Gourmet’s Choice
A special Guidepost section featuring restaurants and chefs that only a discerning gourmet is able to describe and share with GUIDEPOST users.
TASTING TAPAS IN SENSATIONAL SEVILLE »
Seville´s interpretation of food as an essentially social phenomenon is what makes it one of the supreme exponents of the tapa. Tapas recipes are redolent of the several cultures that have left their gastronomic mark on Seville down the centuries, from the Roman taste for sausages to the Arabic Moors´refined use of spices.
MADRID FUSION: the Return of the World’s Most Influential Haute-Cuisine Summit »
After a two-year hiatus made mandatory by the pandemic, Madrid Fusion 2022 outdid itself, breaking its previous records on participation, public attendees, and accredited journalists. It was as if Fusión just had to make up for lost time, as well as reassert its acclaimed position as the leading influencer at gastronomy trade fairs of premier rank.
DAVIDE FRACASSO, A FABULOUS BAR, AND THE BEST COCKTAIL »
The SantaMaria drinks are created with the unique personality of each of its clients in mind. One look at you, one simple question, and a couple of minutes later they are back with what may yet be your newest favorite cocktail! Davide Fracasso's creation, "Character", not only charms but also won him the Bacardi Legacy Competition, one of the world's most prestigious cocktail competitions.
SWEET AND SAINTLY: (1) The Candied Almonds of the Poor Clares of Alcalá »
The documented existence of the caramelized almonds in Alcalá de Henares, 35 km northeast of the nation's capital, dates back to the 18th century although it is probably Arab in origin and as such these garrapiñadas (the Spanish name for candied almonds) would date much further back. You can buy the garrapiñadas at the stores but there’s nothing like buying them from the Convent of the Poor Clares of San Diego in Alcalá, probably the nearest thing to the candied almonds’ birthplace. The garrapiñadas are exquisite. And so is the experience of buying them at the Convent.
EL ROSCÓN DE REYES: The King´s Ring Cake »
One of the most popular Christmastime sweet treats in Spain is the roscón, the King´s Ring Cake. Strictly speaking, it should be eaten on the 6th of January. In practice the delightful sweet-tooth pleasure is served from the "First Day of Christmas" (December 25) through the "Twelfth Day" (January 6) or the Epiphany when the Star of Bethlehem reveals the Infant Jesus to the Three Kings, putting an end to the Christmas celebrations.
THE SPIRIT OF SICHUAN IN MADRID CASTIZO »
'A philosophy that stands hand in hand with authentic traditions, choosing unique produce and creating refined Sichuan, northwestern Chinese cuisine is the mission of Restaurant Sichuan. The ambiance is absolutely amazingly lovely, located in a renovated “Castizo” narrow alley way, with a combination of wood, brick and the feeling of a Soho Deco Building.'
QUINTESSENTIAL GREEK VILLAGE IN DOWNTOWN MADRID »
Taberna Griega could be the quintessential Greek village in downtown Madrid, where GUIDEPOST's "Three Musketeers" celebrated Guidepost Publisher Dan Lowell's birthday which was actually in March but due to the pandemic lockdown we could only celebrate it this September. We had spent an afternoon in its lively taberna and lingered over the luscious Meze served with hot Pita bread and sipping high quality Cretian wines. And of course we feasted on the main courses. Ya mas!
REDEFINING EATING OUT IN THE SPANISH CAPITAL »
The varied types of places and addresses act as a showcase in addition to being the guardians of the food delights of Madrid, both regional Spanish and foreign cuisines. They beckon to culinary adventurers. And off I went.
FREEDOM CAKES MAKES IT EASY TO BE A VEGAN WITH A SWEET TOOTH »
“We are often asked ‘How do you replace the eggs?’” Isabel Izquiedo said. “Don’t substitute the egg for anything. It’s a question of proportions. It’s research and development. The hardest technical feat of vegan baking is replicating the effects of the humble egg.”
TASTE YOUR EMOTION WITH FEDERICO CAPOVILLA »
Salumificio Verza dates back to the early 1900s when legendary grandfather Antonio, known as “Verza”, used to butcher cattle and pigs bred in the valley. This ancestor would preserve the meat in caves filled with snow and ice that he himself would collect in his cart from the Fiorentini Highlands. The family traditions in the butchery trade, which has begun in Velo d’ Astico, Italy in 1968, contines today with the same passion, tradition, and quality of cured meat products.
