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The dishes that Begoña Rodrigo prepares at La Salita are so beautiful that they do not invite you to look away while tasting them. Even so, the aroma of chamomile makes you look at the ceiling, converted into a natural forest that takes her back to her childhood, like landscapes of thyme or lavender.
For many years this cook worked in a tiny space that one day she changed for the 18th century house that her restaurant in Ruzafa now occupies and that this week has received the highest recognition from the Repsol guide, the three suns. Her nonconformity and her spirit of improvement will make La Salita continue to grow, beyond that green and yellow roof, without ceasing to have its feet on the ground.
- Skin and diet. We know that the effects of a good diet affect all the organs of our body. Also on the skin. In this report, Hada Macià consults dermatologist experts who advise us on some of the healthiest ingredients or habits for our epidermis.
- Bakery and tasting? Laura Conde explains in this report the reasons why we find a bakery with tasting on every corner. We are dealing with very profitable businesses due to the category in which they are registered, which does not exactly correspond to the activity they carry out. Is there a catch?
- Wines for less than 10 euros. They are affordable and good. Here we present a selection of seven wines that sommelier María José Huertas recommends, which do not exceed 10 euros and that take us around the entire country without leaving the supermarket.
- Ikoyi. Juan Manuel Bellver has visited the London restaurant Ikoyi, number 35 in the ranking of The World's 50 Best Restaurants, and analyzes the interesting work of its creators, Jeremy Chan and Iré Hassan-Odukale.
- Casserole noodles with mussels and crayfish. We are enthusiastic about casserole noodles and today we tried this tempting recipe proposed by the cook and teacher Ana Casanova, based on mussels and crayfish. Do not miss it.
