Saber y Sabor 201 - II/2026

What's Happening with Fire in Fine Dining?

In Saber y Sabor 201, we travel to Knystaforsen, Txispa, Nublo, and Rooftop Smokehouse to explore four very different approaches to cooking with embers, smoke, and flame. Along the way, we also step inside the kitchens of Somni, Dos Palillos, Arrels, Table Cocagne, The Dolder Grand, and Aquiara.

Inside, you'll find more than 50 recipes that reflect the diversity of perspectives shaping today's fine dining. Can fire become a sixth taste? How do chefs master such an unpredictable element in kitchens where precision is everything? And why have so many of the world's leading chefs returned to cooking over embers?

In this issue, we seek the answers by visiting four groundbreaking restaurants that are redefining the role of fire in contemporary cuisine. We immerse ourselves in Knystaforsen, Txispa, Nublo, and Rooftop Smokehouse, discovering four distinct philosophies united by the same ambition: unlocking the full character of smoke, embers, and flame.

But this edition goes far beyond fire. We enter the creative world of Somni, where Aitor Zabala shares six of the dishes that helped the restaurant earn its three Michelin stars.

We also explore Dos Palillos' contemporary interpretation of Japanese cuisine, visit the elegant omakase counter recently opened by MOF Fabien Lefebvre at Table Cocagne, discover the increasingly refined cuisine of Vicky Sevilla at Arrels, and travel to The Restaurant at the spectacular The Dolder Grand in Zurich.

This issue also celebrates the gastronomic identity of Menorca, meeting the people who preserve its culinary heritage, while Federico Tiseyra inspires us with desserts in which liquid elements become the driving force behind creativity.

Featuring 13 in-depth reports, more than 50 recipes, and an inspiring journey through some of the most exciting projects in contemporary gastronomy, Saber y Sabor 201 is an essential edition for culinary professionals seeking innovation, technique, and inspiration.