Around the world in ten dishes

Gastronomy offers a insider perspective to know a place. Visiting a market or eating in a traditional restaurant is on the agenda of those who really travel. We propose you a walk in ten stops for some of the most emblematic dishes of international cuisine. To savor in the most refined restaurants, inside and outside of Spain.

The essence of Spain

Santceloni is one of the leaders of the Madrid haute cuisine. After a nine-month renovation, this establishment with 2 Michelin stars, has reopened its doors on the Paseo de la Castellana. A very exclusive space, where the gastronomic experience is articulated between the living room, the kitchen (which connects to the living room through a glass wall), the cellar and the Study, a unique corner, with few tables, which offers a privileged look at the kitchen of chef Óscar Velasco.

With strong Spanish roots filtered by the meshes of the purest techno-emotional avant-garde, Santceloni’s cuisine shines in a dish that tastes of tradition: Free-range chicken with sweet and sour ratatouille of paprika and wheat crust.

Luxury bites from China

Are the most popular food in China and, on this side of the world, they are also stomping. Are the Dim sum, literally small bites that are prepared with care and “touch the heart”.

They can be made of rice, wheat or tapioca dough, have a meat, fish or vegetable filling, be sweet or salty and have various shapes, being practically impossible to describe all of them. Of course, they are usually taken with red or green tea and never for dinner and are present in all informal meetings worthy of the name. In the restaurant of Cantonese chinese cuisineTsé Yang, located in the Madrid luxury hotel Villamagna, this specialty can be tasted in the most elegant and refined surroundings.

Some New York cookies

Eleven Madison Park is, since last April, the number 1 of the media list ’50 Best ‘. In other words, we have permission to speak of it as the best restaurant in the world. It is located in Madison Avenue, in the heart of Manhattan, and has recently undergone a comprehensive redesign.

The chef Daniel HummSwiss by birth but New Yorker by adoption, has chosen the Black and White Cookies as its most representative dish of the cuisine of the Big Apple. Inspired by the vanilla and chocolate cookies that you can buy in any bakery in the city, this recipe based on local Cheddar and apple is “a tribute not only to the history of New York cuisine, but to the ingredients that make it They make it big, ”according to Humm himself.

The cookies, which open the tasting menu, are served in a small white cardboard box with a white and blue string. “I love that look of the diners when they open the box and are swept away by a wave of nostalgia or the excitement of trying something so authentic from New York for the first time.”

To see photos

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Squid with hedgehog: Mediterranean Japan

This plate, signed by the chef Ricardo Sanz, is a perfect synthesis of Japanese-Mediterranean fusion cuisine that can be savored in the restaurants of the Kabuki group (ten, half of them recommended or awarded 1 star by the Michelin guide).

Hedgehog yolks, grated tomato, soy sauce, olive oil of the Arbequina variety, orange and lime zest are some of the ingredients of this «Kabuki version» of a fresh Sicilian pasta with tomato pulp and sea urchin, in which squid replaces the pasta.

Andalusian cuisine with liquorice and flowers

Of Paco Morales In his native Córdoba, it is probably one of the most daring and courageous gastronomic bets in the world of haute cuisine. In his restaurant Noor, “light” in Arabic, the flavors and aromas of Al-Andalus cuisine materialize as if by magic.

Each dish of this season is a synthesis between what was eaten in the most refined houses during the period of the Kingdoms of Taifa and most avant-garde cooking techniques. A natural evolution of recipes that Morales and his team have deciphered with the help of a historian. Dessert Almena mesopotámica of red fruits, liquorice and flowers from the Madinat-Alzahra gardens is one of Noor’s luminous proposals.

Next stop: Australia

Located in Melbourne, Australia, Attica is ranked 32nd on the ’50Best’ list.

You have to go there to try one of the most iconic dishes in the chef’s kitchen Ben Shewry and, incidentally, one of those that, according to his team, best represents Australian flavors: Emu egg beaten in its own shell with honeyof sugarbags (native stingless bees), quandong (a native fruit) and chocolate ice cream.

The best tortellini in Italy

Are done one by one, by hand, with a veil of egg pasta and a tasty meat, ham and mortadella filling.

Authentic Tortellini could well be the work of a goldsmith and are a luxury in themselves. If then it is the team of the best Italian restaurant in the world who prepares them, this peculiar invention of the Beautiful country becomes a TOP experience. The Tortellini in Parmigiano Reggiano cream They are one of the most iconic dishes at Osteria Francescana, the elegant mother house of chef Massimo Bottura. The Tortellini are cooked in capon broth and the cream is made with water and 36-month-old Parmesan cheese. In other words, a mature Parmigiano, more complex, tasty and precious.

India smells like cardamom

Located in the most elegant part of Madrid’s Chamberí neighborhood, Benares is the only Indian cuisine restaurant in Spain designated by the Michelin guide. Here you can taste typical specialties signed by the chef Atul Kochhar like roast Codero with chickpeas Bhuna Ghanna Gosht and Cordero Mamsam Meriyal, a lamb stew with cinnamon, pepper and tamarind or the traditional Chickpeas with onion and cardamom.

Peru squared

It is probably no longer necessary to explain what a CevicheWell, by now more or less we have all fallen surrendered to the charms of this specialty.

Fish raw, lemon and chili are some of the ingredients of this Peruvian dish that owes much to the techniques and Japanese culture that began to permeate the Latin American country since the late nineteenth century.

Ceviche as we taste it now is typically a specialty Nikkei (Japanese-Peruvian fusion). For this reason and because it is one of the establishments led by Albert Adrià, it may be a good idea to savor it in Pakta, in Barcelona, ​​where a Yellow chili ceviche. Peru twice.

Atypical Mexico

As soon as it opened its doors five years ago, Punto MX became the sensation of the Madrid hospitality world (and, why not, Spanish). The secret of your success? The mexican flavors authentic wisely combined with the best local products.

All in a sober, elegant, but not formal setting. In the most exclusive neighborhood of Madrid. An atypical Mexican restaurant, where the tortillas are made by hand and the guacamole is prepared on the spot. Among the specialties of the wonderful Robert Ruiz, chef and soul of Punto MX, this Iberian pork taco and green tomatillo. So far, so close.