They have just moved up to being third in The World’s 50 Best Restaurants, but Eduard, Oriol and Mateu haven’t changed one iota. Forthcoming and communicative, they are the forefront of Spanish gastronomy and they will prove it yet again on the stage at Gastronomika.

They have presented their latest research work here year after year, on spherifications, vacuum distillation or animal fats. They return to the congress in San Sebastián to give us a status update, that has led them to be considered the world’s third best restaurant. Their lectures always engage the audience.