Contents
I nehinei ka Hōkele ʻO Ritz-Carlton Abama ma Guía de Isora, Tenerife, i hoʻokipa i ka hōʻike gala o ʻo ka hoʻopuka 2018 o ka Michelin alakaʻi Sepania a me Pokukala. ʻO Aponiente lāua ʻo ABaC nā triestrellados hou loa, kahi mea i hāpai ʻia mai ka ʻeiwa a i ka ʻumikūmākahi mau hale ʻaina ma ka ʻāina e paʻa nei ka makana kiʻekiʻe i hāʻawi ʻia e ka "baibala ʻulaʻula".
Nā helu, nā ʻano a me nā kumukūʻai o nā hale Sepania kahi e hiki ai iā ʻoe ke noho i kahi ʻike gastronomic TOP.
Kohoia
ʻO Angel Leon, ka mea kuke o ke kai, i hala he XNUMX mau makahiki i hala e ʻauheʻe ana i ke au o ka manawa a e hoʻoneʻe ana i ke kai, i kona mau uliuli a pau. Ua hāʻule hoʻokahi hōkū, a laila ʻelua. ʻO ke kolu, ʻo ia ka mea i hāpai aʻe i kona hale ʻaina i nehinei Kohoia, hele mai me ka hā, ka hale ʻaina ʻo Alevante, kahi papahana León ma ka Hotel Meliá Sancti Petri ma Chiclana de la Frontera.
Aia ma kahi hale wili kahiko ma El Puerto de Santa María, Kohoia Pono ia e hoʻomaha no kēlā me kēia gourmet e ʻimi ana i nā mea kupanaha a me kahi haʻiʻōlelo gastronomic koʻikoʻi. Hiki iā ʻoe ke koho ma waena o ʻelua mau menus: Kai mālie (175 euros) a Pākē (205 euros). ʻO ka hui pū me nā waina, 90 a me 70 euros. A no ka mea ʻai, Mālamana Kai, He mea kilokilo e hiki ai i ka poʻe o ka chef del mar ke hana hou i nā manawa he nui e like me ka mahalo i kahi crustacean Asia maloʻo maloʻo a hoʻomaʻemaʻe hou. A ʻike ma waho pakuhi a kū hoʻokahi loa i loaʻa ke kumukūʻai o 60 euro.
ABAC
Kiure o kekahi o nā hōʻike kuke kuke ʻana ma ke kīwī, ʻO Jordi Cruz ʻo ia, ma mua o nā mea āpau, chef o ABaC.
ʻO kēia hale ʻaina, ʻo ia nō ka mea i hoʻomaka i ka hoʻokūkū ʻo Olympus o TOP, aia ma ka hōkele ʻo Barcelona wale nō e lawe i ka inoa like. ʻO ka wai onion i hoʻomoʻa ʻia me nā spheres cheese scamorza i puhi ʻia, nā walnuts a me nā ʻalani ʻalani, puhi ʻia i ka steak tartar, ka hau veat i hoʻomoʻa ʻia, ka moa moa moa, ka pale mākeke a me ka berena pepa crunchy a me ka ʻalani i hoʻomoʻa ʻia i ka kokoleka, nā pōhaku koko a me nā vanilla, nā pata a me nā ʻalani citrus kekahi o nā kīʻaha i hiki ke leʻaleʻa ma ABaC (lawe ʻia ma Versace meaʻai).
Nā kumukūʻai maʻamau no ka papa ʻai mai 140 a 170 euro, nā mea inu ma kaʻaoʻao.
'O Arzak
ʻAʻole ia he hale ʻaina, he kaʻao. Kapena e ʻO Juan Mari y Elena Arzak, ke kolu a me ka hā o ka hanauna o ka ʻohana i hoʻolaʻa ʻia i ka lumi kuke, ʻo kēia hoʻokumu ʻo San Sebastian he kuko maʻemaʻe ma lalo o kahi nani o ka nani.
'O Arzak ʻO ia ka lua o ka hale ʻaina Sepania i paʻa i nā hōkū Michelin 3. Ua hana ʻia kēia i ka makahiki 1989. He kanakolu mau makahiki ma hope mai, aia nō ʻo ia ma kahi hoʻokahi a ua hoʻokō ʻo ia e hoʻokumu iā ia iho i ka media. papa inoa 50Best, kahi i helu ʻia ai ka helu 30. Maʻaneʻi hiki iā ʻoe ke koho ma waena pepa (ke kumu kūʻai kumu kūʻai o kēlā me kēia pā he 60 euro) a papaʻai hoʻāʻo (210 euros me ka VAT, inu kaawale).
ʻVerlelo ʻokoʻa
ʻOi loa, hakakā, baroque, leʻaleʻa. ʻO ka lumi kuke o ʻO David muñoz ʻO ia ka hōʻike pololei o ka chef ʻōpio mai Madrid e puka mai ana. ʻO ka paʻi 2014 o ke alakaʻi i hāʻawi iā ia i nā hōkū 3, ma hope o ʻeono mau makahiki mai ka wehe ʻana o kona wahi mua.
Ano, ʻVerlelo ʻokoʻa Aia ia ma ka hōkele ʻo NH Collection Eurobuilding ma ke alanui Padre Damián o Madrid, ma kahi hoʻonohonoho i hoʻolālā ʻia e Muñoz ponoʻī me Lázaro Rosa Violán. ʻO kahi ākea i hoʻomaluʻia e nā puaʻa lele, ka hōʻailona o kahi lumi kuke kahi e hiki ai nā mea a pau. ʻAʻohe palena, e like me kā lākou moto. Hiki iā ʻoe ke koho ma waena o nā menus ʻelua e ʻokoʻa a ʻokoʻa e ke kumukūʻai a me ka helu o nā pā. 195 Euro (he ʻumi mau ipu ʻono a me nā mea ʻai ʻehā) a 250 Euro (ʻumikūmālima mau kīʻaha momona a me nā meaʻono ʻelima).
Martin Berasategui
Martin Berasategui ʻO ia ka mea kuke Sepania me nā hōkū ʻo Michelin ʻoi loa: ʻewalu, ʻaʻole emi. ʻEkolu no ka hale ʻaina Lasarte, ma Barcelona, ʻelua no MB ma Tenerife a ʻekolu no ka hale o kona makuahine, nona ka inoa a aia ma Lasarte, Oria.
ʻO ka millefeuille puhi puhi, ka foie gras, ka ʻonika puna a me ka ʻāpala ʻōmaʻomaʻo, ʻo ka ʻoo mehana i ʻohi māmā ʻia me ka kukumba a me ka granita K5, ka ʻāpala ʻala a i ʻole ka caviar gelée me ka ʻala asparagus me ka paʻakai ʻAñana a me kāna ʻaila kekahi o nā kīʻaha i hana ʻia i ʻāpana. ʻO ka papa hoʻāʻo nui, nona ke kumukuai 225 Euro. Hiki iā ʻoe ke koho e kauoha a la carte.
ʻO Quique Dacosta
Other '3 hōkū' me ka inoa mua a hope. Ma ka lumi kuke o ʻO Quique Dacosta ʻO nā mea nani o ke Kaiwaenahonua, mai ke kai a me ka ʻāina, ua ʻoi aku ka mālamalama.
ʻO ka papa kuhikuhi no kēia kau 2017, ʻImi DNA, hoʻohiki e hoʻopuka i nā huahana kūloko a me nā ʻenehana liʻiliʻi a poina paha, me ka haʻalele ʻole ʻana i ka noʻonoʻo a me ka avant-garde. Kona kumukuai: 210 Euro no kēlā me kēia kanaka. ʻO ka poʻe makemake, hiki ke hele pū me ke kaʻina o nā kīʻaha me nā waina no 99 euro.
St. Paulo
Ke alakaʻi ʻO Carme ruscalleda ʻEhiku mau hōkū Michelin ma kona mau lima: ʻekolu no kona hale makuahine, ʻo Sant Pau, ma Sant Pol de Mar; ʻelua no Moments, he hale ʻaina āna e alakaʻi pū ai me kāna keiki ʻO Raül Balam a aia ia ma ka hōkele ʻo Madarin Oriental wale nō ma Barcelona; a ʻelua no Sant Pau Tokio, ma ke kapikala Kepani.
ʻO ka papa ʻai ʻono o kēia kau, hoʻoulu ʻia e ka honua o nā mea ʻala, nā kumukūʻai 186 euro no kēlā me kēia kanaka. Aia kekahi koho koho: ʻo ke kumukūʻai maʻamau o kēlā me kēia kīʻaha he 49 euros (desserts, 19 euros). No ka leʻaleʻa i loko o ka lumi hoʻokipa a i ʻole i ka māla. Me ka maka i ke kai.
Akelaŕe
Mai ke Kaiwaenahonua a hiki i ka Atlantika. Aia ma San Sebastián, Akelaŕe He moʻolelo ʻē aʻe ia o ka hoʻihoʻi Sepania. ʻO kāu chef, Peter Subijana ʻo ia, me Juan Mari Arzak, Martín Berasategui a me Carme Ruscalleda, kekahi o nā "makuakāne" o ka ʻenehana-manaʻo meaʻai, nāna i hoʻokumu i nā kumu no kahi avant-garde gastronomic Sepania e lawe hope me Ferran Adrià.
ʻO Kokotxa suflada a me ke kāleka keʻokeʻo pil-pil, ka salakeke ula me ka cider vīnega a me ke kai "Umami" kekahi o nā kīʻaha e kau nei i ka pūlima o kēia Donostiarra chef. Aia kekahi papa kuhikuhi a me ʻekolu mau papa ʻono Aranori, Bekarki y ʻO nā mele kahiko o Akelaŕa. ʻO ke kumu kūʻai ʻekolu 195 euros me ka VAT, ʻAʻole i hoʻokomo ʻia nā mea inu. Inā ʻaʻole lawa ka pō hoʻokahi e hoʻāʻo ai i nā mea āpau, hiki iā ʻoe ke hoʻolōʻihi i kou noho ʻana ma ka hōkele, ma waho aʻe o ka loaʻa ʻana o kekahi o nā hale ʻaina Spanish maikaʻi loa, he wahi Spa a Wellness.
ʻoihana
Aia ma nā kuaʻāina, 19 km mai Bilbao, ʻoihana Noho i kahi hale aniani i hoʻolālā ʻia i, i ka manawa like, e hoʻopuni iā ʻoe e ka kūlohelohe a mahalo iā ia. ʻO kēia hale ʻaina, na Capt Eneko AtxaLoaʻa iā ia kāna māla ponoʻī a hoʻolālā ʻia e hoʻohana pono i nā kumuwaiwai kūlohelohe - ua, lā, makani - e hōʻemi i ka hopena o ke kaiapuni.
laila ʻelua papa hoʻāʻo, hoʻokahi i haku ʻia o nā mele Azurmendi (Erroak, nā aʻa) a me kekahi o nā hana hou (Adarrak, nā lālā). ʻO ke kumukūʻai ʻelua 180 Euro no kēlā me kēia kanaka. ʻO kāna papahana hou loa, ʻo Eneko, e kūʻai aku iā ʻoe i ke keʻena poʻo me Azurmendi a ke holo wale nei no kekahi mau mahina, i nehinei ua lanakila ʻo ia i kāna hōkū Michelin mua.
Lasarte
ʻO ka ʻulaʻula mehana ma kahi kai, fennel a me nā emulsion coral, squid tartare me ka yolk egg egg, onion a me kaffir consommé, nūnū i hoʻomoʻa ʻia, nā citrus ccedus citrus, ʻoliva ʻeleʻele, kālani puhi ʻia a me ka meaʻala galangal, kaʻaila kāwili me ka truffle keʻokeʻo, ka pear a me ka hazelnut.
Ma lalo o ke sila o Martin Berasategui a me ke kauoha a Paolo Casagrande, kou chef, Lasarte Ua ʻaʻahu ʻia i nā hōkū 3 mai ka puke 2017 hope loa o ke alakaʻi ʻulaʻula. Aia ia i loko o ka Hotel Monument hanohano, ma Paseo de Gracia a loaʻa kahi papa inoa a me ka ʻono ʻana i nā menus: kekahi o 185 Euro a ʻo kekahi o 210.
ʻO El Celler o Can Roca
ʻEkolu mau kaikunāne, kanakolu mau makahiki o ka ʻike, 3 mau hōkū ʻo Michelin a me ka helu 3 ma ka papa inoa 50Best.
E ʻōlelo kekahi inā ʻo 3 kāna helu laki. ʻOiai kūlike ʻo 1 iā ia e like me ka mīkina lima. ʻO ka Celler de Hiki iā Roca ʻAʻole wale ia o nā hale ʻaina ʻoi loa ma Sepania, akā i ka honua. ʻO ia kekahi o nā hale ʻaina me ka papa inoa kakali lōʻihi loa: i hiki iā ʻoe ke ʻai a ʻai pū i kēia ʻāpana o ka lani gastronomic, pono ʻoe e kali i hoʻokahi makahiki.
ʻAe ʻia nā mālama ʻana he ʻumikūmākahi mau mahina ma mua a wehe ka manawa i kēlā me kēia mahina, i ke aumoe i ka lā mua o ka mahina.