The bodega is a popular meeting place for
locals, intellectuals, artists and bohemians,
as well as visiting foodies. The atmosphere is
relaxed and jovial. Service is friendly, helpful
and informed.
For the best in authentic tapas in Valencia, with
a great ambience, seek this place out.
www.emilianobodega.com
D.O.M.
São Paulo, Brazil
D.O.M. is a world-coveted foodie destination
that excites lovers of haute cuisine and has,
since 2006, been included on The World's 50
Best Restaurants list.
Owner Alex Atala is, in equal parts, chef, historian and botanist, who has brought his knowledge to showcase unique and native Brazilian
ingredients in his contemporary dishes in a
highly original style.
Atala wants to capture the very essence of
Brazil, with all its flavours, colours, textures
and smells, which he allows to waft from his
kitchen. The restaurant pays homage to the
culinary best of Atala’s beloved home nation.
Aided by scientists and anthropologists, Atala
discovers unknown ingredients, using an
iridescent rainforest insect, Amazonian fish,
and delicate jungle herbs in his dishes. His
immersive cooking style, in which he displays
an instinctive ability to bring previously
unutilised Amazonian ingredients to life,
is a superlative experience. Steeped in
classical techniques, yet distinctly and
uniquely Brazilian, attention to detail and
precise plating are hallmarks of Atala’s
innovative creations.
An imaginative and edgy chef, in 2013, Atala
was named one of Time magazine's 100 most
influential people in the world for taking on
“the enormous task of shaping a better food
culture for Latin America. His philosophy of
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using native Brazilian ingredients in haute
cuisine has mesmerised the continent.”
The tapas-esque tasting menu affords the
full experience. The 4-course or 8-course
tasting menus are a journey through Brazil’s
various ecosystems. Eating at D.O.M. provides
a taste of the diverse natural ingredients Brazil
has to offer, coming from all the 26 provinces
and the world’s greatest ecosystem – the
Amazon Rainforest.
The menus can be paired with wines or interestingly flavoured waters.
From an overwhelmingly beautiful green
tomato jelly studded with edible flowers,
micro-herbs and tomato seeds, to a splendid
dish of raw scallops with wafer slices of palm
heart and a dressing of scallop coral spiked
with horseradish, each dish is a masterpiece.
But the unseasoned ant on a small pineapple cube is undoubtedly the most talked
about dish.
The restaurant is decorated in a modern, yet
classic understated style, letting the food take
centre stage. Staff is very knowledgeable,
friendly and discreet.
A true destination dining experience,
D.O.M. should be on the list of all globehopping gastronomes.
www.domrestaurante.com.br
MUGARITZ
San Sebastián, Spain
Since opening in 1998, Mugaritz has become
an institution of contemporary gastronomy. A
groundbreaking 2-star Michelin restaurant, it
has long been considered one of Spain’s most
influential and Andoni Luis Aduriz is regarded
as one of the country’s most talented and
creative chefs.
The restaurant has featured in The World’s 50
Best Restaurants for the past nine years.
www.theaddressmagazine.com