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Written by Margaux Cintrano
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Chef Paco Roncero's 21st Century Cuisine
Paco Roncero's Curriculum
Paco has already obtained the exalted position of Directing Chef at Restaurant La Terraza del Casino, one of the world´s best venues which has been merited with three Michelin Stars. He began his studies of the culinary arts at the age of eighteen at the Madrid Institute Escuela de La Hostelería y Turismo under Professor Eduardo Durán.
In 1998 he did his internship with Ferrán Adriá, where he furthered his culinary expertise.
On May 21st, 1994, Paco had received recognition through an event that took place outside his kitchen, cooking with Chefs Adriá and Juan Marí Arzak for guests from all over the globe for the Spanish crown Prince Felipe´s and Doña Leticia´s wedding. To date, Paco has been collaborating with NH World Hotels with his 21st century cuisine, Estado Puro, translating into unadulterated tapas.
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Written by Margaux Cintrano
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 Riding the crest of the waves with a totally evolutionary vanguard cuisine offering an experience he entitles calm gastronomy is one of a kind Chef Ángel León.
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Written by Margaux Cintrano
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The Softer Side of Exotic
At this intimate 2 story restaurant and Sushi Bar, one can enjoy Japanese, Thai and / or an imaginative fusion of the two. The property boasts an ideally illuminated, soft, exotic Feng Shui oasis, creating a most lovely ambiance to share a meal, in a city where the scene abounds. This cosy mecca is a delectable epicurean experience and with acceleration, gaining a multilingual and multicultural following since its debut.
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Written by Margaux Cintrano
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Bilingual Ginotizing
Charismatically pulsing and big news is the nine month old eatery, wine, Gintonize & Cocktail bar and Restaurant Bristol. Bristol, England native oenologist Ellie Baker and her husband Francisco Rodríguez also the designer of the restaurant, first opened their door on Ellie´s birthday June 19th. Fastly becoming a Chueca foodie, wine and cocktail landmark, the whole staff is bilingual or trilingual. The restaurant is striking in its vanguard Feng Shui black, warm red rosé and white color scheme. The winecarte is extremely well referenced with wines from the worldwide apellations and 40 international gins for Ginotizing. The big hits Elvira and I enjoyed were:
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Written by Margaux Cintrano
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Quique Dacosta has been one of the skyrocketing new generation leaders of traditional Spanish vanguard signature cuisine in the past few years and at the age of 37, he has been experimenting and researching for example, the uses of aloe vera plants in their embryonic stage. He didn’t know if aloe vera was even edible at that point during it's development when he began his trials. However, he had known of it’s emulsifying properties. He told me, it was simply a process of trial and error until he managed to create the delectably edible. His investigative spirit has earned him global recognition, a host of awards and two well earned Michelin stars.
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Written by Naia
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About Margaux
 I would like to introduce an old friend. I met the talented Margaux Cintrano at the Van Dyke Hotel on South Beach in Miami some fifteen years ago. She not only has an incredibly discerning palate, Margaux is a professional psychic coach, astrologer, tarotologist, and journalist, with a CV that spans the globe, but most of all, a trusted friend.
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