Cooking Fusion, Mediterranean, Nordic and Slavic specialties

Tasteful Recipes A world of flavours

  • "Paella valenciana" with vegetables, chicken and reindeer meat

    "Paella valenciana" with vegetables, chicken and reindeer meat

  • paellareno1
  • paellareno2
  • Roasted lamb chops with couscous and red pepper coulis

    Roasted lamb chops with couscous and red pepper coulis

  • cordero cuscus 1
  • cordero cuscus 2
  • cordero cuscus 3
  • cordero cuscus 4
  • 24 months cured Manchego cheese cake with two textures

    24 months cured Manchego cheese cake with two textures

  • tarta queso 1
  • tarta queso 2
  • tarta queso 3
  • Croquettes with Slovakian blue cheese Niva

    Croquettes with Slovakian blue cheese Niva

  • croquetas1
  • croquetas2
  • Pasties stuffed with homemade blood pudding and truffle

    Pasties stuffed with homemade blood pudding and truffle

  • empanadillas ingredientes
  • preparacion masa empanadillas
  • praparacion morcilla
  • preparacion final empanadillas

Publications on Worldchefs.org World Association of Chef Societies. Content writer collaborator

ANDALUSIAN “ESPETO”: The art of vertical wood-fired grilling

ANDALUSIAN “ESPETO”: The art of vertical wood-fired grilling

CASTILIAN ROASTED SUCKLING PIG: A millenary speciality roasted in a wood-fired oven

CASTILIAN ROASTED SUCKLING PIG: A millenary speciality roasted in a wood-fired oven

LAPLAND SMOKED TROUT: A dinner in the Arctic wilderness

LAPLAND SMOKED TROUT: A dinner in the Arctic wilderness

My experience as a chef In Spain and other European countries

Mesón La Vega Hotel Restaurant (Cantabria, Spain)

Mesón La Vega Hotel Restaurant (Cantabria, Spain)

Casa Antonio Restaurant (Örebro, Sweden)

Casa Antonio Restaurant (Örebro, Sweden)

Auditorio Tapas bar (Almería, Spain)

Auditorio Tapas bar (Almería, Spain)

More experiences here

Contact me

You can contact me in Spanish, English, Swedish and Slovak.

World Association of Chefs Societies

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