TAPAS MAGAZINE the first gastronomic and lifestyle magazine created by SPAINMEDIA. A magazine that we are cooking over a low heat, easy to digest. We will try to explain how our planet works by establishing our daily relationship with drink and food. We will do this in English, because TAPAS is a global word, and one of the biggest contributions from our gastronomic culture to the world.
TINY WORMS
THE TAPAS GRILL
Ode to the panino
WELL PLAYED • ANDRÉS INIESTA AND ARCOS HAVE SOMETHING IN COMMON: BOTH ARE THE BEST IN THEIR FIELD. THE NEW RANGE OF KNIVES ‘MANHATTAN’ INNOVATES WITH ITS REVOLUTIONARY “SILK” BLADE, WHERE TRADITION AND TECHNOLOGY COME TOGETHER FOR A UNIQUE CUT. IT’S A STAINLESS STEEL KNIFE THAT COMBINES STRENGTH AND ERGONOMICS, DESIGN, AND VERSATILITY. AS SURE OF A BET AS INIESTA WINNING A WORLD CUP.
Take a risk, redirect your life • THAT’S WHAT CHEF PABLO ALBUERNE THE “GYPSY CHEF” DID, STEPPING OFF THE BEATEN PATH TO LIVE LIKE A REAL OFF-ROADER.
THE NEW KINGS OF CUBAN COCKTAILS • HEMINGWAY HIMSELF FELL UNDER THE SPELL OF CUBAN COCKTAILS, WHICH HAVE RECENTLY BEEN REVAMPED AT ADÁN Y EVA, A BAR CREATED BY MELIÁ IN THE LOBBY OF THE TRYP HABANA LIBRE HOTEL.
Caught red-handed • THREE OF SPAIN’S BEST MIXOLOGISTS PRESENT THEIR OWN UNIQUE INTERPRETATIONS OF SOME CLASSIC COCKTAILS, ALL FEATURING CAMPARI AS THE STAR INGREDIENT.
A FRIGHTFUL FEAST • DURING THE CIVIL WAR, SPANISH CUISINE CONSISTED OF RATION CARDS, BLACK MARKET GOODS, AND GASTRONOMIC ELITISM CREATED BY THE NATIONALISTS, WHO CELEBRATED THEIR MILITARY VICTORIES WITH LAVISH BANQUETS WHERE NO EXPENSE WAS SPARED. ONE OF THE MOST SHOCKING WAS THE ONE THROWN FOR THE CONDOR LEGION AFTER THEIR DESTRUCTION OF THE TOWN OF GUERNICA. THE CELEBRATION TOOK PLACE IN THE HOTEL MARÍA CRISTINA IN SAN SEBASTIAN, WITH A MENU FEATURING TOP-NOTCH WINES.
AROUND THE FIRE • OZAKI WAGYU BEEF IS THE STAR OF THE SHOW AT YAKINIKU RIKYU, WHERE HIGH-QUALITY INGREDIENTS ARE COMBINED WITH A PLEASANT ATMOSPHERE.
LIFE AND OTHER DISHES • ALAN ALDA DIRECTED AN ENDEARING ODE TO GOOD FRIENDS (AND GLUTTONS) IN ‘THE FOUR SEASONS.’
MUSIC THAT FEEDS YOU • ENJOYING THE BEST LIVE JAZZ AND SATISFYING YOUR STOMACH ARE NOT INCOMPATIBLE. JUST TRY NOT TO MAKE ANY NOISE WITH THE SILVERWARE.
PRIDE OF THE CHEF • EUGENE GROSSRIETER, CHEF OF HOTEL CHATHAM IN PARIS, EXUDES DIGNITY IN THE PORTRAIT PAINTED IN 1921 BY IRISH ARTIST WILLIAM ORPEN.
...ABOUT FROZEN FOOD • WHO WAS THE DEMIURGE OF THE TECHNOLOGY THAT CHANGED THE HISTORY OF THE HUMAN DIET, MAKING IT SO THAT, UPON WAKING UP WITH A HANGOVER, YOU CAN OPEN THE FREEZER AND GRAB A COMFORTING PIZZA? IS THERE A DATE TO CELEBRATE THIS TYPE OF FOOD?
ORGANIC SHAPES • WITH HER CANOVA COLLECTION, FRENCH DESIGNER CONSTANCE GUISSET HAS USED DELICATE CERAMIC MODELING TO CREATE AN ILLUSION OF FLEXIBILITY AND EVEN LIGHTNESS. THE PLATES HAVE AN ALMOST COTTONY SHAPE, SEEMING AS IF THEY MIGHT JUST FLOAT AWAY. THE COLLECTION WAS CREATED FOR THE PARIS-BASED DESIGN FIRM MOUSTACHE (MOUSTACHE.FR).
In vino veritas • A MEDIEVAL VILLAGE IN LA RIOJA ALAVESA AND A LUXURIOUS RESERVA 2010 THE REMÍREZ DE GANUZA WINERY IS THE PERFECT DESTINATION FOR WINE LOVERS.
SUMMER IN THE ‘80S • WE DON’T KNOW IF IT’LL BE THE SUMMER OF LOVE, BUT WE DO KNOW THAT “IBIZAN WHITE” HAS A SHINING NEW COMPETITOR.
YOU GOTTA BE AMBITIOUS • THE TWO NEW LIMITED-EDITION BEERS FROM AMBAR ARE EXACTLY THAT. MADE WITH 100% NATURAL INGREDIENTS, THEY’RE DESIGNED TO TAKE TASTE BUDS BY SURPRISE: THE SUPER SUPER ALE, FERMENTED AT 30 DEGREES CELSIUS, IS PERFECT WITH GRILLED AND SMOKED FOODS, WHILE CAERÁ ESTA BREVA, MADE WITH FIGS AND A PERFECT DASH OF SWEETNESS, IS BEST PAIRED WITH SALADS, CHEESES, AND NUTS. THE AMBICIOSAS AMBAR ARE HERE TO BREAK THE RULES OF THE BREWING GAME ONCE AGAIN.
BOTTURA’S...
