Newsletter 'Eat' | Mateu Casañas

Partner with his fellow chefs Oriol Castro and Eduard Xatruch at the Disfrutar restaurant, Mateu Casañas visits the podcast 'Quédate a comer' . He does so just as it's about to mark a year since the Barcelona establishment was proclaimed the best restaurant in the world in Las Vegas according to The World's 50 Best Restaurants list, and as the documentary Plat en blanc, which reflects what happened in those days, has just been released.

We'll talk with him about how the whirlwind that came a few months after earning his third Michelin star has changed his life; about his personal relationship with his two partners; about haute cuisine and creativity; about food criticism, with that "very thin skin" he acknowledges chefs often have; and about the advice he would give to those eager to rise in the prestigious rankings.

- The Villejuïf scandal. Forty years have passed since a document of unknown authorship gave rise to the phobia about chemicals and food additives that continues today. This is the controversial Villejuïf hospital list, about which Laura Conde reveals all the details in this report.

- How is gluten-free pasta made? Iker Morán visited a gluten-free pasta factory and a pizzeria that exclusively uses gluten-free dough. He explained the production process and the skyrocketing demand at a time when celiac disease is becoming more and more common.

Nutrition makes the difference in the ring. Strength and technical mastery are essential for professional fighters, but discipline is no less important when it comes to following a performance-enhancing nutrition plan. Àlex Laborda Temprado details this in this report.

The recipe

- 'Clotxa' (a type of canana). On the occasion of Catalonia's recognition as a World Region of Gastronomy 2025, which in May focuses on the products of our coasts, the Alícia Foundation offers us this traditional recipe from Terres de l'Ebre, originally a food of farmers and day laborers.

Cantabria

- Ronquillo. Jorge Guitián visited the Ronquillo restaurant run by siblings Cecilia and David Pérez in Ramales de la Victoria, located in a remote corner of Cantabria's most touristy area. They're updating the cuisine of the Ansón Valley, without neglecting its roots.