Vive las verduras

A biteable gazpacho; liquefied green beans...; spring... and vegetable stock with dried tuna, borage and mineralized beef

Nacho and Sandra Marcial, from the Casa Marcial restaurant in Arriondas (Asturias)

Nacho Marcial transmitted all his enthusiasm for vegetables to the delegates, a product he loves working with because you can still find top quality raw ingredients, “which regrettably is not always the case nowadays with meat and fish”. Marcial, who gets “excited” the first time a seasonal product arrives in his kitchens - right now it’s St. George’s mushrooms, peas and summer tomatoes - tries to get the people who come to his restaurant to feel the same kind of excitement with the dishes he offers, amongst other reasons as a matter of thanks “because of all the restaurants in the world they’ve chosen to come to ours”. One of his most original ideas was a “biteable gazpacho”, with all the ingredients from the traditional Andalusian dish but presented in different textures.

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