Saber y Sabor 200 - I/2026

What could be better than the fascinating figure of a seahorse to open a tasting menu with an identity as deeply rooted in the sea as that of restaurant Miramar?

And what could be more fitting than using this same meticulous and surprising creation to inaugurate our Issue 200?

This milestone edition not only reflects a profound respect for seafood ingredients, but also showcases outstanding technique and a constant sense of surprise. The line-up speaks for itself. We begin with an in-depth look at four restaurants holding two Michelin stars and confidently advancing towards the third: Enigma, Miramar, Voro and Ramón Freixa Atelier.

From there, the journey unfolds through a renewed Portuguese culinary identity at Sála, Fifty Seconds and Fortaleza do Guincho; the rise of gastrophysics led by Charles Spence and Restaurant Sensorium; the potential of enzymes such as lipase, protease and transglutaminase; and the development of savoury ice creams for fine dining alongside Martín Lippo.

We close this issue on a high note with the brilliant creations of René Frank, expertly paired with bespoke beverages crafted for the occasion.