23 January, 2020

Baroz Mia Magazine

@baroz_bcn_ , Chef Enrique Valentí’s project and its magic in the #gourmet section if @mia_revista.magazine.

17 January, 2020

Sabor a Tijuana 2020 on 29th of February in Mexico

On the 29th of February there will held a gastronomy event named @saboratjmx in México. There will gather a lot of Chefs, Maîtres and Sommeliers of Mexico and different parts of the world.

16 January, 2020

Reale Madrid Fusión 2020

Back home after few intense days of Reale Madrid Fusión 2020, a week full of surprises, talent, fun, awards and gastronomy... A lot of Gastronomy!
And also with a good representation of the New Gestion Food family in many of the activities.
Thanks to all of you who make it possible to meet the best of gastronomy worldevery year in Madrid.

12 January, 2020

David López Chef of Local de Ensayo El País Semanal

David López has been featured in this amazing article of El País Semanal.

 

9 January, 2020

Juanjo López Chef of La Tasquita in Culinaire Ambiance Magazine

We start the year with this cool article about La Tasquita de Enfrente written by #willemasaert for the @culinaire_ambiance magazine.

14 December, 2019

DA FILIPPO

Paulo Airaudo opened his new project in San Sebastian, Da Filippo. Its essence is of a “trattoria”, where you can enjoy the best of authentic Italian cuisine, fresh pasta and classic recipes, which Paulo dominates to perfection. Everything is elaborated following Airaudo’ work philosophy, with natural, fresh and high-quality products. Da Filippo is located at 34 Prim Street, the restaurant that a few weeks ago was occupied by Amelia, which moves to the Bay of La Concha.

13 December, 2019

The Cantabrian Academy of Gastronomy awards its prizes

The Academy of Gastronomy of Cantabria (Academia de Gastronomía de Cantabria) presented its first prizes last Friday at the Palacio de Exposiciones in Santander. The winners were the Restaurant Las Piscinas de Villacarriendo as the Best Restaurant of Traditional Cuisine, the prize to the Best Head of Room or Sommelier to Elsa Gutiérrez of the Restaurant Annua, to Jesús Sánchez of El Cenador de Amós as the Best Cook of Cantabria, among others.

2 December, 2019

The Ateneo Mercantil awards the professional careers of Víctor Claver, Ricard Camarena and IVI

On December 12 in Valencia, Ricard Camarena received the Ateneo Prize for Fine Arts and Creativity together with Victor Claver in the category of Culture, Education, and Sport; and IVI in the category of Science, Technology, and Research. It is the four editions of these awards that aim to reward Valencians, who achieve success in their homeland and around the world.

1 December, 2019

Gastromasa Gastronomy Conference

On November 30, the fifth edition of the International Gastromasa Gastronomy Conference was held in Istanbul (Turkey). A meeting between professionals from different countries that this year was built on a fundamental gastronomic principle: innovation.

Gastromasa Gastronomy Conference was organized at the Haliç Congress Center in Istanbul, where talented chefs participated like Paulo Airaudo, Aitor Arregi, German Martitegui, Paco Roncero, Elena Arzak, Albert Adria, Virgilio Martínez, and Basque Culinary Center director, Joxe Mari Aizega.

21 November, 2019

Michelin Guide Spain & Portugal 2020

Seville has been chosen to present the presentation gala of the Michelin Guide Spain & Portugal 2020. The event took place on November 20 in The Lope de Vega Theater.

This new edition of the most famous gastronomic guide in the world offers us a new restaurant with three stars, Cenador de Amos, 6 with two stars, 23 that have entered the guide and great restaurants kept their stars. As a consequence, the Iberian hotel market is portrayed as follows: Spain and Portugal add 11 restaurants with 3 stars, 36 with double and 194 restaurants with a distinction, to reach a total of 241.

19 November, 2019

Paco Roncero at Symposium Culinary Prague

Paco Roncero participated in the Symposium Culinary Prague Congress, where he showed some of the dishes that are born in his “workshop” and that are part of his catalog of dishes in Paco Roncero Restaurant. He was accompanied by Javier Alonso, one of the people of his team of his maximum confidence, who, for years, works side by side with Paco in this magical laboratory of ideas that are Paco’s kitchen and projects.

19 November, 2019

Enrique Valentí participated in the Gastronomic Forum of Barcelona

Enrique Valentí participated at the Forum Gastronomic in Barcelona, ​​where he showed a little piece of the kitchen that he and his team carried out in his restaurant Marea Alta. Enrique is a great defender that “time” is a scarce and precious asset that, in his work philosophy, is essential to cook those stews and funds that make up some of his most emblematic dishes.

15 November, 2019

David López at the Congress of Gastronomy and Health

David López, from the restaurant Local de Ensayo, participated in the Congress of Gastronomy and Health in Zaragoza, where attended chefs and scientists to give lectures to expose their knowledge. David talked about the mushrooms and their benefits and he always use them in his kitchen.

9 November, 2019

The Twins Science

On 7th and 8th of November we celebrated the second International Festival of the brothers Ivan and Sergey Berezutskiy from Twins Garden in Moscow. The festival is called Twins Science, because it is dedicated to the integration of science into gastronomy and was held in Moscow with the participation of scientists, experts, journalists and writers from all over the world.

To celebrate the Science Festival, the two bothers hosted two amazing Chefs at Twins Gaden to cook together with them and share all their passion of the gastronomic world. On the 7th they cooked with Joris Bijdendijk and the 8th with Mitsuharu. Two delicious dinners were prepared, where different cultures were shared.

4 November, 2019

Eneko Atxa received the Award of Healthy Gastronomy to the Personality

Eneko Atxa from Azurmendi restaurant has received the National Award of Healthy Gastronomy to the Personality, which reward the important work that he and his team have been doing for years in research and development of tools that improve life through food in various projects in which they are immersed.