{"id":125607,"date":"2026-07-17T16:56:09","date_gmt":"2026-07-17T22:56:09","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=125607"},"modified":"2026-07-17T17:54:30","modified_gmt":"2026-07-17T23:54:30","slug":"culinary-icons-alta-cocina-marbella","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/07\/17\/culinary-icons-alta-cocina-marbella\/","title":{"rendered":"Culinary Icons re\u00fane alta cocina en Marbella"},"content":{"rendered":"<p>La escena gastron\u00f3mica europea tuvo una de sus postales m\u00e1s llamativas del verano con <strong>Culinary Icons<\/strong>, encuentro realizado el 2 de junio en Puente Romano Marbella. La segunda edici\u00f3n reuni\u00f3 a m\u00e1s de 200 asistentes en La Plaza, dentro del resort ubicado en la Milla de Oro de Marbella, y convoc\u00f3 a cinco cocineros de peso internacional. El formato combin\u00f3 cocina en vivo, cocteler\u00eda contempor\u00e1nea y una causa social: los ingresos por boletaje ser\u00e1n destinados a Cruz Roja Espa\u00f1ola.<\/p>\n<p><figure class=\"wp-block-image\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/CI-26_Adri_%40axiun_P1057471-scaled.jpg?w=1165&#038;ssl=1\" alt=\"\">\n<\/figure><\/p>\n<h2>Culinary Icons: cinco lecturas de la alta cocina<\/h2>\n<p>El cartel de esta edici\u00f3n creci\u00f3 respecto a su primera entrega. De tres chefs invitados, el encuentro pas\u00f3 a cinco nombres vinculados con distintas tradiciones culinarias y con restaurantes que han marcado conversaciones globales sobre fine dining, producto y t\u00e9cnica.<\/p>\n<p>Entre los participantes estuvieron <strong>Nobu Matsuhisa<\/strong>, figura clave en la expansi\u00f3n de la cocina nikkei; <strong>Izu Ani<\/strong>, cocinero asociado a la escena gastron\u00f3mica de Dub\u00e1i y fundador de GAIA; <strong>Dani Garc\u00eda<\/strong>, chef andaluz reconocido con tres estrellas Michelin; <strong>Yiannis Kioroglou<\/strong>, chef ejecutivo de La Petite Maison; y <strong>Albert Adri\u00e0<\/strong>, creador de Enigma y una referencia de la cocina contempor\u00e1nea.<\/p>\n<p>La reuni\u00f3n no s\u00f3lo funcion\u00f3 como desfile de nombres conocidos. El programa permiti\u00f3 ver c\u00f3mo cada chef traslad\u00f3 su lenguaje a un mismo escenario: el patio social de Puente Romano Marbella, rodeado por arquitectura de inspiraci\u00f3n andaluza y con el Mediterr\u00e1neo como contexto.<\/p>\n<h2>Qu\u00e9 se sirvi\u00f3 durante la jornada<\/h2>\n<p><figure class=\"wp-block-image\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/CI-26_Adri_%40axiun_P1057445-scaled.jpg?w=1165&#038;ssl=1\" alt=\"\">\n<\/figure><\/p>\n<p>La experiencia se articul\u00f3 alrededor de preparaciones representativas de cada cocina. Aunque el formato estuvo pensado para una jornada social, el men\u00fa mantuvo una lectura clara de los estilos de sus protagonistas: precisi\u00f3n japonesa, producto mediterr\u00e1neo, gui\u00f1os franceses, ra\u00edces andaluzas y t\u00e9cnica dulce.<\/p>\n<ul>\n<li><strong>Nobu Matsuhisa<\/strong> trabaj\u00f3 dos bocados ligados a su repertorio: tataki de at\u00fan y lubina kombujime oshi sushi.<\/li>\n<li><strong>Izu Ani<\/strong> llev\u00f3 cangrejo real a la sal, una preparaci\u00f3n centrada en el producto y en sabores directos.<\/li>\n<li><strong>Dani Garc\u00eda<\/strong> present\u00f3 tomate nitro de tomate seco con gazpacho verde y quisquillas de Motril, una lectura contempor\u00e1nea de ingredientes del sur de Espa\u00f1a.<\/li>\n<li><strong>Yiannis Kioroglou<\/strong>, desde La Petite Maison Marbella, sum\u00f3 rigatoni con trufa y pissaladi\u00e8re con caviar.<\/li>\n<li><strong>Albert Adri\u00e0<\/strong> cerr\u00f3 desde su v\u00ednculo con la pasteler\u00eda con un waffle de chocolate y yuzu.<\/li>\n<\/ul>\n<p>El resultado fue un recorrido breve pero diverso por cocinas que no compiten por parecerse. En ese contraste estuvo parte del inter\u00e9s period\u00edstico del encuentro: m\u00e1s que una cena formal, Culinary Icons funcion\u00f3 como una plataforma para observar c\u00f3mo distintos lenguajes gastron\u00f3micos se adaptan a un formato de presentaci\u00f3n abierta frente a los comensales.<\/p>\n<h2>La Plaza y SIPS Barcelona ampl\u00edan la experiencia<\/h2>\n<p>La Plaza fue el punto de encuentro de la jornada. Este espacio al aire libre es uno de los n\u00facleos sociales del resort y permiti\u00f3 que las preparaciones se vivieran con una din\u00e1mica menos r\u00edgida que la de un restaurante tradicional. Los asistentes acompa\u00f1aron los platillos con vinos y cervezas seleccionados para el evento.<\/p>\n<p>La cocteler\u00eda tuvo un papel propio gracias a la participaci\u00f3n de <strong>SIPS Barcelona<\/strong>, bar reconocido dentro de la escena internacional. El equipo ligado a Marc \u00c1lvarez y Simone Caporale desarroll\u00f3 bebidas para recibir a los invitados, en el marco de su residencia temporal de verano en Puente Romano Marbella.<\/p>\n<p>Esta incorporaci\u00f3n coloc\u00f3 a la cocteler\u00eda no como acompa\u00f1amiento secundario, sino como parte del relato sensorial. En una industria donde los bares de autor han ganado terreno dentro de hoteles y resorts de lujo, la colaboraci\u00f3n refuerza una tendencia visible: la experiencia gastron\u00f3mica ya no termina en el plato.<\/p>\n<h2>Puente Romano Marbella refuerza su perfil culinario<\/h2>\n<p>Uno de los datos centrales del encuentro es que cuatro de los cinco chefs participantes est\u00e1n vinculados con restaurantes ubicados dentro de Puente Romano Marbella. Esto ayuda a entender por qu\u00e9 el resort ha impulsado un evento de este tipo: su oferta gastron\u00f3mica no depende de un solo concepto, sino de una red de espacios con identidades distintas.<\/p>\n<p>De acuerdo con la informaci\u00f3n compartida, el complejo integra m\u00e1s de 20 restaurantes y bares. Esa amplitud le permite posicionarse como destino gastron\u00f3mico, adem\u00e1s de hotelero, en una regi\u00f3n donde el turismo de lujo compite cada vez m\u00e1s por experiencias espec\u00edficas y no \u00fanicamente por hospedaje.<\/p>\n<p>La ubicaci\u00f3n tambi\u00e9n pesa. Marbella ha construido una narrativa asociada al Mediterr\u00e1neo, la vida al aire libre y la hospitalidad de alto nivel. Culinary Icons se inserta en esa conversaci\u00f3n, pero lo hace desde la cocina como eje principal y con una selecci\u00f3n de chefs que atrae a p\u00fablicos acostumbrados a viajar por mesas, bares y experiencias culinarias.<\/p>\n<h2>Una recaudaci\u00f3n destinada a Cruz Roja Espa\u00f1ola<\/h2>\n<p>M\u00e1s all\u00e1 del componente gastron\u00f3mico, la segunda edici\u00f3n tuvo una dimensi\u00f3n social concreta. La totalidad de los ingresos obtenidos por la venta de boletos ser\u00e1 entregada a <strong>Cruz Roja Espa\u00f1ola<\/strong>, organizaci\u00f3n que desarrolla programas de apoyo en distintas comunidades.<\/p>\n<p>El evento tambi\u00e9n cont\u00f3 con el respaldo de <strong>Sierra Blanca Estates<\/strong>, desarrollador de lujo mencionado como aliado de la iniciativa. En este tipo de encuentros, el patrocinio privado suele ser clave para sostener producciones de alto costo, especialmente cuando la recaudaci\u00f3n se orienta a fines ben\u00e9ficos.<\/p>\n<p><figure class=\"wp-block-image\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/CI-26_Adri_%40axiun_P1057407-scaled.jpg?w=1165&#038;ssl=1\" alt=\"\">\n<\/figure><\/p>\n<h2>Qu\u00e9 deja Culinary Icons para Marbella<\/h2>\n<p>La segunda edici\u00f3n de <strong>Culinary Icons<\/strong> confirma que la alta cocina sigue siendo una herramienta poderosa para construir destino. En Puente Romano Marbella, el evento reuni\u00f3 chefs, cocteler\u00eda y filantrop\u00eda en una jornada que apuesta por la cercan\u00eda con el p\u00fablico sin abandonar el lenguaje del lujo mediterr\u00e1neo. Para Marbella, el encuentro suma otro argumento dentro de su posicionamiento como plaza internacional para gastronom\u00eda, hospitalidad y experiencias frente al mar.<\/p> <!--themify_builder_content-->\n<div id=\"themify_builder_content-125607\" data-postid=\"125607\" class=\"themify_builder_content themify_builder_content-125607 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->","protected":false},"excerpt":{"rendered":"<p>La segunda edici\u00f3n de Culinary Icons llev\u00f3 a Puente Romano Marbella una jornada con cinco chefs internacionales, cocteler\u00eda de SIPS Barcelona y una recaudaci\u00f3n destinada a Cruz Roja Espa\u00f1ola.<\/p>\n","protected":false},"author":4,"featured_media":125783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-125607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- 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