Scheduled for Saturday, September 23, a unique gastronomy gathering will unfold at Abiss restaurant in Calp, uniting two renowned chefs for an exclusive tasting experience. The event offers two service windows, lunch and dinner, during which Nino Fjordside Andersen and Lenin Busquet will swap ideas, flavors, and culinary visions to create a sensory journey for guests. (Attribution: Abiss restaurant, event organizers)
Hailing from Denmark, Nino has refined his craft in some of the world’s most acclaimed kitchens, including Geranium, Noma in Copenhagen, and El Celler de Can Roca in Girona. He currently leads Creative R&D at Koks restaurant, located on Leynavatn in the Faroe Islands. Widely regarded as one of the most remote fine-dining establishments, Koks holds two Michelin stars and a Green Star, celebrated for its adventurous cuisine built on ancient fermentation techniques and ingredients rarely seen elsewhere. (Attribution: Chef profiles and restaurant rosters)
In Nino’s words, motivation flows from challenge, curiosity, and the limits of possibility. He notes that when the pandemic disrupted the normal dining scene, he chose to leave major cities and relocate to a remote Atlantic island to pursue a different culinary rhythm. (Quotation attribution)
Lenin Busquet, born in Ontinyent and now a chef at Abiss, has polished his approach in celebrated kitchens such as Ricard Camarena in Valencia, which holds two Michelin stars and a Green Star, Diverxo in Madrid with three Michelin stars, and Quique Dacosta in Denia. His training also includes collaborations with Jorge Vallejo in Mexico at Quintonil and Virgilio Martínez in Lima at Central, experiences that shape his modern, globally inspired cooking. (Attribution: Chef histories and restaurant resumes)
The planned menu for the event highlights the fusion of ideas and techniques from these two friends, Lenin and Nino, blending distinct culinary languages into a cohesive tasting sequence. (Culinary concept overview)
Guests can expect an exquisite journey featuring ten distinct courses and thoughtfully paired wines chosen to complement each progression. The emphasis rests on rare ingredients and inventive pairings that invite guests to taste the convergence of diverse gastronomic traditions. (Pairing and course structure)
To experience this unprecedented culinary chapter within the country, reservations are available directly through Abiss restaurant’s official site, with detailed information and booking options provided there. (Cited information: Abiss restaurant website)