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Chef Dani García
Article
Dani García is ready to say goodbye
One year after the announcement of the closing of its three-Michelin restaurant in Andalusia, the Spanish chef is poised to take over the food scene with new projects.
Marble trout, green peas, black currants, fermented trout liver
Article
Hiša Franko moves to Madrid
Ana Roš' Slovenian restaurant at #38 on the World's 50 Best Restaurant list will re-locate to Madrid for three weeks, from 19 November to 7 December, and you can be there.
Nerua's dish Kokotxa
Article
Pride, revenge and happiness: the keys of Basque gastronomic success
Even more Basque restaurants are climbing the World's 50 Best Restaurants list. From Arzak and Aduriz to the newest rising stars, let's find out what lies beneath the culinary success of this region
Culinary Zinema 2019
Article
Culinary Zinema 2019: the best takeaways from San Sebastián
Watch the trailers of the food inspired films presented in September during the 67th edition of Culinary Zinema
Rocambolesc ice-cream by Jordi Roca
Article
Three Michelin Star Ice-Cream by Jordi Roca
Jordi Roca, the three Michelin star chef from El Celler de Can Roca has a chain of ice-cream shops where he lets his imagination run riot.
The new Barcelona’s diverse food scene
Article
The new Barcelona’s diverse food scene
The city has attracted young chefs willing to show that the Catalunya capital can go beyond the bodegas and the avant-garde restaurants that made it famous.
San Sebastian's new food wave
Article
San Sebastian's new food wave
San Sebastián, in the Basque Country, has always been a city known for its gastronomic diversity - so much so that it has become a major des
What's it Like to Eat at El celler De Can Roca?
Article
What's it Like to Eat at El celler De Can Roca?
A tasting menu at El celler De Can Roca is a voyage of the worl
Basque Culinary World Prize 2019: Meet the 10 Finalists
Article
Basque Culinary World Prize 2019: Meet the 10 Finalists
The names of the ten finalists competing for the fourth edition of the Basque Culinary World Priz
People
Ferran Adrià will forever be celebrated as a pioneer of molecular gastronomy.
People
Elena Arzak has cooking in her family DNA.