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Jordi Luque Sanz

@jluquesanz

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Brokellionaire - "Ring the bell that still can ring"

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Esta preciosidad es uno de los proyectos que más me han hecho disfrutar en toda mi carrera profesional.

Se trata de un libro que recoge los 25 años de evolución de Bas—Capo (@bascapo), un taller de diseño que acompaña a bodegas en el crecimiento de sus marcas, relato y negocio. Además, Bas—Capo inauguró en España un nuevo lenguaje para hablar de branding en el mundo del vino con proyectos como el de Vilosell para Tomás Cusiné (2004), Pétalos (2006) o Paisajes (2010).

Detrás del estudio están Xavier Bas y Miquel Capo, dos profesionales privilegiados, gente buena y buena gente, con una visión culta, humanista e ilustrada del mundo del diseño y de la marca. El motivo por el que he disfrutado tanto de este proyecto, de hecho, es que lo he compartido con ellos, que son, junto con su trabajo, los protagonistas.

Mi papel ha sido narrar los 25 años de historia de su empresa a través de 25 proyectos que ellos seleccionaron por su significado. El resultado es un libro exquisito, muy bonito y muy ameno.

Xavier, Miquel: muchas gracias por la confianza que habéis depositado en mí y muchas gracias por haberme abierto las puertas de vuestro estudio, sin querer me habéis dado la oportunidad de aprender muchísimo de vosotros.

Por cierto, si hay algún editor o editora en la sala interesado/a en distribuir esta joya que explica 25 años de evolución del mundo del vino en España a través del diseño gráfico y el branding, sólo tenéis que decir hola. by @jluquesanz

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9 months ago

Más de 5000 kilómetros de carretera. Incontables horas de conversación con tanta gente talentosa. Decenas de preciosos paisajes por toda España. Y haber compartido el viaje con mi amiga Sara Castaño.

De mi próximo libro, que se publicará en octubre pero que ya está en pre-venta (enlace en mis stories), yo me llevo todo esto y más.

Vosotras y vosotros, si lo léeis, tal vez descubráis un montón de restaurantes remotos en pueblos pequeñísimos de toda España, y las historias y los problemas de las valientes personas que los llevan y a las que, por cierto, admiro mucho y, además, agradezco su hospitalidad.

Y por supuesto en el libro encontraréis comida, mucha comida. Y un viaje por la España vaciada, porque este libro es un viaje. Y el olvido de las Administraciones hacia estos lugares maravillosos. E historias de superación. Y de amor. Y lamentablemente de muerte.

En fin, ¡espero que os guste! by @jluquesanz

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a year ago

Hace 11 años, cuando JM Sanchón me dio la alternativa en QuèFem? y empecé a escribir sobre gastronomía, no imaginé que terminaría escribiendo un libro.

Hace tres, cuando Pilar Portero me puso en la pista de Mas Molla, una irreductible bodega de Calonge (Girona), no imaginé que el artículo que me encargó terminaría siendo el primer capítulo de un libro sobre vinos raros.

Aquél mismo 2020, cuando mi compañero Xavier Torres-Bacchetta se prestó a abrirme las puertas de Grupo Planeta y a convertirse en el fotógrafo del libro, no imaginé que David Figueras i Pérez sería el editor de Vinos Libres.

Pero ayer por la tarde, David me escribió desde Suecia para decirme que nuestro libro había ganado el premio al Mejor Libro del Mundo sobre Wine Tourism de 2023 en los premios editoriales sobre gastronomía más prestigiosos del mundo. Y me saltaron las lágrimas, la verdad.

Gracias a todas las personas que forman parte de esta historia.

La satisfacción es enorme. by @jluquesanz

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3 years ago

This is one of the dishes in @deepankerkhosla’s new menu at @haomabkk.

A new adventure that takes guests through an eight-era expedition across India with a ten dish meat and fish tasting menu.

Swipe to discover one of the highlights of this new menu, in my humble opinion, the best one up to date at this temple of sustainability and flavor. taken in Bangkok, Tailandia by @jluquesanz

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15 hours ago

I have to confess something. For most of my life I have found the Margherita a little dull. Too simple, too obvious, the pizza you order when you cannot be bothered to choose. Then I sat at the counter at Regina La Pizzeria in Redfern, Sydney, and Matteo Ernandes made me eat my words along with his dough.

He is from Lampedusa, that fragment of limestone adrift between Sicily and Africa, and his father was the pizzaiolo of the family pizzeria. He was tossing dough before he understood what he was doing. His colleagues say he lives, breathes and sleeps flour and preferments, and they are not exaggerating: he carries his living cultures in crystal jars and feeds them on the move. His Instagram is not a gallery of finished pizzas. It is a diary of ferments.

Regina is a province of a remarkable kingdom, the eleven businesses Federico Zanellato and Michela Boncagni have built across Sydney, from the Italian-Japanese precision of LuMi to the trattoria Leo. Federico develops the menu alongside Matteo, guided by a conviction he borrows from Ferran Adrià: there is no difference between cooking a carrot and cooking a lobster. At Regina, that principle becomes edible. But the room is Michela's, sommelier, microbiologist, and the person who holds a full house like an Italian who has decided you are family.

At the centre stands a wood-fired Fazzone hand-built in Naples, the only one in Australia. And there I met the twice-cooked pizza, fried first, then finished in the oven. The Bellucci arrived souffléd, crisp, weightless. A genuine wow.

One year after opening, Gambero Rosso awarded it Tre Spicchi, one of only two pizzerias in all of Australia.

And I am, at last, a Margherita believer.

📍 Regina La Pizzeria, Redfern, Sydney taken in Regina La Pizzeria by @jluquesanz

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18 hours ago

Five months. That is how long it took.

Restaurant Aptos opened on 8 May this year, inside a restored church in Stirling that has stood in the Adelaide Hills since 1878. Today, at the first Michelin Guide ceremony ever held in South Australia, Justin James was awarded a Michelin star.

I was there in May, a few weeks after the doors opened, and it remains one of the most mind-blowing culinary experiences I have ever had. Fourteen guests a night. Sixteen courses built around some fifty native ingredients from across Oceania, most of which the people at the table had never eaten before. No cutlery, so you lick, suck, peel and dip, and you laugh at yourself doing it. A crocodile tongue served on its own skull that took thirty recipes to arrive at. And before dinner, a Rose Negroni so good I still think about it.

What astonished me most was the craft underneath all of it. James builds flavour layer by layer, stimulating the palate in a way I have rarely encountered anywhere: each element seasoned so precisely on its own that nothing is lost in the final mouthful, and every component keeps announcing itself, one after another, long after you have swallowed.

What makes this recognition worth more than the usual is where it happened. The Adelaide Hills is not a capital. Stirling is a village. James, an American shaped by Eleven Madison Park, Noma and Blue Hill at Stone Barns, insists he invents nothing, and credits the Aboriginal peoples who have eaten from this land for millennia. He simply decided that the native Australian pantry deserved the most serious kitchen anyone could build around it, and then built it in a church at the end of the world.

Since September the building has been complete: Bar Cruz downstairs for a looser version of the same philosophy, and Bar Mary above it, eight seats, whisky and otsumami.

Congratulations to Justin and the whole team. Now I need to go back.

📍 147 Mount Barker Road, Stirling, Adelaide Hills

@chefjustinjames
@restaurant.aptos taken in Restaurant Aptos by @jluquesanz

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2 days ago

There is a Miles Davis painting hanging at Epicurus, the only one in Denmark. From 21 October, in that same house, the man Miles chose as his bassist at twenty-one will be playing.

Darryl Jones has spent more than thirty years holding one of the most coveted positions in music: bassist for The Rolling Stones. Before that he was already among the most sought-after players of his generation, with Miles Davis, Sting, Madonna, Peter Gabriel, Eric Clapton, BB King and Herbie Hancock behind him. Keith Richards puts it plainly: "Darryl is one of the best bass players in the world."

From 21 October to 7 November he comes to Copenhagen with pianist Robert Irving III, who was Miles Davis's musical director and helped shape his sound through the 1980s, and drummer Toby Williams. Between them they trace an extraordinary path, from the electric Miles years to the stadiums of the Stones, through reinterpretations of Miles, Sting, Madonna, the Rolling Stones and Darryl's own compositions.

And what lifts this beyond a concert: between pieces, Darryl tells his own story. The story of someone who did not study that music. He made it.

All of it downstairs at Epicurus, a former military gymnasium reborn with plush armchairs, acoustics by GamFratesi and a Bösendorfer 230 Vienna Concert waiting under low light. Because that is the idea of the house: culture and pleasure at the same altitude, and jazz programmed in long residencies rather than one-off gigs.

It is rare to hear the history of music told by someone who wrote it.

📍 Epicurus, Rosenborggade 15, Copenhagen
📅 21 October to 7 November
🎟 https://epicurus.dk/jazz/darryl-jones

@darryljonesbassist
@epicurusdk
@nielslandoky taken in Epicurus by @jluquesanz

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3 days ago

Japanese cooking has become one of the most influential languages in world gastronomy, and the strange part is how often you hear it in restaurants that serve (almost) nothing recognisably Japanese at all.

Sometines, what travels is not the ingredient, but the techniques and a reverential respect to the product itself.

At Michelin-starred Txispa in Axpe, Tetsuro Maeda spent eleven years beside Bittor Arginzoniz at Etxebarri before opening his own house in the same Basque valley. What he added to the grill tradition was not Japanese produce but Japanese discipline: minimalism, precision, and a menu that changes with what the garden gives.

At three Michelin-starred Tohru in der Schreiberei in Munich, Tohru Nakamura folds kaiseki philosophy into Bavarian produce and French sauces, inside a building whose foundations predate 1327.

At LuMi in Sydney, Federico Zanellato arrived at his own language through La Pergola, Noma and RyuGin. Italian soul, Japanese precision and a new story every season. Truly delicious.

At Michelin-starred Araya in Singapore, Chilean memory is served with the technical exactness of a Tokyo kitchen.

None of these do fusion, it is instead a grammar, learned in one place and spoken fluently in another.

@tetsuro_tetxubarri
@txispa_restaurant
@tohrunakamura
@federicoz80
@lumidining
@franciscoaraya_r
@araya_singapore by @jluquesanz

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15 days ago

⭐⭐ 🇦🇹

I love finding a restaurant with a sense of place, one that follows the rhythm of the seasons and cooks with what the local surroundings provide.

If exclusivity can be understood as something unique and inimitable, then Taubenkobel is a way of expressing it at the table.

Many thanks to Barbara and Alain for creating Taubenkobel, a little paradise in the heart of Burgenland, Austria, where the dining experience and atmosphere are truly one-of-a-kind.

It is a concept diametrically opposed to passing trends, possessing an unmistakable identity that is bohemian, cultured, and relaxed. taken in Taubenkobel by @jluquesanz

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19 days ago

🇸🇪🇮🇹

A seamless collaboration that will never be repeated as the menu served was created by ariel Hagen and Nick Tram just for this occasion.

Bravo!!!

@knystaforsen
@nicolaitram
@saporiumchiusdino
@ariel.hgn
@borgosantopietro taken in Borgo Santo Pietro by @jluquesanz

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20 days ago

Behind many of the restaurants I love most, there is not a chef, but a couple.

It is the least romantic version of romance imaginable. Two people who share a mortgage, a kitchen, a payroll and a set of problems that do not switch off at the end of service, and who have somehow worked out how to be partners in both senses without destroying either.

At three Michelin-starred Jordnær, Eric and Tina Kragh Vildgaard built one of the finest restaurants in the world out of a modest suburban hotel outside Copenhagen. He cooks, she runs the room and was named Server of the Year in Denmark, and their love story remains the gravitational centre of everything served.

At two Michelin-starred DOUBEK in Vienna, Nora Pein and Stefan Doubek found a corner restaurant in a desolate state, built a wood-fired kitchen from nothing and reached two stars in barely three years.

Michelin-starred Knystaforsen's Eva and Nicolai Tram left Copenhagen for an 1871 sawmill in the Swedish forest. He cooks over birch, she built a pairing programme, alcoholic and non-alcoholic alike, that would justify the journey on its own.

At two Michelin-starred Taubenkobel in Burgenland, Barbara Eselböck and Alain Weissgerber run a nineteenth-century vintner's house that has been in her family since 1984. She holds the hospitality, he was named GaultMillau Chef of the Year 2024, and together they cook the Pannonian lowlands with a rural elegance nobody else offers.

And at Michelin-starred Araya in Singapore, Francisco Araya and Fernanda Guerrero have a rule: no work talk at home, and when tension rises in service, he stays in hot, she stays in pastry, and they speak once it has passed.

Could you do it? Could you work with your partner, every day, for years?

@restaurantjordnaer
@restaurant_doubek
@knystaforsen
@taubenkobel.austria
@araya_singapore by @jluquesanz

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23 days ago

For a while, fire was the trend everyone followed. Flames licking at the camera, a chef silhouetted against the embers, smoke drifting across every plate whether the dish needed it or not.

Some of the kitchens I find most interesting now treat fire as a discipline rather than a fashion, and their questions are technical ones: what wood, how dry, what temperature, how much smoke, and when to hold it back.

At Michelin-starred Knystaforsen, fire is simply the logical consequence of where the restaurant stands. Deep in the forests of Halland, the energy is as local as everything else on the plate: birch from nearby sawmills, burned in a kitchen that also keeps a full-time forager and preserves hundreds of ingredients from the surrounding woods. All twenty-two courses pass through flame, yet the kitchen alternates smoked, grilled and radiant heat so no technique repeats.

Michelin-starred Ekstedt opened in 2011 and it was one of the pioneers of fire cooking in Scandinavia, built by Niklas Ekstedt on eighteenth-century Swedish cookbooks and the memory of a pre-electrical kitchen. There is still no gas and no electricity, and head chef Florencia Abella will tell you the first decision is never the ingredient. "The first thing is what you're going to use to light your fire. That the wood is dry, that it isn't green, that the charcoal is natural, that it has no chemicals." She paces smoke across the menu so it rises and falls, because constant smoke over fifteen courses ends up "like smoking a cigarette at the very end".

At two Michelin-starred DOUBEK in Vienna, Stefan Doubek cooks without a single stove, from a handcrafted wood-fired kitchen built to his own specification. The contrast is the point: the most primitive source of heat known to our species, set inside a room of uncompromisingly contemporary minimalism, where nothing distracts from the flame and what it does to the product.

Fire, the oldest technology in the kitchen, it is now being treated with the precision of the newest.

@nicolaitram
@knystaforsen
@ekstedtrestaurant
@niklasekstedt
@florencia_abella
@stefandbk
@restaurant_doubek by @jluquesanz

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23 days ago