Apicius 35

With more pages than ever: 256! With more recipes and more elaborate preparations than ever before. A complex Apicius and 10 chefs. The situation dictates. But here it is. We thank each and every one of the contributors to this edition for their effort and dedication during these challenging times. Our gratitude (from Montagud Editores) extends to all those who have suffered, are suffering, and will suffer for wanting to continue doing what they love most: making their diners happy. Our goal, and we hope we are achieving it, is that you never feel that this publishing house, founded in 1906, is taking a step back. On the contrary, we feel more empathetic than ever, eager to be a part of any aspect of your restaurants. You are incredible. Let's make this wonderful profession of publishing more meaningful than ever. Let's continue writing stories that will eventually become part of the History of Gastronomy.

Joan, Josep and Jordi Roca (Roca Mas Marroch)

The space where Joan, Josep, and Jordi Roca used to hold events is now a RESTAURANT—in capital letters and with all the trimmings—serving historic, classic, and essential dishes from El Celler de Can Roca. Variety is guaranteed, as the number of creations that have emerged from the three-Michelin-starred kitchen approaches a thousand. The enduring connection with the customer, a bond only the brothers know how to forge, is also a given.

Ángel León (Aponiente, 3 Michelin stars)

From his three-Michelin-starred Molino de Mareas, Ángel León has revealed to the world a myriad of marine gastronomic possibilities… he has only scratched the surface. Thus, the recipes that the chef presents in Apicius 35, with the majestic 'Tuna Shank' on the cover, take things to the next level and are the result of continuous and unprecedented research.

Diego Guerrero (DSTAgE, 2 Michelin stars)

Is there an end to Diego Guerrero's culinary journey? It doesn't seem so… With a newly opened research studio and a successful restaurant in the space that hosted more than one night owl in the early 2000s, he maintains the two-Michelin-starred DSTAgE as one of the most coveted in Madrid. It's no wonder: the menu, always true to the maxim "cuisine without labels because it doesn't need them," surprises, delights, and entertains in equal measure.

Marcos Granda (Skina, 2 Michelin stars)

A small restaurant in Marbella's historic center, the finest produce sourced and carefully transported from every corner of Spain, a wine list that pays homage to small winemakers… and two Michelin stars. Marcos Granda, a restaurateur as unconventional as he is meticulous, has found a winning formula called Skina. “True gems are often found in unique spaces,” confirm the guide's inspectors.

Juanlu Fernández, who began his career as a pastry chef and later worked in several renowned restaurants, was second in command at Aponiente for a decade. From his position at LÚ, he looks to that French cuisine where Escoffier and Carême are indispensable, all while remaining firmly rooted in Jerez de la Frontera. With a style he defines as "avant-garde from the rear," which has earned him a Michelin star, he masters sauces and techniques like few others.

Safe Cruz (Gofio, 1 Michelin star)

Canarian cuisine—with much of its origins rooted in necessity and isolation—is a cultural treasure as valuable as it is unknown. Safe Cruz, along with Aída González, has set out to change that from Madrid. No one is better suited for the job: hailing from a farming family in Tenerife, and having worked in restaurants on the Iberian Peninsula and the rest of Europe, he "trained in pure Canarian cuisine," the restaurant explains.

José Carlos García (José Carlos García Restaurant, 1 Michelin star)

With over 25 years of experience and countless lessons learned at the iconic family business, Café de París, José Carlos García defines himself, above all, as a lover of the product; Andalusian in general and from Málaga in particular. In addition to treating it with care and mastery, he applies techniques inspired by those of the great European masters with whom he worked at the beginning of his career.

Adelf Morales (Topik)

Adelf Morales boasts an unparalleled culinary résumé. The chef, who discovered restaurants like Arzak, Casa Botín, and the now-closed Jockey on family trips during his childhood, has worked in three-Michelin-starred establishments in San Sebastián, Valencia, Italy, and Japan. He spent three years there, both eating and working. In 2009, he opened Topik, his own project in Barcelona, ​​with his wife, Eva Mele.

Dani Lechuga (Bardeni)

Alongside his 'musketeers' Víctor and Jorge, Dani Lechuga has been at the helm of this genuine and essential project for almost fifteen years. He adapts to the times with astonishing agility, but there's always a common denominator: meat. Thus, at Bardeni, very close to the Sagrada Familia, the finest cuts cooked to perfection coexist with delicious dishes, hearty stews, and the occasional nod to international cuisine.