Apicius 42 documents these complicated but fortunate paths through 224 pages, more than 60 detailed creations, almost 400 processes and more than 85 images by Mikel Ponce. In addition to the direction of Javi Antoja de la Rosa, it has the editorial coordination of Álex Cebrián. Five restaurants with a unique and personal philosophy, which add knowledge and where excellence shines.
Chefs: Eneko Atxa (Azurmendi), Cristina Cánovas and Diego Aguilar (Palodú), Manu Lachica and Rita Llanes (Leartá), David Pérez (Ronquillo), Tonet Romero (Suculent).