According to Tony, outside of Asia, Spain is the single greatest place for culinary achievement in the world. While in Spain, he explores the art of chocolate.Go to Episode
Avda. Alcalde Elosegui, 273, 20015 Donostia/San Sebastian, Spain
Enric Rovira is one of Barcelona's master chocolatiers. His creations are inspired by the architecture of Gaudi and the skyline of Barcelona. Tony visits Enric's studio and gets an insider's look at how Enric creates his famous chocolate eggs.
Sant Geroni 17, 08296 Castellbelli El Vilar, Barcelona, Spain
Espai Sucre is an all-desserts restaurant in Barcelona. Anthony Bourdain joins Jordi Butron, owner of Espai Sucre, and El Bulli chef Albert Adria for a number of savory and sweet desserts.
Espai Sucre, c. Princesa 53, 08003 Barcelona, Spain
The Espinaler family opened this small bodega in the fishing village of Vilasar de Mar in 1896. Anthony Bourdain and his guide, Lucy Garcia, meet Miguel at Espinaler for a feast of their canned seafood and accompanying Espinaler sauce.
Espinaler Bodega, Cami Ral, 1, 08340 Vilassar de mar, Spain
An hour north of Barcelona in the Catalan countryside, Oriol Rovira and his wife, Marta, run a small inn and restaurant known as Els Casals. Tony and Lucy Garcia are treated to a meal created with ingredients grown and raised on the family's farm.
08517 Sagas (Bergueda), Spain
Andoni Aduriz, a Michelin-starred restaurant, is located in the San Sebastian countryside. Before the meal, Andoni and Tony take a trip to the countryside to collect herbs that will be used in the meal.
Otzazulueta baserria, Aldura aldea 20 zk, Errenteria 20100 Gipuzkoa, Spain
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