Tag: restaurants

Robots Overtaking Restaurants… a New Era

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The new technologies are gradually being incorporated into our lives, sometimes in a revolutionary way, and other times little by little, in a gradual but inexorable way. For years now, we have seen new inventions, which so far only a few could imagine, at every level of society, and the restoration, commerce and services, whether public or private, are no exception.

According to an article published on the website diariodegastronomia.com, robotics begins to be implemented precisely in these sectors, and within a few years we will even see robots of humanoid aspect attending us in all types of establishments.

Lowering the costs of technology production and advances in artificial intelligence are making possible what seemed a few years ago science fiction, and many companies are already incorporating robotic “assistants” into their services, in tasks such as customer service, solving doubts, answering questions and collecting information about buying habits and needs of their target audience.

In fact, we can already find some examples in companies of the most diverse sectors, such as cruises, education, catering, and even in the world of wine: the VineRobot project aims to design a land vehicle that will obtain and transmit information on the state of the vineyards through non-invasive sensors.

It’s the agriculture field where more of these advances are already being applied, both in the monitoring of crops and in the control of pests, irrigation, harvest and son on. In the not too distant future there’ll be vineyards and fields of all kinds operated entirely by autonomous robotic vehicles and drones that will replace the man and the traditional machinery.

For those who think that robots will replace humans, with the damage that entails on a labor level, to say that, on the other hand, it’ll always be necessary someone to program, design and operate them, with all the benefits it will bring to the long term job creation of a more technological profile, as long as we know how to take advantage of the opportunity in terms of research, business initiatives and support from administrations.

 TAGS:Pasion Blue Chardonnay (blue wine) 2015Pasion Blue Chardonnay (blue wine) 2015

Pasion Blue Chardonnay (blue wine) 2015

 

 

 TAGS:Gïk Live (blue wine)Gïk Live (blue wine)

Gïk Live (blue wine)

Top 7 Restaurants in Latin America

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The Latin American gastronomy lives one of its best moments. The gala for the 50 Best Restaurants in Latin America 2016 has just concluded and one more time, Peru wins the battle by defining a kitchen full of nuances and contrasts. This country has nine restaurants that are classified in the ranking, specifically two of them in the first and second place. Let’s see the 7 best restaurants on this list.

Central – Lima, Peru: In Central is celebrated the biodiversity of Peru. Thus, we can find Chef Virgilio Martínez who experiments and offers a menu with new ingredients that give a rise to the best of the Peruvian cuisine.

Maido – Lima, Peru: Another restaurant in Peru that heads this famous list. And it is the golden age of this cuisine, as it can also be found in Spain, with the proliferation of restaurants of this type and merges between eastern and native cuisine.

DOM – Sao Paulo, Brazil: For most of the media, it’s the most important restaurant in South America. The characteristic of the place is precisely to bring different things in the kitchen, as Alex Atala, an expunk yex Brazilian DJ says. In here, cuisine it’s innovated with ingredients such as the tucupí, a yellowish liquid from the Amazon that is extracted off of the brave manioc and that, before fermenting, is poisonous; or the priprioca, an Amazon root used for a long time by the pharmaceutical and cosmetic industry.

Boragó – Santiago, Chile: It’s the best restaurant in the country and that’s big words. Along with the Peruvian, Chilean cuisine has traditionally been one of the most outstanding in South America. Chef Rodolfo Guzmán combines dishes from the traditional Andes with the new kitchen.

Pujol – Mexico City, Mexico: The fusion of Mexican cultures makes this cuisine to stand above the others. And that’s what happen with Pujol, which has been the first and second best in his country in more than one occasion.

Quintonil – Mexico City, Mexico: Another restaurant in the city and this country that is among the best in the area. They define themselves as a sophisticated place of contemporary Mexican cuisine served in a light dining room with minimalist style.

Astrid and Gastón – Lima, Peru: As you can see, Peru takes the place among the best in Latin America. In this restaurant eating is quite an experience. The restaurant’s menu consists of starters and main courses, with ceviche, and other traditional dishes.

 TAGS:Santa Digna Reserva Carmenère 2013Santa Digna Reserva Carmenère 2013

Santa Digna Reserva Carmenère 2013

 

 

 TAGS:Casillero del Diablo Reserva Privada 2014Casillero del Diablo Reserva Privada 2014

Casillero del Diablo Reserva Privada 2014

The sky above English gastronomy is full of Michelin stars

 TAGS:undefinedThe publication of the new Michelin Guide for Great Britain and Ireland is always a highlight for fans of gastronomy, famous chefs and the best restaurants. London is one of the best rated cities world wide for culinary art and year after year is awarded various Michelin stars.

Of the 17 new entries in the Michelin Guide for London 2016, there are 15 restaurants awarded 1 star and 2 new restaurants awarded 2 stars: The Japanese restaurants Araki and Umu both gained 2 stars.

The sushi restaurant Araki, which opened its doors in Mayfair last summer, asks £ 300 per person for its omakase menu. It is supervised by chef Mitsuhiro Araki, who closed a three-Michelin starred restaurant in Tokyo in 2013 to open this one in London.

“It is a big compliment to London, that Sushi master Mitsuhiro Araki closed his three-starred restaurant in Tokyo to go to the United Kingdom and challenge himself in a different culture”, says Rebecca Burr, editor of the Michelin Guide.

Umu is a very different kind of Japanese restaurant. Its chef Yoshinor Ishii has constantly improved his cooking and brought it to a completely new level.”

Four more London restaurants were awarded one star, one of them is the modern British restaurant Lyle’s of James Lowe in Shoreditch, furthermore, Bonhams in Mayfair, The Portland in Regent Park and the restaurant of the Goring hotel in Victoria.

Among the one-star-winning restaurants outside London there are the Carters of Moseley in the West Midlands, the Gravetye Manor in West Sussex, The Man Behind the Curtain in West Yorkshire, John’s House in Leicestershire, Woodpeen in West Berkshire and the House of Tides in Tyne and Wear.

In Scotland The Cellar in Anstruther gained 1 star, just as Eipic and OX in Belfast, The Greenhouse in Dublin and Loam in Galway. 13 restaurants lost their outstanding Michelin-star qualification, among them Gordon Ramsay’s Maze in Mayfair, formerly led by  Jason Atherton, and the Indian restaurant Rasoi in Chelsea.

Be it as it may, London’s cooking is on top of the world and the city’s best restaurants have thrown their hats in the ring for the title of the World’s Best Restaurant, at the moment hold by the great El Celler de Can Roca.

 TAGS:Coto de Imaz Reserva 2010Coto de Imaz Reserva 2010

Coto de Imaz Reserva 2010: a red wine from the Rioja DO with a blend based on tempranillo of 2010 and has a volume of alcohol of 13.5º.

 

 

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Castle Of Dracula Marsecco Red Delle Venezie Vino Frizzante Semisecco: a sparkling wine from the Veneto DO and with an alcohol content of 10.5º. 

 

 

Wine without grapes? Yes, at “El Celler de Can Roca” they can do it

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It has just been reappointed as the world’s best restaurant, and there must be a reason. At “El Celler de Can Roca” (Girona), the Roca brothers devise, research and reinvent a multitude of tastes to offer everyday something new.

Among these culinary research they say have created a wine without grapes. So, at “El Celler” everything is possible and, therefore, they have announced this ambitious project which, as always, leaves no one indifferent.

It was introduced in London and on this project, we find “Espíritu Roca”, an innovation based on distilling and fermenting different products to extract its aromas and flavours and make “wine”. That is, we will soon have no grape wine, but figs, rice

One of the direct architects of this initiative is Josep Roca, the sommelier of the Rocas, who remarked that it is a concept aimed to introduce these drinks in the kitchen. Thus, according to them, you can make wine from everything except grape. For this, they have been working for the last six months, in order to revolutionize gastronomy once more.

Although it has not yet seen the light, this project will be introduced soon since they are now talking about it openly. In addition, the Rocas commented that among his most innovative projects there is to expand their own research laboratory, “La Masia”, in order to become a space to experiment with senses.

At the restaurant they go further and are planning to travel to capture the culinary influences from other worlds, such as Argentina and Turkey. In addition, the owners of the restaurant will publish a book, along with basketball players Pau and Marc Gasol, to encourage healthy eating habits.

For now we’ll continue recommending wines made from grapes… In the future, we’ll see 😉

 TAGS:Viña Ardanza Reserva 2005Viña Ardanza Reserva 2005

Viña Ardanza Reserva 2005: a red wine from the Rioja DO which blend contains tempranillo and garnacha of 2005 and presents an alcohol content of 13.5º.

 

 TAGS:Remelluri Reserva 2008Remelluri Reserva 2008

Remelluri Reserva 2008:  a red wine of the Rioja DO made with tempranillo and graciano of 2008 and has an alcohol content of 13.5º.