Ferran Adrià’s molecular gastronomy at El Bulli in Catalonia, Spain closed in July but now, there are openings of several Michelin-starred hotel restaurants in Spain, so foodies and travelers alike can experience cutting-edge cookery in places outside remote areas of the Basque Country or Catalonia.
The chef Dani García runs Calima in the resort town of Marbella; and the twin chefs Sergio and Javier Torres run Dos Cielos in Barcelona. Both restaurants, part of the Melia hotel chain, are making Spain’s new cuisine easier to reach (if not easier on the wallet).
Now Martín Berasategui (right), whose fame, in Spain, rivals that of Mr. Adrià, is bringing molecular gastronomy to Mexico with Passion, a restaurant at the all-inclusive Paradisus resort in Playa del Carmen, opening Dec. 12, 2011.
For the original NYTimes piece, click here, which expands on how Spain’s chefs are opening new kitchens and expanding beyond…
Photo Credit: Villar Lopez/European Pressphoto Agency