This format -generalized years later- ended up tiring Tejedor, key pillars of the modernization of Galician cuisine, which inĢ013 transformed the space into a tavern -the direct , in an open space with a kitchen open to the living room, where the cooks brought the dishes to the table. at that time, elBulli still kept the menu in coexistence with the menu-, which was You have to go back to 1999 to imagine the opening ofĪ restaurant with an offer based on a single tasting menu Or, of course, its present, no matter how much it 'dresses' as a tavern and no matter how much its owner hardly has appeared for years in the most mediatic culinary scene. Is nothing more than the mere disguise that Marcelo Tejedor applies to one of the businesses that cannot be ignored due to its history Rather, fundamental in the history of Spanish gastronomy.

Try searching Google and its definition will throw you off: 'Flirty restaurant in Santiago de Compostela, distinguished with a Michelin star'. Here they eat (some of) the best potato tortillas in Madrid , placing one of the most creative chefs in the world at the same level as colleagues who are light years away from the gifted Albert Adrià.Ībya: a four-story restaurant in a spectacular palace that is going to revolutionize Madrid (and it does not aspire to be the fashionable place) It is understood to be normal that the 'new' Enigma has received, in recent months, only one Michelin star or one Repsol Guide Sun Until they came up with the proposal that, precisely, is premiering these days -on March 6, it has abandoned the à la carte format-: a tasting menu, with a price from 220 euros (without drinks), with between 22 and 25Īnd based on 'a kitchen inspired by seasonal products, applying the knowledge and baggage of more than 35 years of experience where tradition and innovation go hand in hand in benefit of the product itself', he defines.

The offer and hours have been changing in recent months Since June 2022 -the date it reopened after 27 months of closure due to the pandemic-, Enigma is the only restaurant in Spain where you can try Albert Adrià's cuisine. He demonstrated it in the past with concepts as diverse as Inopia, Tickets -a brand that will probably be revived sooner or later-, Bodega 1900 or Heart Ibiza. The Catalan chef combines talent and knowledge with capacity of innovation and to anticipate what is coming Of the Barcelona gastronomic market thanks to the concepts created between 20 in elBarri, There are the creative chefs, and then there isĪ key player two decades ago in elBulli -a space in Cala Montjoi that he arrived at as a teenager- and architect of the You will find in the guides, favorites with selections of hotels and charming houses, as well as gourmet guides, food travel guides and green guides.ĭiscover the Guide Michelin 2023 with all the restaurants and classified stays to be found.Rural or urban, veterans or almost brand new, with well-known or practically anonymous chefs, these restaurants shine with some of the most original In 1900, the Michelin Guide was created, published on the occasion of the Universal Exhibition, this guide is offered for any purchase of tyres. It is one of the oldest gastronomic guides in the world.Įach year, the 'Michelin stars' are awarded, which reward the best brands. The guide selects each year the famous hotels and restaurants and the localities offering lodging and board, on which it gives information and appreciations. You will also find the Green Guide, which describes the main activities and interesting regional curiosities, as well as Michelin maps of routes and orientation. It is a red-colored guide, in the form of a hotel gastronomic directory and guide launched at the beginning of the 20th century by the Michelin tire company. During your meals at the restaurant or your stays at the hotel you may have heard of the stars of the Michelin Guide.

History of michelin stars