[apicius22] AROLA, DIVERXO, CENTRAL...

Apicius offers content based on the creations of prestigious chefs and the latest techniques in the culinary world. Culture and design. Apicius is the journal that documents new developments, curiosities, and outstanding dishes. Apicius aims to showcase not only the educational and formal aspects that support professionals, but also the pleasurable elements that enrich the vast and complex world of gastronomy. All these aspects are addressed with a high level of quality and technical expertise, guaranteed by the Apicius editorial team, which has been compiling this type of content since 2003.

Dabiz Muñoz (Diverxo, Madrid).

How is it possible that in such a short time the Michelin Guide has awarded Diverxo three stars? Is this perhaps the new image Michelin wants to project? David represented the new generation of chefs at the Guide's presentation in France. Are the rules being broken? Are new standards being established? Is this young man from Madrid the leader of a generation of chefs who are shedding clichés? David Muñoz is aware that every move he makes will be subject to commentary...

Virgilio Martínez & Pía León (Central, Lima).

The most exciting future of Latin America clearly lies with Quintonil by Jorge Vallejo in Mexico City, Maní by Helena Rizzo and Daniel Redondo in São Paulo, Boragó by Rodolfo Guzmán in Santiago, Chile, and, undoubtedly, Central by Virgilio Martínez and Pía León in the Peruvian capital. They all share many commonalities: young chefs, with a previous generation of pioneers in their respective countries, a deep respect for raw ingredients, and a determination to make their country's cuisine a treasure for the rest of the world.

Mario, Diego and Rafael Sandoval (Coque, Humanes).

Rafael is undoubtedly one of the unsung heroes behind Coque's current exceptional success. Rafael is pure grit. Diego is strength. This tall, strong guy knows the meaning of sacrifice and teamwork. Mario is taking this sweet moment in stride, aware that it's a long road ahead, one he feels more than ready for. Mario is passion.

Fasten your seatbelts. A hyperactive individual is visiting these pages. Meeting Édgar Núñez and spending 24 hours with him means collapsing. Exhausting. Exhausted. This 33-year-old chef is already one of the leading figures in contemporary Mexican cuisine, alongside Jorge Vallejo (Quintonil), Daniel Ovadía (Paxia), and Pablo Salas (Amaranta), for example.

Ángel León (Aponiente, El Puerto de Santa María).

Ángel León is the sea. Ángel León is already one of the leading figures of the avant-garde. He has taken the theme of the sea to its highest expression. But is there something more? Two years of nonconformity, of a genuine search for his own message. It was clear that at first, it all seemed very difficult to understand. Especially when, two years ago, he decided to remove the menu from the Aponiente restaurant and only serve a tasting menu because his cuisine could no longer be enjoyed à la carte. It was about making everything make sense.

Teresa Gutiérrez (Saffron, Villarrobledo, Albacete).

Deep in La Mancha. Although nothing is ever too deep. A visit to Azafrán is a must, as it is to the other restaurants that are 'small' in terms of media attention, but 'big' in terms of passion, effort, and drive. Apicius, as we mentioned in the previous edition, champions youth and projects brimming with passion... José Avillez (Belcanto, Lisbon). Cuisine expresses different moments of knowledge, learning, and reflection, and communicates not only through technique but, primarily, through maturity, personality, and soul...

Jordi Roca (El Celler de Can Roca).

Jordi Roca is one of the leading figures of the avant-garde, of the "come what may" mentality, of good humor, of "unbridled joy." What can you expect from someone who, at just 19 years old, created a dessert that went down in culinary history? That "Journey to Havana" was much more than a round trip... Jesús Escalera & Fer Covarrubias (La Postrería, Guadalajara, Mexico). ...This is La Postrería, and they have achieved it. A small space dedicated to the art of pastry, with more commercial touches to engage diners, to educate them, and to spread, like a tirelessly woven net, a global gastronomic culture...

Sergi Arola (Sergi Arola Gastro, Madrid).

Sergi Arola is both angel and devil. That individualized duality of undeniable truths. The strong man who reflects on his mistakes. A person whose opinions stray from orthodoxy. If he were to conform to the prevailing ideology, he would no longer be Sergi Arola...

He knows that his primary responsibility, every day, is to delight the diners who visit him from all over the world. Every detail is carefully considered. The dining room is one of those where guests feel comfortable, very comfortable. Not overly elaborate, but with that "elegant yet informal" feel.

Grant Achatz (Alinea, Chicago).

“I was always a very curious kid. My parents owned a typical diner that served toast, pancakes, and set menus. Growing up in Michigan, I walked through cornfields with my father, and hunting deer and pheasant connected me to my roots and gave me a sense of place.” A dramatic event… The unbreakable soul of a chef… Passion, obsession, fear, and courage. If you see death staring you in the face, life will never taste the same.

Miguel Ángel de la Cruz (Matapozuelos, Valladolid).

La Botica is a family-run restaurant in a rural setting, where two generations of cooks work together. The menu features both traditional dishes and more personal creations, with the main focus being the diverse natural resources of the region.