Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
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INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Owned by Albert Raurich, former chef de cuisine at the world-famous Spanish restaurant elBulli in Rosas, at Dos Palillos, you know you’re in for something special.
Dos Palillos is located in hotel Casa Camper Boutique hotel in Barcelona. The restaurant serves a gastronomic selection of authentic Asian dishes served in Spanish tapas style with influences from Japan, China, Thailand, and Vietnam.
Raurich and head chef Takeshi Somekawa the man
in the photo series have already been awarded for
their fusion concept: Dos Palillos has been awarded
one Michelin Star.
Torched, drizzled, topped
Life at elBulli shaped Raurich’s way of thinking, understanding and doing. A passion for the kitchen and an unadulterated respect for raw materials are definitely evident in Dos Palillos’ dishes. The kimchi de col i calamar - kimchi of cabbage and squid and sashimi tibio de calamar - sashimi of warm squid (as seen on the photos) are a great duo. The sashimi of warm squid was briefly torched and then drizzled in a lightly salted squid sauce, making the squid super tender. A hit of yuzu tops the dish off perfectly.
Prices vary between $60 - $77 (€55 - €70) per person and include three courses, dessert and coffee.