Haute cuisine in Spain
Cuisine as an artistic creation to delight the senses –this is the way gastronomy is seen in Spain. A range of five-star culinary attractions offering a world of tastes, presentation, aroma, textures, colour... Dishes by chefs such as Adrià, Arzak, Berasategui, Ruscalleda, Santamaría, Subijana and Roca have placed Spain at the forefront of international haute cuisine.
The new Spanish chefs are artists in the kitchen, as is amply borne out by their widespread international renown. Ferrán Adrià's "El Bulli" was in its day voted up to five times the best restaurant in the world by the prestigious Restaurant magazine, and "El Celler de Can Roca" in Girona was awarded this distinction in 2013. It is currently regarded as being the second best restaurant in the world. What's more, another two are in the top ten: "Mugaritz" –in sixth place– and "Arzak" –eighth–, both in San Sebastián (Basque Country); and as many as eight restaurants have the maximum rating awarded by the influential Michelin Guide. The hallmark of the work of these new culinary artists is their originality and innovation, combining traditional Mediterranean cuisine with fresh and creative ideas. The importance of this new cuisine in Spanish culture is such that the chef José Andrés was awarded the Spanish Order of Arts and Letters in 2010. International prestige A number of restaurants in Spain have been distinguished for their outstanding quality and creativity. Throughout the country there are around 170 Michelin-starred establishments, eight of which have been awarded the maximum distinction: one in the Region of Valencia, another in Madrid, two in Catalonia, and four in the Basque Country.
"Quique Dacosta" is a restaurant in the Region of Valencia with widespread renown. Its cuisine can be defined as being at the gastronomic avant-garde, but with its roots in its local surroundings in Dénia, Alicante. The restaurant is named after the head chef. The city of Madrid has a three-star restaurant –"DiverXo"– famed for its exceptional creativity and the fusion of an array of cuisines all known for their aromas, tastes and textures, thanks to its head chef, David Muñoz. In Catalonia gourmets can enjoy the restaurants "Celler Can Roca" and "Sant Pau", in the province of Girona. In the first, located in the city of Girona, the Roca brothers use their culinary creativity to convey a range of emotions. Carme Ruscalleda, on the other hand, offers a modern take on traditional Catalan cuisine in her restaurant "Sant Pau" located overlooking the sea in Sant Pol de Mar. In the Basque Country, there are four outstanding options for enjoying Basque signature cuisine: "Akelarre" and "Arzak", in San Sebastián, "Martín Berasategui", in Lasarte (Guipúzcoa), and "Azurmendi", in Larrabetzu (Vizcaya). The first is the creation of Pedro Subijana, and offers an experience for all the five senses in a dining room offering spectacular views. José María Arzak's restaurant was the first in Spain to receive three Michelin stars (in 1989). Martín Berasategui, on the other hand, is one of the main exponents of modern Basque cuisine. Finally the restaurant "Azurmendi" run by the chef Eneko Atxa is on a constant mission to bring pleasure through cuisine. Many other restaurants have become famous worldwide. They include "Atrio" in Cáceres; "Calima" in Marbella (Malaga); "Casa Marcial" in Parres (Asturias); "Enoteca", "Moments", "Lasarte" and "Àbac" in Barcelona; "Can Fabes" in Sant Celoni (province of Barcelona); "Les Cols" in Olot, and "Miramar" in Llança (both in Girona); "El Portal", in Ezcaray (La Rioja), “M.B.”, on the island of Tenerife, and "Ramón Freixa", "Santceloni", "Sergi Arola", and "El Club Allard" in Madrid. The El Bulli of the future Ferrán Adrià has for many years been the standard-bearer of Spanish haute cuisine, and his restaurant, El Bulli, has been considered by many to be the best in the world. However, in July 2011 he closed down the business to take on a new and ambitious project: the "El Bulli Foundation". The aim is to create a centre for gastronomic creativity in order to spark new ideas in the kitchen and share them at the international level.
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