Tapas has become trendy both inside and outside Spain in contemporary versions, and with the use of molecular techniques in the last few years by Ferran Adrià, Paco Roncero and many more. Now, as retro, futuristic or as multicultural concepts, there are chic, and famous chefs investing heavily in newly developed Tapas House concepts.
Quique Dacosta has opened Mercatbar, in Valencia. It is a stylised market, with a relaxed atmosphere, food ‘for sale’ on shelves; freshly made tapas at the bar are the stars. Not expensive and trendy, the place is loved by young people and the successful concept is designed to expand in the years to come, with the aim of opening other houses around the country.
Vuelve Carolina, only a few minutes away from Mercatbar, has an avant-garde style. Many of the famous dishes of Quique Dacosta are on the menu in tasting portions. Vuelve Carolina as a concept lies between a fine dining restaurant, and a casual tapas bar. Wonderful food with a relaxed and cool approach.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.