[title]
The Torres brothers’ rise in popularity and fame has not in any way changed their philosophy that so many customers – and the good folks from the Michelin guide – fell in love with during their time with the now-defunct Dos Cielos. The twins pride themselves on cooking 'through memories', with their cusine based on family recipes and made with seasonal garden-fresh products and using contemporary techniques. Their youngest creation in Barcelona came out strong, with haute cuisine on the tables, showing off the passion the chefs have for fresh raw materials. An example is in their 60-vegetable salad over basil gelatine.