THE ADDRESS Magazine Summer 2014 - Page 342

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. 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 342 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. 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.