|
Raw baby peas with gelatinous ginger veil and chive flowers |
Andoni Luis Aduriz |
Mugaritz |
España |
|
Ravioli filled with extra virgin olive oil, anchovy juice and pantelleria capers, served with fresh tomato sauce |
Andrea Menichetti |
Caino |
Italy |
|
Ravioli filled with extra virgin olive oil, anchovy juice and pantelleria capers, served with fresh tomato sauce |
Andrea Menichetti |
Caino |
Italia |
|
Ravioli de Carabinero y Centolla, Jugo Rojo y Capuchina |
Sergio Bastard |
Casona del Judío Gastronómico |
España |
|
Rape Curado, Infusión de Arroz Venere y Aceite Aromático de Ajos y Nabos Asados. |
Kiko Moya |
l´ Escaleta |
España |
|
PULPOURIENSIS |
Flavio Morganti |
Galileo |
España |
|
Prawn tortilla, bread with tomato, coral sauce |
Carme Ruscalleda |
Sant Pau |
Spain |
|
Prawn tortilla, bread with tomato, coral sauce |
Carme Ruscalleda |
Sant Pau |
España |
|
Potato gnocchi with lemon and toasted sesame |
Paolo Lopriore |
Il Canto |
Italy |
|
Potato gnocchi with lemon and toasted sesame |
Paolo Lopriore |
|
Italia |
|
Poached Lamb Loin With Curry, Sauteed With Roasted Lime |
Gerhard Schwaiger |
Tristan |
Spain |
|
Poached Lamb Loin With Curry, Sauteed With Roasted Lime |
Gerhard Schwaiger |
Tristán |
España |
|
Plin de queso de cabra fresco roccaverano con agua de tomate, olivas taggiasche y salteados con mantequilla de cabra |
Massimo Camia |
Locanda nel Borgo Antico |
Italy |
|
Plin de queso de cabra fresco roccaverano con agua de tomate, olivas taggiasche y salteados con mantequilla de cabra |
Massimo Camia |
Locanda nel Borgo Antico |
Italia |
|
Pistachios |
Ferran Adriá |
El Bulli |
España |
|
Pipirrana-stuffed heirloom tomato, liquified beans and green tomatoes with raw shrimp |
Dani García |
Calima |
Spain |
|
Pipirrana-stuffed heirloom tomato, liquified beans and green tomatoes with raw shrimp |
Dani García |
Calima |
España |
|
Piñonada |
Manolo de la Osa |
Las Rejas |
España |
|
Pickled anchovy aspic |
Paolo Lopriore |
Il Canto |
Italy |
|
Pickled anchovy aspic |
Paolo Lopriore |
|
Italia |
|
Perretxikos a la Brasa con Sisas Crudas Desmenuzadas y Crema de Espárragos |
Bittor Arginzoniz |
Etxebarri |
España |
|
Perfecto-Imperfecto de Maíz con Buey de Mar y Guindilla |
Paco Morales |
Paco Morales |
España |
|
Pear, tomato confit, spider crab and red prawn with green apple juice and ice cream |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Patorrillo |
Nicolás Ramírez |
Túbal |
Spain |
|
Patatas Bravas |
Sergi Arola |
|
Spain |