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41x3' |
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1 Madrid Hotpot (Lhardy,
Madrid) |
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2 Migas (El Figón de
Eustaquio, Cáceres) |
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3 Stuffed Apple with
Foie Gras (El celler de Can Roca, Girona) |
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4 Lamb Couscous (Oasis, Ceuta) |
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5 Cod Pil-Pil (Guria,
Bilbao) |
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6 Ajoblanco (Chinitas, Málaga) |
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7 Leonesa Soup (Bodega
Regia, León) |
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8 Partridge Casserole (Adolfo, Toledo) |
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9 Rice Abanda (Dársena,
Alicante) |
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10 Ajo carretero (El fogón de Salvador,
Soria) |
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11 Stuffed Pigs Trotters
(El Portalón, Vitoria) |
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12 Rabbit Salmorejo (El Drago, Santa Cruz
de Tenerife) |
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13 Grouper in Sea-Urchin
and Caviar Sauce (Casa Lobato, Oviedo) |
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14 Pressed Octopus (El Castillo,
Vigo) |
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15 Fish Suquet (Merlot,
Tarragona) |
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16 El Atropello de Don Quijote (Gran Mesón,
Ciudad Real) |
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17 Borage with Veal and
Truffles (Las torres, Huesca) |
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18 Rioja Mixed Vegetables (El cachetero,
Logroño) |
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19 Morteruelo (Mesón
de las Casas Colgadas, Cuenca) |
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20 Migas a la Pastora (Ambeles, Teruel) |
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21 Esqueixada (Nou forn
de Nastasi, Lleida) |
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22 Partridges with Strawberry Vinegar (Hostería
de Bracamonte, Ávila) |
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23 Cod a la Tranca (La
posada, Zamora) |
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24 Alicante Paella (Bahía, Altea) |
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25 Xató (La nansa,
Sitges) |
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26 Lobster Casserole (Es pla,
Fornells) |
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27 Cod Tres Gustos (Karraspio,
Lekeitio) |
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28 Sorropotún (Las redes, San Vicente
de la Barquera) |
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29 Sole Xacobeo (El Hórreo,
Corcubión) |
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30 Sama Bream and Avocado Pie (Hacienda
de San Jorge, Santa Cruz de La Palma) |
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31 Curadillo (Mariño,
Cudillero) |
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32 Tumbet (Casa Jaime, Deià) |
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33 Avocado Salad with
Motril Shrimps (Hotel Salobreña, Salobreña) |
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34 Turbot al Cava (El carro, Utiel) |
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35 Risotto of Mushrooms
and Garlic Shoots (El rincón, Utiel) |
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36 Pisto (Casa Damián, Palencia) |
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37 Salad with Sea Bass (Alameda 10,
Pontevedra) |
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38 Aragon Roast Beef (El Cobertizo,
Plasencia del Monte) |
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39 Stuffed Beef Shoulder (Floresta,
Ayerbe) |
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40 Manchegan Gazpacho (Casa Marlo,
Albacete) |
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41 Lamprey (Sanmiguel, Orense) |
