Spanish cuisine: a celebration of culinary contrasts
Woven into family, community and centuries of regional tradition, food has long been a way of life in Spain, bringing people together around tables where conversation is as important as eating. Pere Planagumà Sala, chef, producer and lecturer, explores this rich gastronomic heritage, from ancient roots and regional differences to avant-garde innovation.
A taste of Lebanon in Barcelona with Joey Attieh restaurateur behind Albé Barcelona and âme
Joey Attieh, restaurateur and entrepreneur behind Albé Barcelona and âme, was born in Beirut and trained in Switzerland. His deep Lebanese roots continue to shape his identity, creativity and hospitality journey. Guided by the belief that “what’s meant to be will always find a way,” he’s forging a bold path to place Lebanese cuisine firmly on the European map.
Spanish flavors with Patricia Roig, executive chef of BOCA
According to Patricia Roig, executive chef of BOCA, Spanish cuisine is all about flavors and variations. Here, she explains the difference between Spanish and Mediterranean cuisine, regional nuances and the latest trends.
Eye on: Spain in the Spotlight
Spain has always been known as an exciting culinary destination. But with COVID-19 putting a massive strain on many restaurants in the country, we ask five professionals to share their experiences.
