Apicius 39 (eBook)

Maralba (Almansa, two Michelin stars). The first two-Michelin-starred restaurant in Castilla-La Mancha is much more than that. Here, Fran Martínez and Cristina Díaz pay homage to tradition while looking to the world in general and the Mediterranean in particular. Thus, their tasting menu features dishes like tempeh and ajopringue (a garlic and bread soup), and products such as partridge and mullet. In this edition of Apicius, they present a wide variety of recipes in detail, including cocktails, snacks, appetizers, main courses, desserts, their unique cheese board, and even bread, which is baked in the restaurant itself. “The chef from Albacete, Fran Martínez, knows how to showcase regional gastronomy and its products, adding those modern touches to his dishes that make them stand out.” The Michelin Guide.

Tohqa (El Puerto de Santa María). The courtyard, with its sandy floor, imposing bougainvillea, and distinctive music, immerses diners in a haven of peace. The dishes and wines are mind-blowing. Tohqa has a special magic, the magic of brothers Edu (kitchen) and Juanjo (wines and front of house) Pérez. In the glass, local varieties surprise and delight. On the plate, Andalusian produce is presented like never before. Here you'll find whelks and oysters, beetroot and wild mustard, an octopus head with an unusual texture, and a raw tuna heart. The chef reveals the "why" and delves into the "how" of each dish. "It has been one of the most surprising restaurants I've visited in recent times." Carlos Maribona, food journalist for ABC.

Oba- (Casas Ibáñez, one Michelin star). Javier Sanz and Juan Sahuquillo. The guys from Cañitas Maite. The same ones who won everything (Best New Chef, Best Ham Croquette, and Best Escabeche) on a historic day at the first Madrid Fusion after the pandemic. Now, from the restaurant Oba, they demonstrate that theirs is the best-prepared, best-trained generation, and that they will therefore shape the future. From the ingredients to the fermented foods, they present at Apicius 39 a cuisine that shouldn't be missed, through detailed recipes. “Javier Sanz and Juan Sahuquillo shine with their creative ability and technical mastery.” José Carlos Capel, food critic for El País.

Marín Groceries (Barcelona). Where everyone else sees the former head chef of Dos Pebrots, Apicius sees a restless, talented chef with a dizzying professional background, drawing inspiration from the world's best restaurants. That's why Ultramarinos Marín is a truly disruptive concept. There, Borja García and his team prepare their own cured meats, their own garums, which draw from history and look to the future; and even their own authentic aioli, without any tricks or gimmicks. They dance to the rhythm of sweetbreads, tuna belly, potatoes, and bottarga, also homemade. In the pages of Apicius 39, García analyzes each of these dishes in detail. "This new establishment is starting off at a high level." Cristina Jolonch, food journalist for La Vanguardia.

Tiemar (Jerez de la Frontera). He trained at the Taberna del Alabardero in Seville, hasn't worked at any renowned restaurants, and hasn't traveled beyond Italy. But he serves intelligent fusion cuisine with a lot of depth, which has earned him the Best New Restaurant Award. At Tiemar, the young, self-taught, and disciplined Isidro López cooks 'Jalapeño Gazpachuelo,' 'Jabugo Ham Ramen,' and monkfish with snail sauce. At Apicius 39, he meticulously analyzes not only the preparations but also how they interact to create the final dish. "The place feels different from the very first second." Cosas de Comé, a website specializing in Cádiz gastronomy.