The best gourmet soups, a winter luxury

Let’s be clear: when the cold comes (and the rain!) we need a good reason to go out. Well, steaming and, if applicable, to be eaten with a spoon. Today in Summum We select the most exclusive, exotic and surprising soups on the current gastronomic scene. Mexico, Japan, Peru and, of course, Spain.

A handful of essential dishes not to fear or even enjoy this almost-winter.

Pakta: nikkei version

Pakta, with 1 Michelin star, is one of the restaurants of elBarri, the group led by chef TOP Albert Adrià. Nikkei cuisine is practiced here, which is born from the fusion between Japanese (especially its techniques) and Peruvian (with all the exuberance of products and flavors that characterize it).

El Chilcano nikkei that comes out of his kitchen is an interpretation of the traditional Chilcano, a broth made with fish heads and bones, ginger, Chinese onion and topped with lime juice, spicy and toasted corn. On Pakta’s version, This soup also includes shitake, quail egg with spicy rocoto chili pepper, fried corn, cod tripe and nori seaweed. Served hot on the table and is finished with a touch of lime juice.

Ikigai: Miso soup with an “Iberian” twist

A few steps from Madrid’s Gran Vía (and its hustle and bustle), there are a small restaurant where the tradition of Japanese cuisine seeks and finds new paths.

Ikigai it’s called, a word that means something like discovering your passion, putting it into practice and doing your best. In this cozy corner, the chef Yong Wu NagahiraBorn in Paris, he prepares, among other tasty things, a miso soup with shimeji mushrooms, tofu and wakame.

El hot Dashi, which is normally made with kombu seaweed and dried bonito shavings, here it is made with Iberian ham. That’s what we mean when we talk about new paths.

La Despensa de Etxanobe: an essential soup

A classic of Spanish cuisine, versatile, a gem in the rough capable of giving off a lot of light in the hands of a suitable cook.

Fernando Canales, who leads so much The Etxanobe Pantry Like the Atelier de Etxanobe (formerly Etxanobe, with 1 Michelin star), they prepare a garlic soup with senderuelas mushrooms in the first of the two places in the center of Bilbao. The essence of autumn, in a spoon.

Molino de Alcuneza: “cooked” one hour from Madrid

Alcuneza Mill are a boutique hotel Relais & Châteaux located near Sigüenza, in Guadalajara.

In his restaurant, the chef Samuel Moreno prepares a traditional cuisine that looks to the future. The plate The cooked leeks It is a version of the traditional stew with a broth with a base of chickpea hummus, a terrine with the tender parts of the pig (read ear and snout), the cooking leeks and the ham from the broth crumbled and fried.

A stew, away from the busy streets of the capital.

Kappo: green tea soba and nigiris TOP

Kappo It is a brilliant Japanese bar a few meters from Paseo de la Castellana. As a general rule, here you have to go especially to see how from the hands of the chef Mario Payan (from the Kabuki school) some of the best nigiris in the country come out.

But it is also a good place for other types of elaborations, as this chef embroiders practically everything. Your proposal for eat with a spoon is the Tempura soba of green tea and pumpkin, in hot Dashi. To try.

Tepic: trip to Mexico

La Tortilla Soup it is one of the many reasons to thank Mexico. It is a dish that reconciles you with the world, in which elements so different are mixed that, however, together, they work perfectly. Miracles of the kitchen.

It is a broth with tomato, epazote (an essential aromatic plant in Mexican kitchens) and chili peppers, to which fried corn tortilla strips are added. You can also carry ingredients such as avocado, chicken, cilantro, onion, lemon and a cream cheese or sour cream, which are usually served separately.

Where to eat it? En Tepic, a Madrid venue where you can enjoy Mexican flavors in both “solid” and “liquid” formats.

Great Carnation: Ramen + Cooked

Find the meeting point between the ramen, the fashionable Japanese soup, and the Cooked it’s difficult but not impossible.

This spoon dish is among the proposals of Great Carnation, vermouth, food house and wine bar located in the heart of Madrid’s Gran Vía. Among its ingredients: chorizo, bacon, shitake, and pak-choi leaves and stems. Halfway between Tokyo and Madrid.

99 Sushi Bar: ¿sopa o capuchino?

El hotel NH Collection Madrid Eurobuilding It is currently one of the nerve centers of Spanish gastronomy. Apart from Diverxo, restaurant with 3 Michelin stars, until December 2 this building will host (within the InResidence project) the kitchen of chef Mauro Colagreco from Mirazur, one of the best establishments in the world.

Furthermore, in 99 Sushi Bar, another of the gastronomic spaces of this hotel, you can taste an original Miso soup, the Capumiso, with a base of fermented soybeans, seaweed, truffle, chives and foam.

Santceloni: prawns, coconut, saffron

Un 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, that offers a privileged look at the chef’s kitchen Oscar Velasco.

This is Santceloni, one of the best Spanish restaurants, with 2 Michelin stars. Its cuisine, well anchored to traditional cuisine, but with its head at the forefront, can also be enjoyed in soup format: Prawn soup with leek, coconut and saffron. This dish is part of their gastronomic menu.

Atrium: “filthy” soup with one of the most sought-after wines in the world

Lobby It is one of the benchmarks of the Spanish gastronomic scene. In its winery, whose fame transcends national borders, is one of the most expensive and sought-after wines in the world: el Château d’Yquem from 1806 (valued at more than 300.000 euros).

A most exclusive choice to accompany one of the dishes of the Pig Menu: La Careta with Norway lobster and chicken broth. Pure luxury.