Marcos Granda, Spanish restaurateur and sommelier, who began his restaurant career as a waiter, enjoys the remarkable distinction of running four restaurants, three of them with one Michelin-star and the fourth with two.
This book features the food of:
- Skina in Marbella (two stars)
- Nintai, also in Marbella
- Ayalga in Ribadesella
- Clos in Madrid
For his restaurants Granda has worked closely with his chefs to develop food which is tied to local tradition and ingredients, but presented in distinctly modern fashion. The exception is Nintai, which takes advantage of Marbella's location on the Mediterranean shore to offer sushi using the best seafood from Andalusian waters.
Full color photographs present dramatically plated food; all text is in Spanish and English.
Also included are notes from Granda and his team, both kitchen and front-of-house, on their philosophy of maintaining distinctive identities in a restaurant group spread across Spain.
Hardcover. Color photographs throughout. In Spanish and in English.