SPANISH CUISINE YEAR I A.D. (After Adriá)

We come from a shining moment for Spanish cuisine marked both inside and outside the country by the figure of Ferran Adrià and his team developed at elBulli.  
In other countries have said that after Adriá the Spanish creative cuisine would drop, but if I'm honest, this is not the  impression I have. On the contrary. I think that despite the crisis Spanish cuisine is experiencing a shining moment in which more or less direct descendants of The Taste of the Mediterranean (the book that surely marked a before and after) are consolidated and cohabit with some of the great classics, which are active and in very good shape.