Lisbon hosted yesterday the presentation gala of the 2019 edition of the Michelin guide Spain and Portugal. This year, the listed 3 macarons landed in Marbella, at the chef’s headquarters Dani Garcia. In this way, Spanish restaurants that boast of highest award awarded by the red guide they are eleven again, after the closing of Sant Pau last October.
Addresses, prices, curiosities and the most exclusive gastronomic proposals. Today in Summum We give you all the details about the Olympus of Spanish hospitality.
Dani García: premiering the 3 stars
¿Donde?
Dani Garcia
Hotel Puente Romano
Bulevar Príncipe Alfonso von Hohenlohe s / n
29602 — Marbella
952 764 252
Price: Menu, € 160. Tasting menu, € 75/195
Located in Marbella, to be exact in the luxurious Hotel Puente Romano, Dani Garcia is the only new 3 stars of the 2019 edition from the Michelin guide.
Nitro olives lined up (The Marbella chef is one of the pioneers of liquid nitrogen in the kitchen), White garlic and plum, Green gazpacho with peppers, clams, cucumber and passion fruit, Caviar – Andalusian stew – tongue. These are some of the dishes on the current tasting menu and a faithful portrait of Garcia’s kitchen: a kitchen that passes the flavors of Andalusia through the sieve of the purest avant-garde so that they shine even more. The new essential direction for lovers of luxury and haute cuisine.
DiverXO: surprise effect
Dónde comprar
Diverxo
NH Eurobuilding Collection
C / Padre Damián, 23
28036-Madrid
915700766
Price: Tasting menu € 250
You are not going to eat in haute cuisine restaurants. Or at least, you are not just going to eat. Fine dining restaurants are more like the fastest merry-go-round we’ve ever been on. This is especially true in the case of Diverxo, Madrid establishment led by David Muñoz. Here even the decoration of the premises, by the hand of Muñoz himself and Lázaro Rosa-Violán, is an invitation to let yourself be carried away by new and transgressive experiences.
“No limits”, is the motto of this chef, which is reflected in each of his dishes. Like Norway lobster, lobster from the trunk roasted and rested on three sauces: black garlic butter, XO and Bordeaux mixture (made with lobster heads). Or the Sea Bream, sea bream marinated in aged Japanese soybeans and cooked Yakitori style with smoked chorizo sauce. The exuberance of flavors, the multitude of ingredients, the nod to Asian cuisines. All this (and much, much, more) is DiverXO.
El Celler de Can Roca: on top of the world
¿Donde?
Celler de Can Roca
Carrer de Can Sunyer, 48
17007-Girona
972222157
Price: Tasting menu, € 180/205
El Celler de Can Roca es one of the best restaurants in Spain and the world, as it is ranked number 2 on the powerful list The World’s 50 Best Restaurants. Also one of the most sought-after: you have to wait almost a year to eat at one of its tables.
La Golden golden with rice milk (cooked, raw and with sake), almond milk “tofu”, pickled lychees and black rice vinegar jelly is one of the dishes of this season. So is From cocoa to chocolate, a dessert with cocoa pulp, lychee, almond, guava and passion jellies and raisins, plums and Sherry, with sorbet and creamy chocolate, brownie and caramelised cocoa grue. Welcome to one of the temples of world gastronomy.
Aponiente: with an eye on the sea
¿Donde?
Aponiente
C/ Francisco Cossi Ochoa, s/n
The Port of Santa María, Cádiz
956 85 18 70
Price: Tasting menu € 190/220
An old tidal mill. A chef who has earned the nickname of “Chef of the sea”. A coherent and surprising cuisine that delves into and demonstrates the immense richness of the marine pantry.
From plankton to light. That’s how it is Aponiente, the restaurant led by Ángel León, in El Puerto de Santa María. One of the dishes of this season It is the Suckling Pig, a tribute to Cándido from the sea: patterned moray skin stuffed with estuary sea bass belly. Proof that the sea lacks nothing. Not even meat.
Arzak: always cool
¿Donde?
Arzak
C / Alcalde J. Elosegi Avenue, 273
20015 – San Sebastian
943 27 84 65
Price: Letter, 190 euros. Tasting menu, € 230
Arzak achieves various difficult things. Maintain 3 Michelin stars for thirty years. Uninterruptedly. Merge past and present in the same place (Juan Mari and Elena Arzak are the third and fourth generation of the family dedicated to cooking). Practice a kitchen anchored to local produce, but creative, with a lot of passion and in a most elegant environment. And finally get make you feel at home, even if you are eating in one of the best restaurants in the world.
Companies that Kokotxas in his waveCoconut and turmeric spiral roasted hake kokotchas and crunchy “pearl” and squid are one of their most recent proposals. On the stage of a gastronomy congress, Elena Arzak He taught how to draw the spiral he used a record player as if it were a normal kitchen utensil. Hence, the name of this dish.
Quique Dacosta: the evolution of salted fish
¿Donde?
Quique Dacosta
El Poblet Urbanization, Calle Rascassa, 1
03700 – Dénia (Alicante)
965 78 41 79
Price: Tasting menu, € 210
Evolution and origin. These are the two cardinal points of the kitchen of Quique Dacosta, which now become a declaration of intentions, as this season’s menu is called just like that, Evolution and Origin.
This year, the main protagonists of the gastronomic proposal of this TOP restaurant are the salted. Of course, reinterpreted from a contemporary, radical and avant-garde perspective. Salt and time are the means to bring to light the essence of each product. Change the parameters so that the “same” is new. A unique proposal, with roots deep in the ground (and in the sea!) and head in the clouds.
Martín Berasategui: a dinner with 10 Michelin stars
¿Donde?
Martin Berasategui
C / Loidi Kalea, 4
20160-Lasarte-Oria
943 36 64 71
Price: Letter, 180 euros. Tasting menu, € 260
It does not count, but in view it is that Martin Berasategui know the secret to get the perfect restaurant. At the very least, perfect by Michelin standards.
This Basque chef looks nothing less than 3 stars for the restaurant Lasarte, in Barcelona, 1 for Oria, also in Barcelona, 1 for Eme Be Garrote in San Sebastián, 2 for MB in Tenerife and 3 for his mother house, which bears his name and is located in Lasarte, Oria. The Shaky seafood and seaweed, plankton and red shrimp consommé is one of the dishes of the last season of this chef who makes history.
Akelarre: haute cuisine with luxury accommodation
¿Donde?
Akelarre
C / Padre Orkolaga Route, 56
20008 – San Sebastian
943 31 12 09
Price: Tasting menu, € 230
Infusion of Green Broth, Scampi and Smoked Monkfish, Sea Bass “UMAMI”, Prawns with Pomace Fire Pods and Sea Roe and Mimetic octopus, a grilled octopus covered in ink sauce, which blends into the dish. Hence, its curious name. Are some of the dishes that can be tasted right now in Akelarre, the chef’s restaurant Pedro Subijana.
There is also a tasting menu focusing on the classics of this legendary restaurant. And a luxury hotel with sea views and Spa. Luxury squared.
Azurmendi: another dimension of luxury
¿Donde?
azurmendi
Barrio Legina s / n
48195 – Larrabetzu (Bizkaia)
94 455 83 59
Price: Tasting menu, € 220
azurmendi It is located in the countryside, about 19 km from Bilbao, on the side of a hill cultivated with native vineyards. The glass-enclosed building allows you to enjoy the landscape and just on the roof there is an open-air vegetable garden and another in a greenhouse. Although these gardens are designed more to show off the work of local producers than to be self-sufficient, here they are cultivated in a sustainable financing model (100% rainwater is used for irrigation) vegetables, edible flowers and aromatic plants.
El Mullet in three services is one of the most recent proposals of this restaurant: the dish consists of a fritter made with the interior of the mullet, the mullet itself cooked over the flame and the roasted mullet accompanied by a stew of wheat and peppers, potato and parsley.
ABaC: Barcelona shines
¿Donde?
ABaC
Av. del Tibidabo, 1
08022–Barcelona
933 19 66 00
Price: Tasting menus, € 180/210
ABaC is another haute cuisine restaurant that boasts its own garden. It is located at the back of the premises and has aromatic herbs, seasonal vegetables, such as mini carrots and radishes, as well as clovers and flowers. Everything a luxury if it is, as in this case, a city like Barcelona.
Cactus with lime, tequila and green leaves, Gilda de mar, Vela with truffles and Mediterranean herbs and “blue” oyster and crispy fried violet potato with freeze dried oysters are some of the elegant options on the menu.
Lasarte
¿Donde?
Lasarte
Hotel Monument
C/ Mallorca, 259
08008–Barcelona
93 445 32 42
Price: Letter, 150 euros. Tasting menu: 205/235 €
Under the seal of a heavyweight like Martin Berasategui and the command of the Italian che Paolo Casagrande, your chef, Lasarte It has held the highest distinction awarded by the Michelin guide for two years.
In this restaurant, located in the luxurious Hotel MonumentOn Paseo de Gracia, we can savor, among many other proposals, the Ravioli dish of wagyu and glazed eel, iodized cream, raifort and caviar. Is about a plate that unites several ingredients Very loved in Lasarte cuisine such as ravioli and eel from the Ebro delta, accompanied by Kabayaki sauce, oyster sauce, horseradish and caviar. The essential touch of luxury.
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