Four chefs with a Michelin star and one with five diamonds by the AAA will present their gastronomic proposals at Superbia Summer 2019. From July 18 to August 26, the Superbia Summer 2019 gastronomic festival will take place in Tulum, Riviera Maya. Here you can taste the best dishes of Roberto Ruiz de Punto MX, María José San Román of Monastrell Restaurant, J. Antonio Medina of the A'Barra Restaurant and Jesús Sánchez of the Amós Arbor, all of them with a common bond, to have the maximum recognition in gastronomy: Michelin stars. In addition to Mexico, chef Abel Hernández de Eloise, who has five diamonds by the AAA, will be present.

The program will be as follows:

From July 17 to 21: Roberto Ruiz de Punto MX from Madrid, Spain, which has a Michelin star.

From July 24 to 28: María José San Román of Monastrell Restaurant in Alicante, Spain, awarded with a Michelin star, and specialized in rice dishes.

From July 31 to August 4: J. Antonio Medina of the A'Barra Restaurant in Madrid, Spain, which has two Michelin stars.

From August 7 to 11: Abel Hernández de Eloise in Mexico City, who has five Diamond stars for the AAA.

From August 18 to 26: Jesús Sánchez from the Amós Cenador in Málaga, Spain, awarded with two Michelin stars.

The festival will gather specialists of Mexican cuisine who succeed in Europe, in this case, Roberto Ruiz de Punto Mx will show which are the Mexican dishes that cause the most fury in the Spanish market and how they manage to transport distinctly Mexican flavors, very linked to local ingredients, without ever losing the loyalty that configures the cuisine of our country.

For lovers of rice, and more specifically of the Valencian flavors, María José San Román, chef of Monastrell, will bring all the novelties in this small, but the award-winning restaurant is presented. And because there is life after the paella, the chef will show the rich world of rice, from the creamy to the sweet, as well as her revolutionary techniques in the treatment of delicate foods with rice in its different versions and saffron.

Lovers of the Spanish culinary tradition will also have a new opportunity to savor the delicate, purely Spanish proposals of chef J. Antonio Medin de A'Barra, has a proposal of Spanish cuisine that goes through a ham as the Joselito until the garden products such as asparagus, foie gras, and a balanced proposal of seafood dishes and land (or mountain), without neglecting the rice.

Skewered hake, lobster, and other daily catch from the markets of Cedeira in the north of the peninsula to Sanlúcar de Barrameda, the cradle of chamomile and the maritime races of the Andalusian thoroughbreds. It's handling of the national meats like the lamb and the equally unmissable res of a kitchen of author faithfully ligature to the terroir.

The gastronomic offer of Abel Hernández de Eloise will also be present in the CDMX, in this case, more of a Frenchified style, where the presence of the truffle and the offer of top quality products prevail.

Finally, the kitchen of chef Jesús Sánchez del Cenador de Amós, from the seafaring and Andalusian capital of Málaga. Refined cuisine in the avant-garde kitchens of the north, but with a proposal linked to the Andalusian land, where the tapa, the sea products are present flavored by the Mediterranean and African airs that make their cuisine a kitchen of influences and tradition.

The festival will be held exclusively for clients of the UNICO 20º87º hotel complex, located in Tulum, Riviera Maya.