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38 Articles

THE LETTER DOES HE DESERVE IT?

“Let’s get started!” The cry of José Andrés (49) can be heard throughout the newsroom. The stylist, who has spent two days looking for a dark blue suit for the photoshoot, is frightened by the Asturian chef’s outburst. It’s not that he didn’t want to pose. It’s that he knows that forcing this burly body into a designer suit is more difficult than getting a good Jabugo ham past Washington lobbyists. Tuesday the 19th. Noon. Spainmedia Gallery. Dan Winters’ photos hang on the wall. It hasn’t been leaked yet that José Andrés, who has just received the Cordoba Medal of Merit in Fine Arts, will present the Oscar for Best Picture on Sunday night. But everyone has just seen him on Late Motiv with Andreu Buenafuente, showing off the cover…

THE LETTER DOES HE DESERVE IT?

THE TAPAS GRILL

1 BURNT If you’re feeling low, your gut could be to blame. It’s just been discovered that some bacteria in there can produce neurotransmitters associated with depression. 2 WELL DONE Aurelio Menéndez has just broken a less-than-desirable record: to have had the most operations for (accidentally) swallowing chicken bones. 4 in total. 3 MEDIUM Xian Tao-Pen was detained a few weeks ago after discovering that the empanadas in his restaurant contained ‘human remains.’ 4 RARE Frederic Goudard has just launched the first version of his hanging restaurant: tables for four in functioning funicular cabins. 5 RAW A Russian citizen goes to the hospital because of severe pain after eating. A stomach X-ray detected a foreign object: a 30-year-old bullet.…

THE TAPAS GRILL

Spainmedia Films

Chef of the year // Tapas Interview The third edition of the prize has honored the chef José Andrés. And Diego Guerrero was the first to be featured in the Tapas Interview series, where chefs talk about life in and out of the kitchen. @tapasmagazine Design Loves Journalism In T Magazine we have also echoed the Madrid Design Festival. Some of its participants, like the Plutarco design studio and Jorge Penadés, have explained why journalism is essential for drawing attention to design creations. @tmagazine_es The obstinate Felipe Reyes Player for and captain of the Real Madrid soccer team, he was on the cover of February’s Spanish number. @robbreportes Moonwalk goes live! In our fashion films we create stories where we show off men’s fashion through various locations, models, and captivating…

Spainmedia Films

Spain's Culinary Missionary

These days, Spanish cuisine is at a crossroads for a number of reasons. We all know that Spanish cooking has been greatly influenced by chefs like Juan Mari Arzak and Ferran Adrià. Those of us in this business are very grateful to have these timeless culinary big-shots among us. Without even realizing it, they’ve carried us to the top of the gastronomy world. Meanwhile, though, we’ve forgotten the tireless grinding and the “yes we can” attitude from the neighborhood kid who, 30 years ago, went to the United States where he’s been making a name for Spanish cuisine ever since. But the world is big, and when we go abroad we get smaller. That doesn’t mean that we aren’t great. It just means that there is a ton of talent…

Spain's Culinary Missionary

The flavor of home

Can a color speak to your stomach through your eyes to activate your appetite? The answer becomes clear as Asturias comes into view, with its lush, green fields and traditional dishes laying out a magical journey for the senses. There are countless ways to enjoy the region. And the palate is surely one of them. FABADA, CACHOPO, CIDER, OYSTERS, CHEESE, WINE... THIS IS ASTURIAS’ IDENTITY. The first stop is made obligatory by the senses, as you catch the alluring scent of beans, blood sausage, and chorizo. While there are many different fabadas in the world, none of them measure up to the traditional Asturian variety. The unique local products and inimitable know-how of the Asturian people have given their fabada a top reputation among experts. But our culinary tour doesn’t…

The flavor of home

WINTER’S OVER

A wine that’s as delicate as the flower that graces its label, with grenache giving it a fresh flavor and aroma. Larrosa from Bodegas Izadi has already proven itself to be a classic for the last throes of winter. It’s a wine that’s here to tell us that the cold weather is on its way out, and it’s time for something fresh and light on the table. Izadi has crafted this wine with one hundred percent grenache grapes. Carefully harvested by hand from a selection of 45-year-old vines, the grapes come from what may be the highest vineyards of the D.O.Ca. Rioja, at 790 meters above sea level. The result is a pale pink colored wine with fresh aromas of white fruit, pear, cherry, and apple. The smooth aroma is…

REFINING THE PRODUCT

There are two things that make restaurants from the Grupo Triciclo stand out: top-quality products and a harmonious mix of tradition and modernity. SUA, their latest opening, embraces both. As soon as you walk in, your eyes will find a freezer packed with meat. According to chef Javier Mayorga, it’s the largest meat freezer in any restaurant in Madrid. Inside it, you’ll find select meats such as Tomahawk steaks, T-bones, Galician blond cattle cutlets, Simmental steaks, and many others which all are aged to perfection and then cooked on the charcoal grill. Javier recommends everything on the menu, but especially the T-bone steak. But since meat isn’t the only thing man lives off of, dishes with fresh, seasonal produce complete the menu. The Amberjack fish is super fresh, and the…

REFINING THE PRODUCT

EATING WITHOUT BREAD OR WINE

I’M DOING THIS JUST FOR THE HELL OF IT. I’M FILTHY RICH. Who hasn’t heard of the Russian omelette? This is what Karlos Arguiñano says in one of Spanish cinema’s most famous scenes. In it, five people risk their lives in an illegal Ciminostyle gambling den, with a poisoned omelette taking the place of a revolver with a bullet; and four wealthy swindlers instead of a room-full of crazy Asians. They conspired to put on a “small show” with the hope of deceiving Arguiñano’s character. A chef with an extremely strange accent ("You’re from Logroño? Sounds more like Gibraltar") explains that he will make five omelettes, one with Amanita Caesaria and four with “Amanita Phalloides or Death Cap,” a poisonous mushroom. Karlos, after hearing that—and seeing half of his opponents…

EATING WITHOUT BREAD OR WINE

HOW TO MEND A HEART

Latentes is both a punch and a whisper, a steady pulse of small intentions; it is proximity to the skin and the earth, the organ and the bulb.” That’s how Carlos Villoslada defines his series Latentes. The collection is composed of forgotten objects that the artist reclaims, giving them a second chance to thrive as works of art. In the cracks, chipped edges, and imperfections of the ceramics—plates, bowls, dishes—Carlos finds a blank canvas on which to draw the golden lines of kintsugi. This 15th-century Japanese technique consists of filling those flaws with lacquer that’s dusted or mixed with gold, silver, or platinum powder. “After being found, cleaned, and restored, they’re ready to be hand-painted one by one with the greatest possible care; each crack defines what I want the…

HOW TO MEND A HEART

CHEESE LOVERS have something to celebrate on March 27th. New York Burger are joining in the celebrations and launching a special burger which we will be able to enjoy from March 25th to the 31st . The ultimate combination to celebrate this day: two patties, double cheddar cheese, a Café Paris-style sauce made with meat juices, butter, mustard, and aromatic spices. They call it the Liberty Burger, and it allows people to engorge in the sin of gluttony. Bodegas Martúe THE FUTURE Cutting-edge viticulture has arrived. Bodegas Martúe has implemented “smart agro” technology—thanks to SATEC 4.0—to help monitor soil, plants, and the climate. The result: higher-quality wine thanks to lower risks and optimized resources. LA VIRGEN! Imagine a fresh cold beer with specially crafted flavors... it has to be La…

WHEN IN NAPA...

Sky & Vine Rooftop Bar Charlie Palmer Located on the rooftop of Hotel Archer, this elevated bar—a rarity given the lack of tall buildings in the city of Napa—boasts stunning valley views. Redd Wood Richard Reddington The best Italian cuisine comes to Napa by way of chef Richard Reddington and his restaurant, Redd Wood. The pizza with pineapple and red chorizo is a must. Blue Note Napa Quentin García Blue Note’s jazz and finesse strike a perfect note with Quentin García’s cuisine. An must. Whetstone Wine Cellar Michelle Whetstone True wine lovers can’t pass through Napa Valley without visiting this French-style winery. Napa Valley Olive Oil Company The Lucchesi Family------Olive oil lovers need to put a giant red X on their maps for this traditional factory, which has over eighty…

WHEN IN NAPA...

ANDREU WORLD makes tables and chairs for restaurants that want their customers to eat well and be comfortable while doing it. And design is not only an important part of a dish or a restaurant so that it’s aesthetically appealing, but concept, methodology, and the final results are just as critical. The book “Eat Well Seated” makes this idea its manifesto as Andreu World takes readers on a journey to some of the best restaurants around the world. From Azurmendi in the Basque Country and the Royal Ascot in London to Celsius in Dubai and Quique Dacosta in Dénia. Journalist Álvaro de Castro gets the scoop from the chefs who understand the importance of sitting down and feeling at home in a restaurant. Las Muns ARGENTINE FUSION Empanadas are the…

HE LOVES ME, HE LOVES ME NOT

Ruffle wrap dress by LOUIS VUITTON (€2,600), scarf by BIMBA AND LOLA (€55), purse by ZUBI (€60), floral sunglasses by DOLCE & GABBANA (p.o.r.), metal lantern from ZARA HOME (€39.99), chair from VAULT BY VAUS X MODERNICA (p.o.r.), floral tableware by ZARA HOME (p.o.r.), pizza cutter by DOIY DESIGN (€24.95), floral shirt by UTERQÜE (€89), Kaah sandals by CAMPER (€150), embroidered cushion by H&M HOME (€14.99).…

HE LOVES ME, HE LOVES ME NOT

LOREN’S SPAGHETTI

It was April 9th, 1962, and while Los Angeles was preparing for the pompous celebration of the annual Oscars, Sophia Loren decided to forego the gown and take to the kitchen to make tomato sauce instead. She wasn’t motivated by hunger, but rather the anxiety inspired by the prospect of either winning or losing the Academy Award for Best Actress for her role in Two Women. You see, American cinema—with its fame and success stories—wasn’t the only thing that rescued Sophia from the hardships of her upbringing, which had more in common with Italian neorealism. That night of the Oscars, the kitchen also saved her, camouflaging her nervous tears against those provoked by the onions she chopped for the sauce. She later spent the spring, summer, and fall of 1968…

LOREN’S SPAGHETTI

THE EIGHT COMMANDMENTS OF COOKING PASTA

1. You need a very large pot, with a high ratio of water to the amount of vermicelli or spaghetti that you’re going to cook. This allows the pasta to cook loosely and freely, without clumping. 2. The water must be boiling at very high heat. When it has almost reached the boiling point (or as they say in Naples, “when the water trembles”), add some salt. But not too much; just enough to give the water a lightly salted taste. The salt is added at this particular moment to intensify the boiling. 3. Immediately afterward, add the pasta and turn up the heat. The double dose of heat from the salt and the burner is an old and simple secret of Neapolitan women; it compensates for the temperature decrease…

THE STORY BEHIND THE CROISSANT

Merzifonlu Kara Mustafa Paşa was born in the year 1044 of the Islamic calendar (1634 AD). He was the son of Uruc Hasan Bey, a Timariot (a cavalryman in the Ottoman army with feudal rights). His name—Merzifonlutells us that he was born in Merzifon, a Turkish city in the province of Amasya in the Black Sea Region. One day, the world would know him by his nickname: Kara, which means “black.” Kara Mustafa’s father died when he was just a child. He was subsequently adopted by the Grand Vizier Mehmed Köprülü, member of one of the most powerful political families in the Ottoman Empire. In later years he would marry his adoptive father’s biological daughter. Already holding the title of Vizier, Merzifonlu Kara Mustafa Paşa was appointed admiral of the…

THE STORY BEHIND THE CROISSANT

A THOUSAND LIGHT YEARS FROM HER

Tv shows, books, YouTube channels, and thousands of websites. Marijuana-infused cuisine has taken off across the world, even more so since its legalization in countries such as Uruguay, Canada, and parts of the US. In Spain, however, the situation remains complicated, even for those whose illnesses could be effectively treated with cannabis. This is the story of one of those very people—and their kitchen. MISTAKES AND BAD NEWS IN SPAIN MARIJUANA CAN’T BE SOLD, CONSUMED, OR GROWN COMMERCIALLY Julia stopped crying on February 18. The last person to see her break down was her brother Carlos, who had waited for her in the car during a job interview, before later accompanying her to the doctor where she collected the results of her annual check-up. There, they told her they had…

A THOUSAND LIGHT YEARS FROM HER

SQUASH SOUP WITH MARIJUANA INGREDIENTS: 20g marijuana butter ½ kg squash 50g sugar 0.5 liter milk ½ tbsp salt ½ liter water PREPARATION: Place the chopped squash in a large pot and add just enough water to cover the chunks. Add a little salt and boil for 20 minutes over a medium heat. Use a skimmer to remove the squash and, with the help of hand mixer, make a smooth purée. If it turns out very thick, add a little water until you reach the desired consistency. Next, boil the half liter of milk and blend it into to the squash purée, adding the sugar, a pinch of salt, and 20 g of marijuana. Now the only thing left to do is to mix the ingredients and leave them to…

AUDREY HEPBURN, A 1960S INFLUENCER

Modern marketing techniques only became routine business practice relatively recently in Spain, which is a shame. If Mantequerías Leonesas had been able to hire Don Draper in 1966, with all the free publicity he’d have been able to generate with this photo of Audrey Hepburn shopping in that very establishment, we might be talking about an international delicatessen emporium right now. AUDREY HEPBURN WOULD VISIT SPAIN FREQUENTLY WITH HER HUSBAND, CUBAN-AMERICAN ACTOR MEL FERRER The photo, which was featured last year in the exhibit ‘Mad About Hollywood’ at the El Águila center, was taken in Madrid by Italian photographer Giovanni Ferrari Fiorentino in 1966. He had moved to Spain in the late 50s, where he mainly took movie stills for the Samuel Bronston studios and, as founder of the Contifoto…

AUDREY HEPBURN, A 1960S INFLUENCER

"The next terrorist attack will come about through food"

It was 30 years ago when José Andrés decided to settle in the US after having sailed to the country while completing his military service. Whether he’s promoting tapas and Spanish cuisine around the world or serving food to millions of natural disaster victims, his work is quite the gastronomic crusade. After many years of being “TV’s go-to chef,” Andrés (along with his partner Rob Wilder) founded ThinkFoodGroup in 2006, the business group that brings together 30 unique concept restaurants. Four years later, he created World Central Kitchen, an NGO that develops solutions to fight hunger and poverty worldwide. Time magazine has selected him twice as one of its 100 most influential people; he’s also a Nobel Peace Prize nominee, and last February, a week before appearing at the Oscars…

"The next terrorist attack will come about through food"

Diesel’s farm

Renzo has striking blue eyes. It’s as if they contain the water from Cala Saona in Formentera. Bathed by the same sea, in the bohemian neighborhood of Naples, opposite the bay, the Pescheria Mattiucci fish market reinvents itself every day at closing time—to extend business hours, they’ve started selling cocktails served with sushi. The youngest of two brothers, who inherited the market from their parents, Renzo’s eyes light up when he speaks of Ibiza. “I spent last summer there slicing sashimi for rich yacht owners who sail into Marina Botafoch”. Renzo Rosso has one of his houses in there. There are two sides of Italy, just like there are two sides of Spain: the poor hustlers, and the rich, fashion-forward hustlers. In Italy everyone’s a hustler. Fish markets represent the…

Cooking with Warhol

If we had to imagine Andy Warhol’s diet only through his works of art, we could guess he was the most immature yet happiest adult in New York in the 50s: a myriad of Coca-Cola, burgers from famous food chains, gallons of ketchup, and peaches in syrup for dessert. The first, the renowned soft drink which he painted frenetically; the second, he ate for four long minutes in front of the camera for Jøggen Leth’s “66 Scenes from America”; the third, his famous depiction of Heinz ketchup which was later featured on the brand’s distribution boxes; and the fourth, peaches in oil-painted on canvas. It was only the famous tomato soup and the banana that seemed to draw him away from his indulgent artistic diet. The truth is that fiction…

Cooking with Warhol

Though Mikkel Jul Hvilshøj has been working as a photographer for about half his life, he wasn’t born with his camera in hand. He had actually been studying economics until one day, he woke up with the feeling that he was letting his “creative side” go to waste. But, as is typical in these stories that people tell, their failures are swept under the rug, never to be heard from again. Mikkel saw the light and decided to take a chance on the world of art. He currently has a photography studio in Copenhagen, where he performs different jobs for brands and publishers. Like many artists, Mikkel always works with his personal artistic vision in mind. The most important thing for him is the product. However, what grabs our attention…

Rock music without tragedy is just pop. Brian May’s guitar “cried” while Freddie Mercury belted the lyrics, “Outside the dawn is breaking / But inside in the dark I’m aching to be free” from the hit “The Show Must Go On,” which was written by the Queen guitarist. The track was released on the album Innuendo in February 1991, nine months before Mercury’s death on November 21st from bronchial pneumonia resulting from AIDS. From the end of 1987 onwards, Freddie Mercury (whose real name was Farrokh Bulsara) began to show signs of having contracted the virus, but remained silent until his illness was made public to the media during the singer’s final days: “Following enormous conjecture in the press, I wish to confirm that I have been tested HIV positive…

MARINATED MUSHROOMS

INGREDIENTS: 225g of sliced mushrooms 4 tablespoons of olive oil 6 slices of bacon 2 cloves of garlic 225 mL of red wine 4 leaves of lettuce Salt Pepper PREPARATION: First, heat up some olive oil in a large frying pan. When the oil has heated up, add bacon and cook until the fat begins to melt away. After, throw in some mushrooms and garlic and cook it all for a few minutes until the mushrooms are browned. It’s crucial here to keep stirring. Then splash in a bit of wine and let it simmer until it reduces and the alcohol evaporates. To enhance the flavor, add a pinch of salt, take the pan off of the burner and let it cool. The mixture should be placed on a plate…

MARINATED MUSHROOMS

DHANSAK CHICKEN

INGREDIENTS: 25g of Chana dhal lentils 25g of Moong dhal lentils 25g of Red dhal lentils 50g of Toor dhal lentils 125mL of oil 650 grams of deboned chicken (diced into 2-centimeter pieces) 3 medium-sized onions 2 cloves of garlic 410g of canned tomatoes 1 medium-sized minced eggplant 1 large minced potato 115g of frozen spinach 100g of fresh cilantro 50g of fresh mint 1 teaspoon of cumin seeds 1 teaspoon of brown cardamom 5cm of cassia bark ½ teaspoon of black mustard seeds 1 teaspoon of turmeric 1 teaspoon of ground cilantro 1 teaspoon of ground cumin ¼ teaspoon of ground Fenugreek ½ teaspoon of chili powder Salt PREPARATION: To properly prepare this dish, it is essential to wash the lentils well and let them soak overnight. 24 hours…

The president with no taste

It’s difficult to choose where to start when talking about Trump’s bad relationships with food—whether as president, businessman, or regular citizen—as there are so many examples. Think of all of the most negative stereotypes of the ugly American and Donald Trump fits them all, beginning with his love of junk food (he likes his cheeseburgers extra cheesy, but hold those nasty pickles; he prefers an unmitigated flavor of grease) and continuing with his erratic eating habits, which consist of fasting for 12 hours then devouring a 2500-calorie McDonald’s meal. Don’t forget the 12 “Diet” Cokes he slurps down throughout the day. Michael Wolff flips the lid on this fondness for fast food in his book Fire and Fury: Inside the Trump White House, revealing that this behavior is provoked by…

The president with no taste

EMOTION IS SERVED

If smell is the sense that awakens the most memories, a perfume crafted to arouse our emotions is guaranteed to stay in our collective imaginations. Tous 1920 The Origin seeks to do just that: to stimulate the senses with a scent from the woody-spiced fragrance family. It has notes of bergamot, black pepper, and cardamom; a core of fresh jasmine, cumin, and tea; and a base of grey amber, cedar, and the ever-present patchouli. The aroma is fresh and casual, yet elegant and firmly present. Its personality shines through, effortlessly.…

EMOTION IS SERVED

POMEGRANATE GLOW

Natural extracts have always been the key ingredient in the “kitchens” at Kiehl’s. As if the recipe were crafted by a skillful baker (note the tidiness of the reference), each and every product that’s made in the laboratories is measured with an exact blend of ingredients. In this case, the Glow Formula Skin Hydrator illuminates the face with an intense and natural glow while ensuring lasting hydration. It’s been formulated with 95% naturally derived ingredients. Grown in the Mediterranean and pressed from the aril (the edible part of the fruit surrounding the seeds), the pomegranate provides antioxidant protection and illuminating radiance to the skin, reflecting light and reducing dark circles and wrinkles. The Glow Formula is the perfect first step in your skincare routine.…

POMEGRANATE GLOW

We don’t come to know all of our favorite designers simply by knowing their tastes in clothes. It also comes from knowing their preferences at the dining table. With this in mind, the Missoni family has shared The Missoni Family Cookbook, filled with 170 illustrations spread out across 240 pages. The book has been curated to display the family’s most exquisite tastes in food. The family’s philosophy of life boils down to three simple rules: products must be seasonal, sourced, and handmade. A simple way of cooking that catches the eye and satisfies the stomach. The recipes they swear by, the dinner parties they organize, and the guests who enter their kitchens all have a first and last name. You’ll discover it all (and more) in this book, and you’ll…

collage_balas de ajo CALVIN KLEIN >ABOUT This is the latest in women’s watches from Calvin Klein. But its design is so timeless, it could have easily been in style years ago—and it will be years from now, too. >FACE It couldn’t be cleaner. The semi-rigid steel strap goes perfectly with white resin for a glossy effect. >CASE In steel, matching the bracelet. >MOVEMENT ETA 901.001, quartz. RETAIL PRICE: €279 BOSS WATCHES >ABOUT The Legacy Casual collection shows off its sporty style with a touch of retro fashion. >FACE Its beige face goes well with its green nylon band. >CASE The watch’s 44mm steel case is perfect for any wrist type. >MOVEMENT Quartz, with three hands, and a date window at 3 o’clock. RETAIL PRICE: €299 TOMMY HILFIGER >ABOUT Fashion designer…

AMID PIEROGI AND VODKA A born survivor, Warsaw is an amalgamation of contrasts and scars of the past—a past from which it’s risen like a phoenix to find its place in the world. Amid pierogi, vodka, and plenty of sweets, we’ve put together a tour through the historic center, stopping at a few of the city’s most cosmopolitan spots. Get ready to enjoy exceptional cuisine, terraces, lively cafés, and avant-garde architecture. Warning: bundle up. These people know a thing or two about cold weather. And soon you will too. 8am BREAKFAST If you’ve got a sweet tooth, Chocolate Cafe E. Wedel will satisfy your cravings. The wait is well worth it, and while you stand in line you can decide what kind of chocolate to sample (we suggest the rum…

The pastry chef of two-Michelin-starred restaurant Santceloni, wins the 2019 Academy of Gastronomy Prix au Chef Pâtissier. This prestigious award recognizes personalities and international institutions that actively work with gastronomy and food. But Montse is not the only Spanish winner in this edition. The International Academy of Gastronomy has also recognized the work of Ángel León with the Grand Prix de l’Art de la Cuisine, Pedro Monje with the Grand Prix de l’Art de la Salle, Kiko Moya with the Prix Chef de l’Avenir, and José Félix Paniego with the Prix au Sommelier. HEDONISM AND CACAO If you like chocolate and your checking account is in good health, you're in luck: To'ak offers the world's most expensive chocolate bar. If you want to treat yourself, and you’ve got $685 lying…

Journey into the heart of the legend

In Xochimilco, south of Mexico City, ancient canals built by the Aztecs to transport water are filled with colorful trajineras—flatbottomed boats, many with women’s names like Lupita, Adriana, or Elenita—which overflow with tourists who decide to explore this area that floats over water. Food stalls float, artisans sell wares on boats, mariachis perform their traditional music; the festive atmosphere never ends. But what those who buy tickets to board this floating fair are looking for is much darker, the remains of a living legend born almost 70 years ago: The Island of the Dolls. COLORFUL TRAJINERAS EMBARK UPON A FESTIVE TRIP TOWARDS A DARK, BUT HISTORIC, DESTINATION The journey begins on the docks of Cuemanco. There, trajineras wait for groups of up to 10 (depending on the size of the…

Journey into the heart of the legend

Things that matter

“Dreamed by the Quixotes of the world to satisfy the Sanchos.” This is the first phrase you see when visiting the website of this restaurant; a restaurant which, just last February, won the Award for Entrepreneurial Excellence. It came out on top for having nailed its two-sided goal: to feed its guests and encourage the inclusion of people with disabilities. Located in an old pottery workshop from the early twentieth century, Antonio Romero’s project has grown incredibly since its conception in 2008. It demonstrates, once again, how good ideas, based on patience and desire, are the way to get ahead. ANSÓN&BONET HAVE INAUGURATED ‘BODEGA OPENING’, A POP-UP WINE BAR IN ARCOMADRID. IT WILL REMAIN OPEN FROM FEBRUARY 27TH TO MARCH 3RD AND WILL OFFER REGIONAL LABELS ALL ACCOMPANIED BY TOP-OF-THE-RANGE…

Things that matter

Why not travel to the end of the world?

If the end of the Earth is how the Romans painted it, then sign me up. For them, the world ended at Finis Terrae, which is now known as Cape Finisterre. The farthest point on the peninsula, it’s blue as far as the eye can see, and the sky and the sea become one. It’s part of the Costa da Morte (“Coast of Death”), a name earned by its rugged appearance and the many shipwrecks caused by its tides. It’s the point where many pilgrims finished their journey on the Way of Saint James, and also the perfect end point when traveling through Galicia. The route starts early in Lira for fishing in the Os Miñarzos, a marine reserve for fishing. The boat leaves at 9:30am from Portocubelo, and heads…

Why not travel to the end of the world?

A hybrid with personality

Efficiency, power, and cutting-edge design come to Spain in the form of the new Toyota RAV4 hybrid, the fifth-generation model from the SUV manufacturer, breaking into the market with a revamped electric hybrid engine that’s revolutionizing everything we thought we knew about the driving experience. In addition to offering greater emissions-free circulation, the RAV4 hybrid is Toyota’s first model to use the latest version of Toyota Safety Sense, a package of advanced security systems with more support, and some degree of steering control thanks to the new Intelligent Adaptive Cruise Control. And all this, of course, with a sleek finish and plenty of add-ons available using the latest technology. A striking design, more security, and more power. The pioneering off-road SUV is back and it’s here to stay.…

A hybrid with personality

SAINTLY PATIENCE

I have traveled to Japan many times, and there is a word there, Omakase, which means “leave it to the chef.” One of the times I was there, I went to a restaurant, I sat down and I told the guy “Omakase.” He served me the first dish at around six o'clock in the evening. I ate it. And I had to wait an hour and three quarters for him to serve me the next. I thought he had forgotten about me, because there were only three people in the place. So I asked him, and he told me he was testing me to see how long I could hold out without asking for the next dish. And, in this strange way, he would see how much patience Westerners had.…

SAINTLY PATIENCE

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