Gastronomy

He’s the only chef with a Michelin star to come from a cooking talent show. Thanks to his wild spirit, perseverance, and passion for his land, he’s broken the stereotypes of the gastronomy scene.

Javier Cocheteux, father and son, have turned their multi-award-winning bakery (Pan.Delirio.) into a place of worship of bread (and 'roscón' [king cake], among other delights). With honesty as their main ingredient, they campaign for artisan baking and pastry-making.

Is agriculture capable of conveying the same emotion as a song? Cultivo Desterrado, the agricultural project designed and planted by Rafa Monge, answers these and other questions.

Innovation, new technologies, a commitment to sustainability, and a lot of passion have placed Spain at the forefront of international gastronomy: the latest edition of 'The Best Chef Awards' confirms it.

The life of chef David García didn’t point towards the stove, but rather towards the stage. Somehow, fickle destiny ended up combining the two when he came to Corral de la Morería, where cuisine and flamenco equally coexist and excite its audience.

Intuition, experience, and freedom support the work of Andrés Conde in his endless pursuit of the most surprising wines. His work won him the Spanish National Gastronomy Award for Best Sommelier in 2021.

The experience at the ‘temples’ of Spanish gastronomy crystalises in the search for the perfect bite. And a promising batch of professionals under 30 is bent on this task.

A world of fantasy where children create unforgettable memories and adults have flashbacks they thought they’d forgotten. This is Rocambolesc, a sweet paradise conceived by Alejandra Rivas, alongside Jordi Roca.

With a dazzling career behind them, chefs Javier Sanz and Juan Sahuquillo are on their way to achieving the coveted Michelin star with a gastronomic proposal based on recovering ancient techniques and their particular homage to Castile-La Mancha.

Alejandro Serrano’s cuisine combines youth, talent, and creativity. The result: a Michelin star at the young age of 24 and a new concept, the Sea of Castile, has burst onto the Spanish gastronomy scene with inspiring force.