The kitchen is a constantly evolving and recreating itself, almost a science hungry for new ideas. And for those who think that everything is invented, they are wrong ... The flowers are no longer mere decoration on the table but have become an ingredient.
Renowned chefs like Andoni Luis Aduriz, Montse Estruch and Quique Dacosta, have introduced the use of edible flowers in their recipes, becoming more than a fashion, the essence of some of their specialties.

“The flowers are no longer mere
decoration on the table but have
become an ingredient”

A major unknown is the artichoke. A common ingredient in the kitchens of Malaga, but of which many are unaware of its origin. And there are many more types of flowers used, some less common, but never the less used in haute cuisine and creative cooking. The coriander, lily, roses, violets, flowers of the almond trees, orchids, bluebells, tagete, oxalis, elderflower, ... and countless references.
The cuisine is a fusion of smells, flavors and colors, and that's exactly what flowers bring to these recipes, which are being uses more and more by professionals.

“The kitchen is a fusion of smells,
flavors and colors,
and that’s exactly what flowers bring”

"The use of flowers and herbs hides a declaration of intent. They are beautiful, delicate, subtle. Using them is a way to understand the effort and expectations of the guests "in the words of Mugaritz chef, Andoni Luis Aduriz Basque.