Inhaltsverzeichnis für Summer 2016 in TAPAS - English Version

Summer is ice cream. Summer is your floral dress and your red-painted toenails peeping out of your shoe. Summer is fruit drenched in sangria. Summer is your lips chapped from too many salty sunflower seeds. The emblem of summer is a gigantic bag of Tarancón sunflower seeds. I wonder if it was parrots who taught us how to speak when they learned of my skills to separate the shell from the seed in one swift movement, in just one spit. Summer is an army of big black ants, hauling the sunflower seeds my feet are buried under. Summer is a movie night with the scent of jasmine and the tears of Lawrence of Rome. Summer is a sip of sea water, an iced coffee, and a salad with mustard dressing.…

He’s been in Madrid barely two years and is already an expert on the city’s highly valued culinary temples. A clear example is Madrid’s Cuenllas restaurant, the place where Benno Gaessler, Mazda’s Chief Commercial Officer, has asked us to meet him. What began as a modest grocery shop in 1939 is now, thanks to the quality of its cuisine, one of the delights of the Argüelles neighborhood. This German with a cosmopolitan spirit was won over by Cuenllas’ roasted bone marrow parmentier with truffle, yolk and egg; but the restaurant’s philosophy most likely also influenced this “romance.” Just like Mazda, Cuenllas is also committed to premium products. “Our clients have very high demands. They’re modern and looking for a brand that best fits their restless lifestyle with innovative new options,”…

‘THE COMPLETE DEATHS’ IS A COLLECTION OF ALL OF THE DEATHS IN SHAKESPEARE’S WORKS In terms of major tragedies, nothing beats Titus Andronicus: this Shakespeare play racks up no fewer than 14 deaths. We’re also commemorating the 400th anniversary of the author’s death this year. A bit lighter than this “horror opera,” as Harold Bloom calls it, is Coriolano, in which only three characters die but the main character is cut up into pieces. We could go on and on... King Lear, Romeo and Juliet, Hamlet, Macbeth, and all the masterpieces designer Caitlin S. Griffin captured in her drawings (a warning to purists: Richard III and some other supporting characters are missing) are turned into a tablecloth by the work and grace of the National Theatre’s shop in London. Drinking…

“YOU WANT TO KNOW WHY I COOK? BECAUSE I LOVE IT. IT’S THE COMPLETE OPPOSITE OF WRITING AND YET IT OFFERS THE SAME SORT OF SOLITUDE,” SAID THE AUTHOR They say that without salt, there’s nothing. For me, the same applies in extreme proportions: without lemon, there is emptiness; without tea; without Earl Grey... I could probably survive without bread, but without apples, there is truly and genuinely nothing to live for. If there is no Indo-Chinese food, count me out. I also have a thing about reserve supplies: if I can’t have two bottles of olive oil at once, I don’t want any at all. If I don’t have one bottle waiting for the other to run out then I might as well have nothing. If there isn’t a…

1. What’s your favorite food? Chili Crab. 2. ... what food do you hate the most? Nothing 3. The first restaurant you ever went to? Probably a place called Capri in Fremantle. My parents have been going there for 30 years. 4. And the one you always come back to? Etxebarri or St. John Bread and Wine. 5. A place you’d like to travel to? Anywhere I haven’t been before, of course! 6. The first drink you ever had? A cold beer, stolen from dad’s fridge. 7… and the last one? Let me think... a glass of Jumping Juice by Patrick Sullivan. 8. The three things that are always in your fridge? Nothing, I almost never eat in. 9. What would you have for your last dinner? Asador Etxebarri or…

Located in Barcelona’s famous neighborhood of Las Ramblas, La Boquería market sells all kinds of products at its 300 stalls spread throughout its nearly 3,000-square-foot labyrinth-like space. Today, the market is constantly swarming with visitors and has become one of the city’s major tourist attractions. La Boquería’s most popular and crowded stall is Pinotxo—conveniently located at number 466-470, right in front of the market’s main entrance. Pinotxo is so well known that it appears in every tourist guide around the world devoted to the Catalan capital. It isn’t ostentatious, but it isn’t cheap either. It is simply a modest bar with easy access to the market, offering an abundant variety of tapas and exquisite local dishes. Pinotxo’s heart and soul is Joan Bayén, called Juanito among friends, who turned 82…

“WE ADORE YOUR FOOD, STYLE AND LIFESTYLE. MADRID IS, WITHOUT A DOUBT, ONE OF OUR FAVORITE CITIES” Since DSquared2’s debut back in 1994, many (perhaps too many) articles have been written about it. And as soon as we began our research, we could barely find one in which the writer resisted the urge to make a play on words between Dean & Dan, Dan & Dean. The yin and the yang, the buy-one-get-one-free and the blah, blah, blah. Because yes, the most well-known twins in the fashion universe have been a relentless hook for two decades now. But let’s not confuse the reader, not anymore, because up close, Dean and Dan Caten (Toronto, 1964) are not the same: one is more excessive, the other more constrained; one is wilder, the…

In 1994, the world discovered Coppelia thanks to the film, Strawberry and Chocolate, which tells the story of Diego, a homosexual anti-regime artist who meets David, a young, homophobic, and prejudiced communist, at the ice cream shop. The film depicts the liberal confronting the doctrinarian, with the queer strawberry flavor pitted against the hypermasculine chocolate. More than 20 years later, Cuba and the Unites States have gotten closer while the Castro regime still stands. But what about the ice cream of the Castro regime? Not so much. Fidel Castro created Coppelia in 1966 to prove he could come up with more ice cream flavors than the yankees could. Today, it’s lost that original meaning and while the enemy offers peace, Coppelia’s charm has started to melt. Of the 26 flavors…

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TAPAS Your favorite kind of food? MARKY RAMONE Indian food, in general. I love chicken vindaloo, it is so hot it makes you sweat. T ... and the one you hate the most? M.R. I hate fast food and oily French fries because they have no nutritional value and are full of unhealthy fats. T If you could eat anything, what would you eat right now? M.R. Asparagus! I love it. T The first restaurant you ever went to? M.R. Copacabana in New York, my grandfather was a chef there for 20 years. Our whole family used to go there. I still have fond memories of those times. T A place to visit? M.R. DBGB Kitchen and Bar in New York by Daniel Boulud. I go…

“ANYONE IS CAPABLE OF MAKING A COCKTAIL, BUT NOT EVERYONE IS CAPABLE OF DOING IT WELL” Trade or profession, career or craft? If we’re being honest, becoming a bartender requires going through an exhaustive training period and excelling at what’s often referred to as the “university of life.” Bartenders have to acquire and hone their skills, and gain access to a private club of professionals who share a specific set of codes when placed behind the bar. Sure, part of the secret to their success lies in their recipes or the way they rattle the cocktail shaker. But behind all the technique is something less tangible: a great bartender is also a great host. “Anyone is capable of making a cocktail, but not everyone is capable of doing it well…

1 Those who follow @tapasmagazine know Tapas has just been awarded The National Gastronomy Award by the Royal Gastronomy Academy of Spain, a recognition we share with great talents, such as Carlos Maribona and his blog Salsa de Chiles, chef Eneko Atxa, and Mónica Fernández from 99 Sushi Bar. Congratulations to all! 2 We went with Spanish model Ariadne Artiles to El Hierro and ate Canarian tomatoes and bananas. It’s tomato season in the peninsula, which means everyone is looking for new recipes to whip up with this month’s most precious product. Steer clear of greenhouses and opt for the ones straight from the garden. 3 Although gazpacho has always been associated with Andalusia, there are several other versions throughout Spain, like in La Mancha, where it’s served hot and…

THE 18,000 BOTTLES OF ITS FIRST VINTAGE SOLD OUT IN JUST THREE MONTHS Just like you, we’re also freaking out over the current rosé “explosion.” Dozens of restaurants and bars are now bidding farewell to the champagne bottles they used as dining room decor and replacing them with bottles of rosé to drench the scene with a pale pink hue. There are, of course, all kinds of rosés on the market. But if there’s any producer who truly deserves to brag about their success in the field, it’s Grupo Chivite, a prodigy of the defense of rosé. Today, Grupo Chivite is bringing rosé to new heights with a brand new wine (not a mere redesign). In fact, this is the second vintage of the first Chivite admitted into the Protected…

As enthusiasm for haute cuisine continues to grow, so does the quest for the best kitchen utensils and tableware. We’re paying ever more attention to the design and functionality of the products we use at home. WMF develops and markets innovative high-quality products with avant garde designs and the objective of making sure customers enjoy all their at-home culinary experiences. WMF distributes three different brands: WMF, Silit, and Kaiser (devoted to bakery products) (4). With their determination to boost and expand their different collections, they’ve developed new products aiming to attract a younger crowd, such as the unmistakably modern Evoque cutlery (1), a children’s collection (2), the elegant Basic water jar (5), and the Silit de Silargan® cookware set: high-quality pieces in vibrant colors (3). Though WMF’s star product is…

THIS IS HOW RANIA FROM JORDAN EATS HER SOUP The Ribeiro family has been crafting cutlery for three generations. Today, Cutipol supplies the royal family of Jordan and hotels like Seoul’s Ritz and Dubai’s Atlantis. Featured in the photo above is the Goa model in gold and blue (cutipol.pt).…

NERUA Avenida Abandoibarra, 2 Ever since Josean Alija managed to find a spot inside the Guggenheim Museum back in 2011, we’ve owed it to ourselves to pay him a visit at least once a year. How come? Simple: he’s one of the most stimulating chefs in Spain, thanks to his radical ways of cooking seasonal products with sensibility and purity, evident in every dish, but also in the restaurant’s decor, service, winery (his nonalcoholic “wine” pairings were pioneers in Spain) and even a book: Muina (Montagud). ZARATE Licenciado Poza, 65 Sergio Ortiz de Zarate moved his restaurant from Lekeitio to one of the most legendary streets in Bilbao. Despite his initial shyness, we believed in his potential ever since our friend Mikel Zeberio introduced us. We’re not surprised that his…

Baseball cap (p.o.d) by GUESS , thunder cushion from LA REDOUTE (€12.99), Carrara marble stool and oak “Tonburet” by APARENTMENT (€425), arbequina and picual virgin olive oil coupage, L’Amo de AUBOCASSA (€16), “Användbar” bag by IKEA (€2.99), stand-up paddle board illustrated by Brosmind by ANOMY (€995), “Mesedia” aluminum chair by VERSACE HOME (p.o.d), Washed Butano Teja shoes by WALK IN PITAS (€29.60), limited edition Nashi Blossom fragrance by JO MALONE (€52.50 for 30 ml), set of vintage bowls by PRESTIGE (€16), set of cutlery by HERDMAR (p.o.d),…

Many three-star restaurants are not worth the special trip. But there are still quite a few great product-driven destination restaurants. They simply don’t meet the criteria upheld by Michelin Hi Rogelio (Rogelio Enriquez), my wife and I are going to spend five days in Asturias. Any restaurant we shouldn’t miss?” It doesn’t have to be Asturias of course. Substitute Loire Valley, San Francisco, Galicia, Puglia, Piemonte, and so on. My wife and I always rely on our trusted friends, such as Rogelio; on the chefs of restaurants we value; on the native and discerning palates we meet accidentally while dining at our favorite restaurants; and on our own intuition. The restaurants we pick hardly coincide with those highlighted in the guide. In fact, we are often disappointed when we dine…

If the menu at Alcatraz was already the best among all penitentiary centers, it got even better on special holidays It’s 11:40 am. Time for lunch in Alcatraz. 258 prisoners file into the dining hall and wait in line for their turn to choose from the menu. Yesterday they had minced meat with potatoes, steamed turnovers, tomato hotpot, beet salad and mocha cake. On today’s menu there’s barley soup, American roast, meat sauce, fries, sautéed summer squash, cookies, bread and coffee. We are in 1940 and in this establishment, healthy and balanced meals are a priority. Any complaint from the inmates—and they are the most dangerous in the country—can result in rebellion. They don’t want to run any risks. This is why they allow inmates to eat as much food…

Big names like René Redzepi, Joan Roca, José Andrés or Sergi Arola were all stagiers at elBulli Álvaro’s résumé boasts his very own culinary world tour. Three months at elBulli (during its last season, back in 2011), another several months at The Fat Duck, six months at Lima’s Restaurante Central and even a stop in Narisawa for a short week. Not to mention the three days a former work colleague got him a job as an observer at Eleven Madison Park; he took advantage of the opportunity and snuck into Momofuku for two weeks and Mission Chinese for one. At 24, Álvaro is already an authentic Phileas Fogg of the food industry. But there’s a catch: he has only had internship contracts and almost never been paid for his work,…

THE COLLECTION REFLECTS HOW GASTRONOMY IS CAPABLE OF INFLUENCING OTHER ARTISTIC DISCIPLINES LIKE FASHION Two years ago, something big shifted in the relationship between the worlds of fashion and gastronomy. Jeremy Scott’s collection, inspired by the McDonald’s empire—who could forget those handbags in the shape of Happy Meal boxes?—triggered a trend capable of reaching audiences all over the world. Karl Lagerfeld followed in Scott’s footsteps with his Autumn-Winter 2014/2015 runway show, transforming the Grand Palais in Paris into “Chanel Shopping Center,” a luxury supermarket. Later on, Zac Posen joined in with his Resort 2016 collection, filled with the culinary influences he picked up via Instagram. Now, the popular Basque brand Loreak Mendian, founded in 1995 and with 15 stores throughout Spain and France, has taken a bold step forward. How?…

You’ll hear it again this summer: Rum & Coke is back… yet other classics like the Mojito and the Dark & Stormy (aged rum, ginger beer, and a slice of lime) are also making a comeback. But were they ever actually gone? Not really. They’ve always been around, however the reign of Gin & Tonics over these past few years seems to have pushed them way into the background along with other long drinks that, when made properly, are perfect for the summertime with their refreshing and delicious simplicity. Years ago, the liquor distributing company, Amer Gourmet, stirred a revolution in Spanish bars by introducing the French gin Citadelle—paving the way for Gin & Tonic’s off-the-charts popularity today. They are now offering a new alternative with rum-based drinks thanks to…

 A-pe-ri-tif. Those four syllables inspire a visual experiment that looks to extract the meaning of the word through explosive pop images. Like it or not, the tradition of going out for a pre-meal drink, an aperitif (and everything that revolves around it), is more alive than ever. In Spain it’s now all but impossible in both big cities and small towns to enjoy a weekend afternoon stroll and not come across a sea of people crowded in bars and restaurants obsessing over drinks like vermouth, wine, or beer. But there is also room for more creative concoctions, such as the Aperol Spritz (cava, Aperol, soda), which has firmly made its entrance into the Spanish market, rubbing elbows with other Italian legends, like…

In 1964, the great Txomin Rekondo decided to open a bar with just a few tables in Martikotene, the beautiful country house his grandparents bought in 1910 in the outskirts of Mount Igueldo to house their cattle. What was once a modest outdoor restaurant has since evolved into one of Sebastián’s finest eateries. After the drastic remodeling last year, one of the only things that remained untouched was the grill, the house’s trademark ever since it was first opened and the witness to the constant evolution that has transformed it into one of the world’s best restaurants according to the influential blog list OAD. Great meals are served here, but drinking is where they really shine. Thanks to all the international “gems” that make up their wine cellar, the restaurant…

When I was a little boy, Sundays were the day my parents would take me and my siblings to watch the planes take off. I’ve always kept that special memory of watching the planes rise up into the sky: it was my childhood dream to touch the clouds and travel. It all came rushing back to me when Air ce, through their subsidiary, Servair, contacted me to design the business-class menus for their long-haul flights. At that very moment, I felt something special, a sort of revival of those childhood dreams. I couldn’t help myself—I called my parents right away to tell them the news: “You’re not going to believe this: I’m in charge of an airplane menu.” Cooking for an airline is a completely new world for me. The…

Open until October 23rd, the exhibit aims to take us back to the Paris of the first half of the 20th century and immerse us—body, mind and soul—in the French capital of the time. On display we find texts, photographs, murals and videos to allow spectators to contextualize the city from social, historical and political perspectives, as well as culinary, of course. Is there anything more Parisian than entering this unique “time tunnel” into one of the most popular markets in the era, and, among the shouting exchanges between traders and the smell of fresh baguettes, running into Marc Chagall, Juan Gris, Pablo Picasso or Piet Mondrian? These were some of the painters who, in Saint-Quentin and Batignolles—and its neighborhood bars and cafés—found the inspiration to create several of the…

Human beings have some inherent needs that aren’t satisfied until they become reality at least once in life. Throwing pies is one of them, and if you’re lucky enough to hear Henry Mancini playing in the background at the same time the monumental battle (without skimping on meringue) is going on… then things sure are going your way. The Pie in the Face Polka was the name of the song the master wrote for the unforgettable scene from The Amazing Race (Blake Edwards, 1965), the fast-paced movie starring Jack Lemmon, Tony Curtis, Peter Falk and Natalie Wood competing at full throttle to win a race. That same hectic feeling can be felt when, without any rhyme or reason (who needs a reason when you have pie), a twisted war with…

NOTHING IS A WASTE OF TIME IF YOU USE THE EXPERIENCE WISELY.” RODIN’S QUOTE THAT SCHEUFELE MADE HIS OWN Nothing is a waste of time if you use the experience wisely,” said not Karl-Friedrich Scheufele, but rather the famous French sculptor Auguste Rodin (1840-1917). Still, it’s easy to understand why the co-president of the prestigious Chopard watch brand has adopted it as a life motto and business philosophy. It’s probably this same idea that’s turned his Galerie des Arts du Vin (Geneva) into one of the biggest Bordeaux wine suppliers after twenty years, and has allowed them to expand their small empire into the Le Caveau de Bacchus chain, with stores in Geneva, Gstaad, and Lausanne. Nevertheless, Scheufele and his wife Christine had no plans to stop there, which is…

Things like this happen from time to time. One night, you find yourself walking around Singapore and spot a restaurant lit up by the fire of live coal. After having felt disappointed by other (supposedly) greater restaurants, you decide to test your luck. You walk in, ask for a table and get a “no way” in return. They offer you a seat at the bar or tell you to come back in three days. You accept the latter, give them your name and after ten seconds, realize you have a ticket to Kuala Lumpur. You look at the fire again, fall in love (the spark, it’s the spark) and say, “Why the hell not?” You can see Malaysia in just three days, come back, and check if it was true…

“I LEFT SPAIN AFTER HAVING CONFIRMED THERE IS NO WORK HERE. I DECIDED TO GO OVERSEAS BECAUSE I WANTED TO WORK IN WHAT I LIKED AND THAT IS QUITE HARD TO DO HERE” Allow us, just this once and without it setting a precedent, to tell you how our meeting with Óscar Jaenada came about. And you have to let us tell you this story because we still can’t believe it ourselves, and we obviously need to say it out loud to convince ourselves. The first approach was easy, thanks to DyP, the PR mambo kings of the cinematographic universe run by David and Piti. They reminded us of the imminent premiere of Cantinflas in our country, Spain, as well as the filming of Oro, an adaptation of an unpublished…

“Since I recommended Nou Manolín to Robuchon, the tapas bar has become one of his favorite places in the world” I met Juan Moll a couple years ago at a birthday party for José Ignacio Cuenca, a mutual friend. After dinner, José asked me to accompany Juan to his hotel. I didn’t know who he was and had barely exchanged words with him, but during the short ride from the Asturianos restaurant in Madrid to his hotel on Atocha street, Moll began telling me about his life’s major turning points. As I listened to how this front-of-house master had devoted his life to selling happiness, I was left in awe. Born in Teulada-Moraira (Alicante) 48 years ago, Juan was raised behind the bar of La Sort, the restaurant founded by…

OYSHO printed bathing suit (€32.98), QUECA red sangría (€5.99), SEIKO Premier watch with steel bracelet (€350), MEDWINDS cotton t-shirt (€60), UTERQÜE ring (€39), LACASA ‘Conguitos’ chocolate covered nuts (€2.20) and WOOLRICH nylon printed shorts (€109).…

“JUST LIKE A GOOD WINE, BRANDS THAT STAY TRUE TO THEIR VALUES WHILE UPDATING THEIR IMAGE ARE ALWAYS TRUSTED” Thinking the word “workaholic” has a positive connotation is something that may sound a bit odd to some—actually, to many. But for Frances Carmona, Spain’s general director of Montblanc, it’s a high compliment. He finds pleasure in what he does, even with the added pressure he’s facing now of launching the German brand’s second phase in Madrid. “Our brand needed a major facelift, to be rejuvenated and appeal to a new generation that not only associates Montblanc with the Meisterstück, but also with new elements like Marc Newson’s designs, the e-Strap and other types of leather accessories—while staying true to its values of quality, history and craftsmanship.” In fact, these are…

Attending a tasting of the world’s most expensive and exclusive sake lifts our spirits... and our fears. Are we going to be able to fully appreciate it? Lucky for us, we were already acquainted with Dassai, the manufacturer who brought this drink to our attention. In fact, Dassai 50, 39, and 23—in order from highest to lowest polish—are already popular sake legends in Japan and their names will most likely ring a bell if you’re a regular at some of Spain’s temples of Japanese cuisine. Dassai “Beyond” goes a step further in terms of elegance, finesse and polish of the rice (although they won’t tell us how much). As suspected, the result is impressive: while enveloping the palate, this sake provides an exquisite sensorial memory for its unprecedented complexity and…