“Wine stirs passions that go beyond reason.” Fernando Mora, who left engineering 15 years ago for wine making and is one of the greatest experts on wine in the world today, a Master of Wine (MW), knows this well.
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.
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.
Eneko Atxa is one of the most award-winning Spanish chefs within Spain and abroad: five Michelin stars, Best Restaurant in Europe, and Best Chef under 40, among other awards. Innovation and sustainability are part of his DNA to achieve culinary excellence.
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.