Saber y Sabor 194 - III/2023

Three decades have passed since Martín Berasategui opened his great restaurant Lasarte. From there he has been able not only to define his own culinary style, but also to train a large number of professionals who are now references around the world. In Saber y Sabor 194 we have taken the opportunity to talk at length with the Basque chef about his career and the keys to his success. In addition, we have collected five of his most emblematic dishes with recipes.

This issue is also enriched with a look at Mexican haute cuisine through four top chefs such as Elena Reygadas (World's Best Chef 2023 at Rosetta), Paco Méndez (COME restaurant in Barcelona), Édgar Núñez (vindicating Mexican vegetables at Sud 777) and Santiago Lastra (capable of reflecting the Mexican essence at Kol restaurant in London). As if that were not enough, the magazine also brings us closer to projects with a marked personality, such as Vaughan Mabee's New Zealand restaurant Amisfield and Roberto Martínez's Tripea in Madrid.

All this in more than 100 pages with interviews and 24 dishes with recipes. More than 100 pages to celebrate the 30th anniversary of Martín Berasategui in Lasarte, to analyze four restaurants with a Mexican essence (Kol, COME, Sud 777 and Rosetta), and to delve into two projects with a strong personality such as New Zealand's Amisfield and Madrid's Tripea.