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Kathryn Yu: La Cepa
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Kathryn Yu: Octopus Galician style
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Kathryn Yu: Squid cooked in its own ink
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Kathryn Yu: Scrambled eggs with wild mushrooms
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Kathryn Yu: Jamon with melon
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Kathryn Yu: La Cepa
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Kathryn Yu: La Cepa
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Kathryn Yu: Mugaritz
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Kathryn Yu: Mugaritz
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Kathryn Yu: Mugaritz
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Kathryn Yu: Mugaritz
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Kathryn Yu: Mugaritz
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Kathryn Yu: Mugaritz
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Kathryn Yu: Kaolin potatoes
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Kathryn Yu: Alioli
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Kathryn Yu: Tomato "cooked" cucumber (gastrovac) in tomato water, sansho pepper
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Kathryn Yu: Inside
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Kathryn Yu: Day lilies with creamy goat's cheese
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Kathryn Yu: Roasted tomato salad, cool "chufa" milk
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Kathryn Yu: Marigold soup, shellfish broth
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Kathryn Yu: Marigold soup, shellfish broth
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Kathryn Yu: Carpaccio
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Kathryn Yu: Fossilized salsify with briny roe and sea accents
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Kathryn Yu: Filaments of with Jerusalem artichokes.
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Kathryn Yu: Filaments of with Jerusalem artichokes.
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Kathryn Yu: Filaments of with Jerusalem artichokes.
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Kathryn Yu: Mugaritz
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Kathryn Yu: Loin of sole
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Kathryn Yu: Milk fed veal
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Kathryn Yu: Milk fed veal