Gastronomy

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.

María Vargas defines oenology as the perfect combination of agriculture, science, technology, and art. Poetry that seduces her daily and leads her to her sole objective: to make the best wine possible.

Ángel León carries the flag for sustainable gastronomy with four Michelin stars and Andalusian accent. We talk with him from his emblematic restaurant, Aponiente, about a future full of flavour and hope for the planet.

It is among the world’s ten best restaurants and boasts two Michelin stars. Many consider it as the heir apparent of El Bulli. This comment inevitably comes up every time people talk about Disfrutar, the project run by Oriol Castro, Eduard Xatruch and Mateu Casañas that masters cutting-edge gastronomic techniques.  

Work and creativity are the ingredients that are never missing in Adriana Chía’s cocktails. This formula has made her a bartending leader worldwide. Now she’s adding her facet as an entrepreneur and her life as a mother to the mix.

Since 1882, tradition and high cuisine meet on the stoves of Asturian restaurant Casa Gerardo. These days, Marcos Morán is responsible for the menu, alongside his father—a family tradition that goes back five generations, and one that has earned them, among many other achievements, a Michelin star.

Vega Hernando, best known as Eating Patterns, has turned the kitsch movement, graphic surrealism and food into the three pillars of her photography. With a crowd of followers on Instagram, this designer and art director publishes her first book about recipes and patterns in March.

Although the saying goes “A prophet is not without honour save in his own country”, chef Ricard Camarena fully contradicts this statement. His restaurant in Valencia has not only consolidated his second Michelin Star, but has raised him up to the top of international gastronomy.

The first woman in Spain to be named Master of Wine represents a new generation of winemakers who preserve the legacy of the past while working on the challenges that wineries will face in the future, the main one being the adaptation of grapes to climate change.

Three Michelin stars aren’t enough for Spain’s most popular cook. On the verge of opening his third StreetXo, in Dubai, Daviz confesses he’s hungry like a shark—always looking for his next prey. The chef’s secret? Surrounding himself with talented people and applying his own with iron discipline. There will be plenty of time to relax later.