Diario di casa

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Prodotto, mestiere, vino e la cucina che esce ogni sera dalle porte di calle Tundidores.

Gli articoli sono scritti in spagnolo — la lingua della cucina.

Abbinamenti20 dic 20256 min

Pedro Ximénez: the sweet secret that changes your desserts (and your savoury dishes)

A century-old sweet wine that ages decades in oak and pairs equally well with a chocolate coulant or with foie. Here is why.

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Filosofia

8 dic 2025·5 min

Granada on the plate: the Andalusian pantry we serve every day

From the Vega to Sierra Nevada, from Motril to the Alpujarra. Andalusian produce is our daily map.

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Tabla de ibéricos y queso con copa de vino

Abbinamenti

26 nov 2025·6 min

Our cellar: 300 soulful labels and the story behind them

How we choose the wines at Mas que Vinos: regions, growers and a clear philosophy — labels with a story, not just a price tag.

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Patatas de Güéjar Sierra con huevos rotos y jamón

Prodotto

15 nov 2025·4 min

Güéjar Sierra potatoes: the local produce worth twice as much

At 1,100 meters in Sierra Nevada's foothills grows a potato that changes broken eggs forever.

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Piatti

5 nov 2025·4 min

Almadraba tuna tataki: a Japanese bite with an Andalusian voice

The technique comes from Japan, the produce from Cádiz. Tataki as a bridge between two cultures that revere tuna.

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Piatti

25 ott 2025·5 min

Grilled octopus with mojo picón: when Galicia meets Canarias in Granada

Galician octopus, slow cooking, kissed by fire and a bed of Canarian mojo picón. Spanish geography on one plate.

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Chuletón de vaca D.O. gallega a la brasa

Filosofia

14 ott 2025·5 min

The fire-cooking philosophy: why we cook over live flame

Not a retro trick. A decision. Live fire transforms fat and respects produce where everything else hides it.

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Abbinamenti

3 ott 2025·8 min

The art of pairing: why one wine can save or ruin a dinner

Acidity, tannins, sweetness, fattiness. Four words a sommelier never forgets. Explained without jargon.

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Jamón ibérico de recebo cortado a cuchillo

Prodotto

22 set 2025·7 min

Bellota ibérico ham: the full guide to recognizing quality

Bellota, recebo, cebo. Red, green, white labels. We explain every term so you always know what you are eating.

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Alcachofas con foie, jamón ibérico y nata al PX

Piatti

12 set 2025·6 min

Artichokes with foie and Pedro Ximénez: the dish that wrote our story

How a seasonal recipe became the most-ordered dish on our menu — and why Pedro Ximénez changes everything.

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