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The fact that it was the hottest summer recorded on Earth has not stopped us from going on a gastronomic route through Andalusia. Jorge Guitián has recommended these 7 essential houses in El Puerto de Santamaría, where obviously Aponiente could not be missing but neither could the surprising Tohqa or Bar Gonzalo.
We also escaped to Jerez de la Frontera to eat at LÚ, Cocina and Alma; We continue our route to Ronda to visit Bardal and the new project in which its chef, Benito Gómez, is working. And we finish the tour in Malaga, where we can find no better refuge than the tasty and comforting cuisine of Kaleja, Dani Carnero's restaurant.
- Reserved the admission right. We have seen the phrase hanging on a sign countless times. But how does this limit affect clients, both in terms of access and the permanence of people in public establishments? Is it a right that only the owner of the premises can exercise? In this report, Rosa Molinero gives us the answers.
- Eat well again. With the return to school, the normality of the day at mealtime has also returned for the little ones. Those who during the holidays took many of those things that are prohibited at home will now have to recover certain healthy habits. Iker Morán tells us about it here.
- 7 good and affordable wines. Sparkling wines, whites, rosés and reds with which we travel from Rioja to Ribera del Duero, passing through Sanlúcar de Barrameda or Sant Sadurní. The sommelier María José Huertas offers us 7 wines with an excellent quality-price ratio.
- Babu. Local products and respectful cuisine mark Nicolás Marcos' new proposal. After his short-lived stay in Madrid, this chef has opened Babú in the Zamora city of Toro, on the banks of the Duero. Juan Manuel Bellver has visited it and details it for us.
- Spiced fig chutney. Ana Casanovas gives us all the instructions to prepare a delicious fig chutney that will go well with meats, cheeses or sausages and will allow us to enjoy this sweet seasonal fruit.
