Apicius 35

With more pages than ever: 256 !. With more recipes and more elaborations than ever. A complicated Apicius and 10 chefs. The situation rules. But here it is. We thank each of the protagonists of this edition for their effort and involvement in not easy times. Our gratitude (that of Montagud Editores), extends to all those who suffered, suffer and will suffer for wanting to continue with what they like the most: making their guests happy. Our goal, hopefully we are achieving it, is that you never feel that this house that was born in 1906 takes a step aside. On the contrary, we feel more empathetic than ever, wanting to be part of any game in your restaurants. You are huge. Let's make this wonderful publishing business make more sense now than ever. Let's keep writing stories that will eventually become the History of Gastronomy.

The space in which Joan, Josep and Jordi Roca used to hold events is now a RESTAURANT —in capital letters and with all its letters— where historical, classic and indispensable dishes from El Celler de Can Roca are served. The variety is assured, since the number of creations that has come out of the kitchen of the three Michelin stars is close to a thousand. The infinite continuity of that bond with the client that only siblings know how to establish, too.

From his Tide Mill with three Michelin stars, Ángel León has revealed to the world an endless number of marine gastronomic possibilities… he has only surfaced. Thus, the recipes that the chef presents in Apicius 35, with the majestic ‘Tuna shank’ on the cover, curl the curl and are at the same time the result of continuous and unpublished research.

Does Diego Guerrero's gastronomic journey have an end? It doesn't seem like it… With a brand-new research study, and a successful restaurant on the premises that hosted more than one nightlife soul in the 200s, it maintains the bi-star DSTAgE as one of Madrid's most coveted. It is not surprising: the menu, always faithful to the maxim "kitchen without labels because you don't need them", surprises, enchants and amuses in equal measure.

A small place in the historic center of Marbella, the best product sought after and transported with care from any corner of Spain, a wine list that seeks to pay tribute to small winemakers ... and two Michelin stars. Marcos Granda, an atypical and conscientious restaurateur, has come up with a formula for success called Skina. "The jewels are usually found in unique spaces", guarantee the guide's inspectors.

Juanlu Fernández, who started working as a pastry chef and later toured several renowned restaurants, was second in command at Aponiente for a decade. From LÚ, look at that French cuisine in which Escoffier and Carême are indispensable with your feet in Jerez de la Frontera. With a proposal that he defines as “rearguard vanguard”, and that has earned him a Michelin star, he embroiders sauces and dominates points like few others.

Canarian gastronomy —with much of its origin in necessity and isolation— is a cultural treasure as valuable as it is unknown. Safe Cruz, along with Aída González, has proposed to end that from Madrid. Nobody better than him: he comes from a Tenerife family of farmers, and after passing through restaurants on the Iberian Peninsula and the rest of Europe, "he trained in pure Canarian cuisine," they explain from the restaurant.

With more than 25 years of work behind him, and endless learning in the emblematic family business Café de París, José Carlos García defines himself, above all, as a lover of the product; Andalusian in general and Malaga in particular. In addition to treating him with care and mastery, he applies techniques inspired by those of the great European masters with whom he worked at the beginning of his career.

Adelf Morales has to his credit an unbeatable ‘gastronomic curriculum’. The chef, who discovered restaurants such as Arzak, Casa Botín and the now-defunct Jockey on family trips from his childhood, has worked in triestrellados in San Sebastián, in Valencia, in Italy ... and in Japan. There he spent three years, eating and working. In 2009, he opened Topik, his own project in Barcelona, together with his wife, Eva Mele.

Along with his ‘musketeers’ Víctor and Jorge, Dani Lechuga has been at the forefront of a project as genuine as it is indispensable for almost three decades. It adapts to the times with amazing agility, but there is always a common denominator: the meat. Thus, in Bardeni, very close to the Sagrada Familia, the best pieces coexist at the perfect point with delicious preparations, great stews and a nod to the cuisine of other countries.