Jesús Martínez
Jesús Martínez is the editor of AMUSE. and covers restaurants, chefs and the business of hospitality. As editor, Jesús answers for everything published on the platform.
Stories by Jesús Martínez
What to eat in Buenos Aires: 10 dishes and where to find them
Ten real addresses for asado, choripan, milanesa, pizza and dulce de leche across Buenos Aires, each with a neighbourhood, a price in pesos and no filler.
Leon Mazairac leaves starred Karel V for De Hoefslag
The Utrecht chef who won Karel V its Michelin star again takes over Bosch en Duin's De Hoefslag from November, the venue's third chef in two years.
Fig and yogurt cake recipe: David Lebovitz's Paris method
The Paris-based food writer folds figs into the batter instead of laying them on top, using yogurt and five-spice to keep the crumb moist through their short season.
Douro grape growers get two weeks to claim €12m aid
Portugal opens a two-week window from 28 September for Douro growers to claim part of a €12 million fund for grapes nobody will buy, its second such rescue in two years.
Australia bans card surcharges on restaurant menus
From 1 October, cafes, pubs and restaurants can no longer add a card surcharge, and owners are recalculating what a coffee or a steak should cost.
Spanish wine exports fall 7.2% in 2025-2026 campaign
Tax data reviewed by DelReyAWM show Spain shipped 13% less wine abroad in the 2025-2026 campaign, as US demand and bulk sales fell despite a 6.6% rise in average price.
Butter chicken quesadilla recipe from Kwame Onwuachi
From the new cookbook All Hours: a slow-built butter chicken curry, seared and sauced, melted between two naan instead of tortilla for a sturdier fold.
Benoît Castel, world's best pastry chef, opens in Paris
Weeks after winning the UIBC's top pastry title in Singapore, the Breton chef opens his fourth Paris address, splitting the day between coffee, lunch and pastry.
Andy Murray's Cradle at Cromlix joins Michelin Guide
Andy Murray's 16-seat restaurant in Perthshire joins 22 new entries in the Guide's September update, as his hotel Cromlix rises to two Michelin Keys.
Basque cheesecake recipe: La Viña's burnt classic
The San Sebastián bar that invented this crustless cake in 1988 bakes it hot and dark on purpose, which is what keeps the centre loose and custardy.
Sotheby's to auction a Macallan 1926 at the distillery
A Fine and Rare 60 Years Old bottle, estimated at up to £2.2 million, leads Sotheby's first sale held on-site at The Macallan's Speyside estate.
World's tuna purse-seine fleet grows to 693 vessels
ISSF's annual snapshot finds more boats and more hold capacity than a year ago, even as tracking tools reach nearly the whole large-scale fleet.
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