Luigi Buonansegna
Kamut tagliatelle ice-cream, butter, cardamom and speltby Alessandro Gilmozzi
Dal Mondo Massimo Bottura, un vulcano alle Canarie
Toasted chicken skin with anchovy bone, the first of a magnificent series of 27 tapas at Tickets, Barcelona, one Michelin star and 25th in the World's 50 Best (translated into English by Slawka G. Scarso)
«In these past six years the style at Tickets has changed greatly. Initially, we wanted it to be a bar, but over time it became much more than a restaurant: it now expresses a concept of its own. I don’t know what limits it can have because my team improves everyday». Albert Adrià, coordinador gastronomico of one of the most intelligent and successful places in the world is happy. It’s a round-the-corner place, informal and noisy, serving fine dining. A vortex of 1000 tapas per night, prepared by 55 professionals who squeeze in between kitchen, counters and tables, remotely controlled in a way that didn’t even Guardiola’s Barça wasn’t capable of.
Some one hundred guests, sitting on iron benches, benefit from this. They’re dubious whether to pay attention to the magnificent nibbles appearing under their nose, to the circus islands directed by sommeliers dressed like lion tamers or to the ice cream trolleys puffing roving liquid nitrogen.
Albert Adrià, 48, gastronomic coordinator at Tickets and 5 more restaurants in Barcelona (photo @ticketsbar instagram)
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world