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Chefs
 Dani García (Marbella, 1976) studied at the La Cónsula Hospitality School in Málaga and was another of the apprentices of Martín Berasategui who were quick to become leading stars on the Spanish culinary scene. Today, together with José Carlos García (El Café de París in Málaga) and Ángel León...
Chefs
 There's much more than a chef behind El Celler de Can Roca restaurant (in Girona, Catalonia). This thriving family business started life as a restaurant serving simple meals, and decades later it has become one of Spain's best restaurants, garnering praise from critics and diners alike.One of El...
Chefs
 ‘Gastrobotanics’ is the joint brain-child of restaurateur Rodrigo de la Calle and biologist Santiago Orts. It’s a concept that has turned De la Calle into a champion of undervalued and overlooked vegetable species which, in his hands, become the stuff of haute cuisine.I’m off to Aranjuez (46...
Chefs
 A family kept together by cooking. This is one of the main themes in the career of Joan Roca, head of El Celler de Can Roca. His family encouraged his first steps in the kitchen and today continues to be one of the keys to his culinary activities.Joan Roca, and his brothers Josep and Jordi, were...
Chefs
 There are many examples of Spanish chefs successfully combining creativity with the best locally sourced products. However, Miguel Ángel de la Cruz has taken things one step further in the search for food growing nearby. He has devoted his time to digging, analyzing the soil, the plants emerging...
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