Latest news with #gastronomy
The Guardian
11 hours ago
- Entertainment
- The Guardian
‘My grandmother never used yuzu': global gastronomy is out as Catalan chefs celebrate tradition
They revolutionised cooking worldwide with radical techniques and a highly technical cuisine of playful trompe l'oeil – but now many disciples of Catalonia's iconoclastic chef Ferran Adrià believe it's time to get back to their roots. Catalonia has been named World Region of Gastronomy 2025 by the International Institute of Gastronomy, Culture, Arts and Tourism and later this month 60 Michelin-starred chefs will launch a campaign to position Catalonia as a unique and exceptional gastronomic destination. While not rejecting the techniques of so-called molecular gastronomy introduced by Adrià at his restaurant El Bulli, with its foams, spherification and liquid nitrogen, the emphasis will be on local produce and the region's gastronomic culture. El Bulli closed in 2011. 'Copying El Bulli is over. Now it's become a huge repertoire of techniques that each person can apply to their cooking,' said Jordi Artal, chef at the two-starred Cinc Sentits in Barcelona. 'I wouldn't say there's a backlash; it's part of the natural ebb and flow. We use modern techniques but in ways that hark back to Catalan gastronomic history. That's the ideal.' Artal said there had always been a schism between those who believe you should only cook what's in season and Adrià saying: 'I'm an artist, find me the world's best cherry in January so I can make my dish.' Carme Ruscalleda said: 'The concept may have changed but my cooking has always been based in the Mediterranean and its produce.' The chef was speaking in her home town of Sant Pol de Mar, next door to the restaurant where she won the first of seven Michelin stars. 'We must embrace new ideas without losing sight of who we are. Catalan cuisine has Roman and Greek and medieval roots. We make many dishes that are basically medieval but with modern techniques.' This year chefs such as the Roca brothers in Girona and Jordi Vilà in Barcelona have opened – running alongside their flagship restaurants – more modest establishments where they offer more traditional dishes. 'We are taking a broad but not a simplified view of Catalan cuisine,' said Joan Roca about Fontané, the brothers' latest venture, where prices are well below those of El Celler de Can Roca, twice voted the best restaurant in the world. Vilà, chef at one-starred Alkimia and the more homespun Al Kostat del Mar, said: 'Joan Roca and Carme Ruscalleda have always cooked Catalan food but what happened was that what became important was what we call cocina vanguardista [avant-garde cuisine], when what really matters is to use local produce and express yourself in your cooking. 'Many young chefs don't aspire to be Joan Roca or Ferran Adrià but want to cook the dishes their mothers or grandmothers made.' Tradition doesn't always come cheap, however. The tasting menus at high-end restaurants such as El Celler de Can Roca cost upwards of €200 (£170), without wine. Oriol Castro, one of three chefs – all ex-El Bulli – behind Disfrutar, voted best restaurant in the world last year, said no one expected people to pay those sorts of prices for basic Catalan dishes. 'In Disfrutar we offer many dishes based on traditional recipes, with new techniques but traditional flavours, such as a suquet de peix [fish and potato stew] or mar i muntanya [seafood and rabbit or chicken casserole],' said Castro, who insists there is no backlash against the El Bulli school of cooking. 'People come here to eat modern, creative versions of traditional dishes. What's important is the combination of creativity and tradition. There isn't a war. All of us want to preserve this tradition.' Artal said that while he was no purist, in keeping with his principles there were only Catalan and Spanish wines on his wine list. 'I can't explain to a customer that a dish was inspired by my great-grandmother and that we're using locally sourced ingredients and then serve a wine from Bordeaux,' he said. 'I love yuzu but there's no yuzu on the menu because I couldn't say my grandmother used yuzu.' Everyday Catalan cuisine may be in good health outside Barcelona but in the capital it's far easier to find ramen, sushi, hamburgers or pizza than traditional fare. 'I'm not against ramen or hamburgers, I'm against globalization,' said Vilà, who has published a humorous 'self-defence manual' for Catalan cooking. 'Here there are 50 ramen places and none that serve escudella,' a traditional Catalan stew containing pasta or noodles. Ruscalleda said: 'Young people are attracted to the new, so they order sushi or ceviche but they don't know about their own culture.' She shares the view that the biggest threat to traditional cuisine everywhere is that people have stopped cooking at home. In the meantime, it seems it is up to the culinary elite to maintain tradition, a paradox that Vilà accepts. 'We're in a transition because the grandmothers of the future don't want to stay at home cooking, they want to be out in the world,' he said. 'Obviously, a top chef is no substitute for a grandmother, but it's up to us keep the tradition alive.'
Yahoo
a day ago
- Business
- Yahoo
MAIDO, LIMA, IS NAMED NO.1 IN THE LIST OF THE WORLD'S 50 BEST RESTAURANTS 2025
Maido in Lima, Peru, is named The World's Best Restaurant 2025, sponsored by & Acqua Panna Ranking includes restaurants from 22 territories across five continents and 10 new entries Potong in Bangkok earns the Highest New Entry Award Highest Climber Award, sponsored by Lee Kum Kee, goes to Ikoyi, London Massimo Bottura and Lara Gilmore receive the Woodford Reserve Icon Award Paris-based Maxime Frédéric wins The World's Best Pastry Chef Award 2025, sponsored by Sosa The World's Best Sommelier Award 2025 is presented to Mohamed Benabdallah of Asador Etxebarri in Atxondo, Spain The 50 Best Restaurants Scholarship, in association with Parmigiano Reggiano, is awarded to Angélica Ortiz Celele in Cartagena is announced the winner of the Sustainable Restaurant Award Albert Adrià from Enigma in Barcelona receives the Estrella Damm Chefs' Choice Award 2025 TURIN, Italy, June 19, 2025 /PRNewswire/ -- The world of gastronomy came together in the city of Turin, Region of Piedmont, Italy this evening to celebrate and recognise The World's 50 Best Restaurants 2025, sponsored by & Acqua Panna, with Lima's Maido named The World's Best Restaurant. The awards ceremony, hosted at Lingotto Fiere, honours the very best global gastronomic talent from 22 territories across five continents. For the full 1-50 list, please see the attached graphic or see the bottom of this release. Maido, the Lima restaurant run by chef-owner Mitsuharu 'Micha' Tsumura, is named The World's Best Restaurant 2025, sponsored by & Acqua Panna, succeeding the 2024 winner, Disfrutar in Barcelona, which now enjoys an elevated position in the Best of the Best hall of fame. Ranked at No.5 in the 2024 list, Maido is a masterclass in Nikkei cuisine, blending meticulous Japanese techniques with vibrant Peruvian ingredients to create a dining experience that is both culturally rich and innovatively modern. The restaurant takes its name from a Japanese phrase used to greet people: 'Maido!' – the very first word diners hear as Chef Micha's team warmly welcomes them into the space. Now more than 15 years since its inception, Maido remains rooted in its founding philosophy, showcasing the finest local ingredients, adapted with the seasons, in a tasting menu that stretches across more than 10 courses. Maido is followed in the ranking by Asador Etxebarri (No.2) in Atxondo, Spain and Quintonil (No.3) in Mexico City. William Drew, Director of Content for The World's 50 Best Restaurants, comments: "It is with great excitement that we announce the list of The World's 50 Best Restaurants 2025, sponsored by & Acqua Panna, and honour Maido as The World's Best Restaurant. Led by the brilliant Micha Tsumura, the team has demonstrated remarkable dedication, seamlessly incorporating Japanese techniques with traditional Peruvian ingredients to create dishes that captivate and surprise diners. This year's list celebrates culinary excellence across 22 territories, with 10 new entries making the 1-50 ranking, underscoring the growing global appreciation for diversity, creativity and excellence in hospitality." Albert Adrià, the chef-owner of Enigma (No.34), wins the Estrella Damm Chefs' Choice Award 2025; the only award to be voted for by his peers, it reflects Adrià's commitment to creative dining, as he continues to influence modern gastronomy with Enigma's standing as a distinctive presence on the global culinary scene. Esteemed chef-restaurateur Massimo Bottura and partner Lara Gilmore have been jointly awarded the Woodford Reserve Icon Award. The dynamic duo are leaders in global gastronomy, known for their culinary innovation and social impact. Together they run Osteria Francescana, voted The World's Best Restaurant in 2016 and 2018, and the art-filled guesthouse Casa Maria Luigia in Modena. Through initiatives like Food for Soul and the Tortellante Project, they champion sustainability and inclusion, redefining the role of hospitality in society. Maxime Frédéric is named The World's Best Pastry Chef 2025, sponsored by Sosa. Pastry Chef at Cheval Blanc Paris and Plénitude in Paris (No.14), Frédéric has set a new standard in luxury patisserie with his intricate pastry artistry and dedication to craftsmanship. Ten restaurants make their debut on the 1-50 list this year, including Potong (No.13) and Nusara (No.35) in Bangkok; Atelier Moessmer Norbert Niederkofler (No.20) in Brunico, Italy; Mérito (No.26) in Lima; Lasai (No.28) in Rio de Janeiro; Enigma (No.34) in Barcelona; Kadeau (No.41) in Copenhagen; Vyn (No.47) in Skillinge, Sweden; Celele (No.48) in Cartagena and Restaurant Jan (No.50) in Munich, demonstrating the ranking's growing global reach in celebrating the world's finest dining destinations. A further four restaurants re-entered the 1-50 ranking in the form of Narisawa (No.21) in Tokyo; Le Calandre (No.31) in Rubano, Italy; Orfali Bros (No.37) in Dubai and La Cime (No.44) in Osaka. Based in Bangkok, chef Pichaya 'Pam' Soontornyanakij's Potong (No.13) is recognised with the Highest New Entry Award 2025 and Ikoyi (No.15) in London, secures the Highest Climber Award 2025, sponsored by Lee Kum Kee, moving up 27 spots from the 2024 list. The winner of the 50 Best Restaurants Scholarship, in association with Parmigiano Reggiano, was also announced this evening, with Angélica Ortiz, an aspiring Colombian chef currently working at Oxomoco in New York, winning a place on the programme. After a brief hiatus, the 50 Best organisation relaunched the scholarship in 2025, open to chefs worldwide with less than three years of professional kitchen experience. The winner will gain invaluable insight with paid internships at El Celler de Can Roca, a two-time No.1 on The World's 50 Best Restaurants list, learning directly from the three Roca brothers and experiencing the magic of the iconic Girona establishment. Ortiz will also spend time at SingleThread in Healdsburg, California (ranked No.80), dividing her experience between kitchen and farm to receive a comprehensive education in sustainability and hyper-seasonal gastronomy. The World's Best Sommelier Award is presented to Mohamed Benabdallah, head sommelier and restaurant manager at Asador Etxebarri in Atxondo, Spain. Renowned for his deep expertise in wine and masterful pairing skills, Benabdallah enhances the purity and simplicity of Asador Etxebarri's celebrated cuisine. Celele (No.48) in Cartagena is announced the winner of the Sustainable Restaurant Award in recognition of its strong commitment to sustainability and preserving Colombia's Caribbean culinary heritage. By sourcing 90 per cent of its ingredients locally, many from the wild, and partnering with local communities and environmental organisations, the restaurant creates a regional and seasonal menu that supports biodiversity and traditional practices. The evening also celebrated those honoured with pre-announced special awards. These included: Champions of Change winner Mindy Woods, chef-owner of Karkalla On Country, an immersive culinary and cultural dining experience set on Bundjalung Country in Australia, which invites guests to connect with Aboriginal culture and locally sourced, native ingredients; Chef Pam, winner of The World's Best Female Chef Award; Wing in Hong Kong, which was presented with the Gin Mare Art of Hospitality Award; and Khufu's in Cairo, which picked up the Resy One To Watch Award. The Voting Process The World's 50 Best Restaurants 2025 list is voted for by 1,120 international restaurant industry experts and well-travelled gourmets who make up The World's 50 Best Restaurants Academy. The gender-balanced Academy comprises 28 separate regions around the world, each of which has 40 members including a chairperson. No sponsor from the event has any influence over the voting process. Professional services consultancy Deloitte independently adjudicates The World's 50 Best Restaurants list, including the ranking from 51-100. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected. See more details on The World's 50 Best Restaurants voting process here. Best of the Best Those in the elite group of No.1 ranked restaurants (listed below) have delivered on their exemplary reputations time and again and will be forever honoured as iconic dining destinations in the Best of the Best hall of fame. The chefs and restaurateurs who have led these restaurants to the pinnacle of the list have expressed their desire to invest in the future of the sector and 'give back' to the food world through new projects and innovation. The following restaurants have been named No.1 in The World's 50 Best Restaurants since the list's inception and were therefore not eligible for voting in 2025: El Bulli (2002, 2006-2009) The French Laundry (2003-2004) The Fat Duck (2005) Noma – original location (2010-2012, 2014) El Celler de Can Roca (2013, 2015) Osteria Francescana (2016, 2018) Eleven Madison Park (2017) Mirazur (2019) Noma – current location (2021) Geranium (2022) Central (2023) Disfrutar (2024) EDITOR'S NOTES: 1-50 List: Position Restaurant Location 1 Maido Lima 2 Asador Etxebarri Atxondo 3 Quintonil Mexico City 4 Diverxo Madrid 5 Alchemist Copenhagen 6 Gaggan Bangkok 7 Sézanne Tokyo 8 Table by Bruno Verjus Paris 9 Kjolle Lima 10 Don Julio Buenos Aires 11 Wing Hong Kong 12 Atomix New York 13 Potong Bangkok 14 Plénitude Paris 15 Ikoyi London 16 Lido 84 Gardone Riviera 17 Sorn Bangkok 18 Reale Castel di Sangro 19 The Chairman Hong Kong 20 Atelier Moessmer Norbert Niederkofler Brunico 21 Narisawa Tokyo 22 Sühring Bangkok 23 Boragó Santiago 24 Elkano Getaria 25 Odette Singapore 26 Mérito Lima 27 Trèsind Studio Dubai 28 Lasai Rio de Janeiro 29 Mingles Seoul 30 Le Du Bangkok 31 Le Calandre Rubano 32 Piazza Duomo Alba 33 Steirereck Vienna 34 Enigma Barcelona 35 Nusara Bangkok 36 Florilège Tokyo 37 Orfali Bros Dubai 38 Frantzén Stockholm 39 Mayta Lima 40 Septime Paris 41 Kadeau Copenhagen 42 Belcanto Lisbon 43 Uliassi Senigallia 44 La Cime Osaka 45 Arpège Paris 46 Rosetta Mexico City 47 Vyn Skillinge 48 Celele Cartagena 49 Kol London 50 Restaurant Jan Munich For media centre access, please visit: Follow 50 Best Follow on Instagram: @TheWorlds50Best #Worlds50Best Follow on X: @TheWorlds50Best Like on Facebook: Subscribe to the YouTube channel: 50 Best Restaurants TV Visit the website: About The World's 50 Best Restaurants Since 2002, The World's 50 Best Restaurants has reflected the diversity of the world's culinary landscape. The annual list of the world's most prestigious restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for and a pioneer of global gastronomic trends. The 50 Best family also includes Latin America's 50 Best Restaurants, Asia's 50 Best Restaurants, Middle East & North Africa's 50 Best Restaurants, North America's 50 Best Restaurants, The World's 50 Best Hotels, The World's 50 Best Bars, Asia's 50 Best Bars, North America's 50 Best Bars, 50 Best Discovery and the #50BestTalks series, all of which are owned and run by William Reed. 50 Best aims to bring together communities across the hospitality sector to foster collaboration, inclusivity, diversity and discovery and help drive positive change. About the main sponsor: & Acqua and Acqua Panna are the main partners of The World's 50 Best Restaurants. and Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being. About the host region: Piedmont and TurinLocated in northwest Italy, Piedmont is a region surrounded by the Alps, rich in natural beauty, art and culture. A hub of ingenuity and creativity, it is the cradle of the Italian automobile industry and home to several 'Made in Italy' products and icons. Its vibrant capital, Turin, has evolved by blending its industrial heritage with research, technology, education and the arts. In 2014, it was awarded Creative City for Design. With its unique history and landscape of lakes, hills and mountains, Piedmont is a perfect year-round destination. Home to five UNESCO World Heritage sites, including the Savoy Royal Residences, it is also a paradise for international gourmets, offering Alba white truffles, artisanal cheeses and 19 DOCG and 41 DOC wines, enjoyed in trattorias, cafés and renowned restaurants. Our partners: Visit Piemonte – Official Host Destination Partner & Acqua Panna – Main Partner & Official Water Partner; sponsor of The World's Best Restaurant 2025 American Express Resy – Official Credit Card and Booking Platform Partner; sponsor of Resy One To Watch Award Estrella Damm – Official Beer Partner; sponsor of Estrella Damm Chefs' Choice Award Gin Mare – Official Gin Partner; sponsor of Gin Mare Art of Hospitality Award Woodford Reserve – Official American Whiskey Partner; sponsor of Woodford Reserve Icon Award Sosa – Official Ingredients Partner; sponsor of The World's Best Pastry Chef Award Aspire Lifestyles – Official Concierge Partner; sponsor of ceremonial scarves Parmigiano Reggiano – Official Cheese Partner; sponsor of the 50 Best Restaurants Scholarship Lee Kum Kee – Official Sauces and Condiments Partner; sponsor of the Highest Climber Award Dassai – Official Sake Partner Martini – Official Vermouth Partner Craft Irish Whiskey – Official Whiskey of the World Partner Tequila Ocho – Official Tequila Partner Cinco Jotas – Official Iberico Ham Partner Ancho Reyes – Official Chile Liqueur Partner Piemonte Land of Wine – Official Local Wine Partner Kaviari – Official Caviar Partner illycaffè – Official Coffee Partner Three Cents – Official Mixers Partner Berto's Chef Solutions – Official Kitchenware Partner Jaén Selección – Official Olive Oil Partner Photo - - Logo - View original content: SOURCE 50 Best Error in retrieving data Sign in to access your portfolio Error in retrieving data
The Guardian
2 days ago
- General
- The Guardian
Rachel Roddy's recipe for mini babas al rum
Someone I know and admire very much, and who seems in excellent health at between 82 and 89 years old, has an espresso and a mini baba al rum every day at about three o'clock – except Sundays, when he has ice-cream. Every now and then, I join him and we then walk for a bit (there is nothing like a caffeine-baba spring in your step), and congratulate each other for not smoking while both wishing that we had a cigarette. In Poland, the word 'baba' can refer to a variety of baked goods, and one in particular is made with rye flour and sweet wine. Baba al rum came about thanks to the greediness of twice king of Poland Stanislaus Leszczyński, who, exiled in Lorraine, thought his kougelhopf too dry, so asked for it to be soaked in rum. This inspired his pastry chef to perfect the dish and, in turn, subsequently inspired other pastry chefs, like baba dominoes. It is a project, though, and remember to chill the eggs. Arrange the babas in a serving dish, then, just before eating, spoon over a little of the reserved syrup, so they shine. In the Gastronomy of Italy, Anna del Conte describes babas soaked in rum as also being covered with enough thin icing to hold a few flaked almonds, and topped with a hot sauce made from sweet local wine – a description that makes a Sicilian cassata seem reasonably sweet (not that I don't love the idea). Also, consider serving baba al rum with fridge-cold double or whipped cream and an espresso, and then go. Makes 12 Oil, to grease300g plain flour 12g fresh yeast, crumbled 6 very cold eggs 5g salt 20g caster sugar 100g butter, cut into 6 pieces For the syrup350g caster sugar A few strips of lemon or orange zest 100-150ml rum Lightly oil 12 baba moulds or ramekins. Working in a food processor with a dough hook, put the flour and crumbled yeast in the bowl, then start the hook at medium-low. Add the eggs one at a time, making sure each is incorporated before adding the next - this will take about eight minutes. Now add the salt and sugar, followed by the butter piece by piece, making sure each bit is incorporated before adding any more. Cover the bowl and leave to sit in a warm spot to rise and double in volume – this should take between two and three hours, depending on the temperature. Rub your hands with water, then ease the dough away from the sides of the bowl (it will deflate). Still working with wet hands, pull off roughly 40g pieces of dough (it's an idea to weigh the first one, to get an idea of the right size), then squeeze each lump tightly in your fist so it oozes into the lightly oiled moulds. Cover and leave to sit for an hour, or until the dough rises just above the top of the mould. Arrange the moulds on a baking tray and bake at 200C (180C fan)/390F/gas 6 for 16-20 minutes, then remove and leave to cool completely, or overnight, before un-moulding. Make the syrup by warming 500ml water with the sugar and a few strips of lemon or orange zest over a medium flame, stirring until the sugar dissolves. Pull off the heat, add the rum, then leave to cool until tepid. Add the babas and let them bob around like apples for a couple of minutes (help them along by turning occasionally). Then, with clean hands, lift out the babas one by one, squeeze gently (this helps enormously with absorption), then return to the syrup for another minute-long soak. Lift out the babas out again and put them on a baking rack to drain. Pour the remaining syrup into a jug. Arrange the babas in a serving dish, then, just before eating, spoon over a little more of the syrup, so they shine.
Telegraph
2 days ago
- Telegraph
The 21 best restaurants in Lyon
Lyon is a born-and-bred gourmand and deciding where to dine in the city that has been lauded as France 's gastronomic capital for decades can be challenging. Be it earthy street market or food truck, on-trend millennial neo-bistro or Michelin-starred haute-cuisine restaurant, the choice is rich. All budgets are well catered for too – most restaurants serve a cheaper lunchtime formule or menu (fixed two- or three-course meal), making midi (midday) a prime time to indulge in an excellent-value meal. Sampling an iconic andouillette (tripe sausage), tablier de sapeur ('fireman's apron' or panse, breaded and pan-fried) or other old-timer offal dish in a Lyonnais bouchon (bistro) is a Lyonnais rite of passage. French cuisine is no longer the only option, Lyon 's world table is notably rich, and a delightfully burgeoning vegetarian dining scene buzzes with creativity. All our recommendations below have been hand selected and tested by our resident destination expert to help you discover the best restaurants in Lyon. Find out more below, or for more Lyon inspiration, see our guides to the city's best hotels, bars and things to do. Find restaurants by type: Best all rounders Best for families Best for cheap eats Best for fine dining Best for walk ins Best all rounders Le Grand Réfectoire With its soul-soaring vaulted stone ceiling, wood panelling and stained-glass windows, there is no mistaking where you are: in the cavernous heart and soul of Lyon's historic Grand Hôtel Dieu. Sit at the central zinc bar for a God-like view of the medieval hospital's entire refectory. Chef Marcel Ravin woos urban gourmets with a contemporary bistronomique cuisine that never quite forgets Lyon's extraordinary culinary roots: rigatoni with cheesy cervelle de canut that Lyonnais silk weavers ate for breakfast in the 19th century, the ritual end-of-meal espresso with a one-bite meringue slicked in pea-green Elixir de Chartreuse liqueur. Fixed two- and three-course lunch menus are particularly good-value.
Condé Nast Traveler
4 days ago
- Condé Nast Traveler
La Gastronòmica — Tour Review
Zoom out. What's the big picture here? Volcanic soil, shrimp-rich waters, and a patchwork of groves, vines, orchards and rice paddies earned Catalonia the title of 2025's World Region of Gastronomy—but a quick wander through the supermarket aisles won't give you the full flavor. To bring the region's deliciousness to life, La Gastronòmica's unique foodie tours play on senses beyond taste. 'ViViVi' pairs wines with live cello or violin performances inside a 12th-century church. 'Popi' offers a fisherman's-eye view of the coast: A traditional boat ride followed by a feast of the day's catch from Palamós fish market, veggies from nearby farms, and Empordà wines. 'Sea Road' peppers a gentle coastal hike with tales of local myths and legends, pausing at particularly magical spots to refuel on snacks and wine—all from small local producers, of course. Tell us about your fellow tourees. Tours are private and can be fully personalized. How are the guides? As you'd expect, hosts Clara and Jaume know their region—and their food. Clara is a sommelier with a Master's in Gastronomic Communication and the author of five books on wine and gastronomy. Jaume trained as a chef at Barcelona's prestigious Hofmann Cooking School. They're as engaging as they are knowledgeable, and work to a full-plate/full-glass philosophy, which is our life mantra, too. Anything you'll be remembering weeks or months or years from now? The settings elevate everything. Traditional round-table tastings have their place, but eating fresh-that-morning seafood on a small boat, near the source, feeling the salty sea breeze on your skin… ahh, it's hard to top. So: money, time—how can we make the most of both? There are two ways to savor the region's gastronomy. One is seated in a smart city restaurant, eating an utterly fabulous tasting menu from a beautifully upholstered chair. The other scraps the pomp. It's snacking on farm-to-fingers bites while trekking the region's terrain, uncovering local history and cultural quirks, and staring hypnotically at the ocean with a wine glass in hand. If you're leaning towards the latter, bookmark La Gastronòmica.
