[apicius24] MUGARITZ, NOOR, NERUA...

Apicius, winner of the National Gastronomy Award for Best Publication, has just been named the best publication in the world at the Gourmand World Cookbook Awards, the Oscars of gastronomic publishing. Starting Sunday the 26th, the featured cooks in this new edition, considered by Ferran Adrià to be "the notary of the kitchen," will be revealed daily. The Apicius cookbook was launched in November 2003. In November 2004, it received the award for best gastronomy publication at the 6th Lo Mejor de la Gastronomía (Best of Gastronomy) Congress in San Sebastián. Closer in its philosophy to a book than a magazine, the cookbook presents a style and content unlike anything published to date in the culinary world. Technique, product, creation, philosophy, author, tradition… all presented with the utmost professionalism and rigor, yet seasoned with warmth, agility, and an absolutely overwhelming freshness. Ferran Adrià was right when he said that Apicius is like a notary, but not only of contemporary Spanish cuisine. In Spain, and throughout the world, a true culinary revolution is underway, and Apicius documents it. Every six months (with one issue in May and another in November), it strives to showcase, in a unique way, the latest developments in haute cuisine worldwide. The list of professional contributors reflects this growing internationalization and gives an idea of ​​the scale it is reaching, as well as the principles or philosophy behind these publications. Published twice a year (May and November), Apicius offers content based on the creations of prestigious chefs and the latest techniques in the culinary world. Culture and design. Apicius is the publication that records new developments, curiosities, and outstanding dishes. Apicius aims to highlight not only the educational and formal aspects that support professionals, but also the pleasurable elements that round out the rich and expansive concept of gastronomy. All these aspects are addressed from a high qualitative and technical level, guaranteed by the Apicius editorial team, which has been collecting content of this kind since 2003.

Josean Alija (Bilbao, 1978) began his professional career at the age of 17. Under the tutelage of the great contemporary masters of gastronomy, he has cultivated his own style. A purist style in which aromas, textures, and flavors are key components, but at the same time an avant-garde style, which even chef Paul Bocuse identifies as "one of the best cuisines of his life." At Nerua, the experience is understood as a sequence of acts in which every detail is carefully considered. Integrating a set of values ​​into a space creates an atmosphere of pleasure to be enjoyed with all five senses. The demand to offer a complete experience compels us to reflect. A reflection born from observation.

ROBERTO RUIZ. DOT MX

Their menu is based on reinterpreting Mexican flavors. To achieve this, they combine time-honored techniques with the latest in avant-garde cuisine. The result: authentic flavors and a constantly evolving gastronomic concept that draws on the finest ingredients. At Punto MX, tradition, haute cuisine, and an organic garden—cultivated and carefully selected to supply their pantry—come together on the plate. It is the only Mexican restaurant in Spain that handcrafts its organic corn tortillas using the nixtamalization technique—an artisanal process for making tortilla dough. Furthermore, it boasts Spain's first Mezcal Lab, a space featuring a selection of Europe's most prestigious mezcals, as well as its own cocktail menu crafted with this 100% Mexican spirit.

ANDONI LUIS ADURIZ. MUGARITZ

What is considered one of the best restaurants in the world has reached this point through a natural evolution in its cuisine, which we want to capture here at Apicius. For this reason, we've decided to look back and revisit the 14 dishes, described by Andoni Luis Aduriz, that have become iconic since 2004. Because those who forget their past lose their identity.

PACO MORALES. NOOR

Noor (meaning “light”) has landed on Apicius—which has been chronicling the stories of restaurants and chefs for over 5,000 pages since 2003—even before its first service, scheduled for the second half of this year. We're doing this because we're absolutely convinced of its success and significance in the culinary world, thanks to the unique nature of its offering. Apicius is giving a sneak peek at some of the dishes that will be served at the Cordoba restaurant.

ORIOL CASTRO, EDUARD XATRUCH, MATEU CASAÑAS. ENJOY

After three years of touring with what they envisioned as their most intimate project, Compartir, Casañas, Castro, and Xatruch have (finally) arrived in Barcelona with their latest venture, Disfrutar, undoubtedly one of the most anticipated openings in the Catalan capital in recent years. As one would expect from this trio of culinary aces, Disfrutar stems from the ambition of three chefs who are known for taking each step in their careers in a deliberate, thoughtful, and meticulously organized manner.

FERNANDO RIVAROLA, GABRIELA LAFUENTE. THE GUIDE

El Baqueano was born from the need to return to Argentina's true native roots, drawing inspiration from contemporary avant-garde culinary techniques, looking to Europe, and using the country's finest regional products. In this way, an innovative concept was created, making it the first and only restaurant in Argentina to specialize 100% in native meats from the diverse ecosystems of its territory. At El Baqueano, contemporary native cuisine takes center stage.

JAVI OLLEROS. CULLER DE PAU

How is it possible that in just six years Culler de Pau has become one of the great "white hopes" of Spanish gastronomy? Pampering. Caressing. Accompanying. Observing. Growing. These are the actions that unfold in the measured pace of Javi Olleros and in the boundless energy of Amaranta Rodríguez, a self-taught woman who demonstrates that in the world of dining room service and management, excellence can be achieved when the objective is well-defined. Marking a turning point.

KAMILLA SEIDLER. GUSTU

Kamilla Seidler is a woman who knows she has many eyes on her. Gustu, in Bolivia, has quickly become a focal point of interest. Danish chef Claus Meyer (René Redzepi's partner at Noma) wanted to position Bolivian cuisine among the most delicious on the planet. This project dates back to 2010, when Meyer arrived in Bolivia and created the Melting Pot Foundation with the goal of making Bolivia a "country of food." Both Kamilla and Michelangelo Cestari, her partner in this Bolivian adventure, received a call from Meyer. Thus, Gustu opened its doors on April 14, 2013.

JUAN RUIZ HENESTROSA. WESTERN

Juan Ruiz Henestrosa is the man. Juan knows full well that his role at Aponiente (the two-Michelin-starred restaurant in El Puerto de Santa María) is that of just another crew member. But we want to focus on the more intimate side of the man who gets emotional and cries when talking about the wines of his homeland, the ones that accompany Ángel León's creations like a caress.

PEPE SOLLA. SOLLA HOUSE

Pepe Solla, a down-to-earth man who has championed Galician cuisine, giving it the importance it deserves and stripping it of clichés. Casa Solla's importance in the gastronomic world is key. "Generous maturity." That's how they define what Pepe has done. Let's go further. Because maturity without that touch of irreverence is pure boredom. And Pepe is at one of his best moments, and it's time to put it all down on paper.

PABLO SALAS. AMARANTA

There are days when you miss the cooking of your family's past, and at Amaranta, you're quickly transported back to that time, with a fresh perspective but the unmistakable taste of tradition. That's why the restaurant's success among diners has a simple reason. Many perceive the soul of the place; the aromas from the kitchen are imbued with the personal stories of those who might otherwise have gotten lost in anecdotes. However, this young rapper who cooks with soul demonstrates to us every single day that there's a special driving force behind every kitchen in our world.

XOSÉ CANNAS. PEPE VIEIRA

A chef must be true to their roots, but not become a purist; they must be open to worldly influences, even though we have traditionally been somewhat isolated here. We must remain attentive to new influences and embrace them, without losing the essence of our cuisine.” Girardet, Adrià, and Bras are his role models, and despite never having worked in their kitchens, he has always admired them. Class, innovation, nature. This is the essence of Xosé Cannas's cuisine, skillfully combining these three ingredients in each of his creations. Sensory luxury.

MARCOS MORÁN. GERARDO'S HOUSE

Casa Gerardo, the restaurant that first opened its doors in 1882, understands that local produce deserves to be treated with the utmost care. But it's not just about that; it's about elevating it even further. The elvers are a prime example of how fine culinary ingredients find their perfect match at Casa Gerardo. Cold and damp. Silence and ritual. This is how we boarded a small motorboat to navigate the Nalón River as night fell.

IVÁN DOMÍNGUEZ. ALBORADA

Pure sea. Wild. A contemporary cuisine, attentive to new techniques but always with the raw ingredients as the cornerstone of its culinary approach. Product and season; elegance and balance; surprise and flavor; aroma and texture... This is the cuisine of Iván Domínguez, who, as has become clear throughout this edition of Apicius, asserts that Galicia is a region that must not be forgotten.