{"id":177331,"date":"2023-03-06T11:33:43","date_gmt":"2023-03-06T10:33:43","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=177331"},"modified":"2023-03-06T11:38:38","modified_gmt":"2023-03-06T10:38:38","slug":"torres-borthers-star-dish-guisantes-lagrima","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/torres-borthers-star-dish-guisantes-lagrima\/","title":{"rendered":"The Torres brothers’ star dish, ‘guisantes l\u00e1grima’, makes a comeback"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Guisantes l\u00e1grima from Maresme, also known as Maresme green caviar, are undoubtedly a benchmark for food lovers. Now, the Torres brothers have revived this exclusive dish at their restaurant Dos Cielos in Madrid, together with their executive chef, Dami\u00e1n Gonz\u00e1lez. What’s more, this time this master recipe is served on exclusive crockery designed by Santos Brega\u00f1a, Spain’s most important crockery designer and ceramist.<\/p>\n\n\n\n

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A post shared by Restaurante Dos Cielos Madrid (@doscielosmadrid)<\/a><\/p><\/div><\/blockquote>