Vive las verduras

Javier Díaz “Alhambra”, Pamplona “Vegetable and wine-flavoured salts”

“Vegetable and wine-flavoured salts”

Francis Paniego “El Portal del Echaurren”, Ezcaray

“Spring on the Sierra”

Nicolás Ramírez and Atxen Jiménez “Tubal”, Tafalla

“Spring vegetables in our cuisine: simplicity and harmony”

Juan Gutiérrez “Bodegas Campos”, Cordoba, with Raimundo and Fernando García del Moral

“RAF tomatoes”

Alvin Leung “Bo Innovation”, Hong Kong (China)

“Beyond bak-choi”

Genaro Esposito “Torre del Saracino”, Vico Equense (Italy)

“Water in the allotment”

Anita Lo, “Annisa”, New York (USA)

“Chilled avocado soup on a tartar of avocado, ‘land’ caviar and seaweed”

José Avilez “Tavares”, Lisbon (Portugal)

“Memories of the countryside and beaches - the vegetables of my childhood”

Jesús María Ansa “Gaucho”, Pamplona

“Tapas: Navarrico, tradition with artichoke; a shot-glass of crab with courgette cream and leek crisp; and millefeuilles of borage with pig’s cheek and foie-gras cream”

Alex Múgica “Basakabi”, Leitza

“Asparagus: from the ground to the plate. Asparagus in the field; asparagus with egg and something else; and asparagus cream pots”

Nacho and Sandra Marcial “Casa Marcial”, Arriondas

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

Thorsten Schmidt “Malling&Schmidt”, Arhus C (Denmark)

“Multi-sensory Scandinavian cuisine”

Yoshiaki Takazawa “Aronia de Takazawa”, Tokyo (Japan)

“From the Orient - the tomato”

Quique Dacosta “El Poblet”, Denia

“Tubers”

Jano Blanco “Playa Club”, Corunna

“Grelos (turnip tops)”