Lo mejor que sé hacer cómo cocinero lo he aprendido de mi madre y de mi abuela. Una cocina de pocos ingredientes pero sutil, el refinamiento máximo de lo sencillo pero con el sabor inmaculado, fijado sobre una reflexión inteligente.
I’m not against luxury nor exclusivity but I do believe it is necessary to maintain the balance. The issue at stake is highly valuable. It is our island and its resources, its beaches, its posidonia, the water we drink, our coastline.
José Miguel Bonet and Óscar Molina have participated in a colloquium on gastronomy in Ibiza at the initiative of the mayor and Ferran and Albert Adrià. Present and future of an island that closes for vacations and that has made of the luxury and the fun its mark of identity.
Rafa Sánchez is the new executive chef at PortBlue, a brand that has decided to deal in gastronomy, enpowering the figure of their chefs at their hotels. The experiencie and knowledge in haute cuisine endorses Sánchez.