10 Restaurantes Con 3 Estrellas Michelín En 2018 El Club De Las ‘3’ La Historia De Las Estrellas Michelín Tiene Su Origen En La Carretera

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10 Restaurantes Con 3 Estrellas Michelín En 2018 El Club De Las ‘3’ La Historia De Las Estrellas Michelín Tiene Su Origen En La Carretera

RESTAURANTES BUENO sin cretino_Maquetación 1 20/09/18 09:59 Página 2 nacional 10 restaurantes con 3 estrellas Michelín en 2018 El club de las ‘3’ La historia de las estrellas Michelín tiene su origen en la carretera. Los hermanos André y Edouard Michelín, fundadores de la empresa de neumáticos que lleva su nombre, confiando en aumentar su negocio con la previsión de la industria automovilística en Francia, que en 1889 tenía sólo 3.000 vehículos, crearon una pequeña guía para facilitar información práctica sobre cómo cambiar una rueda y mapas para no perderse así como hoteles donde parar a reponer fuerzas. 70 INFORTURSA RESTAURANTES BUENO sin cretino_Maquetación 1 20/09/18 10:01 Página 7 Direcciones AKELARRE Padre Orkolaga Ibilbidea, 56 20008 Donostia, Gipuzkoa Tel: 943 31 12 09 www.akelarre.net ARZAK Alcalde J. Elosegi Hiribidea, 273 20015 Donostia, Gipuzkoa Rodaja de Teléfono: 943 27 84 65 tomate seco. www.arzak.es Quique Dacosta MARTIN BERASATEGUI Loidi Kalea, 4 20160 Lasarte-Oria, Gipuzkoa Teléfono: 943 366 471 / 943 361 599 www.martinberasategui.com QUIQUE DACOSTA Jordi Cruz /MARCO PASTORI Urb. El Poblet, Calle Rascassa, 1 03700 Dénia, Alicante ABAC Teléfono: 965 78 41 79 www.quiquedacosta.es En la planta principal del bar- APONIENTE celonés hotel ABAC encontrarás C/ Francisco Cossi Ochoa, s/n otro de los triestrellados restauran- 11500 El Puerto de Sta María, Cádiz tes, también nominado como Mejor Teléfono: 956 85 18 70 Restaurante de Cataluña en 2011 www.aponiente.com Azurmendi por la Academia Catalana de Gas- LASARTE tronomía. Jordi Cruz, el chef, se C/ Mallorca, 259 caracteriza por la tenacidad, la pa- 08008 Barcelona Teléfono: 93 445 32 42 Nuestra Tradición www.restaurantlasarte.com (180 €) y Nuestra AZURMENDI Vanguardia (210 €) Legina Auzoa, s/n 48195 Larrabetzu, Bizkaia son los menús disponibles Teléfono: 944 55 83 59 en el restaurante ABAC www.azurmendi.restaurant EL CELLER DE CAN ROCA Carrer de Can Sunyer, 48 Ostras a la brasa. Arzak sión y la constancia que imprime a 17007 Girona los platos de su carta donde la ele- Teléfono: 972 22 21 57 vada calidad del producto se consi- https://cellercanroca.com gue con un 50% de tradición y otro tanto de vanguardia. En su carta SANT PAU encuentras dos menús a elegir de Carrer Nou, 10 180 euros, el llamado Nuestra 08395 Sant Pol de Mar, Barcelona Teléfono: 937 60 06 62 Tradición y de 210 euros el deno- www.ruscalleda.cat minado Nuestra Vanguardia. Es- pecialmente recomendable en su ABAC creativa cocina son el bistec tártaro Avda. del Tibidabo, 1 Jugo de cebollas ahumando, la nieve de ternera aliñada, 08022 Barcelona asadas ABAC la yema cocinada, el velo de mostazas Teléfono: 933 19 66 00 y la ventresca de atún del Mediterrá- www.abacbarcelona.com neo con macarrones de ponzu. Arroz de pieles de atún Pochas en el restaurante Akelarre INFORTURSA 75.

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From Familiar to Innovative
basque food FROM FAMILIAR TO INNOVATIVE A plate of freshly-made paella (a rice, seafood and vegetable dish) is ready to serve at a Basque gastronomy society dinner in San Sebastian. Photo Asife/Shutterstock.com What do kids in Basque Q:country eat for lunch? Fish, and lots of it! 12 A: et’s back up and start our sampling of steak, and a dessert of sheep’s milk cheese, LBasque food more broadly. A major clue quince jelly, and walnuts, along with cider to understanding Basque food is a map of made from local apples. Basque country. With three provinces stretching Basques love competitions and festivals. basque food across the Bay of Bizkay, many types of fish Food figures into both. Cooking contests take and seafood are popular. Local fish include tiny to the streets during local celebrations. One anchovies and sea bream. In farmland nestled of the most famous contests takes place in FROM FAMILIAR TO INNOVATIVE into the valleys of the Pyrenees Mountains, October in the town of Balmaseda, Bizkay sheep are raised for meat, and their milk is province, and is named after a large bean made into delicious cheese. A variety of fresh pot, the putxera. Chefs use the pots to slowly seasonal vegetables and fruits are showcased at cook local red beans, mixed with whatever outdoor markets. Wild and cultivated herbs are they prefer for flavoring — onions, peppers, harvested to flavor dishes. tomatoes, garlic, ham, or sausage. The winning In addition to their native bounty, the bean team takes home a trophy txapela, an Basques have learned from the many cultures embroidered beret.
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