De la vida al plato

Joan, Pitu, and Jordi Roca started helping the family business as a game, taking orders or filling bottles of wine, and little by little that game became true passion for cooking. We are going to learn their story and see the creative process of their dishes to find out why it is considered the best restaurant in the world and why we need to book a table one whole year in advance.

Their history goes side by side with the last 70 years of Spanish History. International personalities such as Ronald Regan, the Shah of Persia, and world renown artists as Ava Gardner or Justin Bieber. El Corral de la Morería is the link between flamenco and gourmet cooking, and the only show restaurant in the world with a Michelin star.

A Castroverde de Campos, un villaggio della Spagna rurale, c'è un luogo di pellegrinaggio culinario: il miglior ristorante di carne di selvaggina della Spagna. Lo chef Luis Alberto, insieme a sua madre Minica, elabora una cucina che richiama la loro terra, i loro prodotti locali e la cucina tradizionale, senza ignorare le tecniche più all'avanguardia.

Lo chef cordobano Paco Morales è considerato il prodigio della sua generazione. In soli tre anni ha ottenuto due stelle Michelin. Il suo ristorante Noor è una delle proposte gastronomiche più originali e innovative del paese. Consiste nel riportare la cucina andalusa e reinterpretarla utilizzando solo ingredienti conosciuti allora.

Etxebarri’s Chef Bittor Arginzóniz, has been described as “the cook that has controlled fire” because he is the best grill chef in the world and has been able to grill ingredients as atypical as elvers or egg yolks. His story is that of someone who wanted to open the best grill house in Euskadi, Spain and ended up with the third best restaurant in the world.

Il ristorante con la stella Michelin più antica della Galizia, in Spagna, è la storia di una famiglia che ha saputo reinventarsi nel corso della storia. Da ristorante all'aperto a trattoria, a ristorante di grande cucina. Oggi, Pepe Solla junior, reinventa la grande cucina utilizzando tecniche all'avanguardia ed è considerato uno dei più importanti innovatori della cucina galiziana.

Echaurren was opened in 1898, and since then five generations of cooks have inherited the business and gathered stories and awards, and among those are three national Gastronomy awards and two Michelin stars. Francis Paniego, the chef, surprises us with creative proposals that do magic with disregarded ingredients such as offal.

The story of Ricard Camarena is not vocational as he started cooking by chance. He had been a musician and a stonecutter, but as he only enjoyed himself when cooking for friends, he chose to study cooking. He started managing a snack bar at his local swimming pool, and today he holds two Michelin stars and is the latest winner of the national gastronomy award.