A NOSE FOR SUCCESS

DIVERXO’S Miguel Ángel

CHEF Ángel León is recognized as “The Chef of the Sea” for utilising ingredients from the Mediterranean and Atlantic sea in his evolving menus. The current rendition, based on the infinite sea, commits to sustainability and new techniques. Even in the dessert section, the restaurant blends together traditional sweets with seafood.

82nd Enigma, Barcelona

ENIGMA uses seasonal ingredients in their monthly menus and offers different wine experiences. The finishing touches on the meals are added right at the table so guests can witness the ever changing techniques.

AZURMENDI’S emphasis on sustainability has contributed to its standout relationship with its environment, including its use of new technol ogies to develop dishes.

96th Ricard Camarena Restaurant, Valencia

THE different proposals offered here emphasis utilising every part of an ingredient, with menus based on homegrown vegetables that are added to sauces and even drinks.

Millán has been voted the Beronia World’s Best Sommelier of 2023. Millán has been working in the restaurant since 2019, expanding the wine cellar to include rare sakes, amongst other wines, and creating two pairing menus to complement Diverxo’s unique culinary experience. After graduating top of his class in sommelier training, he gained experience at Spain’s Santceloni and Kabuki, a Japanese fusion restaurant. His acclaim is in part due to his dedication and perseverance as he often travels across the world in search of specific vintage wines. In the dining room, his connection with diners allows him to meet their needs and cater to their experiences. The award recognizes individuals who demonstrate knowledge of the craft and excellent customer service, showing how influential Millán has become in the dining world.