Semisalted Anchovies

Although it might seem an obvious truism –whether some people like it or not–, this has been the Best dish of the Year in Spain. As a whole, 2010 has undoubtedly been the most brilliant culinary year on the Iberian Peninsula, the one in which the general culinary level of the B-rated restaurants most increased. However, this collective improvement contrasts with the fact that we haven’t seen more outstanding avant-garde creations of haute cuisine than in 2009, maybe because the most famous and awarded chefs have shown some signs of stagnation. This year has generated more improvement ...