The chef Miguel Prieto considers each dish as an artistic expression, where timing, temperature and spices are fundamental. For the preparation of his recipe he has tested different cooking methods, dividing them into sections to achieve an outcome that meets the eye.
Cod in cinnamon and reduced Pedro Ximénez
By Antonio Requena. El Caballo Rojo.The chef Antonio Requena rescues this recipe from ancient books with the intention of with the intention to continue the legacy of a land that is a mixture of cultures.
His culinary creations bring us back to the origins but adding a touch of exquisiteness.
Cod in cinnamon and reduced Pedro Ximénez
Traditional old-style fusion cuisine is how Antonio Requena describes his dishes. Since he started cooking at the age of 14 “cooking has changed a lot. At present we’re in the middle of a war between traditional cooking and modern cooking but the way I see it the only types of cooking that exist are good [...]
Swweet and sour mojama on tomato and goat´s cheese
If Casa Juanito had to choose one Andalusian product it would without doubt be Almadraba tuna. “To get it you have to come here, you can’t find it anywhere else. It’s the best product in Andalusia, and I’d even say in the world”. Juan Manuel Rodriguez.Casa Juanito (Zahara de los Atunes - Cádiz)/
J.Carabias, M. Díaz and E. Malasaña
Roe venison with white truffle sand, sautéed chantarelle mushrooms, petals of truffled onion and nougat sauceAndalusian, less than 30 years of age and superbly trained, José Carabias, Miguel Díaz and Ernesto Malasaña have succeeded as prophets in their own land. After having delighted the most refined palates in Spain and Europe they have now settled in Seville to create a totally original establishment characterised by an aversion to run of [...]
By José Carabias, Miguel Díaz y Ernesto Malasaña. Gastromium.
This recipe includes one of the main gourmet foods of the world: the white truffle. Also known as “the golden tuber”, has a particularly delicate flavor and a deep smelll, which makes them a prized culinary seasoning. The meat from the roe deer is the most tender of all game, so it must not “be overdone”, the chefs of Gastromium tell us how.
