APICIUS 50. Dos Palillos, Mesón Sabor Andaluz, Mont Bar, Ebisu

In this issue, we bring together four voices who, from different places, share the same attitude towards their craft. We are not just talking about technique or recognition, but something more difficult to define: a way of being, of doing, and of sustaining a discourse over time.

Four restaurants built from radically different identities. Dos Palillos, where East and West long ago ceased to be two extremes and became a language of their own. Mesón Sabor Andaluz, from Alcalá del Valle, turning the territory, memory, and Andalusian pantry into a contemporary way of looking at cuisine. Mont Bar, demonstrating that haute cuisine can also happen far from its usual codes, between a bar, a glass of wine, and apparent informality. And Ebisu by Kobos, where Japan appears not as an aesthetic reference, but from knowledge, precision, and deep respect for a culture.

Nothing seems to unite them at first glance. And perhaps that is precisely the meaning of this Apicius.

Because interesting cuisine doesn't need to resemble anything. It needs to have something to say. It needs people capable of building an idea, defending it, and evolving it without betraying it. Chefs and teams who have understood that finding one's own voice is much more difficult than mastering a technique.

This issue talks about that. About identity. About conviction. About restaurants that don't need to raise their voice to be heard.

Four ways of understanding cuisine. Four ways of remaining. Four voices that, when one listens carefully, are impossible to confuse.