Cooking is a game and it is a sport with very little rules and recipes argues Dario Barrio who refuses to classify his cuisine into a type.
All the bells and whistles can be too distracting for the serious gourmet who may overlook the 32-year-old’s nouveau Spanish cooking. A quick glance at his menu (which is updated according to seasonal ingredients) will reveal cutting-edge delights like his signature poached flower eggs dish with potato foam and truffles, tempered with a traditional interpretation of a South Andalusia oxtail stew with chocolate and wine. But try asking him to define his cuisine and he launches into a staccato tirade of why his food is more than the sum of culinary labels.
Excerpts from June issue of epicure