SABER Y SABOR 201

Saber y Sabor features leading chefs not only from Spain but from around the world, presenting their latest cuisine and culinary ideas. Beginning with issue 196, the magazine adopted a new design and expanded format, moving to two issues per year.

One of the main themes of this issue is fire, with four restaurants exploring the role of embers, smoke, and flame in contemporary gastronomy.

Among them is Japanese chef Tetsuro Maeda of Txispa in Spain's Basque Country. The feature explores his approach to working with fire—an inherently unpredictable element—and how he uses it to bring out the character of his ingredients.

Other restaurants include Nublo in La Rioja and Knystaforsen in Sweden, each presenting a distinct approach to cooking with fire.

Also featured is Aitor Zabala of the three-Michelin-starred Somni in Los Angeles. Six dishes that contributed to the restaurant's achievement of three stars are presented together with their recipes.

In Barcelona, Dos Palillos is featured through Albert Raurich and Tamae Imachi, exploring their contemporary approach to Japanese cuisine.

Through interviews with the featured chefs and more than 50 recipes, this issue offers a look at contemporary gastronomy emerging around the world, from cooking with wood fire and smoke to modern interpretations of Japanese cuisine.