Apicius, 2 years subscription

Apicius, published every three months , features content based exclusively on the creations of prestigious chefs, and on the latest techniques of the gastronomic scene. Culture and Design. Apicius is the journal that documents what’s new and of interest and great dishes, among many other things. The aim of Apicius is not only to share the educational and formal aspects wich underpin professional chefs’ work, but also those enjoyable bits and pieces that come within the realm of the rich and broad area of gastronomy. All these items are dealt with at a high quality and technical level, guarantedd by the editorial team of Apicius, wich has been producing content of this nature since 2003.

Nacho Manzano (Casa Marcial**. La Salgar, Arriondas -Asturias-)

Casa Marcial is in the region of Asturias, at the picturesque hamlet of La Salgar, just 3 kilometers from the village of Arriondas. The real experience starts during your journey to the restaurant along country roads with amazing sights of the mountains. We feel very fortunate living in such privileged location, between the sea, the river Sella and the mountain. We are lucky to enjoy beautiful views of the Sierra del Sueve and we are nearby the Mirador del Fitu, considered one of the best views in Asturias. If you are looking for a walk on the beach after lunch, the nearest one is just 10 kilometers away. We feel inspired by the stunning nature that surrounds us and we try to recreate those sensations in our dishes, so they can be a part of our guest’s experience. Asturias has great natural resources, a vast gastronomy heritage, very marked seasons, high quality products and local producers with a great integrity, dedication and respect to the environment and to their produces. These makers, farmers, fishermen and artisans are the driving force of the rural development and the true essence of our kitchen. A cuisine deeply attached to the earth, the environment that surrounds us and the respect to our producers and local products. We search for dishes based on an immediacy and a fresh way of cooking, looking after the utmost respects for tradition, but introducing technical and creative ways of evolution. We aim to arise both new and old emotions to our guests through their Taste Memory.

Rafa Zafra (Estimar, Barcelona y Madrid)

The passion of the Gotanegra family by the sea dates back to 1895, when Dionisia Marco (L´àvia Nísia) began buying fish in the Sant Pere de Roses square to sell it walking to Figueres. More than 120 years have passed and five generations Gotanegra continue to buy fish in the Port of Roses. Rafa Zafra, Andalusian Chef, a good connoisseur of seafood and an extensive experience as a chef with the Adrià brothers and currently executive chef of Heart Ibiza leads ESTIMAR with that fifth generation who is Anna Gotanegra. ESTIMAR (“to love”) their customers and their Cap de Creus making them happy in this corner of Barcelona and Madrid is their goal, showing you all the experience and passion for seafood.

Peas

Detailed product information and elaborations of Eneko Atxa, Pepe Solla, Ricard Camarena, Jordi Roca, Josean Alija, Begoña Rodrigo, Paco Morales and Diego Gallegos