Apicius 27

With this twenty-seventh edition, Apicius crosses the 6,000-page mark. The weight of the paper makes us responsible. Even more so, if that's possible. We will continue, we will continue. And, on this occasion, we do so with a tasting menu that unfolds like a whirlwind across the following 224 pages. It is brimming with authenticity. And with risk. Apicius 27 aims to delve deeper into diverse projects, from the most influential internationally to restaurants born with the clear intention of becoming gastronomic destinations. "It's pure cross-disciplinarity," says Jãvi Antoja de la Rosa, director of the publication and of Montagud Editores. Come and see. You will enjoy a non-stop spectacle.

Toño Pérez and José Polo (ATRIO**, CÁCERES)

In Roman civilization, the atrium was the main space in a house. It had an opening in the roof, and all the rooms opened onto it. Thousands of years later, the concept lives on in the heart of the Extremaduran city of Cáceres. This area, incidentally, has been a World Heritage Site for three decades. This very atrium, which survives in the heart of the Extremaduran city, takes the ancient concept of a room a step further. The restaurant represents the spatial embodiment of an experience. This experience is built day by day with care and professionalism by Toño Pérez and José Polo. They were the ones who began to build this dream years ago, which today stands as one of the great establishments of Spanish gastronomy, enjoying the unanimous affection and respect of the profession.

Edgar Nunez (SUD777, Mexico City)

"Mexico smells of wet earth! The kind where corn grows, and which shapes us from the moment we're born." This is how the chapter of Apicius 27 dedicated to Édgar Núñez begins. He's a truly unique and distinctive chef. He's at the helm of the Sud777 restaurant. In this way, Apicius 27 takes another step in the cross-cultural approach it offers its readers. The pages of the journal travel to one of the world's most populous cities, arriving at a haven of peace where a philosophy steeped in common sense reigns. As the chef himself states: Mexican produce and Mexican chef equal Mexican cuisine.

Santiago Pedraza and Carmen Carro (TABERNA PEDRAZA, MADRID)

Santiago Pedraza and Carmen Carro realized something when they launched Taberna Pedraza in Madrid. All the establishments they had frequented for years, as lovers of fine food, had honed a palate that, combined with their talent, could only result in exquisite cuisine. With Carro in the kitchen and Santiago managing the business, what began as a small restaurant has now become the flagship of a promising gastronomic project, which also includes a restaurant serving only Madrid-style stew for lunch and Catalan-inspired cuisine for dinner.

Martín Berasategui and Paolo Casagrande (LASARTE***, BARCELONA)

Something's stirring in Barcelona... It's a landmark project spearheaded by two masterminds on one of the city's main thoroughfares. Excellence is their guiding principle. They are Paolo Casagrande and Martín Berasategui—two equals. Both are reaping the rewards of their hard work at the Lasarte restaurant. Thus, Lasarte, the grand establishment with Paolo Casagrande and Martín Berasategui, forms a fundamental chapter in the diverse and daring tasting menu offered by Apicius 27. Through its pages, one can be transported to the Catalan capital to experience the Basque master's influence through the hands of a truly great chef.

Víctor Quintillà (LLUERNA, BARCELONA)

Víctor Quintillà has been working in the kitchen for several years now. The Michelin star he and his wife Mar have painstakingly earned shines brightly at Lluerna Restaurant, located in Santa Coloma de Gramenet, a town very close to Barcelona. From there, Quintillà lovingly crafts highly local products, including several virtually unknown ingredients. In fact, the chef remarks that some of the producers he sources from wouldn't even consider selling their products in the Catalan capital. Given its success, why does Lluerna remain in Santa Coloma de Gramenet? The pages of the chapter that Apicius 27 dedicates to the restaurant reveal the reason…

Iván Morales and Álvaro Castellanos (TABERNA ARZÁBAL, MADRID)

Taberna Arzábal opened its doors in 2009 in a small space in Madrid's Retiro district, very close to the famous park of the same name. Today, Iván Morales and Álvaro Castellanos, its founders, employ more than 75 people across all their culinary projects. One thing hasn't changed in these seven years: "The pride of being tavern owners," says Morales. "We were very excited to pay tribute to all those small businesses characterized by self-employment and hard work." In this way, they both contribute to reinventing a concept that has always been there, but which now becomes something new. All with passion and excellence as their guiding principles.

Juanjo López (LA TASQUITA DE ENFENTE, MADRID)

Apicius 27 not only reveals the story of La Tasquita de Enfrente, a true gastronomic temple in the heart of Madrid, but also delves into the fascinating details behind many of the essential dishes that emerge from its kitchen. All of this is complemented by a faithful portrait of Juanjo López as a chef, including the key points of his culinary philosophy. This essential knowledge is a must-read for anyone who has set out to do something as simple, yet as challenging, as making others happy through food.

Oscar Garcia (BALUARTE, SORIA)

Even Martín Berasategui (Martín Berasategui Restaurant, Lasarte, three Michelin stars) says he's one of the best young chefs in the world. And the truth is, the 'master's' words are hardly surprising... Óscar García's cuisine at the Baluarte restaurant elevates Soria. And he does so by keeping his feet on the ground and his eyes on the sky. This is how Javi Antoja describes it in the pages of Apicius 27. "Flavor is our challenge, as is creating harmonious, delicate, light dishes, well-combined and presented in the best possible way," says the chef's team at the restaurant. Amen.

Pedro Sánchez Jaén (CASA ANTONIO, JAÉN)

The pages of Apicius 27 offer the reader a journey where interdisciplinarity reigns supreme. And this journey makes a stop in Jaén. It is there that the Casa Antonio restaurant is located. And it is there that Pedro Sánchez Jaén—his homeland etched in his second surname—cooks his dishes. Pedro does so, moreover, with a profound appreciation for discretion. Working constantly and tenaciously. And showing immense gratitude for the good things that come his way. For this reason, he doesn't hesitate to declare that a good reason to raise a glass is appearing in the pages of Apicius.

Albert Adrià (HEART, IBIZA)

A taqueria. Also a Michelin-starred Mexican restaurant. A Peruvian restaurant with another Michelin star. And a place that reinvents the concept of a 'bite' and offers a fresh perspective on front-of-house service. As Apicius 23 already reported... Albert Adrià has risen to become the undisputed master of Barcelona's Paral·lel district with his innovative concepts and the complicity and respect of the culinary profession. Now, on the island of Ibiza, a new project bearing the Adrià stamp reigns supreme. It's called Heart Ibiza, where brothers Albert and Ferran have teamed up with one of the creators of Cirque du Soleil to transform gastronomy into a true spectacle. And in the best possible sense of the word.

Ángel León (APONIENTE ***, EL PUERTO DE SANTA MARÍA)

Ángel León has been at the El Caño Tide Mill for just over a year. Since then, he has worked tirelessly towards his dream: to open up a world without end, the unfathomable world of the oceans. Now, the chef shares the latest discoveries from this endless journey in the form of recipes and culinary possibilities in the pages of Apicius 27. He demonstrates that the whisper of the waves is not only enigmatic and rich in gastronomic secrets yet to be discovered, but also incredibly beautiful for the words it whispers...

Pepe Solla (ATLANTIC - CASA DE PETISCOS, MADRID)

Atlántico Casa de Petiscos is one of Pepe Solla's restaurants in Madrid, with Lucía Lema and Luis Gracia at the helm in the kitchen. "We focus on Galician produce," explains Lema. "That said, we do have a certain international influence on our dishes." Ultimately, they offer classic bites combined with vibrant flavors to create edible fun. Or, in other words, 'little things' – that's what 'Petiscos' means – serving up a more relaxed and less formal gastronomy. And yet, it's still gastronomy. And rightfully so.

Ángel León and Marta Girón (TABERNA CHEF DEL MAR, EL PUERTO DE SANTA MARÍA)

“Two Michelin stars were cooked up in this house.” Taberna del Chef del Mar opened its doors on February 18, 2016, in the same location where Aponiente was born. There, they serve succulent bites, yes, but also “dynamic, fresh, fun, cheeky, and pirate-inspired” dishes. Marta Girón, the tavern owner at the helm of Ángel León’s new venture, explains it this way. The journey of this Taberna—yes, with a capital T—can only be a successful one. How could it not be, when pirate cuisine has arrived after forging two stars?

Sergio Barroso (040, Santiago de Chile)

Local produce. This establishes a dialogue with Southern European flavors that transcend the cliché. All of this is rounded out with cooking, cooking, and more cooking. This is not only a possible combination, but a delicious one. Chef Sergio Barroso, who crossed the Atlantic to Santiago, Chile, from his native Madrid, demonstrates this every day from the kitchens of the 040 restaurant, a shining star on the Chilean capital's culinary map. Barroso innovates and surprises with bites, drinks, and concepts. The pages dedicated to the chef in Apicius 27, the latest issue of Montagud Editores' haute cuisine journal, bear witness to this.

Paco Pérez (MIRAMAR, LLANÇÀ)

Paco Pérez (with five Michelin stars across all his restaurants) is a leading figure in the Spanish and international culinary scene. Perhaps one of the reasons is that he doesn't expect diners to fully grasp everything behind his creations. What he seeks is enjoyment through his unique approach to cooking. His dishes embody an immense amount of work, the result of years of dedicated effort along the path of avant-garde cuisine. Thus, Paco Pérez's work is, today, pure and simple avant-garde. And the pages of Apicius 27 offer us a glimpse into his mind.