Synopsis

In conversation with Marc Ribas, we meet Josep Maria Kao, proprietor of Kao Dim Sum. We also explore a variety of octopus preparations at Bobo Pulpín, a restaurant overseen by Juan Carlos Iglesias. Our culinary journey continues at Catacroquet, Andrea Pérez’s establishment dedicated to the art of croquettes. Finally, we conclude with L'Eggs, Albert Forment’s restaurant where eggs take center stage.