Mimcook

MIMCOOK: when precision becomes an extra ingredient There are recipes that transcend the plate to become heritage. Creations that concentrate territory, memory, and knowledge accumulated over generations. Among them, few occupy such a special place in our gastronomy as rice dishes. Behind every great rice dish, there is much more than a combination of ingredients. There is technique, intuition, experience, and a deep understanding of timings. A delicate balance where every decision influences the final result. MIMCOOK was born precisely from this pursuit of precision. A technology developed to assist chefs and professional teams in preparing rice dishes, ensuring that knowledge can be preserved, reproduced, and shared with absolute fidelity. Culinary knowledge turned into a legacy Cooking has always been a discipline built on transmission. From generation to generation. From chef to team. From restaurant to restaurant. MIMCOOK allows this knowledge to be recorded and reproduced exactly as it was conceived. Its technological system integrates power control, temperature, and cooking times, transforming each recipe into a perfectly defined and repeatable process. It is not about replacing the chef's hand, but about preserving their judgment. Every decision is incorporated into the system so that the recipe maintains its identity intact service after service. Technology at the service of gastronomy The best innovations are those that go unnoticed. Those that do not alter the essence of things, but help to protect it. With an intuitive interface and a connected digital platform, MIMCOOK allows you to create, store, and reproduce personalized recipes in real time. Each preparation thus retains its personality, while technology ensures the precision of the execution. The kitchen gains consistency, fluidity, and organizational capacity, allowing the team to concentrate on what is truly important: cooking and attending to the diner. A tool for kitchens looking to the future Restaurants, hotels, catering services, and restaurant groups find in MIMCOOK a way to transfer their culinary knowledge to their entire operational structure without losing identity. Technology thus becomes a natural extension of the craft. A tool capable of accompanying the growth of gastronomic projects while maintaining the quality standards that define them. Because growth should not mean sacrificing excellence. Precision as a form of respect All great cuisine is born from respect. Respect for the product. For the technique. For the people who build each service. MIMCOOK shares that same philosophy. A perspective where innovation and tradition do not compete, but collaborate to preserve what truly matters. Because when technology is put at the service of knowledge, something extraordinary happens: recipes endure, quality lasts, and the craft finds new ways to project itself into the future. And it is then that precision ceases to be a tool and also becomes an ingredient.

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Tibetan Caviar: origin, excellence, and territory.

When origin and excellence meet at the table. There are products that transcend their own condition to become an experience. Ingredients capable of connecting territories, cultures, and culinary sensibilities through a single gesture. Caviar del Tíbet belongs to that exceptional category. Born in the pure waters descending from the Tibetan mountains, this authentic sturgeon caviar has found its place on some of the most demanding tables in contemporary gastronomy. Its delicacy, depth, and elegance have made it a regular ally for chefs who understand that excellence is not built solely on technique, but also on the irreproachable quality of the product. At Montagud's Magic Nights, where some of the most relevant chefs and restaurants on the national scene share their vision of cooking, Caviar del Tíbet has been part of that silent dialogue between territory, creativity, and emotion. An origin that makes a difference Every great product begins long before it reaches the table. In the case of Caviar del Tíbet, the story begins in a unique environment. The waters descending from the Tibetan mountains feed the spaces where the sturgeons are raised, which will give rise to its delicate pearls. A privileged environment where the purity of the water, respect for natural cycles, and patience are inseparable elements of the final result. Each tin is a reflection of a process that combines knowledge, sustainability, and craftsmanship. From responsible farming to final packaging, each step responds to the same philosophy: preserving the integrity of the product and expressing its maximum quality. The result is a caviar with a firm texture, elegant shine, and a depth of flavor that lingers in the memory long after tasting. Magic Nights: a table for product and talent Montagud's Magic Nights were born with a clear purpose: to bring together some of the most outstanding names in national gastronomy around the same table and create unrepeatable experiences where product, cuisine, and narrative coexist in harmony. In this setting, Caviar del Tíbet has accompanied the creations of numerous chefs and restaurants who have found in its pearls a way to elevate their proposals without losing authenticity. Its presence at these dinners responds to shared values: respect for origin, a constant search for excellence, and a deep understanding that product quality remains the starting point for any great dish. Its language crosses borders, cultures, and culinary styles. It can dialogue with tradition or with the avant-garde. Caviar del Tíbet represents this capacity for adaptation without sacrificing excellence. A combination of origin, rigor, and sensibility that has found its place on some of the most influential tables in the current gastronomic landscape. At a time when gastronomy increasingly seeks authenticity, great products continue to remind us of a simple truth: everything starts at the origin. Excellence does not arise by chance. It is born from the ability to preserve a territory and transform it into an experience capable of moving you. Because beyond techniques, trends, or discourses, it is exceptional ingredients that continue to make the difference. Those that connect landscape and table, tradition and contemporaneity, turning every tasting into a way of discovering the world.

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New Balfegó product range

Balfegó presents 'Balfegó Edition': a new range of gastronomic solutions for professionals Balfegó enters the food industry with gastronomic solutions for professional kitchens, taking bluefin tuna to a new dimension of efficiency and excellence.In this context, Balfegó Edition is born, the ultimate expression of bluefin tuna in professional cuisine: a proposal that starts in its purest state and evolves, through culinary knowledge, into ready-to-serve 5th range products that preserve its essence intact and facilitate work in the kitchen.More than a range, Balfegó Edition is a declaration of principles: respect for raw materials, precision in every cut, and a constant search for excellence. Each preparation maintains the attributes of authentic bluefin tuna — texture, flavor, and quality — intact, facilitating its integration into contemporary cuisine. Under the concept of ready-to-serve innovation, this collection meets the demands of the current HORECA channel, where efficiency and consistency coexist with creativity and differentiation. The launch of this new range will take place in a first phase with the following products: Smoked loin saku Smoked belly Tuna Pibil Pulled Tuna Balfegó bluefin tuna gyozas The new Balfegó Edition products generate operational benefits for the chef: Less waste: precise formats that allow maximum use of the product, avoiding unnecessary cuts and product loss due to lack of handling knowledge. Time savings in the kitchen and personnel costs: optimization of labor costs and preparation time, as the product is practically ready to serve and there is no delay in its handling. Controlled costings: stable product prices, which facilitates cost control, performance, and costing. Higher rotation and stock flexibility: products that facilitate storage and inventory, reducing waste and adapting to demand. For more information, click here and the Balfegó sales team will provide you with more information about the new 'Balfegó Edition' products.

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Font Vella in Montagud

Montagud's Magical Nights chooses Font Vella as the water to pair with its most gourmet gastronomic series The brand joins experiences that offer a journey through the most outstanding proposals of Spanish haute cuisine. Michelin-starred restaurants Bohío, Bardal, Aleia, Tinars, Sen Omakase, and Cañitas Maite will star in the upcoming editions of the series. Font Vella thus reinforces its role as the ideal ally of the Mediterranean diet thanks to its unique mineral composition, accompanying these haute cuisine pairings where flavor and culinary excellence come together. Gastronomy is experiencing a moment where the experience matters as much as the dish, with increasingly sensory proposals. Aware of this context, Font Vella is the selected water to pair Montagud's Magical Nights, a series that redefines the way to enjoy haute cuisine in Barcelona with immersive experiences that combine culinary creativity and flavor. The upcoming editions will take place on June 29, July 6, and September 28, consolidating a long-term collaboration between Font Vella and some of the most outstanding gastronomic proposals on the current scene. On these occasions, the brand will accompany and enhance the menus prepared by Michelin-starred chef restaurants, strengthening its link with haute cuisine. Montagud's Magical Nights offer exclusive dinners at the Montagud space (Carrer Enric Granados, 70, Barcelona). During these evenings, the space is transformed into an ephemeral restaurant where Michelin-starred chefs design an exclusive menu for the occasion. The series has already held previous editions, including a special event in homage to mothers, which brought together renowned chefs such as Joan Roca and Paco Morales, along with other chefs whose mothers have deeply influenced their professional careers and their way of understanding cuisine. To accompany the most gourmet menus, chefs choose water capable of enhancing every flavor note and respecting the essence of the ingredients. For this reason, Font Vella positions itself as the ideal pairing thanks to its balance and versatility, qualities that make it the perfect complement to a gastronomy based on product quality and the authenticity of the Mediterranean diet. Its presence in this series, both with natural mineral water and sparkling water, reinforces the brand's commitment to haute cuisine and conscious hydration capable of elevating the dining experience. In a context where health and well-being are becoming increasingly important, Font Vella reinforces its position as a benchmark in healthy hydration. With a long history linked to quality and trust, the brand also consolidates its presence in the gastronomic field thanks to the recognition of the Water Sommelier Union, which has distinguished Font Vella as the ideal water to accompany the Mediterranean diet. This link with haute cuisine is also reflected in its premium bottle, recognizable by its elegant and sophisticated design, which has become a distinctive symbol present on many of the tables of some of the best restaurants. An ephemeral haute cuisine experience The concept offers an immersive experience where there is no à la carte menu, but rather a unique menu created for each night, with a meticulously planned pairing. Each event is open to the public, by reservation, and has a limited number of attendees, which fosters a close atmosphere where cuisine is shared from a more human and direct perspective. The gastronomic series will continue with the arrival of the chefs from Bohío, Bardal, Aleia, and Tinars restaurants on June 29, two projects that reinterpret tradition from a contemporary and product-focused cuisine; Sen Omakase, on July 6, which offers a high-precision Japanese experience based on seasonal products; and Cañitas Maite, on September 28, a creative and relaxed proposal that combines technique and a current vision of авторской кухни (author's cuisine). With this collaboration, Font Vella reaffirms its commitment to innovation, history, and well-being. After more than 150 years of trajectory, the brand continues to accompany everyday moments and special experiences, remaining true to its essence.

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Balfegó Chef Scholarship

Balfegó Announces the 6th #BalfegóWTalent Scholarship with a New Advisory Committee Composed of Leading Women in Gastronomy Renowned culinary figures such as Fina Puigdevall (Les Cols), Paula Gutiérrez (Tayta), Balfegó's executive chef Alejandra Ormeño, and Néstor Luján Gastronomic Journalism Award-winning journalist Mónica Ramírez will lead the selection of the winner. Registration is now open on Balfegó's official website to pursue the Higher Degree in Kitchen Management at MOM Culinary Institute. Balfegó is announcing the sixth BalfegóWTalent scholarship to pursue the Official Higher Degree: Higher Technician in Kitchen Management, with the aim of boosting the professional careers of women in the world of gastronomy and hospitality. The initiative's goal is to continue contributing to reducing the gender gap in this sector, promoting parity, and creating a culture of diversity, equity, and inclusion. BalfegóWTalent is part of the principles and equality plan of this company specializing in bluefin tuna fishing, aquaculture, and marketing. This initiative, which Balfegó has held for the sixth consecutive year, is further proof of the company's interest and rigorous social and environmental performance standards, as well as its public transparency and legal responsibility, which has made it the first in the Spanish fishing sector to achieve B Corp certification. According to Juan Serrano, general director of Balfegó, "reaching the sixth edition of this program consolidates the scholarship's commitment to female talent. After the success of previous editions, this year we are taking another step by adding an advisory committee with women who are true leaders in our gastronomy. Their criteria and experience guarantee maximum rigor and, above all, great inspiration for future students." The scholarship will be developed, once again, in collaboration with the MOM Culinary Institute cooking school. A New Committee of Experts for Selection As the main novelty this year, the selection of the winner will for the first time rely on the criteria of an advisory committee formed by leading women in the current gastronomic sector, providing unique rigor and a global vision to the process. Among the confirmed professionals are Fina Puigdevall, chef at Les Cols restaurant (Olot) and an undisputed reference in identity-driven, sustainable, and local cuisine. Alongside her will be Paula Gutiérrez, trained in Michelin-starred kitchens such as Noor, Deessa, and Hermanos Torres, winner of Chef Balfegó 2024 and Best Chef 2026, who currently leads Tayta Restaurante (Salamanca), fusing Peruvian and Spanish cuisine with a special focus on game; Alejandra Ormeño, Balfegó's executive chef and a key player in the brand's gastronomic development; and specialized journalist Mónica Ramírez (Néstor Luján Gastronomic Journalism Award 2024). Boosting Future Professionals In its five previous editions, this scholarship has been a point of inclusion and a turning point for its winners, such as Colombian Karen Geraldino, selected in the last 2025 edition. The project has served as a direct entry point into the sector for all its students, as highlighted by Melanie Camino, a recipient of the fourth edition: "the Balfegó scholarship has given me the opportunity to leave studies that I was not satisfied with and enter the world of haute cuisine." For Paula Álvarez, the third scholarship recipient, the experience was a great boost: "I am very grateful to Balfegó for this opportunity. I believe that cooking is a very creative art with a lot of love." Jessica Gibu, the second BalfegóWTalent scholarship recipient, expressed similar sentiments: "the scholarship has changed my life and opened doors; it has been a great opportunity in my professional career." Finally, Francina Adell, the first student to receive this aid, believes that "there are few women in professional kitchens and the scholarship provided by Balfegó is a way to encourage them to become great in the sector." Candidates wishing to apply for the scholarship can submit their application until July 31 by filling out a simple form and attaching their curriculum vitae via the following official link: balfego.com/balfegowtalent. The professional committee will be responsible for evaluating the applications, and the winner will be announced soon. About Balfegó Balfegó is a family of fishermen from Ametlla de Mar (Tarragona). In the 1980s, as true visionaries, they decided to invest in bluefin tuna fishing and, after years of effort, they have managed to revolutionize the traditional fishing of this species, becoming the world leader in the capture, fishing, study, marketing, and promotion of bluefin tuna. Balfegó bluefin tuna live in pens off the coast of Ametlla de Mar (Tarragona) for a maximum of one year and are fed exclusively with oily fish. Their drive for product excellence has made them the only company in the world that extracts tuna from the sea at its optimal fat point, on demand from their customers. The extraction method they use guarantees a stress-free product, resulting in a product of excellent gastronomic value, present in the best restaurants on the planet.

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Lighting as a Language

Montagud Editores, a publisher specializing in gastronomy, has opened a showroom in Barcelona dedicated to fostering and disseminating the culture of good eating. The lighting creates a sequence of scenes, structures the space, and accompanies the various rituals that take place within it. Gastronomy is culture. What we eat not only nourishes us, but also teaches us, telling us about the region where the raw materials come from and how they are prepared. Montagud Editores was founded in 1906 to celebrate this intellectual and communal dimension, to build an editorial archive that would collect the legacy of those who practice the craft. The design of their books – and of Apicius magazine, which they publish every six months – is impeccable: every typeface, every white space, every image is meticulously cared for. Culinary excellence, under their discerning eye, is combined with editorial excellence, and now this ethos extends to the physical space, their new showroom in Barcelona, a place designed for encounters between professionals and gastronomy enthusiasts at presentations, culinary experiences, and unhurried conversations. In short, it’s a space designed to continue nurturing this culture. The Lago Interioriza studio signed off on the project, which the publishers describe as "a space designed to support conversation, encounter, and experience without imposing its presence; a place for those who know how to look slowly." And this design philosophy extends to the lighting, conceived by the Lighting & Wellbeing Studio team at Vibia as a sequence of scenes that organize the space and accompany the various rituals taking place within it. The Plusminus collection, which Diez Office designed with a textile strap that integrates electrical conductors and allows for different luminaires to be inserted, showcases its full versatility in this project. It is complemented by the table lamps Musa, Africa and Mayfair, and by the pendant lamp Tempo. Upon entering, books greet us on the shelves, taking center stage in the space. Alongside them, a long table invites browsing through their pages. Here, Plusminus defines the focal points. A linear diffuser, integrated into the same textile strap, illuminates the table surface, while a series of spotlights direct the gaze towards the bookshelves. Placed on the table, Musa introduces a more intimate and controlled scale with the design by Note Design Studio, which softens the light as it passes through the hand-blown opal glass shade. On a side table, Africa, designed by Francisco Gomez Paz, unfolds its sculpted, focused, and adjustable light. We continue further inside and find ourselves in another corner, separated by a metallic curtain, featuring a bar designed for presentations and backed by a wall of shelves that, instead of books, display culinary awards the publisher has received since its founding. The story continues to unfold, and Plusminus reappears, though this time with hemispherical luminaires in a beige finish hanging from the strap. Here too, Africa, graceful and portable, concentrates the light, and will do so again in the kitchen. In the room dedicated to recording the podcast – titled 'Se me antoja' (I feel like it) – the light becomes softer, inviting relaxed conversation, reflection, and shared intimacy. An effect that Plusminus achieves, once again, with the beige hemispherical luminaires. We now arrive at the events room, with round tables designed for enjoying gastronomy and sharing impressions with other diners. Here, the lighting enhances this communal aspect, inviting guests to pay attention to each other and to the food. Plusminus in its cone version directs light towards the center, supported by the table version of Mayfair Mini wherever an additional point of light is needed. The latter, a contemporary and lightweight reinterpretation of the classic lamp designed by Diego Fortunato, reappears in the kitchen consulting area, accompanying gastronomic learning with its focused light on the tables for two diners and on the bar. Here, it also complements the more general and enveloping light of Plusminus in its spherical version with a beige textile strap. A tandem that effectively covers different lighting needs within the same space. The kitchen, located in a corner, introduces a chromatic yellow accent into the space and presents itself, as it should, as the heart of the place. Here, Plusminus once again adopts the linear diffuser version to reduce itself to its minimal expression, its most technical aspect, and allow what happens between the stoves to take center stage. In the bathroom, the subtle line of Tempo, designed by Lievore Altherr, integrates into the space and completes the tour. Its progressively opaque oval opaline glass structure diffuses and softens the light. The collection's Terra Red finish complements the candles, contributing to a sense of intimacy. This showroom proves that a dish reaches its perfect point when shared, discussed, and savored with discernment. The lighting, a mosaic of complementary collections that distribute the space while achieving visual continuity, helps create the right atmosphere for cultural exchange to happen. It goes beyond decoration to become part of the architecture, to dialogue with it, with people, and with the dishes. To accompany the table, highlight the book as an object, and celebrate gastronomy that doesn't end in the kitchen.

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Chef Balfegó Registration

Registration open for Chef Balfegó 2026, Europe's most important international red tuna gastronomy competition Balfegó is launching a new edition of Chef Balfegó, its international gastronomy competition dedicated to bluefin tuna, which this year once again brings together professional chefs from all over Europe. The final will be held on November 30, 2026, at the Le Cordon Bleu Madrid facilities, and the registration period will remain open until April 30, 2026. Active professional chefs from any restaurant located in Europe, aged 22 or older, can apply. The competition is structured in two phases: a European semifinal, where participants from outside Spain prepare a dish using the part of the tuna they choose, and the grand final in Madrid, where eight European semifinalists will compete alongside four Spanish chefs, presenting two dishes—one of which must be made with tuna loin. The jury, chaired by Martín Berasategui, will be composed of six recognized professionals, including chefs and one of the most prominent gastronomic critics in Spain. The dishes will be evaluated based on flavor, aroma, and texture, presentation, balance of ingredients, and correct product preparation, totaling 100 points. The first prize includes a trip for two to Japan with airfare and six nights' accommodation, €6,000 in cash, a Balfegó experience in Barcelona and l'Ametlla de Mar, as well as the publication of a report on the winner on the Balfegó website and the official competition trophy. The second and third prizes also include financial remuneration, the Balfegó Experience, and the dissemination of their story and winning dishes. The competition, which this year will be filmed as a TV show for Balfegó's YouTube channel and other digital platforms, will culminate with an awards ceremony on the same night as the final, an event that will bring together great figures from cuisine and gastronomic journalism for a culinary demonstration featuring Balfegó Bluefin Tuna. Those interested in participating can consult the full rules and register through the Balfegó website, in the section dedicated to Chef Balfegó. For any questions regarding the registration process, Balfegó answers inquiries at concurso@grupbalfego.com.

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Michelin Spain 2027

Huesca to host the Michelin Guide Spain 2027 Restaurant Gala The city of Huesca, succeeding Malaga, belongs to a unique region rich in its restaurants and will host the next edition of the annual Gala that recognizes the excellence of Spanish gastronomy. The Gala will take place on November 24, 2026, at the Palacio de Congresos de Huesca, Auditorio Carlos Saura. The gastronomic coordinator for the Gala dinner will be Carmelo Bosque, from the Lillas Pastia restaurant, a MICHELIN Star. Huesca will host the MICHELIN Guide 2027 Restaurant Gala, theannual event that brings together the best gastronomic talent in our country and where the new features of the next edition of the Guide will be announced. On this occasion, the Gala travels to the Aragonese community, specifically to the province of Huesca, thanks to the joint support of three institutions: the Government of Aragon, the Provincial Council of Huesca, and the Huesca City Council. Without a doubt, a unique commitment that highlights the excellent moment gastronomy is experiencing in this region. Huesca's selection reflects the Guide's desire to give visibility to territories and destinations with a strong gastronomic personality and clear objectives to position their culinary offerings as a primary reason for travelers to choose them. Tradition and avant-garde come together thanks to excellent ingredients and the passion for cooking of the province's main protagonists. The province of Huesca has eighteen restaurants represented in the MICHELIN Guide 2026 selection, of which eight restaurants have One MICHELIN Star, two of them in the city and six others scattered in small towns in the province. This is a unique situation in Spain, with an excellent gastronomic offering that prioritizes quality and local products, with some of the Guide's featured restaurants located in towns with fewer than 100 inhabitants. For Michelin, “Celebrating the MICHELIN Guide Gala in Huesca is an opportunity to showcase Aragon’s extraordinary gastronomic heritage and the richness of its products.” “This choice reinforces our commitment to the territorial plurality of Spanish gastronomy and the ability of local cuisine to engage with major international trends.” Each year, the Gala recognizes the work, creativity, and professional excellence of chefs, teams, and establishments, and constitutes the largest platform for promoting the gastronomy and products of the host regions.

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INCAPTO: freshly ground coffee, zero waste

Freshly ground coffee with no unnecessary waste and automatic management: the INCAPTO system consolidates its position in the professional sector INCAPTO offers businesses and the HORECA sector a new way to enjoy coffee: more sustainable, more convenient, and more profitable. Freshly ground specialty coffee beans and technology that manages everything for you, hassle-free. Furthermore, an everyday gesture like serving a cup of coffee can also be an act of responsibility. A good choice for you, for the planet, and for coffee farmers. INCAPTO was born from this idea: to eliminate coffee capsules and torrefacto coffee, and to show coffee consumers that there is a better way to do it. That's why they have created a solution with specialty coffee beans and machines that grind instantly, offering convenience and quality without generating unnecessary waste. From bean to cup INCAPTO starts from a simple and radical idea: returning to the origin, because the natural evolution of coffee was never meant to end up encapsulated. Their coffee catalog, featuring locally roasted specialty beans daily, is divided into blends, designed for HORECA, and 9 carefully selected origins: Guatemala, Brazil, Ethiopia, Peru, Burundi, Colombia, Mexico, Rwanda, and Sumatra. Each cup becomes an experience full of aroma and flavor without artifices or packaging, 100% natural. Regarding their range of professional machines, they offer super-automatic coffee makers that grind instantly: Aura and Coffee Break, compact and precise, designed for offices, events, and small spaces. Coffee Break XL, agile and elegant, capable of maintaining a continuous rhythm of 50 to 100 cups. Prime, Prime Barista, and Prime Barista Pro, designed for hotels, buffets, and high-consumption points. They feature a double hopper, automatic cleaning, direct water and drainage connection, a touchscreen, a professional steamer, and a wide variety of recipes. These machines are complemented by smart refrigerators, double stations, and hoppers for solubles such as matcha, cocoa, chai, milk, and oats, for a complete experience that goes beyond espresso. Moreover, these coffee makers feature IoT technology. All are connected to their platform to provide real-time consumption control and automate orders, ensuring coffee never runs out. Regarding billing, only the coffee consumed is billed each month, so you don't overpay: a recurring, practical, and transparent model already used by over 3,000 companies such as Hilton, H&M, Sabadell, and Wallbox, or by Artiem Hotels, one of the hotels that have already switched to beans. Coffee made with purpose INCAPTO eliminates coffee capsules and single-use plastic waste. But they don't stop there: they have launched a returnable packaging system that replaces disposable bags with reusable containers to promote the circular economy. Currently, it is available in two formats: 5 kg and 10 kg of coffee. B Corp and ISO 14001 certifications are also proof of their commitment. They are not just words: they demonstrate it in every action they take. Specialty coffee beans Among their coffee varieties, the following stand out for the professional line: Arabica blend: dark chocolate, medium acidity, and honey-like body. Strong blend: a more robust, intense, and traditional profile. Decaf blend: water-decaffeinated without chemicals, so you don't compromise on flavor. Dual essence: versatile, balanced, perfect for black coffee and with milk. And they offer 9 single-origin coffees: Guatemala, Brazil, Ethiopia, Peru, Burundi, Colombia, Mexico, Rwanda, and Sumatra. Every bean matters, and cup by cup, we build a better way to consume coffee.

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Mibrasa

24 hours playing with the verticality of the HOT Mibrasa oven, present at the Montagud stand at the HIP Madrid fair For 24 hours, we immersed ourselves in a game of verticality with the Mibrasa HOT oven series, exploring its infinite possibilities. In the vast gastronomic universe, Mibrasa is a fundamental piece in the constant evolution that redefines kitchens. It seeks not only culinary excellence but also the revival of ancestral sensations and aromas that lie deep within our gastronomic memory. Rooted in the tradition of Mediterranean cuisine, the Mibrasa factory, located in Palamós, in the heart of the Costa Brava, produces the highest quality charcoal-fired equipment for the HORECA sector. With a focus on state-of-the-art engineering, using top-quality steels and meticulous attention to every detail, a product of superior performance and unparalleled versatility is achieved. Mibrasa equipment are not just ovens or charcoal grills, but authentic allies for charcoal cooking. They accompany chefs not only during service but also in the preparation of ingredients and the enhancement of flavors during preparation, becoming a reliable tool even when the kitchen is empty. This is a space where a unique gastronomic experience is created; from the careful elaboration of smoked butter, to the preparation of spiced pastramis that evoke the flavors of home. From the meticulous preparation of a huge, aromatic aged beef txuletón, to the execution of slow stews that benefit from residual heat throughout the night, culminating in a delicacy served with just a spoon. As we begin our day as chefs, we find the Mibrasa Hot Max oven, equipped with an upper hot cabinet and warming drawers, where the heat from the previous service is still maintained between 50-90°C. From the ash drawer, we retrieve meat cooked at low temperature, such as cochinita pibil, wrapped in aluminum or banana leaves, after eight hours of cooking. Upon unfolding it, we are intoxicated by the flavors enriched by the charcoal and the nuances of the ashes. With hours to go until the first service, why not smoke some food? We lower the charcoal to reach a temperature of 25°C, scatter olive or orange wood chips over the remaining embers, and introduce cream, butter, or even some sardines that we wish to smoke (80-100°C). We close the door and allow the aromas to infuse the product for an hour. An hour before service, we light the oven and use the flames to roast onions, peppers, and eggplants directly over the charcoal. Then, we transfer them to a gastronorm and let them rest in one of the HOT warming drawers at 60°C. In another drawer, we prepare cuts of meat for marinating or other mise-en-place, taking advantage of the organic heat generated by the oven itself, between 55-90°C. During service, we maintain the oven between 250-350°C, using the vents to regulate airflow and flames. This precision allows us to cook and sear meats, fish, and vegetables at optimal temperatures. With the upper cabinet and lower warming drawers, we keep finished products at temperature and allow them to rest between services. Between each service, we explore new possibilities with slow cooking or smoking, or even store charcoal in a corner of the oven for the next service. At the end of the day, we return to the kitchen for the last service; the Mibrasa oven fluctuates between 100-150°C, and with the previously stored charcoal, we optimize and simplify the time needed for a new load and lighting of the oven. More information: mibrasa.com/es/horno-brasa/hot

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