Saber y Sabor 192 - I/2023

There is much to discover at Saber y Sabor 192: the subtle smoked omakase flavors that Dani García and Massimiliano Delle Vedove prepare in the Smoked Room; the sumptuous personality that the French Hélène Darroze gives to her dishes at The Connaught and Marsan (with five Michelin stars); the culinary possibilities that Mario Sandoval has found in the different cuts of salt; the authenticity hidden in the sustainable and territorial commitments of the restaurants Les Moles and Ambivium (both recognized in 2023 with a Michelin green star); the emerging potential of Ecuadorian cuisine at the hands of chef Ramón Saltó; and the new sweet dessert games by Adrià Rodón, one of the great young talents in Spanish pastry.

In total, more than 110 pages full of recipes, reflections and ideas by chefs with 11 Michelin stars.