Every six months (with a number in May and another in November) it tries to show, in a unique way, the latest novelties of haute cuisine worldwide. The list of professional collaborators reflects this progressive internationalization and gives an idea of the dimension they are taking, and what are the principles or philosophy of these notebooks. Every six months (May and November), Apicius offers content based on the creations of prestigious chefs and the latest techniques on the gastronomic scene. Culture and design. Apicius is the notebook that records the news, curiosities and great dishes. Apicius wants to show not only the didactic and formal aspects that support professionals, but also those pleasant elements that round off that rich and broad term that is gastronomy. All aspects that are treated from a high qualitative and technical level, guaranteed by the Apicius editorial team, which has collected such content since 2003. Since 2003, marking a turning point in the gastronomic publishing scene, the thirty-fourth edition of Montagud Editores' haute gastronomy notebook has come to light with a commitment to content that is more determined than ever.
77 creations and 269 elaborations included in its 224 pages, Apicius 34 analyzes in great detail the most significant proposals for essential restaurants in Spanish cuisine.
Bagá* (Pedro Sánchez)
Their cuisine (1 Michelin star) is in constant movement, as are their orchards and local markets, something that motivates them and a perfect excuse for each experience when visiting the restaurant to be different. A tasting menu full of dynamism that each week incorporates new elaborations, unique and, at times, peculiar, that attract the attention of the most restless diners, something that amuses them and makes them constantly keep their minds on the alert. Bagá is not a typical restaurant, it follows the guidelines of a typical French bistro: a bar with four stools in direct contact with the kitchen and only three tables, with a maximum capacity of 15 people. In Bagá everything seems to be, since from anywhere in the room you can see what happens in the kitchen. Bagá, where nothing is open to improvisation.
Les Cols** (Fina Puigdevall, Manel Puigvert, Martina Puigvert, Clara Puigvert, Carlota Puigvert)
Fina Puigdevall’s cooking (2 Michelin stars) conveys much with few elements. When creating the dishes she likes to remove everything that she considers is not essential, while not losing the essential poetry. It is a light and essential style, purified but generous. It conveys sincerity, balance, austerity and naturalness, in an authentic and emotive way, with imagination, intuition and sensitivity. It is a style of cooking which reflects her own way of being. The culinary proposals which this restaurant offer are rooted in the land and the landscape surrounding it.
Cebo* (Aurelio Morales)
After learning and assuming positions of leadership and creativity in great gastronomic references of the country, Aurelio Morales reaches the enough maturity to define his own cuisine, but still in his youth to continue developing it. His contemporary cuisine, progressive and free, has a great Mediterranean influence although he does not forget his Madrid origins to round his style.
A lifetime culinary project full of energy, that has been recently awarded with his first Michelin star in the 2018 Edition of the prestigious guide.
Aürt* (Artur Martínez)
Artur Martínez’s cooking is designed to be in sync and interact with diners in a simple way. Two tables for 15 guests in a comfortable space located in the lobby of the Hilton Diagonal Mar. The cuisine at Aürt (1 Michelin star) is defined by Martinez’s now famous phrase, ‘I prefer thoughtful simplicity to forced complexity.’
Monte (Xune Andrade)
‘We are passionate about our environment and its potential. That’s why, at Monte, we try to interpret it through the act of sitting at the table.’ This mantra comes through in every conversation with Xune Andrade. After a foray in the Spanish capital, Xune realised that running away was not the answer. His true destiny was to cook his land in his own land.