He ʻumi mau meaʻai momona anu no ke kauwela

Nā ʻoihana i ʻāpō anu He hōʻailona lākou o nā meaʻai Sepania kuʻuna i makaʻu ʻole e hoʻohou iā ia iho. Me truffle a me asparagus, me ka ʻaikalima kalima, me nā ʻōmato i hoʻomoʻa ʻia a me ka pā tarragon a i ʻole e inu me kahi mauʻu i loko o ka ʻoka o ka hau.

i keia la hoʻopau Hoʻolauleʻa mākou i ka hōʻea ʻana mai o ke ʻano maikaʻi ma ke koho ʻana i nā kopa anuanu maikaʻi o ke kau. Mai ka mea maʻamau i ka mea hanahana, kū hoʻokahi a me nā gourmet.

Dani García: Andalusia me 3 mau hōkū

He chef TOP ʻo ia a me ka ʻelele ʻoi loa i hiki i kā Andalusian gastronomy ke loaʻa. ʻO ka mea kuke ʻO Dani garcia uku uku i nā soups anuanu i kēlā me kēia o nā hoʻokumu i kāna hui. Inā i loko Ke ʻīlio ʻīlio kai ua loaʻa iā mākou kahi salmorejo momona, ma ʻO BiBo hiki iā mākou ke ʻono i kāu mea kahiko ʻO Cherry Gazpacho lawelawe ʻia me ka ʻaikalima tī hou, nā heleuma, nā pistachios a me ka basil.

I kona ʻelele Marbella, i hōʻike ʻia i kēia makahiki 3 Hōkū Michelin, ka papa kuhikuhi ʻono (220 euro per person) loiloi i nā palena ʻāina o kā García meaʻai. Maʻaneʻi ʻike mākou i nā Malaga Ajoblanco, herring roe a me nā prawns a me nā mea kaulana pū kekahi ʻO Tomato tomato, gazpacho ʻōmaʻomaʻo a me ka ʻōpae.

Bacira: nā soups anuanu me ka hoʻopili fusion

Ka palapala ʻO Bacira, ka mea e hoʻohui i Asia me ke Kaiwaenahonua, hoʻohou me ka hōʻea ʻana o nā mahana wela. Me ke kauwela hoʻi lākou i kēia hale ʻaina ʻo Madrid nā sup anu, ka mea e hoʻohui i nā mea kuʻuna me nā exotic.

Hiki iā mākou ke hoʻomaka me kahi aperitif o Melon cream me ka yuzu shake a me ka ham pauka a hoʻomau me kekahi dice o ka salmon hihiu i kāwili ʻia me ka tī ʻōmaʻomaʻo a me ka jalapeño salmorejo me ka ʻoliva ʻeleʻele a me ka tī. A i ʻole kekahi mau sardine i puhi ʻia me ka kālika niu, nā fiku, nā hua waina, a me Pedro Ximénez. ʻO ka hope loa, ʻo ka ʻO Cherry gazpacho me ka prawn tartare a me ka ʻaikalima hau hoʻokipa i ke kau ʻoi loa o ka makahiki i kaila.

Pakta: kaomi ʻana i nā palena

He sopa anuanu ia, akā ʻaʻole. ʻAʻohe ʻai ʻia me ka puna, inu ʻia naʻe me ka mauʻu. Akā ʻaʻole kēia he manaʻo he cocktail ia, no ka mea ʻaʻole i loko o ia ka wai ʻona pū kekahi. A, inā makemake ʻoe e haʻalele i ka kuʻuna, ʻaʻohe paha mau hale ʻē aʻe ma Sepania e like me nā mea e alakaʻi ai ʻO Albert Adrià.

I kēia mau pule, ka hale ʻaina meaʻai Nikkei lahilahi hoʻohui i kāna gastronomic hāʻawi i ka papa hoʻokipa o almendruco: lawelawe ʻia i loko o kahi hau hau ʻole a loaʻa nā pūpū ʻalemona ʻomaʻomaʻo, ka paʻakai, ka wai a me ka wai ʻalani. Hoʻokahi hou aʻe o ka Nā loea ʻehā i ka poʻe i maʻa iā mākou.

La Bien Aparecida: ka ajoblanco, ʻoi aku ka nani

ʻO Garlic, nā palaoa palaoa i pulu i ka wai, aila ʻoliva, nā ʻalemona maka, ka vīnega, ka paʻakai a, e hoʻonaninani ai, i kekahi mau hua waina. ʻO ka Kālika keʻokeʻo ʻo ia paha ka sopa anuanu nani a hoʻomaʻemaʻe loa. A ʻo kekahi o nā mea maikaʻi loa ke pili i ka kuke ʻana.

Aia ma kekahi o nā alanui nui loa o ke kapikala, ʻIke ʻia ka Laha ho'ākāka hou i kēia kīʻaha kuʻuna ma ka hoʻohui ʻana i ke kōmato, keleka a me ka pua kō. ʻO ka nani a me ka hou.

ʻO Rocacho: ka salmorejo poina i ka ʻāina

Ma lalo o ka slogan "Gastronomy me ka ʻole artifice",ʻO Rocacho Hoʻokumu ʻia kāna manaʻo gastronomic ma luna o ka laiki a me ke ahi, e hoʻohuli ai i nā ʻiʻo (e like me nā mea mai El Capricho, i manaʻo ʻia ʻo ia kekahi o nā mea maikaʻi loa o ka honua), nā iʻa a me nā huahana kau i loko o ka waiwai maoli.

Me nā aʻa i hohonu i ka honua, winks kēia hale ʻaina i nā sopa anuanu me a ʻO Salmorejo me nā hua o ke kai. E hoʻāʻo.

La Malaje: nā mea hoʻonani a pau o ka Hema

ʻO ka gazpacho kahiko me ka haki ʻole, Cordovan salmorejo me ka bonito maoli, Ajoblanco me ka ʻāpala a me ka sardine i puhi ʻia, ʻo Carpaccio o ka prawn keʻokeʻo me ka ajoblanco. Ma ke ʻano Andalusian maikaʻi, ʻo ka hale ʻaina ʻO ka Malay pili paʻa i nā soups anuanu. I ke kauwela, ʻoi aku.

A ʻo ia nō paha ʻaʻohe ala gastronomic ʻoi aku ka wikiwiki a me ka ʻoi aku o ka palekana ma mua o kēia mau sopa e hiki ai i ka hale ʻaina nā kilokilo a pau o ka hema.

Fismuler: ¡Ka mana ʻōmaʻomaʻo!

Minimal, nani, hooligan, loa (mau) kaila. ʻO Fismuler ʻO ia kahi o nā kamaʻilio koʻikoʻi ma Madrid a me Barcelona. E loaʻa ai kahi manawa maikaʻi, ʻai, akā hoʻolohe nei nō hoʻi i nā mele ola.

Eia ka mea protagonist ka huahana. A inā makemake ʻoe i kahi hōʻailona ma luna o nā mea ʻē aʻe āpau. e alakaʻi iā ʻoe iho e ka ʻōmaʻomaʻo. ʻO kāna pā ʻōmaʻomaʻo me nā hua pī, i hana ʻia me nā ʻano hua, nā pīni ākea a me nā peas mini mai Maresme he mea kupaianaha maoli nō. Ka lua, kāna mana o ka gazpacho He tomatillos ʻōmaʻomaʻo koʻikoʻi a me nā pepa, melon, kukama, coriander, sherry, chives, mint, berena a me nā aila ʻoliva puʻupaʻa keu. E like me ka ʻōmaʻomaʻo.

ʻO Cobo Vintage: ka mana o ke kai

Acidified sop o crustaceans, pāpaʻi a me ka fennel fennel. ʻO ka sopa iʻa anuanu ʻo lākou kekahi o kēlā mau mea i hana ʻia e mahalo mau ai mākou. ʻAʻole ia he mea kupanaha no kēia ʻōlelo noi me kahi ʻono o ke kai ʻO Cobo Vintage, Hale ʻaina Burgos i alakaʻi ʻia e ka Cantabrian Placeholder kiʻi ʻo Miguel Cobo.

Nānā kēia hoʻokumu 1 hōkū ʻo Michelin a kālele ana i kāna noi i ka huahana, ʻo ia hoʻi ka mea kai. ʻO kekahi kia, ka moʻomeheu, ka ikaika o ka chef, akā me ka hiki ʻole i nā haki paʻa. Kuhi e holo ikaika nei.

Salino: kuʻuna, akā ʻokoʻa

SalineHe momi, hūnā a nani ia, aia ma Ibiza, kekahi o nā kaiāulu ʻoi loa o ke kapikala mai kahi kuhi gastronomic. ʻOi loa i kēia mau manawa. ʻO kēia hoʻokumu kahi e hiki ai iā ʻoe ke ʻai me ka ʻono, ua lilo ia i keʻena nui o ka chef ʻO Javier Aparicio ma aneʻi e hana ai kahi mea ʻaina Andalusian me nā mea hoʻokūkū nani o ka honua.

Su ʻO ka kalima o nā ʻōmato i hoʻomoʻa ʻia me ka prawn He mana kuʻuna ia o salmorejo, me ka ʻokoʻa i hoʻomoʻa ʻia nā ʻōmato a loaʻa iā ia kahi pā o ka tarragon. Kaulana, akā ʻokoʻa.

ʻO Pantan lāua ʻo Atelier de Etxanobe: ajoblanco hoʻokipa

La Pantry Etxanobe a Atelier de Etxanobe Aia lākou i kahi mau hale i waenakonu o Bilbao e kaʻana like i ka lumi kuke a me kahi mea kuke. Kauikeaouli placeholder image.

Me ka loaʻa ʻana o nā noi gastronomic a me nā mea hoʻonaninani ʻelua, kahi mea ʻikepili hou ʻole, kahi mea hou i hoʻomaʻemaʻe ʻia, hāʻawi nā wahi ʻelua i nā leʻaleʻa o ka mana ajoblanco ma ke ala kū hoʻokahi. me ka truffle a me ka asparagus. ʻO ka meaʻai māmā maikaʻi no ke kauwela makamae.