Gastronomy

Ricard Camarena, whose vegetable-based cooking has earned him two Michelin Stars, faces the challenge of re-opening his restaurants after confinement. Unaware of the pandemic, València’s orchard has continued its natural cycle of...

At the Basque Culinary Center, 5 young talented students of cutting-edge gastronomy from all over the world will go back to the past to create the menu Bihar dok 13. They will travel to 1966 to discover the decade that would change everything in Basque culture. With five special events, we will discover the movements Gaur, Ez dok amairu and the spiritual father of the BCC, the Basque Nouvelle Cuisine. The “Bihar dok amairu” menu prepared by the young chefs will be served during a special...

Luis, a scriptwriter who lives in Madrid and who is about to have a daughter, returns to Cocentaina, the village where he was born surrounded by the mountains of Alicante, in order to help his brother Kiko and his cousin Alberto to write a book about the cuisine of their family restaurant: L´ Escaleta, which has just received two Michelin stars and is encountered among the 25 best restaurants of Spain and Portugal. Together they begin a culinary and emotional trip that lasts for a year, while...

Dani Garcia offers a tribute to one of his gastronomic idols, Nobu Matsuhisa, the main exponent of Japanese cuisine worldwide. In his kitchen, an element is present, umami, which provokes different interpretations among chefs from all over the world. Taking advantage of the company of the best Spanish chefs gathered for this event, the documentary, as well as reflecting on those days, try to explore the opinions of each one of them about...

Shaped in a travelogue, Turkish Way tells the journey and experiences of the three Roca brothers in their trip across Turkey. Its describes their process of learning about one of the most unknown , powerful and ancient cuisines of the world. The owners of the world's best restaurant, made a trip from their different disciplines: salty , desserts and wines that reveals a country and a group of young Turkish chefs who are on the edge of a culinary...

Ilona and Erzsébet are sisters living in the small Hungarian town of Tura. They make "big strudels on small tables" in much the same way their beloved mother did when they were children during the communist era. What starts as an ode to a disappearing way of life quickly becomes a beautifully harmonic anthem to sisterhood, freedom, mothers and, of course,...

The documentary “The Adventure of Catalunya” describes the professional and personal experience which represents the beginnings of the Restaurante Catalunya in Singapore. We’ll hear the voices of its protagonists, who explain, in first person, the dreams, fears and all of the emotions they have felt over the two years that they have spent travelling; but, above all, we especially hear the voices of the two Catalans who have led the project: the director, Pol Perelló (who spent twelve...

La Fura dels Baus distils what they consider essential in this world, their most intimate philosophies. The ideas behind the work, the way trouble is overcome, what is suffered and enjoyed, what excellence means to them; to sum up, how Mugaritz is created and destroyed constantly. Risk is constant, that is the idea behind the title, but it is also proof of the wisdom that comes from the effort and work of many people that have been, are and will be in Mugaritz; a place where the culinary goal...