CP GM Espagne 2012 EN

Total Page:16

File Type:pdf, Size:1020Kb

CP GM Espagne 2012 EN PRESS RELEASE Boulogne, France – November 24, 2011 Michelin Guide Spain & Portugal 2012 Michelin has published the new edition of the Michelin Guide Spain & Portugal. As in years past, it presents a broad selection of hotels and restaurants in both countries. This is a very special year in Spain and Portugal. Faced with a severe economic crisis, many hotels and restaurants are working hard every day to stay in business. This does not mean, however, that they have abandoned their commitment to excellence. On the contrary, quality has improved and the true values of Iberian cuisine are reflected more fully than ever on restaurant menus. Nonetheless, the business environment remains difficult. In particular, the gourmet dining scene was seriously shaken by Chef Ferran Adrià’s voluntary decision to close elBulli, considered by many to be the best restaurant in the world and the epitome of creative cuisine. In response, the MICHELIN guide Spain & Portugal team has focused firmly on the future and reaffirmed its confidence in Spanish and Portuguese chefs. Every day, highly skilled, innovative professional chefs throughout the peninsula are leveraging their passion for cooking and craftsmanship. The MICHELIN guide Spain & Portugal 2012 features a selection of 4,448 establishments, including 2,246 hotels, 295 country guesthouses, 1,783 restaurants and – in Spain – 124 tapas bars. It also presents a selection of 229 Bib Gourmand restaurants that offer high quality meals at a reasonable price (€35 or less) and 51 hotels displaying the Bib Hotel label, which denotes affordable, quality accommodations, with double rooms available for €65 or less in major cities and tourist destinations and for €55 euros or less in other locations. The 2012 edition also includes 311 especially pleasant establishments, which are highlighted in red. As always, the Michelin Guide offers a selection of the very best restaurants in each country, identified with the famous Michelin stars. One star denotes “a very good restaurant in its category,” two stars mean “excellent cooking, worth a detour” and three stars indicate “exceptional cuisine, worth a special journey.” This year, five Spanish restaurants were awarded three stars: Akelare and Arzak in San Sebastián, Martín Berasategui in Lasarte-Oria (Guipúzcoa), Sant Pau in Sant Pol de Mar (Barcelona) and El Celler de Can Roca in Gerona. In addition, 19 restaurants were awarded two stars and 127 others one star. The guide, which lists 1,397 localities, also includes 174 plans of 131 towns and cities, as well as 34 regional maps, taken from Michelin’s extensive cartography databases. The Michelin Guide Spain & Portugal 2012 is on sale at a price of €23.90. Note: Torijos, the restaurant in Valencia, closed after the closing date for the 2012 edition of the MICHELIN guide Spain & Portugal. The MICHELIN Guide on your iPhone Looking for a home-style meal or a gourmet restaurant? The MICHELIN guide inspectors have selected the best establishments for you. For a complete presentation of each restaurant (including contact details, awards and amenities, opening periods, prices and comments), you just locate it on a map and can book a table directly via your iPhone. Then, share your experience with other gourmet dinners. The MICHELIN guide Spain & Portugal application for iPhone or iPod Touch will go on sale in March 2012 for €7.99. The MICHELIN guide Barcelona 2012 for iPhone will be sold for €3.99. Media Relations: +33 1 45 66 22 22 MICHELIN guide Espana & Portugal 2012 Summary Total Spain Portugal Selected establishments 4,448 3,835 613 Hotels & guesthouses 2,541 2,134 407 Particularly pleasant establishments I h to 224 188 36 l Guesthouses I 295 242 53 51 42 9 Bib Hotels * (Good accommodation at moderate price) Restaurants 1,783 1,577 206 Particularly pleasant establishments « ò to 87 74 13 ö Tapas Bar « 124 124 0 Bib Gourmand = (Good food at moderate 229 186 43 price) Of which new N 29 24 5 o (Exceptional cuisine, worth a special 5 5 0 journey) Of which new N 0 0 0 n (Excellent cooking, worth a detour) 19 17 2 Of which new N 4 3 1 127 117 10 m (Very good cooking in its category) Of which new N 15 13 2 MICHELIN guide Espana & Portugal 2012 Starred establishments N : New star in 2012 o Exceptional cuisine, worth a special journey Town County Establishment Comfort Chef Donostia-San Sebastián Guipúzcoa Akelare õ Pedro Subijana Donostia-San Sebastián Guipúzcoa Arzak ô Juan Mari and Elena Arzak Girona Girona El Celler de Can õ Joan and Jordi Roca Roca Lasarte-Oria Guipúzcoa Martín Berasategui Martín Berasategui õ Sant Pol De Mar Barcelona Sant Pau Carme Ruscalleda õ n Excellent cooking, worth a detour Town County Establishment Comfort Spain Arriondas Asturias Casa Marcial ó Barcelona Barcelona Àbac N õ Barcelona Barcelona Lasarte ô Cáceres Cáceres Atrio õ Dénia Alicante Quique Dacosta - El Poblet ô Errenteria Guipúzcoa Mugaritz õ Larrabetzu Vizcaya Azurmendi ô Llançà Girona Miramar ô Madrid Madrid El Club Allard N ô Madrid Madrid Diverxo N ó Madrid Madrid Ramón Freixa Madrid õ Madrid Madrid Santceloni õ Madrid Madrid Sergi Arola Gastro ô Madrid Madrid La Terraza del Casino õ Marbella Málaga Calima õ Olot Girona Les Cols ô Sant Celoni Barcelona Can Fabes õ Portugal Albufeira / Praia Da Galé Faro Vila Joya õ Armação de Pêra Faro Ocean N õ m Very good cooking in its category Town County Establishment Comfort Spain Almansa Albacete Maralba N ó Amorebieta-Etxano/Boroa Vizcaya Boroa ó Ampuero Cantabria Solana N ó Anglès Girona L'Aliança d'Anglès ó Aranjuez Madrid Casa José ô Aranjuez Madrid Rodrigo de la Calle N ó Arriondas Asturias El Corral del Indianu ó Axpe Vizcaya Etxebarri ó Banyoles Girona Ca l'Arpa ô Barcelona Barcelona Alkimia ó Barcelona Barcelona Caelis õ Barcelona Barcelona Cinc Sentits ó Barcelona Barcelona Comerç 24 ó Barcelona Barcelona Dos Cielos ô Barcelona Barcelona Enoteca õ Barcelona/L’Hospitalet Barcelona Evo õ Barcelona Barcelona Gaig õ Barcelona Barcelona Hisop ó Barcelona Barcelona Hofmann ô Barcelona Barcelona Manairó ó Barcelona Barcelona Moments ô Barcelona Barcelona Moo ó Barcelona Barcelona Neichel õ Barcelona Barcelona Saüc ô Barcelona Barcelona Via Veneto õ Bilbao Vizcaya Etxanobe ô Bilbao Vizcaya Nerua N ô Bilbao Vizcaya Zortziko õ Bocairent Valencia Ferrero ô Calldetenes Barcelona Can Jubany ô Cambados Pontevedra Yayo Daporta ó Cambre A Coruña A Estación ó Cambrils Tarragona Can Bosch ô Cambrils Tarragona Rincón de Diego ô Castelló d'Empúries Girona La Llar ó Cercs Barcelona Estany Clar ó Cocentaina Alicante L'Escaleta ô Sa Coma (Mallorca) Illes Balears Es Molí d'En Bou ô Corçà Girona Bo.Tic ó Córdoba Córdoba Choco N ó A Coruña A Coruña Alborada ô Daroca de Rioja La Rioja Venta Moncalvillo ó Dehesa de Campoamor Alicante Casa Alfonso ô Deià (Mallorca) Illes Balears Es Racó d'Es Teix ó Donostia-San Sebastián Guipúzcoa Kokotxa ó Donostia-San Sebastián Guipúzcoa Mirador de Ulía ó Donostia-San Sebastián Guipúzcoa Miramón Arbelaitz ó El Ejido Almería La Costa ô Elciego Álava Marqués de Riscal N õ Elx Alicante La Finca ô Ezcaray La Rioja El Portal ô Figueres Girona Mas Pau ô Fontanars dels Alforins Valencia Julio ó Galdakao Vizcaya Andra Mari ô Girona Girona Massana ô Gombrèn Girona La Fonda Xesc ó Guía de Isora (Tenerife) Islas Canarias M.B. õ Hondarribia Guipúzcoa Alameda ô Huesca Huesca Lillas Pastia N ó Huesca Huesca Las Torres ô Humanes de Madrid Madrid Coque ô Illescas Toledo El Bohío ó Iruña Navarra Europa ô Iruña Navarra Rodero ô León León Cocinandos ó Llafranc Girona Casamar N ó Llagostera Girona Els Tinars ó Llucmajor/Sa Torre Illes Balears Zaranda ô (Mallorca) Madrid Madrid Kabuki ò Madrid Madrid Kabuki Wellington ô Madrid Madrid Zalacain ö Malpica de A Coruña As Garzas ó Bergantiños/Barizo Marbella Málaga El Lago ó Marbella Málaga Skina ò Murcia/El Palmar Murcia La Cabaña de la Finca ô Buenavista Oiartzun Guipúzcoa Zuberoa ô Olost Barcelona Sala ó Ondara Alicante Casa Pepa ó Palmanova (Mallorca) Illes Balears Es Fum N õ Las Pedroñeras Cuenca Las Rejas ô Pontevedra/San Salvador Pontevedra Solla ô de Poio Port d'Alcúdia (Mallorca) Illes Balears Jardín N ô Portals Nous (Mallorca) Illes Balears Tristán õ Prendes Asturias Casa Gerardo ô Puente Arce Cantabria El Nuevo Molino ô El Puerto de Santa María Cádiz Aponiente ó Raxo/Serpe Pontevedra Pepe Vieira õ Roquetas de Mar Almería Alejandro ô Sagàs Barcelona Els Casals ó Salamanca Salamanca Víctor Gutiérrez ó Salinas Asturias Real Balneario ô San Vicente de la Barquera Cantabria Annua N ô Sant Fruitós de Bages Barcelona L'Angle ô Santa Comba A Coruña Retiro da Costiña ô Santander Cantabria El Serbal ô Santiago de Compostela A Coruña Casa Marcelo N ó Segovia Segovia Villena ó Sevilla Sevilla Abantal ô Sevilla Sevilla Santo ô Sort Lleida Fogony ó Terrassa Barcelona Capritx ó Torrelavega Cantabria Los Avellanos ó Tossa de Mar Girona La Cuina de Can Simon ô Tui Pontevedra Silabario N ó Urdaitz Navarra El Molino de Urdániz ó Valencia Valencia Arrop õ Valencia Valencia Ca'Sento ô Valencia Valencia Riff ô Valencia Valencia La Sucursal ô Valencia Valencia Torrijos (cerrado tras cierre de ô edición) Valencia Valencia Vertical ô La Vall de Bianya Girona Ca l'Enric ô Vigo Pontevedra Maruja Limón ó Villaverde de Pontones Cantabria Cenador de Amós ô Vitoria-Gasteiz Álava Zaldiarán ô Xerta Tarragona Torreo de l'India ô Zaragoza Zaragoza Bal d'Onsera ó Portugal Almancil Faro São Gabriel ô Almancil/Vale Formoso Faro Henrique Leis ô Amarante Porto Largo do Paço ô Cascais/Praia do Guincho Lisboa Fortaleza do Guincho õ Coimbra Coimbra
Recommended publications
  • ENGLISH EDITION! ENGLISH 2 Buy Tickets & Book Restaurants at & Time out Barcelona in English the Best April 2015
    OFFICIAL GUIDE OF BCN ENGLISH EDITION! ENGLISH 2 Buy tickets & book restaurants at www.timeout.com/barcelona & www.visitbarcelona.com Time Out Barcelona in English The Best April 2015 of BCN MARIA DIAS Features 14. The most romantic day Barcelona gets all loved up on April 23. Hannah Pennell explains what it’s all about. 20. They’ve got rhythm Groove on down as Marta Salicrù talks to four local funk and soul bands. 24. Time for the chop Need to get your tresses cut? Eugènia Sendra reveals the city’s top hair salons. 26. Temptation calls Laura Conde makes a huge sacriƁ ce and tries out some of BCN’s best chocolate offerings. Love chocolate? Feast on our 28. Put your money away selection of the best choccie treats around p. 26 Many Barcelona museums have free-entry days. Jan Fleischer lists a few to check out. Regulars 30. Shopping & Style 34. Things to Do 42. The Arts 54. Food & Drink 62. Clubs 64. LGBT 65. Getaways GALLERY 2015. COURTESY GALERIE PERROTIN&PAULA PARIS, SOPHIE CALLE / ADAGAP, We talk to French artist Sophie Calle, as Barcelona Take part in the vermouth revival that is currently 66. BCN Top Ten hosts a retrospective of her work p. 42 taking the city by storm p. 58 Via Laietana, 20, 1a planta | 08003 Barcelona | T. 93 310 73 43 ([email protected]) Impressió LitograƁ a Rosés Publisher Eduard Voltas | Finance manager Judit Sans | Business manager Mabel Mas | Editor-in-chief Andreu Gomila | Deputy editor Hannah Pennell | Features & Distribució S.A.D.E.U.
    [Show full text]
  • The MICHELIN Guide Spain & Portugal 2015
    PRESS RELEASE Marbella, November 18, 2014 The MICHELIN guide Spain & Portugal 2015 The robustness of the Iberian Peninsula’s cuisine is reflected in a solid, firmly established base that acts as a springboard for great culinary achievement. Michelin unveiled the 2015 selection of the MICHELIN guide Spain & Portugal, which this year includes 3,158 addresses, of which 1,660 hotels and 1,498 restaurants. The 2015 selection “perfectly highlights the diversity, the renewal and the creativity of Spanish and Portuguese chefs, who have brought their distinct personalities to the kitchen with innovative, original and unique creations” said Michael Ellis, International Director of the MICHELIN guides. “Chefs are constantly looking for clever ways to reinvent themselves, as illustrated by the recent surge in tapas bars that are making quality and excellence more broadly accessible in line with a new gourmet food philosophy”. This year, the eight restaurants that received a 3 stars rating in the 2014 edition (Akelaŕe, Arzak, Azurmendi, DiverXO, El Celler de Can Roca, Martín Berasategui, Quique Dacosta and Sant Pau) have all maintained their high standards to retain the distinction in 2015. This new edition also includes two new 2 stars restaurants: Aponiente in El Puerto de Santa María (Cádiz) and Belcanto in Lisbon. At the helm of Aponiente, Ángel León sets the tone for an imaginative, Mediterranean-inspired cuisine, while, at Belcanto, José Avillez skillfully combines tradition with huge doses of creativity in his quest for flavor and excitement. With these newcomers, the MICHELIN guide Spain & Portugal comprises 21 n restaurants. This edition lists 154 1 star restaurants, 21 of which are new.
    [Show full text]
  • Die Besten 100 Restaurants 2008 Nach „San Pellegrino
    Die besten Restaurants der Welt 2008 Rangliste erstellt von 600 Spitzenköchen, Gourmets und Journalisten. Sponsor: San Pellegrino Rang Name Land 1 El Bulli Spain 2 The Fat Duck UK 3 Pierre Gagnaire France 4 Mugaritz Spain 5 The French Laundry USA 6 Per Se USA 7 Bras France 8 Arzak Spain 9 Tetsuya's Australia 10 Noma Denmark 11 L'Astrance France 12 Gambero Rosso Italy 13 Restaurant Gordon Ramsay UK 14 L'Atelier de Joël Robuchon France 15 Le Louis XV France 16 St John UK 17 Jean Georges USA 18 Alain Ducasse au Plaza Athénée France 19 Hakkasan UK 20 Le Bernardin USA 21 Alinea USA 22 Le Gavroche UK 23 Dal Pescatore Italy 24 Le Cinq France 25 Troisgros France 27 El Celler de Can Roca Spain 28 L'Hotel de Ville - Philippe Rochat Switzerland 29 Hof Van Cleve Belgium 30 Martin Berasategui Spain 31 Nobu London UK 32 Can Fabes Spain 33 Enoteca Pinchiorri Italy 34 Le Meurice France 35 Vendome Germany 36 Die Schwarzwaldstube Germany 37 Le Calandre Italy 38 Chez Panisse USA 39 Charlie Trotter's USA 40 Chez Dominique Finland 41 D.O.M Brazil 42 Daniel USA 43 Oud Sluis Netherlands 44 Ristorante Cracco Italy 45 Asador Etxebarri Spain 46 Les Ambassadeurs France 47 L'Arpege France 48 Tantris Germany 49 Rockpool Australia 50 Le Quartier Francais South Africa 51 Taillevent France 52 Nobu New York USA 53 Osteria Francescana Italy 54 Masa USA 55 Bukhara India 56 L'Ambroisie France 57 Maze UK 58 River Café UK 59 Steirereck Austria 60 Le Chateaubriand France 61 Obauer Austria 62 Dieter Müller Germany 63 WD-50 USA 64 Zuma UK 65 La Pergola Italy 66 El Poblet Spain
    [Show full text]
  • Press Release the MICHELIN Guide Spain & Portugal 2017 EN
    PRESS INFORMATION Boulogne-Billancourt, 23 November 2016 IN BARCELONA, LASARTE RECEIVES THREE STARS IN THE MICHELIN GUIDE SPAIN & PORTUGAL 2017 Michelin unveils today the new selection in the MICHELIN guide Spain & Portugal 2017. In the 2017 selection, the restaurant Lasarte , in Barcelona, has been awarded three stars by the MICHELIN guide. " Martin Berasategui, already awarded three stars for his restaurant Martin Berasategui in Lasarte-Oria, delivers his vision of haute cuisine for Barcelona in a place with a modern design and singular personality ," commented Michael Ellis, International Director of the MICHELIN guides. " Supported in the kitchen by chef Paolo Casagrande, the surprising and particularly imaginative culinary universe of Martin Berasategui conquered our inspectors. Some of his great creations make it possible to gauge the full extent of this chef’s creativity: unique creativity in the service of an almost exceptional taste experience, elevating this restaurant to the position of one of the meccas of world cuisine ". In total, Spain has nine three-star restaurants, with Akela ŕe, Arzak, Azurmendi, DiverXO, El Celler de Can Roca, Martín Berasategui, Quique Dacosta and Sant Pau maintaining their distinctions this year. Twenty-eight establishments have been awarded two stars this year, of which twenty-three in Spain and five in Portugal. Among them, seven receive the star for the first time in 2017: L'Escaleta , in Cocentaina (Alicante) where chef Jijo Moya offers regional cuisine with refined flavours and textures; DSTAgE in Madrid, where chef Diego Guerrero’s cuisine continues to surprise with the audacious marriage of the very diverse products he uses, and Annua in San Vicente de la Barquera, offering Cantabrian cuisine to which chef Óscar Calleja brings Mexican and oriental touches.
    [Show full text]
  • Authorship at the Fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor O
    Authorship at the fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor of Arts, Spanish and Mathematics, Wake Forest University, 2005 Master of Arts, Spanish Literature, University of Virginia, 2007 A Dissertation presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Doctor of Philosophy Department of Spanish, Italian & Portuguese University of Virginia August, 2013 Randolph Pope David T. Gies Gustavo Pellón Herbert Braun ii © Copyright by Alison Heather Atkins All Rights Reserved August 2013 iii Abstract This dissertation analyzes the representation of food in Spanish novels and cookbooks from the 1980s and 90s, a period in which Spanish cuisine gained an unprecedented level of international visibility and prominence. Using both cookbooks and novels published during the period, my project examines the tension between everyday and stylized food practices in order to explore how each text engages with questions of authorship and artistic creation. The first two chapters focus on cookbooks authored by alta cocina chefs as well as by gastronomic critics who have compiled signature recipes by the chefs. I consider how these texts engage with contemporary theories of authorship and creativity, establishing a complex relationship with the modern notion of author as individual, autonomous, and unique, a kind of genius figure. In Chapter 1, I analyze the ways in which the prologue writers and compilers of two cookbooks of the early 1980s, Carlos Delgado’s Cien recetas magistrales (1981) and the 1982 Grandes maestros de la nueva cocina vasca present the featured chefs as unique and autonomous creators as part of a process of establishing culinary art as a legitimate art form.
    [Show full text]
  • Catalan Restaurants with Michelin Stars– Guide 2014
    CATALAN RESTAURANTS WITH MICHELIN STARS– GUIDE 2014 Total Michelin stars in 2014: 53 restaurants, 63 stars El Celler De Can Roca (Girona-3 star), has been named Best Restaurant in the World by Restaurant magazine. Chef Carme Ruscalleda is the most awarded woman in the world with a total of seven Michelin stars: “Sant Pau” (Barcelona-3 star), “Moments” (Barcelona-2 star) and “Sant Pau” (Toquio-2 star) 3 MICHELIN STARS RESTAURANTS IN CATALONIA DISTANCE TOURIST RESTAURANT CHEF WEB, MAIL & PHONE ADDRESS FROM COMMENTS AREA BCN Celler de Can Roca Joan Roca www.cellercanroca.com C/Can Sunyer 48 63.2 miles GIRONA El Celler is a free-style restaurant, [email protected] 17007 Girona 1 hour committed to the avant-garde, but still +34 972 222 157 faithful to the memory of different generations of the family's ancestors dedicated to feeding people. Sant Pau Carme www.ruscalleda.com Carrer Nou, 10 32.1 miles COSTA DE Catalan cuisine Ruscalleda [email protected] Sant Pol de Mar 40 mins BARCELONA +34 937 600 662 08395 Barcelona 1 2 MICHELIN STARS RESTAURANTS IN CATALONIA DISTANCE TOURIST RESTAURANT CHEF WEB, MAIL & PHONE ADDRESS FROM COMMENTS AREA BCN Àbac Jordi Cruz www.abacbarcelona.com Av.Tibidabo 1 BARCELONA A creative cusine of superb technique, [email protected]; 08022-Barcelona based on the product and which meets [email protected] both creativity and tradition. +34 933 196 600 Enoteca Paco Pérez www.hotelartsbarcelona.com Marina 19-21 BARCELONA Inspired by the food and produce of [email protected] 08005 Barcelona the Mediterranean, an innovative +34 934 838 108 cooking brings out the essence of high quality local ingredients, with an emphasis on fish and seafood.
    [Show full text]
  • SPU 27.1X Science and Cooking: from Haute Cuisine to Soft Matter Science
    SPU 27.1x Science and Cooking: From Haute Cuisine to Soft Matter Science This course will discuss concepts from the physical sciences, especially chemistry, that underpin both everyday cooking and haute cuisine. Each week we will visit, or be visited by, one or more world-famous chefs, who will show us the secrets of some of their remarkable creations. We will use these as inspiration to delve into the fundamental chemistry behind food and cooking. The chefs include José Andrés (ThinkFoodGroup, Minibar, Jaleo), Joanne Chang (Flour Bakery, Myers and Chang), Dominique Crenn (Atelier Crenn), Daniel Humm (Eleven Madison Park), Joan and Jordi Roca (El Celler de Can Roca), Enric Rovira (Master Chocolatier), Carme Ruscalleda (Sant Pau), and Bill Yosses (former White House Pastry Chef). There will also be demos and lectures by other leaders in the field, including Ferran Adrià (El Bulli Foundation), Dan Souza from America’s Test Kitchen, authors Harold McGee (On Food and Cooking, Keys to Good Cooking) and Nathan Myhrvold (Modernist Cuisine), as well as food scientist Dave Arnold (Cooking Issues). At the end of the course, students will be able to explain how a range of cooking techniques and recipes work, in terms of the chemical transformations of food. Instructors Michael P. Brenner Glover Professor of Applied Mathematics Harvard University Pia Sörensen Preceptor in Science and Cooking Harvard University David Weitz Mallinckrodt Professor of Physics and Applied Physics Harvard University Prerequisites Knowledge of high school physics and chemistry will be useful, but not required. We want everyone to be able to start and successfully complete this course without prior knowledge.
    [Show full text]
  • 2016 Top 100+ European Restaurants
    2016 TOP 100+ EUROPEAN RESTAURANTS THIS YEAR'S SPECIAL AWARDS NUMBER ONE RESTAURANT BEST NEW RESTAURANT HIGHEST NEW ENTRY SPECIAL ACHIEVEMENT AWARD ARPEGE (ALAIN PASSARD) DISFRUTAR KADEAU BORNHOLM RENE REDZEPI THE TOP 100 + LIST 1 L’ARPÈGE Paris, France 36 LE CINQ Paris, France 2 AZURMENDI Larrabetzu, Spain 37 ULIASSI Senigallia, Italy 3 IN DE WULF Heuvelland, Belgium 38 DISFRUTAR Barcelona, Spain 4 FAVIKEN Järpen, Sweden 39 PIC Valence, France 5 NOMA Copenhagen, Denmark 40 STUDIO Copenhagen, Denmark 6 LA MARINE Noirmoutier, France 41 RELAE Copenhagen, Denmark 7 ETXEBARRI Axpe-Marzana, Spain 42 MUGARITZ Errenteria, Spain 8 DIVERXO Madrid, Spain 43 GAESTEHAUS KLAUS ERFORT Saarbrücken, Germany 9 VENDÔME Bergisch-Gladbach, Germany 44 HOF VAN CLEVE Kruishoutem, Belgium 10 RESTAURANT QUIQUE DACOSTA Dénia, Spain 45 SPORTSMAN, THE Seasalter, United Kingdom 11 DE LIBRIJE Zwolle, Netherlands 46 TORRE DEL SARACINO Marina Equa, Italy 12 DANIEL BERLIN Skåne Tranås, Sweden 47 ANDREAS CAMINADA Fürstenau, Switzerland 13 ASTRANCE Paris, France 48 LE PETIT NICE Marseille, France 14 OSTERIA FRANCESCANA Modena, Italy 49 LA VAGUE D’OR St. Tropez, France 15 LE CALANDRE Sarmeola Rubano, Italy 50 OAXEN Stockholm, Sweden 16 RESTAURANT FRANTZÉN Stockholm, Sweden 51 ARAKI London, United Kingdom 17 EL CELLER DE CAN ROCA Girona, Spain 52 EPICURE Paris, France 18 PIERRE GAGNAIRE Paris, France 53 MIRAZUR Menton, France 19 LA VIE Osnabrück, Germany 54 AQUA Wolfsburg, Germany 20 SANT PAU Sant Pol de Mar, Spain 55 LEDOYEN Paris, France 21 SA.QUA.NA Honfleur, France 56
    [Show full text]
  • The Modern Experience
    @EpochTaste D7 July 24–30, 2015 www.EpochTaste.com The Luscious Cuisine the modern of Northern Spain By Manos Angelakis When referring to Northern Spain, gastro- informal gastro-bar, we had a Catalan Bell- experiencethai nomes always reach for superlatives. I con- ini made with Cava accompanied by charcoal sider it to be the best place to travel, eat, and grilled octopus slices and roasted potato dipped drink in the world. And this comes from some- in garlicky mustard vinaigrette. THE BEST NORTHERN THAI IN THE CITY! one who has spent many years traveling in At practically every bar, wedges of tortilla search of culinary excellence. Española—the classic potato and egg frittata— In Northern Spain along the Pyrenees, the are always to be found. 4 STARS ON YELP! & GOOGLE strip between Barcelona in the east and San In Bilbao, fried shrimp coated with black ses- Sebastian on the coast of the Atlantic has a ame is another enjoyable specialty to accom- very high concentration of Michelin starred pany your glass of Fino. Cooked snails at a bar restaurants. The city of San Sebastian has more in Porrerà in Tarragona are as delectable as Michelin-star restaurants per capita than any they are in France, even though the cooking other city in the world (excepting Kyoto, Japan). method is a bit different. The names are world-famous, including such And let’s not forget the charcuterie platters— luminaries as Juan Mari and Elena Arzak at garlicky, spicy chorizo; creamy, fatty, and nutty Arzak Restaurant; Eneko Atxa at Azurmendi; “jamón Ibérico de bellota” from Iberico pigs Pedro Subijana at Akelarre; Carme Ruscalleda fed only acorns; “lomo de cerdo,” a cured and a Sant Pau; the eponymous Martín Berasategui air dried pork tenderloin; and, of course, the in Lasarte-Oria; Quique Dacosta at the Denia illustrious pâtés—a mixture of cooked ground beach resort; and the three Roca brothers at pork with additions like vegetables, truffles, El Celler de Can Roca.
    [Show full text]
  • Discover the Natural Beauty & Complex History of Catalonia • Appreciate
    Discover the natural beauty & complex history of Catalonia Appreciate charming Girona, nestled on the banks of the Onyar River Explore Roman archaeology in Tarragona & visit the magnificent monastery of Poblet Understand the Catalan character through the architectural legacy of Modernisme found in Barcelona Stay in two centrally located historic hotels in Barcelona (5*) & Girona (4*) Hospital de la Santa Creu i Sant Pau, Barcelona Catalonia, with its fertile plains and sunny shores, is one of the most distinctive and beautiful regions in Spain. With its own language as well as a markedly defined culture, cuisine and character, it is made up of four provinces: inland Lleida and coastal Girona, Barcelona and Tarragona, the latter three of which we shall visit. As you will discover, many of the Catalan people feel a proud ‘independentista’ spirit, rooted in a turbulent past where they have been forced to defend their national identity, again and again. The former Greek colony of Emporion (“Trading Place”) in north eastern Spain became a strategic settlement through the wars between Rome and Carthage, then with the arrival of the Romans in the early third century BC came the development of the great metropolis, Tarraco (capital of Hispania Citerior) and the important city of Barcino. After the collapse of the Western Roman Empire, Catalonia was ruled by the Visigoths until Muslim conquest in 718, which (unlike within the rest of Spain) here lasted only eighty years before being pushed back by the Franks. The architectural legacy of the Arabs can be seen alongside Girona’s beautifully restored monuments, spreading out from the cathedral where the Arab inspired baths are found next to the old Jewish quarter, Romanesque churches and Benedictine monasteries.
    [Show full text]
  • 20Noviembre08-INTERNACIONAL (Page 1)
    ? Expansión, jueves 20 de noviembre de 2008 EMPRESAS Vencedores y vencidos en los fogones ■ Sergi Arola logra mantener ■ Andrés Madrigal abrió hace ■ Hilario Arbelaitz,asesor de El ■ La compostela Toñi Vicente ■ De vocación investigadora, ■ En el Hotel Confortel sus dos estrellas Michelin,tras dos años el restaurante Bodegón en Madrid (que paga con la pérdida de una Jordi Herrera logra su primer Valencia,Javier Andrés dejar La Broche y romper con Alboroque,en el proyecto gestiona Vips),pierde una estrella el ‘efecto vieira’;fue ‘premio’en Manairó,el local Salvador oficia en Vertical Occidental,en Sergi Arola- empresarial Casa Palacio de distinción en su restaurante llamada a declarar ante el de Barcelona donde ha hecho (gestionado por Loles Gastro,donde el 32% de los Atocha.El local consigue guipuzcoano Zuberoa,que juez por comprar moluscos a míticas sus carnes y pescados Salvador,de La Sucursal), gastos son de personal. ahora su primera estrella. se queda con una sola. mariscadores furtivos. en parrilla de clavos. donde obtiene una estrella. LOS CHEFS ESTIMAN EN UN 40% EL AUMENTO DE LOS COSTES DE GESTIÓN DE SUS ESTABLECIMIENTOS PARA AJUSTARSE A LOS CRITERIOS DE LOS INSPECTORES FRANCESES ¡Quíteme ese Michelin del balance! La tradicional tacañería de la guía roja, que en su edición de 2009 otorga quince nuevas distinciones a los restaurantes españoles y que vuelve a optar por castigar el éxito internacional de la cocina ‘made in Spain’,sitúa la galaxia nacional con 130 estrellas. MARTA FERNÁNDEZ.Madrid El ránking culinario de 2009 lla Michelin es una inversión Es abogado, pero en sus ratos rentable o un coste injustifica- libres trabaja como gastroins- do? Chefs y restauradores esti- f o pector.
    [Show full text]
  • November 2012
    PRESS RELEASE Monaco, November 2012 240 chefs and 300 Michelin stars international celebration of the 25th anniversary of the Louis XV-Alain Ducasse 16th, 17 th and 18th November 2012 Monte-Carlo SBM AN EXCEPTIONAL SUMMIT MEETING 1987-2012 ::: 25 years of culinary creation at the Louis XV restaurant, hundreds of recipes created, thousands of products transformed by the expert hands of cooks, now chefs, previously trained at Alain Ducasse’s Rivieras. To celebrate in a very special way, the 25th anniversary of the restaurant Le Louis XV, Alain Ducasse and Monte- Carlo SBM aspired to invite the greatest chefs. Thus, 240 chefs from 25 countries, representing 5 continents and 300 stars from the Michelin Guide will meet from the 16th till the 18th November 2012 in Monaco, for an unprecedented assembly. « The themes dearest to me are related to the Mediterranean, deeply rooted in the South, to the Riviera whose produce occupy a fundamental place in my culinary creations. I hold in my heart many other subjects, all speaking of authenticity, aesthetic and identity. Themes related to travel and seasons, identifying tradition and evolution, returning on harmony and memory. The 25th anniversary of the Louis XV then appeared to me as a unique opportunity to gather around these values the worlds’ greatest culinary talents for a stroll through the “country” of taste and excellence . » ALAIN DUCASSE THREE DAYS TO GATHER TOGETHER THE INTERNATIONAL CULINARY FAMILY Between professionals, three unique days of sharing knowledge, of discoveries and a series of original events are on schedule, culminating in a gala dinner on Saturday November 17 th .
    [Show full text]