• Gabrielle Sander

Ramon Freixa interview - The Telegraph

"When you sit down and order a Michelin-star meal there is high-stakes expectation. When the dish is placed in front of you there must surely be a wow factor. The flavours should test the boundaries. The dish needs to be a lot of things… but most of all it needs to be so delicious that you look to your fellow diners with an expression that reads: this, THIS right here, is what I’m talking about.

My most recent dalliance with Michelin, at two-star Ramón Freixa Madrid, didn’t disappoint. Laid down in perfect synchronicity, each of the 20-odd courses elevated the season’s ingredients to shout-it-from-the-rooftop proportions. I met Freixa on the eve of the opening of his new venture, Hola! Tapas Bar, which made its debut at sea this spring on MSC Cruises’ newest ship, Bellissima."

In this 700-word introduction to this culinary cruises round-up, I travelled to Madrid to interview chef Ramon Freixa, dined at his eponymous Michelin-starred restaurant and visited his favourite local food market. As it coincided with the launch of his new restaurant onboard MSC Bellissima, I also pondered the question: how do you take Michelin star food and serve it up to the 5,000 passengers on a cruise.

Read the full feature, published in print and online, here: https://www.telegraph.co.uk/travel/cruises/articles/the-top-20-culinary-experiences-at-sea/

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