Page 57 - Costa Live - Magazine 2019

55
el auténtico sabor del mar; el restaurante Etxanobe Atelier de Bilbao (Vizcaya), un espacio que juega con la cocina creativa y las nuevas tecnologías en su constante ánimo de sorprender; Trivio, en Cuenca, donde los inspectores han descubierto una filosofía de trabajo construida en torno a la “cocina de secano”; Bagá en Jaén, que plantea una propuesta arraigada y actual, basada en los productos autóctonos; el universo onírico de LÚ Cocina y Alma, en Jerez de la Frontera (Cádiz), un local muy particular donde los comensales son transportados al cuento de “Alicia en el país de las maravillas” para allí presentarles una original fusión entre la gastronomía francesa y la andaluza; el restaurante Pablo de León, que defiende una cocina leonesa de vanguardia a base de productos locales naturales y de tem- porada; Ikaro, en Logroño (La Rioja), donde una joven pareja propone una visión muy moderna de la gastronomía riojana; un clásico como El Xato de La Nucía (Alicante), un local cente- nario que ha sabido evolucionar y que enriquece el recetario alicantino tradicional con platos creativos de marcado tinte mediterráneo; el restaurante A Tafona, en Santiago de Com- postela (A Coruña), donde se disfruta de una cocina moderna de base regional, elaborada con productos gallegos o de la propia huerta de la chef; El Molino de Alcuneza, un estableci- miento lleno de encanto ubicado en una pedanía de Sigüenza (Guadalajara) y donde se utilizan los exquisitos productos de temporada de la serranía para ofrecer una cocina contemporá- nea; y ya para terminar, el restaurante Cancook de Zaragoza, que con una gastronomía creativa consigue conquistar y divertir a sus clientes, siempre con una perfecta armonía entre los pro- ductos utilizados y el respeto por los sabores de temporada.
The big winners in the category of two stars in Spain are twins Sergio and Javier Torres’s Cocina Hermanos Torres in Barce- lona, where the cuisine is integrated into the culinary experi- ence of the diners through a large open kitchen; El Molino de Urdániz in the Navarrese city of Urdaitz, where chef David Yárnoz maintains a creative proposal exalting the local products of Navarre; and the original restaurant Ricard Camarena de València, which is as surprising in its aesthetics—it is located in the ‘Bombas Gens Art Center’—as it is by its gastronomy, which follows a process of sourcing via local producers, in addition to the produce grown in its own garden.
.uk)
Four Catalan restaurants have received new stars in the edition of the Michelin Guide of Spain and Portugal in 2019.
Two stars received:
Cocina Hermanos Torres of Sergio and Javier Torres in Bar- celona
Terra of Paco Pérez in S’Agaró (Girona)
Oria by Martín Berasategui,Barcelona
La Barra by Carles Abellán,Barcelona.
All Catalan restaurants keep their three stars in 2019: Lasarte from Berasategui in Barcelona;
El Celler de Can Roca by the brothers Joan, Josep and Jordi Roca in Girona
Àbac of Jordi Cruz in Barcelona.
Dani García’s eponymous restaurant in the city of Marbella, in Malaga, was elevated from two to three stars in the 2019 selection. The guide’s inspectors noted that Dani García has conquered the top echelon with his unique way of reformulating Andalusian cuisine in a contemporary way, ensuring that each development tells a different story based on products related to local traditions. They also fell in love with the game of contrasts true to his ‘contradiction in the kitchen,’ as well as the staging of a large part of his dishes.
New one-starred restaurants in the 2019 edition are restaurants with their own personality, such as Eneko Bilbao (Bilbao), Oria (Barcelona), eMe Be Garrote (Donostia/San Sebastián) and Terra restaurant in S’Agaró, in the province of Girona, which are under the leadership of gastronomic figures such as Eneko Atxa, Martín Berasategui or Paco Pérez.
The following restaurants have also received a MICHELIN star: La Barra de Carles Abellán in Barcelona; Etxanobe Atelier in Bilbao; Trivio in Cuenca; Bagá in Jaén; LÚ Cocina y Alma in Jerez de la Frontera (Cádiz); Pablo in León, which defends avant- garde cuisine based on local, natural and seasonal products; Ikaro in Logroño (La Rioja); El Xato from La Nucía (Alicante); A Tafona in Santiago de Compostela (A Coruña); El Molino de Alcuneza, a charming establishment located in a hamlet of Sigüenza (Guadalajara); and finally, the Cancook restau- rant in Zaragoza, which is based on a modern and creative gastronomy, able to conquer and to entertain, but always with a perfect harmony between the products and respect of the seasonal flavors.
Congrats to all restaurants.