|
Lamb Brains With Its Juices |
Ferran Adrià |
El Bulli |
Spain |
|
Gelatinous Dove And Squab Salad With Smoked Chestnuts, Mushrooms And Beet Vinaigrette With Truffle |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Distilled Spiny Lobster |
Pedro Subijana |
Akelarre |
Spain |
|
“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread. |
Josean Martínez Alija |
Guggenheim Bilbao |
Spain |
|
Boneless Parrot Fish, Mild Curry Sauce, Nuts And Tomato Bread With Spicy Oil |
Carme Ruscalleda |
Sant Pau |
Spain |
|
Char-Grilled Pork Chop |
Bittor Arginzoniz |
Etxebarri |
Spain |
|
Calamari Strips With Scallion Broth And Squid InkFagollaga |
Isaac Salaberria |
Fagollaga |
Spain |
|
Oysters with aloe vera, fennel-pineapple cloud and ice-blended anise and lime |
Koldo Rodero |
Rodero |
Spain |
|
Dwarf peas, egg yolk with onion and vanilla |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |
|
Country egg with grilled octopus |
Andoni Arrieta |
Andra Mari |
Spain |
|
Red Denia prawn |
Quique Dacosta |
El Poblet |
Spain |
|
The essential oyster |
Quique Dacosta |
El Poblet |
Spain |
|
Country egg with beet, liquid herb salad with “cocido vasco” (basque broth) carpaccio and smoked cheese |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Senia rice with smoked eel and cherries |
Quique Dacosta |
El Poblet |
Spain |
|
The Lively Forest |
Quique Dacosta |
El Poblet |
Spain |
|
Red mullet with edible crystallized scales, cucumber consommé, tomato emulsion with cider liquor and raw cauliflower |
Martín Berasategui |
Martín Berasategui |
Spain |
|
Char-grilled small shrimp over dried bread vinaigrette and under rose vinaigrette |
Pedro y Marcos Morán |
Casa Gerardo |
Spain |
|
False risotto of vegetables and beet yolk |
Pedro Subijana |
Akelarre |
Spain |
|
The other moon of Valencia |
Quique Dacosta |
El Poblet |
Spain |
|
Red onion gnocchi with spicy nuances over a base of baby squid and sautéed garlic shoots |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |
|
Tako de bacalao asado bajo la llama, servido con una sopa rustica de pan sopako con matices ácidos y picantes. |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |
|
The ocean within |
Jordi Vila |
Alkimia |
Spain |
|
Low-temperature egg over crushed potatoes with onion consommé |
Sergio Bartard |
Aretxondo |
Spain |
|
Hamburger |
Bittor Arginzoniz |
Etxebarri |
Spain |
|
Sautéed beans with bacon, mange-tout juice and basil hints |
Josean Martinez Alija |
Guggenheim Bilbao |
Spain |