Saber y Sabor 193 - II/2023

Saber y Sabor 193

The cover falls on the sensational mushroom and parmesan mochi of Mont Bar, a project that keeps growing thanks to its owner Iván Castro.

New starred restaurants, new sustainable projects, new menus, new products, new chefs, new projects, new collaborators, new ideas...

The reports that give shape to Saber y Sabor 193 allow us to focus on the constant novelties generated by Spanish cuisine, leaving countless examples of its great dynamism and restlessness. This effervescence is reflected in the eight restaurants featured in this issue: the recently Michelin three-starred Cocina Hermanos Torres; the eagerly awaited Cobo Evolución by Miguel Cobo in Burgos; the rising Mont Bar with Fran Agudo at the helm of the kitchen; the restless Local de Ensayo that David López has consolidated in Murcia; the always interesting La Salita by Begoña Rodrigo; the surprising Casa Nova with which Andrés Torres carries out a great exercise in sustainability; and the brand-new Lavedán that Sergio Sainz and Carla Frigolé have promoted in a small mountain village in Huesca.

As if that were not enough, we also take a look at the new line of beverages designed by El Celler de Can Roca. In total, 130 pages for an intense journey that includes more than 30 dishes with recipes.