Basque Culinary Center: The university where Michelin stars are born
The fact that the city of San Sebastian has 18 Michelin stars in barely 25 km2 is not a thing of chance, but of a way of understanding gastronomy.
Read moreThe fact that the city of San Sebastian has 18 Michelin stars in barely 25 km2 is not a thing of chance, but of a way of understanding gastronomy.
Read moreTxokos offer a gastronomic experience like no other: Imagine eating in a restaurant where every table is filled with people you know.
Read moreWhen in Logroño, bypass the touristic Laurel street, and head straight to the tapas hotspot preferred by all the locals: Calle San Juan. Real authentic tapas, from the classics to some surprising modern suggestions.
Read moreWhen you think of Spanish cuisine, one of the firsts things that probably comes to mind is tapas, those famous small portions of beautiful Mediterranean food, often served with a drink. But did you know that tapas also stands for “lids”?
Read moreAll villages have their little secrets, but few are guarded as closely as the places where one can find the best wild mushrooms. Although it is not surprising to find such secrecy when it comes to these gastronomic diamonds: truffles, chanterelles, amanitas, perrechicos, boletus
Read moreAfter the grape harvest, the time comes to prune the vines to prepare them for the next vintage. And although it may seem that at this point the vines have already given their all, they still have one last gastronomic treasure to offer: the vine shoot.
Read moreAt the Torre de Oña winery, we make Finca Martelo, but not only that: you can eat in our very own dining room. Our in-house chefs Paloma, Arrate and Alicia are specialists in the authentic Riojan dishes to the more innovative cuisine. These Iberian cheek and mushroom ravioli with Finca Martelo sauce are the perfect blend between tradition and modernity, between local and global. As the saying goes in Spain, you’ll want to “wet your bread” in this sauce to not let a single
Read moreFew chefs can boast about making the “Segovian-style Suckling Pig” one of the trendiest dishes in the cosmopolitan city of London, but when you cook with the loving passion that Nieves Barragan has for Spanish cuisine, nothing is impossible.
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