Ua mālama ʻo Lisbon i nehinei i ka hōʻike gala o ka ʻO ka paʻi 2019 o ka Michelin alakaʻi Sepania a me Pokukala. I kēia makahiki, ka 3 i helu ʻia ka poʻe macaron pae i Marbella, ma ke keʻena nui o ka chef ʻO Dani garcia. I kēia ala, nā hale ʻaina Sepania e kaena nei hāʻawi ʻia ka makana kiʻekiʻe loa e ke alakaʻi ʻulaʻula ʻumikūmākahi lākou, ma hope o ka panina ʻana o Sant Pau i ʻOkakopa i hala.
Nā helu, nā kumukūʻai, nā curiosities a me nā noi gastronomic kū hoʻokahi. I kēia lā i hoʻopau Hāʻawi mākou iā ʻoe i nā kikoʻī āpau e pili ana i ka Olympus o ka hoʻokipa Paniolo.
ʻO Dani García: e hoʻomaka ana i nā hōkū 3
Ma hea?
ʻO Dani garcia
Hotele Puente Romano
Boulevard Príncipe Alfonso von Hohenlohe s / n
29602 - Marbella
952 764 252
Price: Papa Kuhikuhi, € 160. Papa hoʻāʻo hoʻāʻo, 75/195
Aia i ʻO Marbella, pololei i ka hoʻonaninani Hotele Puente Romano, ʻO Dani garcia ʻo ia wale nō ka mea hou Nā hōkū 3 o ka paʻi 2019 mai ke alakaʻi o Michelin.
Ua lalani nā ʻoliva Nitro (ʻO ka mea kuke Marbella kekahi o nā paionia o ka nitrogen wai i loko o ka lumi kuke), Kālika keʻokeʻo a me ka plum, Green gazpacho me nā pepa, nā pāpaʻa, kukama a me nā hua kuko, Caviar - ʻAilana Andalusian - alelo. ʻO kēia kekahi o nā kīʻaha ma ka papa ʻaina hoʻāʻo a me kahi kiʻi pono o Ka lumi kuke o Garcia: kahi lumi kuke e hele i nā ʻono o Andalusia ma o ka kānana o ka avant-garde maʻemaʻe loa i hoʻomālamalama hou aʻe lākou. Ke ala nui hou no nā mea aloha i ka meaʻai momona a haute.
DiverXO: hopena kahaha
Kahi e kūʻai
ʻVerlelo ʻokoʻa
Hōʻiliʻili NH Eurobuilding
C / Pāpā Damien, 23
28036-Madrid
915700766
Price: ʻO ka papa hoʻāʻo hoʻāʻo € 250
ʻAʻole ʻoe e ʻai i nā hale ʻaina ʻaina haute. A i ʻole ma ka liʻiliʻi, ʻaʻole ʻoe e ʻai wale. ʻO nā hale ʻaina maikaʻi e like me ka wikiwiki o ka leʻaleʻa a mākou i hele ai. Heʻoiaʻiʻo loa kēia i ka hihia o ʻVerlelo ʻokoʻa, Hoʻokumu ʻia ʻo Madrid alakaʻi ʻia e ʻO David muñoz. Eia nō hoʻi ke kāhiko ʻana o nā wahi, e ka lima o Muñoz iho a Lazaro Rosa-Violán, he kono e hoʻokuʻu iā ʻoe iho e nā ʻike hou a transgressive.
"ʻAʻohe palena", ʻo ia ka mākia a kēia chef, i hōʻike ʻia i loko o kāna mau kīʻaha. E like me ka lobster o Norewena, lobster mai ka pahu i hoʻomoʻa ʻia a hoʻomaha i nā ʻala he ʻekolu: pata ʻeleʻele, XO a me Bordeaux i hui ʻia (hana ʻia me nā poʻo ula. A i ʻole ʻo Sea Bream, ua lawehala ʻia ke kai i loko o ka ʻohana soybeans Kepani a kuke i ke kaila Yakitori me ke kohu chorizo i puhi ʻia. ʻO ka exuberance o nā mea ʻono, ka lehulehu o nā mea hoʻohui, ka nodo i nā kuke ʻAsia. ʻO kēia (a nui, nui, ʻoi aku) kēia ʻO DiverXO.
ʻO El Celler de Can Roca: ma luna o ka honua
Ma hea?
Celler de Hiki iā Roca
ʻO Carrer de Can Sunyer, 48
17007-Girona
972222157
Price: Papa kuhikuhi hoʻāʻo, € 180/205
El Celler de Hiki iā Roca es kekahi o nā hale ʻaina maikaʻi loa ma Sepania a me ka honua, e like me ka helu 2 ma ka papa inoa ikaika Nā Nūkini Kūikawā 50 o ka Honua. Eia kekahi o nā mea i ʻimi nui ʻia: pono ʻoe e kali ma kahi o hoʻokahi makahiki e ʻai i hoʻokahi o kāna papa.
La Gula gula me ka waiū laiki (kuke, maka a me ke sake), ʻāpala "waiū almond", nā līkī pickled a me ka jelly vīnega ʻeleʻele kekahi o nā kīʻaha o kēia kau. Pēlā nō Mai ka koko a i ke kokoleka, kahi meaʻono me ka pulp koko, lychee, almond, guava a me nā jellies kuko a me nā hua puaʻa, nā plums a me Sherry, me ka sorbet a me ka kokoleka momona, brownie a me ka grue cocoa caramelised. Welina mai kekahi o nā luakini o ka gastronomy honua.
Aponiente: me ka maka i ke kai
Ma hea?
Kohoia
C / Francisco Cossi Ochoa, s / n
Ke Awa o Santa María, Cádiz
956 85 18 70
Price: ʻO ka papa hoʻāʻo hoʻāʻo € 190/220
He hale wili kahiko. ʻO kahi mea kuke nāna i loaʻa ka inoa kapakapa o “Kahu o ke kai”. ʻO kahi kīʻaha kūpono a pūʻiwa hoʻi e komo i loko a hōʻike i ka momona nui o ka waihona kai.
Mai plankton a i ke kukui. Pēlā ia Kohoia, ka hale ʻaina e alakaʻi ʻia e Ángel León, ma El Puerto de Santa María. ʻO kekahi o nā nā pā o kēia kau ʻO ia ka Suckling Pig, kahi hoʻokupu iā Cándido mai ke kai: hoʻohālikelike ʻia ka ʻili moray me ka ʻōpū kai o ka muliwai. Hōʻike ʻaʻole nele ke kai i kekahi mea. ʻAʻole hoʻi ka ʻiʻo.
Arzak: ʻoluʻolu mau
Ma hea?
'O Arzak
C / Alcalde J. Elosegi Alanui, 273
20015 - San Sebastian
943 27 84 65
Price: Palapala, 190 euro. Papa kuhikuhi hoʻāʻo, € 230
'O Arzak loaʻa nā mea paʻakikī like ʻole. Mālama 3 Hōkū Michelin no kanakolu makahiki. Hoʻomaha ʻole. Hoʻohui i hala a i kēia manawa ma kahi like (ʻo Juan Mari lāua ʻo Elena Arzak ke kolu a me ka hā o ka hanauna i hoʻolaʻa ʻia no ka kuke ʻana). Hoʻomaʻamaʻa kahi lumi kuke i hoʻokau ʻia i ka huahana kūloko, akā he mea hana, me ka nui o ke kuko a i kahi kūlana nani loa. A loaʻa hope e haha iā ʻoe ma ka home, ʻoiai ke ʻai nei ʻoe i kekahi o nā hale ʻaina ʻoi loa o ka honua.
Nā ʻoihana i ʻO Kokotxas i kāna naluʻO ka niu a me ka turmeric spiral hake kokotchas a me ka "pearl" crunchy a me ka heʻe kekahi o kā lākou noi hou loa. Ma ke kahua o ka ʻaha gastronomy, Elena Arzak Ua aʻo ʻo ia i ke kaha kiʻi ʻana i ka spiral ua hoʻohana ʻo ia i mea hoʻokani pila me he mea lā he lumi kuke maʻamau. No laila, ka inoa o kēia pā.
ʻO Quique Dacosta: ka ulu ʻana o ka iʻa paʻakai
Ma hea?
ʻO Quique Dacosta
ʻO El Poblet Urbanization, Calle Rascassa, 1
03700 - Dénia (Alicante)
965 78 41 79
Price: Papa kuhikuhi hoʻāʻo, 210 €
Hoʻolālā a me ke kumu. ʻO kēia nā wahi cardinal ʻelua o ka lumi kuke o ʻO Quique Dacosta, i lilo i kēia manawa he hoʻolaha o nā manaʻo, no ka mea, ua kapa ʻia ka papa kuhikuhi o kēia kau e like me kēlā, ʻo Evolution a me Origin.
I kēia makahiki, nā mea nui o ka noi gastronomic o kēia TOP hale ʻaina ka paʻakai. ʻOiaʻiʻo, uninterpreted mai kahi manawa hou, radical a me avant-garde kuanaʻike. ʻO ka paʻakai a me ka manawa ka mea e hoʻomālamalama i ke kumu o kēlā me kēia huahana. Hoʻololi i nā palena i hou ka "like". He noi ʻokoʻa, me nā aʻa hohonu i ka honua (a i ke kai!) a poʻo i ke ao.
ʻO Martín Berasategui: kahi ʻaina awakea me 10 mau hōkū Michelin
Ma hea?
Martin Berasategui
C / Loidi Kalea, 4
20160-Lasarte-Oria
943 36 64 71
Price: Palapala, 180 euro. Papa kuhikuhi hoʻāʻo, € 260
ʻAʻole ia e helu, akā i ka nānā ʻana ʻo ia kēlā Martin Berasategui ʻike i ka mea huna e kiʻi ka hale ʻaina maikaʻi loa. Ma ka liʻiliʻi loa, hemolele e nā kūlana Michelin.
Ke nānā nei kēia mea kuke Basque ma lalo o 3 mau hōkū no ka hale ʻaina Lasarte, ma Barcelona, 1 no oria, ma Barcelona hoʻi, 1 no ʻO Eme Be Garrote ma San Sebastián, 2 no MB i Tenerife a me 3 no kona hale makuahine, nona ka inoa a aia ma Lasarte, Oria. ʻO ka Mea ʻai kai lulu a me ka limu, plankton a me ka ʻulaʻula shromm consommé kekahi o nā kīʻaha o ke kau hope loa o kēia chef nāna e mōʻaukala.
Akelarre: haute meaʻai me kahi noho hanohano
Ma hea?
coven
Ke Alanui C / Padre Orkolaga, 56
20008 - San Sebastian
943 31 12 09
Price: Papa kuhikuhi hoʻāʻo, 230 €
Hoʻokomo ʻia o ka Broth Green, Scampi a me Monkfish Smoke, Sea Bass "UMAMI", Prawns me Pomace Fire Pods a me Sea Roe a me ʻO ka heʻe Mimetic, he heʻe i kuʻi ʻia i uhi ʻia i loko o ka ʻīnika ink, i kāwili ʻia i loko o ke pā. No laila, kona inoa pīhoihoi. Aia kekahi o nā pā hiki ke ʻono ʻia i kēia manawa i loko coven, hale ʻaina chef Pedro Subijana.
Aia kekahi papa ʻaina hoʻāʻo e kia ana i nā mea kahiko o kēia hale ʻaina kaulana. A me kahi hōkele maikaʻi me nā ʻike kai a me Spa. Pākuʻi nani.
Azurmendi: kahi ʻano hou o ka maikaʻi
Ma hea?
ʻoihana
Legina kaiāulu s / n
48195 - Larrabetzu (Bizkaia)
94 455 83 59
Price: Papa kuhikuhi hoʻāʻo, 220 €
ʻoihana Aia ia ma ke kuaaina, ma kahi o 19 km mai Bilbao, ma ka ʻaoʻao o kahi puʻu i mahi ʻia me nā māla waina maoli. Hāʻawi ka hale kīʻaha kīʻaha iā ʻoe e leʻaleʻa i ka ʻāina a pololei wale nō ma ka kaupaku aia kahi māla mea kanu ākea a ʻo kekahi ma ka hale kōmahana. ʻOiai ua hoʻolālā ʻia kēia mau māla e hōʻike hou i ka hana a nā mea hana kūloko ma mua o ka lawa pono ʻana, ma aneʻi e mahi ʻia lākou i kahi kumuhana kālā hoʻomau hānai (Hoʻohana ʻia ka wai ua 100% no ka hoʻouwai) nā mea kanu, nā pua ʻai a me nā mea kanu onaona.
El Mullet i ʻekolu lawelawe ʻo ia kekahi o nā noi hou loa o kēia hale ʻaina: ʻo ka pā i loko o ka fritter i hana ʻia me ka loko o ka mullet, hoʻomoʻa ʻia ka mullet ma luna o ka lapalapa a me ka mullet pūlehu pū ʻia me ka palaoa palaoa a me ka pepa, kaʻuala a me ka pāhiri.
ABaC: hoʻomālamalama ʻo Barcelona
Ma hea?
ABaC
ʻO Del Tibidabo, 1
08022 - Pakelona
933 19 66 00
Price: Nā papa hoʻāʻo hoʻāʻo, 180/210
ABaC ʻo ia kekahi hale ʻaina ʻaina haute e kaena aʻe nei i kāna māla ponoʻī. Aia ia ma ke kua o nā wahi a loaʻa nā onaona onaona, nā lau kau, e like me nā kāloti liʻiliʻi a me nā radishes, a me nā clovers a me nā pua. Nā mea āpau he mea hanohano inā ʻo ia, e like me kēia, he kūlanakauhale e like me Barcelona.
ʻO Cactus me ka lime, tequila a me nā lau ʻōmaʻomaʻo, ʻo Gilda de mar, ʻo Vela me nā truffles a me nā mea kanu o ke Kaiwaenahonua a me ka "ʻulu" ʻōpala a me ka ʻuala crispy i kālani ʻia me ka uala paʻa i nā ʻōhi maloʻo kekahi o nā koho nani ma ka papa kuhikuhi.
Lasarte
Ma hea?
Lasarte
Hale Hōʻikeʻike Hōkele
ʻO C / Mallorca, 259
08008 - Pakelona
93 445 32 42
Price: Palapala, 150 euro. Papa kuhikuhi hoʻāʻo: 205/235 €
Ma lalo o ke sila o kahi kaumaha e like me Martin Berasategui a me ke kauoha a ka chel Italia Paolo Casagrande, kou chef, Lasarte Ua mālama ʻia ka hoʻokaʻawale kiʻekiʻe loa i hāʻawi ʻia e ke alakaʻi ʻo Michelin no ʻelua mau makahiki.
I loko o kēia hale ʻaina, aia i ka nani Hale Hōʻikeʻike HōkeleMa Paseo de Gracia, hiki iā mākou ke ʻono, i waena o nā noi ʻē aʻe, ka ipu Ravioli o ka wagyu a me nā puhi ʻōniʻoniʻo, ka wai iodized, raifort a me ka caviar. Aia e pili ana he pā e hoʻohui i nā mea hoʻohui Aloha nui ʻia i ka meaʻai Lasarte e like me ka ravioli a me nā puhi mai ka delta Ebro, hele pū ʻia me ka wai Kabayaki, ka wai ʻio, ka horseradish a me ka caviar. ʻO ka pā pono o ka waiwai.
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