Onión and Grapefruit |
Pascal Barbot |
Astrance |
Francia |
|
Homemade Blood Sausage, Arraño Beans, Cabbage and Vegetables |
Eneko Atxa |
Azurmendi |
España |
|
Crunchy Cow Tail Raviolis, Sweet Corn Bread and Vegetable Broth |
Eneko Atxa |
Azurmendi |
España |
|
Salty Products Stew: Vegetables, Anchovies and Pork Jowl with Idiazábal Cheese Balls |
Eneko Atxa |
Azurmendi |
Spain |