De la vida al plato

Joan, Pitu, and Jordi Roca started helping the family business as a game, taking orders or filling bottles of wine, and little by little that game became true passion for cooking. We are going to learn their story and see the creative process of their dishes to find out why it is considered the best restaurant in the world and why we need to book a table one whole year in advance.

Their history goes side by side with the last 70 years of Spanish History. International personalities such as Ronald Regan, the Shah of Persia, and world renown artists as Ava Gardner or Justin Bieber. El Corral de la Morería is the link between flamenco and gourmet cooking, and the only show restaurant in the world with a Michelin star.

In Castroverde de Campos, a village in rural Spain, there is a place of culinary pilgrimage: the best game meat restaurant in Spain. Chef Luis Alberto, along with his mother Minica elaborate a cuisine that recalls their land, their local produce, and traditional cooking, without ignoring the most cutting-edge techniques.

The Cordoban chef Paco Morales is considered the prodigy of his generation. In just three years, he has obtained two Michelin stars. His restaurant Noor is one of the most original and groundbreaking gastronomical proposals of the country. It consists in bringing back Al-Andalus cuisine and re-interpreting it by only using ingredients that were known back then.

Etxebarri’s Chef Bittor Arginzóniz, has been described as “the cook that has controlled fire” because he is the best grill chef in the world and has been able to grill ingredients as atypical as elvers or egg yolks. His story is that of someone who wanted to open the best grill house in Euskadi, Spain and ended up with the third best restaurant in the world.

The restaurant with the oldest Michelin star in Galicia, Spain is the story of a family that has known to reinvent itself through history. From an outdoor restaurant to eating house, to grand cuisine restaurant. Today, Pepe Solla junior, reinvents grand cuisine using state-of-the-art techniques, and is considered one of the most important Galician cuisine innovators.