Tags » Spanish Food And Wine

2015 ICEX Chefs Announced

The list of participants for the upcoming edition of the ICEX Training Program in Spanish Gastronomy has been released, ending speculation about which young international chefs will gain entrance into the 2015 edition of… 201 more words

Spanish Foods

The Table By at the Urso in Madrid – not your usual boring hotel restaurant

Let’s face it, hotel restaurants are often a bit dull. If there’s no alternative and you’re starving or in a hurry, well okay, but we would almost always prefer to eat somewhere else.  348 more words


New Michelin stars for Spain

Michelin presented its 2015 Spain & Portugal Guide last night at Los Monteros hotel in Marbella. The eight Spanish restaurants with three stars all maintained their status but there are no new ones this year. 400 more words

Spanish Food And Wine

Abadía Retuerta LeDomaine becomes first hotel in Spain to offer Google Glass to guests

I was lucky enough to spend a weekend at the Abadía Retuerta LeDomaine hotel in Valladolid province in July and I must say it is one of the best places I have stayed in Spain. 170 more words


Ferran and Albert Adrià to open restaurant in Ibiza

They aren’t giving much away yet, but the Adrià brothers have revealed that their next venture will be in Ibiza and that they plan to open on May 29, 2015. 184 more words


Sublimotion – Paco Roncero creates a sensorial extravaganza at the Hard Rock Hotel Ibiza

Sublimotion? That’s not a word, I hear you say. No indeed. Paco Roncero made it up. Sublime. Emotion. Sublime emotions. Subliminal emotions. And probably a few more permutations too as there is quite an onslaught of sensations to deal with during the 20 courses of this extreme gastronomic experience. 592 more words


Star chef David Muñoz spills the beans – well, a few – about the new DiverXO restaurant

“I just can’t fit everything that’s racing through my head into DiverXO the way it is now, so I wanted a space where it was possible to develop not only the restaurant itself but also my vision of how haute cuisine can move forward.” 658 more words