Juanjo Losada
Juan José Losada of the Michelin-starred Pablo restaurant in Leon will showcase avant-garde Leonese cuisine deeply rooted in local produce and seasonality, with technical care without fanfare, where mycology plays a central role.
In his philosophy, mushrooms have a natural place: harvested from Leon's mycological areas, prepared with simplicity to enhance their pure flavor, texture, and aroma, without disguising them, but rather integrating them into dishes that connect the earth, the forest, and tradition. They would be used raw, lightly salted, in stocks or accompaniments that highlight their umami nuances and earthy character, also offering contrasts with acidic elements, light fats, or local vegetables. Mycology, in Losada's hands, would therefore be more than an ingredient: a bridge between the wild and the gastronomic, respecting the season and its origin.