Through 224 pages and detailed creations, the 40th edition of the Apicius Cuaderno de Alta Gastronomía continues to highlight the great moment that Spanish cuisine is experiencing. "An edition of Apicius that embodies excellence and territory," says Javi Antoja de la Rosa, director of the publication, in his editorial. Thus, it presents the work of four restaurants that are very different from each other, both in concept and in their cuisine; but who have reached the highest levels of gastronomic excellence by following their own path. In addition, both in their recipes and in the detailed preparation of their dishes, going through presentation texts in which the philosophy of the restaurant is analyzed; It shows how they contribute to the attraction of quality tourism, to sustainability, to the survival of the rural environment and to perpetuate gastronomic memory, among others.