CASA MARCIAL, VORO, LA SALITA AND BASCOAT (30.6.2025)

Tasting menu offered by the Manzano brothers (Casa Marcial***), Álvaro Salazar (Voro**), Begoña Rodrigo (La Salita*), and Rodrigo García (Bascoat). An 8-hand tasting menu to celebrate the editorial launch of Apicius 45.

'Apicius Magic Night' Tasting Menu

Kiskilla Tartlet. Bascoat

Celery curd, seaweed, cucumber, and grass granita. Casa Marcial

Razor clam, sea rocket, and chufa. La Salita

Scorpionfish Cake. Voro

Hake cube in tempura with clam green sauce. Bascoat

Vinegared seafood salad with palo cortado. Voro

Chilled asparagus aspic cream, borage, and caviar. Casa Marcial

Lobster, 'su xuquet', orange, and aniseed. La Salita

Pork belly and white prawn ravioli with Iberian toffee and mushrooms. Voro

Deer royal with celery, apple, and rhubarb salad. Bascoat

Cream, kefir toffee, goat yogurt, and kefir and oxalis ice cream. Casa Marcial

Figs and cheese. La Salita

Some chefs don't just cook: they narrate. Nacho Manzano has spent a lifetime telling the story of Asturias through his cuisine. Casa Marcial is not just a restaurant; it's a home with soul, with origins, with history. That's why, in Apicius 45, his gaze is our cover. Because his is a living legacy. A bridge between yesterday and tomorrow, slowly woven from the heart.

There's something sacred in how Álvaro Salazar understands cuisine. Voro is not just a restaurant: it's a ritual, a journey, an experience that leaves a mark. Mallorca, the Mediterranean, his native Andalusia, and his overflowing talent embrace in a discourse that amazes and moves. In issue 45 of Apicius, his gaze focuses on the details, on the emotion of each dish. And he invites us to cross, with him, that border between the rational and the wild.

Begoña Rodrigo's cuisine is unlike any other. It is struggle, it is identity, it is territory. It is the beauty of a woman who has built her world with fire, with flowers, and with strength. In Apicius 45, Begoña opens the doors to her most personal universe. A declaration of intent from La Salita: free, powerful, emotional. Like her. Like her cuisine.

There are kitchens that embrace you. That don't seek to shout, but to move you through precision, through the essential. Rodrigo García and Nagore Irazuegi have created their own language in Bascoat, where the product dictates and the gesture is refined. Their proposal, silent and firm, has moved us. In issue 45 of Apicius, they share their most intimate vision and their most honest cuisine. The one built from memory and looking to the future without losing its roots.