Through 224 pages and 60 detailed creations, the 38th edition of the Haute Cuisine Journal Apicius continues focusing on the great moment that Spanish cuisine is living. "It is stronger than ever," says Javi Antoja de la Rosa, editor-in-chief.
It shows the job of four restaurants. They are very different from each other, not only in their concept but in their cuisine; but they all have reached the highest levels of gastronomic excellence following their own path. In addition, in their recipes, in the detailed processes of their dishes and in the introducing texts in which the philosophy of the restaurants is analysed; Apicius 38 points how they contribute to the attraction of quality tourism, sustainability, the survival of the rural environment and to preserve culinary heritage, among other things.
Molino de Urdániz (Urdániz, two Michelin stars). David Yárnoz cooking and Jaione Echarri in the dining room have earned the public’s, profession’s and food critics’ respect from an extreme rural environment, the remote Navarrese village of Urdániz. From their restaurant, they cook and challenge in equal measure. A great example are the 15 recipes that Yárnoz presents in Apicius 38.
"What a great cook David Yárnoz is. Elegant, original, daring, subtle...". José Carlos Capel, El País food critic.
Coque (Madrid, two Michelin stars). The Sandoval brothers (Mario cooking, Diego in the dining room and Rafael in the cellar) are part of one of the greatest families in the Spanish restaurant business. From Coque, located in one of the most exclusive and central areas of Madrid, they serve excellence in its pure state. They provide and inspire from El Jaral de la Mira, their farm in Madrid’s mountains, from which they have also launched several projects for the sustainability and preservation of agricultural types. In this Apicius edition, they present 23 recipes from the Coque tasting menu, including a cocktail, snacks, bread and desserts.
"Kitchen, dining room, cellar… there is no doubt that Coque is already a great." Carlos Maribona, ABC gastronomic journalist.
Sollo (Fuengirola, a Michelin star). Diego Gallegos is one of the most unique chefs in the Spanish gastronomic scene. The centrepiece of his cuisine is freshwater fish from aquaculture. It is cooked, besides, excellently. This has deserved a star in the Michelin Guide. In Apicius 38, he presents recipes with sturgeon, trout and catfish, among other fishes; and he completes them with products such as herbs of the aquaponic system he has run next to the restaurant.
"Visiting Sollo is much more than a gastronomic experience." The Michelin Guide.
Kaleja (Malaga, Spain). Cook Dani Carnero is one of the most respected and admired by his colleagues. He has turned Kaleja into a true candela shelter. This way of cooking, related to time, craftsmanship, tradition and Andalusian culinary heritage, results in superb, succulent creations. 14 of them are present in this Apicius edition.
"A restaurant with a cuisine that escapes from conventional labels thanks to an intuitive vision of tradition." Pilar Salas, gastronomic journalist of the agency EFE.