![A traditional Viennese schnitzel from the Meissl & Schadn restaurant.](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)
From the exhaustion of the tasting menu to the rise of ready-made meals and slimming injections: a gastronomic portrait of the last 15 years
Food |
23/11/2025
Melós, the new Barcelona restaurant that combines local ingredients, comfort and joy
Food |
20/11/2025
A historic photo in Los Caracoles: three restaurants that together have 618 years of history
Food |
19/11/2025
The restaurant that has maintained a Michelin star for 40 years despite being far from Barcelona
Food |
12/11/2025
Wagyu burgers to make you feel bourgeois at the Palace Hotel (at a price you can afford)
Food |
11/11/2025
Jeffrey Ruiz and Helena Termes, best chefs of the year for the restaurant La Cort del Mos in Palamós
Food |
05/11/2025
René Frank: "I don't agree with the distinction between cook and pastry chef; I make non-binary dishes."
Food |
05/11/2025
Mitsuharu 'Micha' Tsumura: "I want to democratize good food. I'm not going to create another fine dining restaurant."
Food |
03/11/2025