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La Increíble Historia del Zorro y el Jabalí: Parmesano, Albahaca y Tomate. |
Kiko Moya |
L´ Escaleta |
España |
|
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 |
|
Tocinillo de Cielo |
Kiko Moya |
L´Escaleta |
España |
|
Pear, tomato confit, spider crab and red prawn with green apple juice and ice cream |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Warm vegetable stalk salad with lobster, cream of lettuce and iodized sauce |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Hommage To Iberian Pig Snout, Ear, Jowl And Stock With Potato Foam |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Gelatinous Dove And Squab Salad With Smoked Chestnuts, Mushrooms And Beet Vinaigrette With Truffle |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Country egg with beet, liquid herb salad with “cocido vasco” (basque broth) carpaccio and smoked cheese |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Red mullet with edible crystallized scales, cucumber consommé, tomato emulsion with cider liquor and raw cauliflower |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Cold essence of basil with lime sorbet, ice-blended dill and hints of raw almond |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Apple and forgotten tubers in acidic, crispy, creamy and frozen preparations with mustard sandwich |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Warm vegetable stalk salad with lobster, cream of lettuce and iodized sauce |
Martín Berasategui |
Martín Berasategui |
España |
|
Hommage To Iberian Pig Snout, Ear, Jowl And Stock With Potato Foam |
Martín Berasategui |
Martín Berasategui |
España |
|
Gelatinous Dove And Squab Salad With Smoked Chestnuts, Mushrooms And Beet Vin |
Martín Berasategui |
Martín Berasategui |
España |
|
Huevo deCountry egg with beet, liquid herb salad with “cocido vasco” (basque broth) carpaccio and smoked cheese |
Martín Berasategui |
Martín Berasategui |
España |
|
Red mullet with edible crystallized scales, cucumber consommé, tomato emulsion with cider liquor and raw cauliflower |
Martín Berasategui |
Martín Berasategui |
España |
|
Cold essence of basil with lime sorbet, ice-blended dill and hints of raw almond |
Martín Berasategui |
Martín Berasategui |
España |
|
Raw fennel pearls, risotto and emulsion |
Martín Berasategui |
Martín Berasategui |
España |
|
Grilled Sole With Liquid Chili and Smoked Salmon Snout |
|
Martin Berasategui |
España |
|
Seso de Cordero de Leche Sobre Lecho de Crorofila de Acelgas y Bombones de Queso |
Martín Berasategui |
Martín Berasategui |
España |
|
Morro de Cerdo con Cebolleta, Cerezas, Turrón de Alcaparras y Torta de Remolacha |
Martín Berasategui |
Martín Berasategui |
España |
|
Ajo Negro con Ceviche de Remolacha, Anguila Ahumada y Crema de Raifort |
Martín Berasategui |
Martín Berasategui |
España |
|
Foie Gras con Algas Reposado sobre una Cuajada de Raifort, Caldo de Soja Fermentada y Sal de Avellanas |
Martín Berasategui |
Martín Berasategui |
España |
|
Begi-haundi risotto |
Álvaro Garrido |
Mina |
España |