Taste, vision, colour and smell are at the centre of the dining experience of AOC, one of Copenhagen finest restaurants.
As preparations for his new and rapidly evolving venue in San Sebastián, Michelin-accoladed Chef Paulo Airaudo works non-stop on dishes for the new menus that will delight the foodie destination from spring 2017.
Cod, zuchinni and grains; one of the stars recipes from Matt Lambert and Diego Muñoz collaboration dinner.
Soon to be located in San Sebastián, Paulo Airaudo is starting his new solo path where he’ll experiment with new directions in the kitchen in his most personal venture: opening a signature restaurant in the luscious region of Donostia-San Sebastián.
This year, the Culinary Explorer, Diego Muñoz, cooks his way through 22 countries, cultures and cuisines in search of his future culinary DNA, mixing Peruvian Cuisine with the world. Through this, exciting new dishes see the day of light. Fried egg and mashed potato is one of them.