Whats making new Spanish cuisine evolve?
Spain’s young chefs all over the country are united into a movement. They are all friends and travel to each other’s restaurants. Spain is like a cooking school with open doors there are no secrets. When somebody invents something new, everyone knows about it immediately; Adrià and Martín Berasategui are amazingly open about everything that they’re doing. Has the popularity of tapas inspired haute cuisine? Tapas have always been ubiquitous in Spain, but they have gotten more sophisticated over the years. In the ’80s, San Sebastián’s tapas bars started serving fancy, elaborate pinxtos [Basque tapas] using ingredients like foie gras. Then came Ferran, with his multicourse menus of tiny tastes essentially tapas. And suddenly, there were full-scale restaurants like Barcelona’s Commerc 24, and Madrid’s Azul Profundo, serving tapas with a knife and a fork. And many traditional restaurants have tapas bars for example, La Sirena in Alicante, and El Faro in Cádiz in Andalucía, where you can eat
