Through 224 pages and 60 detailed creations, the 39th edition of the Apicius Haute Cuisine Notebook continues to highlight the great moment that Spanish cuisine is experiencing. “The most transversal edition of Apicius ever told”, affirms Javi Antoja de la Rosa, director of the publication, in his editorial.
Thus, he presents the work of five 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 following their own path. In addition, both in its recipes and in the detailed elaboration of its dishes, passing through presentation texts in which the philosophy of the restaurant is analyzed; It shows how they contribute to attracting quality tourism, sustainability, the survival of the rural environment and perpetuating gastronomic memory, among others.
Maralba (Almansa, two Michelin stars). The first two Michelin stars in Castilla-La Mancha is much more than that. In it, Fran Martínez and Cristina Díaz pay homage to tradition while looking at the world in general and the Mediterranean in particular. Thus, in its tasting menu you will find preparations such as tempeh and ajopringue, and products such as partridge and mullet. In this edition of Apicius, they present a wide variety of recipes in detail, including cocktails, snacks, starters, mains, desserts, their particular cheese board and even bread, which is made in the restaurant itself.
"Albacete-born chef Fran Martínez knows how to value regional gastronomy and its products, adding touches of modernity to the dishes that make them different." The Michelin Guide.
Tohqa (The Port of Santa Maria). The patio with albero floor, imposing bougainvillea and music with its own personality immerse the diner in a haven of peace. The dishes and the wines make his head explode. In Tohqa there is duende, that of the brothers Edu (kitchen) and Juanjo (wines and dining room) Pérez. In the glass, varieties from the area that surprise. On the plate, Andalusian product seen like never before. There are canaíllas and oysters, beetroot and dandelion, an octopus head with an unusual texture and a heart of raw tuna. The chef reveals the why and delves into the how of each of them.
"It has been one of the most surprising restaurants I have visited in recent times." Carlos Maribona, food journalist for ABC.
Oba- (Houses Ibáñez). Javier Sanz and Juan Sahuquillo. The boys from Cañitas Maite. The same ones who won everything (Relief Chefs, Best Ham Croquette and Best Marinade) in a historic day of the first Madrid Fusion after the pandemic. Now, from the Oba restaurant, they show that theirs is the best-prepared, best-trained generation, and that for this reason it will mark the future. From the product to the fermented ones, they present at Apicius 39 a cuisine that should not be lost sight of through detailed recipes.
"Javier Sanz and Juan Sahuquillo shine with their creative ability and technical strength." José Carlos Capel, food critic for El País.
Ultramarinos Marin (Barcelona). Where everyone sees the former head chef of Dos Pebrots, Apicius sees a restless, talented chef with a dizzying professional background who drinks from the best restaurants in the world. That is the reason why Ultramarinos Marín is a truly disruptive concept. There, Borja García and his team prepare their own sausage, their own garums, which come from history and look to the future; and even his own all i oli, authentic, without cheating or cardboard. They dance to the beat of gizzards, tuna belly, potato and botarga, also homemade. In the pages of Apicius 39, García analyzes each of these morsels in detail.
"This new establishment starts with a high level." Cristina Jolonch, gastronomic journalist for La Vanguardia.
Tiemar (Jerez de la Frontera). He trained in the Taberna del Alabardero in Seville, he has not passed through any great house nor has he traveled beyond Italy. But he serves smart fusion cuisine that goes deep, and that has earned him the Best Opening Award. In Tiemar, the young, self-taught and disciplined Isidro López cooks 'Gazpachuelo de jalapeño', 'Ramen de jabugo' and monkfish with goat sauce. In Apicius 39, he analyzes in detail not only elaborations, but also the way in which they interact with each other until they result in the dish.
"The site sounds different from the first second." Cosas de Comé, website specializing in Cadiz gastronomy.