The inspectors of the Michelin Guide have compiled the five dishes that have most captivated your palate throughout 2022. It has not been an easy task, since these judges and gastronomy experts have carried out between 250 to 300 anonymous meals a year.
Among all these gastronomic proposals, five have especially caught his attention, dishes prepared by some of the best chefs in the country in first-class restaurants.
Grilled and shelled lobster on grilled pepper juice and red onion from Zalla, from Azurmendi
The first dish on this list is a roasted lobster, which is part of the restaurant’s menu. Azurmendi15 kilometers from Bilbao. According to the Michelin Guide experts, this dish is “delicate in textures but also with very marked flavors”. Azurmendi’s cuisine that combines tradition and avant-garde and from it come dishes made up of local ingredients and products from its garden.
To cook lobster, chefs use an emulsion of the heads and pickled onion petals. The bottom of this dish, created by the cook Eneko Atxais a juice roasted peppers grilled, which gives it the final touch of flavor.
The privileged environment of the premises, added to a innovative menu with exquisite bites like this, make up a unique gastronomic experience that has led the restaurant to receive nothing less than three Michelin stars.
Upside Down World, by DiverXO
“A salad from the bottom of the fridge and its marine garnishes.” Thus define Dabiz Muñoz, the chef of DiverXOhis dish ‘World upside down’. At the base of this composition we find heart seeds of tomatoes on the vine, sweet and sour dressing, creamy olive oil, wild arugula and steamed edemame. On top of these ingredients, the chef adds shaved ice sheets with oxidized lettuce emulsion and slightly spicy, with sherry vinegar, lettuce hearts, oak leaves, oxalis and mosaic leaves.
‘World upside down’ is one of those dishes that they invert our logic. Therefore, the fish accompanies the salad and not the other way around, as we are used to. As a garnish, a turbot with emulsion of its bones and Sichuan pepper, sea bream with emulsion of its bones and Java pepper as well as red mullet with emulsion of its bones and Sansho pepper.
The chef from Madrid opened DiverXO in 2007 and soon became the second youngest person in the world to obtain the status of three Michelin stars, at the age of 33. The tasting menu of this restaurant, with the name of ‘The kitchen of the flying pigs’includes this dish and 11 other Asian-inspired dishes that can certainly be classified as avant-garde cuisine at the highest level.
Lamb skirt and spiral with chickweed salad, from El Portal de Echaurren
In the municipality of Ezcaraywith just over 2,000 inhabitants, is located The Portal of Echaurren. In their kitchens, one of the favorite dishes of experts is prepared. It is a roast suckling lamb brisketaccompanied by a juice from its own roast and a spiral-shaped tripe skin stuffed with chickweed salad. The dish has captivated the Michelin Guide inspectors thanks to its juiciness, its combination of textures and its surprising flavor.
The Portal de Echaurren is the cornerstone of the different projects of the chef Francisco Paniego. In this restaurant, the chef reinterprets his culinary roots, highly influenced by his mother, Marisa Sánchez, who was awarded the National Gastronomy Award in 1987. This dish, specifically, is part of the section “Memories” of his menu tasting.
With two Michelin stars, this risky gastronomic bet can boast of being the first restaurant in the history of La Rioja who gets this award.
Roasted king fish with pil-pil of clams, small crab and Champagne and a fine cream of hazelnut and caviar, from Lasarte
To taste the fourth favorite of the Michelin inspectors, you have to go to Barcelonaspecifically to lasarte. The chef paolo casagrande is the conductor of this restaurant, one of the gastronomic bets of the great Martin Berasategui. Casagrande has worked with the chef and interprets his mentor’s dishes through his own lens.
This particular dish is a king fish loin, with a juicy interior and an extremely crispy skin. The fish is accompanied with pil-pil clams, a hazelnut cream base, crab-based Champagne foam and Russian caviar. Dishes like this have led the Barcelona restaurant Lasarte to enter the exclusive group of three Michelin stars.
Bay whiting in yellow, by LÚ Cocina and Alma
The last member of this list is this dish, the yellow whiting from the bay by chef Juanlu Fernández, head chef of LÚ Kitchen and Soul. This fish is steamed and made based on a dairy brine that the chefs at this restaurant make from the whey released by the butter. They place the fish on a traditional Stew, typical of the coast of Cadiz, called “yellow” and made with cuttlefish, potato and saffron. The decoration of this dish is finished with some edamame and a glass of potato.
The subtlety and flavor of dishes like this have led the LÚ Cocina y Alma restaurant in Jerez de la Frontera to be chosen as one of the experts’ favorites and awarded a michelin star. His chef, Juanlu Fernández, began her career in artisan pastry and later learned in the kitchens of great chefs in Spain. During his career, he has focused on exploring his passion for French cuisine and to merge it with traditional cuisine of his land, Jerez. The result is Franco-Andalusian cuisine with ‘gourmet’ dishes like these.
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