Traveling and visiting new places have always been among the most appealing activities to enjoy during our leisure time and have always been closely linked to gastronomy. However, recently the popularity of purely gastronomical trips has grown dramatically.
It is now customary for newspapers with sections dedicated to travel to include information on restaurants or dishes to try in the remote areas they write about. Spain has many dishes and cooking techniques that could be considered exotic by an international audience.
Whether your article is about the vast variety of Galician shellfish, or about innovation in Basque or Catalan cuisine, articles related to Spanish gastronomy are extremely likely to appeal to an international audience.
By translating your articles on gastronomy into English your possibilities of gaining international recognition and an international following increase exponentially. Numerous UK and US magazines and newspapers include articles about Spain and its gastronomy each year, particularly as summertime nears and vacations loom large.
If you are an author and you need to translate your articles, do not hesitate to contact Traducción Culinaria. A proper translation of your articles will give you access to a larger audience and expand your opportunities for professional success on an international level.
Famous chefs such as Ferrán Adriá, Martín Berasategui, the Roca family and Juan Mari and Elena Arzak have generated increased interest in Spanish cuisine both nationally and internationally. Without a doubt, names such as these create expectations, controversy and headlines.…
Source: Luis Tusell | 7canibales
En una ruta veraniega desde el Cap de Creus hasta el Cabo de Gata, pasando por las Baleares, hay sitios no muy conocidos y a precios asequibles que merece la pena visitar.
Vaya por delante que sitios a los que merece la pena ir hay, por suerte, muchísimos en nuestro país. Cada persona tiene su particular lista. Pero los que relato a continuación tienen como nexo común su apuesta por la calidad, la sencillez, el buen gusto y su localización excepcional, así como un precio asequible. Y para muchos, son desconocidos aún. Porque ni están en muchos casos en las grandes guías, ni tienen estrellas Michelin, ni apuestan por el gran público. En mi ruta del pasado verano, entre el Cap de Creus (Girona) y el Cabo de Gata (Almería) pasando por las Baleares, he encontrado mis particulares sorpresas del Mediterráneo.
Eduard Xatruch (izquierda), Oriol Castro (segundo izquierda) y Mateu Casañas (derecha) con su equipo de cocina, fotografiados por Francesc Guillamet.
Empezamos por el norte, en pleno Empordà. La Costa Brava se llena de veraneantes de un nivel medio-alto cada año y la oferta culinaria es rica y variada. Ahí están, por ejemplo, el gran Joan Roca o el no menos grande Paco Pérez, con el Celler de Can Roca y Miramar. A escasos minutos de Francia está también Garbet, uno de esos rincones de los que hablaré en este artículo, pero que destacó antes que yo el compañero Lluís Ariza. Así que vamos bajando en dirección sur y encontramos uno de los pueblos más bellos del Mediterráneo, residencia de Dalí y de la alta burguesía catalana: Cadaqués. Dos rincones a destacar en esta población. El restaurante Compartir, de los ex Bulli Oriol Castro, Mateu Casañas y Eduard Xatruch, que ya nos relató Salvador Garcia-Arbós, y la coctelería del bar Boia. Un establecimiento de toda la vida (funciona desde 1947), en la playa de Cadaqués, al que Manel Vehí y sus cóctels le han dado un giro absoluto por las noches. De melocotón Melva en honor a elBulli, el Zombie de ron, el Gin Fizz Bulli o su Mojito, son algunas de las especialidades de Vehí, un trotamundos de la coctelería que ha trabajado junto a Ferran y Albert Adrià, entre otros.
On a summertime route from Cap de Creus to Cabo de Gata, with a stop in the Balearic Islands, there are affordable, not very well known spots worth visiting.
Luckily, it goes without saying that in our country there are lots of places worth visiting. Everyone has their own personal list. However, those I list below share a commitment to quality, simplicity, excellent taste and an exceptional location, as well as affordable prices. Moreover, for many, they're still unknown. This is because, in many cases, they're not in the major guides, they don't have Michelin stars and they're not targeting a large public. On my trip last summer between Cap de Creus (Girona) and Cabo de Gata (Almeria) with a stop in the Balearic Islands, I found my own, personal Mediterranean surprises.
Eduard Xatruch (left), Oriol Castro (second from the left) and Mateu Casañas (right) with their kitchen team, photographed by Francesc Guillamet.
We begin in the north, in the heart of the Empordà region. The Costa Brava fills up with upper middle class summer vacationers each year and the culinary selection is delicious and varied. For example, the great Joan Roca and the no less extraordinary Paco Pérez are there with their restaurants Celler de Can Roca and Miramar. Also, just a few minutes from France is Garbet, one of the spots which I'll talk about in this article but which my colleague Lluís Ariza pointed out earlier. So, we start heading south where we find one of the most beautiful towns on the Mediterranean, the residence of Dalí and the Catalan upper middle class, Cadaqués. There are two outstanding spots in this town The restaurant Compartir, owned by Oriol Castro, Mateu Casañas and Eduard Xatruch, all formerly of elBulli, which Salvador Garcia-Arbós already told us about, and the cocktail bar Boia. Boia is a locale on the beach of Cadaqués that has been around for ages (it has been running since 1947) and which has been given an entirely new twist by Manel Vehí and his cocktails. Vehi, a cocktail globetrotter who has worked with Ferran and Albert Adrià, as well as others, counts the peach Melba in honor of elBulli, the rum Zombie, the Bulli Gin Fizz and his mojito among his specialties.
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