Apicius 32

224 pages

Two projects. Two realities. Two truths. Because gastronomy isn't unidirectional. Deo gratias. We know what we want, and at Apicius, we know how we want to tell it. Without rushing. Savoring each moment as if it were the last. Enjoying every snapshot etched in our minds. Relishing and lingering over each creation. Delving into the processes. Step by step. And why not dedicate the 224 pages of this publication to two projects that have captivated us? Knowing that we'll never do it this way again. Or will we? (…) Edorta Lamo, or Edorta 'the master'. We narrow our eyes and furrow our brows with a mischievous smile. We knew that what Arrea! had in store for us would be unforgettable. It was much better than that. Because if you return, experiences cease to be defined by adjectives that forever end a visit. To go is to return. To return to the childhood that each of us has stored within. Going is about our olfactory memory blossoming anew at some point. Going is about revisiting our past life. The one that never truly left and that we keep hidden somewhere. Arrea! has been forever etched in our hearts. Because when you encounter the perfect host, all that's left to do is leave making references and without turning your back, as a sign of absolute respect. Thank you for awakening within us that childhood that, at times, is haunted by what others might say (…) The No-Bulli. How much has been said about Enigma. Or, rather, how little. What mysteries does Albert Adrià's restaurant hold, the coordinator, with Oliver Peña at the helm of the tasting menu? Deciphering that thought is what we seek in these pages of Apicius. Because things aren't the way they are by chance. Everything has a reason. Even knowing that there are scrutinizing eyes. Enigma decided to open its doors without preconceived notions. To generate a new experiential code without overly visible technical flourishes, to bring down to earth a language that everyone could understand: flavor.)