so good #18 Archives - Page 2 of 4 - so good.. magazine
An elegant dessert which perfectly fits in the restaurant Bodega 1900. It is based on two concepts: the French aspics and a very fresh sorbet, which reflected the deep green color of chlorophyll.
This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.
The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.
Creative and perfectionist, he is part of the trio of great chefs in charge of Disfrutar
Chef in Disfrutar, where he translates everything learned in elBulli
Translates the creative spirit of elBulli to the restaurant Disfrutar
The aim is to provide his customers with a unique experience
Chocolate with sensitivity and refinement
Local products as protagonists