Islero

Still a new kid on the block, Islero’s modern Spanish cuisine is known to strike awe. Chef Eduard Borsch deconstructs elBulli’s avant-garde cuisine into more accessible dishes that still truly represent Spanish eating culture. A stand-out has to be the homemade canned shellfish, inspired by Spain’s canned-food culture and manifested in three creations: chewy razor clams slow-cooked in citrus juice, garlic shrimp with paprika, black pepper and salt foam, and slow-cooked mussels in olive oil, black pepper, vinegar and salt foam.