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
Best restaurants in Melbourne 2026: 15 tables worth booking
From Hugh Allen's Yiaga to a A$60 chef's selection at Anchovy: 15 Melbourne tables checked against the 2026 Good Food Guide and Gourmet Traveller awards, with prices.
Seadas recipe: Sardinia's fried cheese pastry with honey
Semolina pastry shortened with lard, a disc of young sheep's cheese and lemon zest, fried at 170°C and finished with bitter honey. A shepherds' dish from central Sardinia that became a dessert.
Solis opens its first standalone restaurant in Soho
The TATA Eatery team's chicken and steak grill leaves its food-hall site for Kingly Street on 20 October, with a bigger cut of the menu to match.
Philippines suspends ube exports as chefs abroad adapt
An indefinite ban on fresh purple yam and planting material, imposed to protect domestic stock, is forcing substitutions on menus in London and beyond.
Michelin Guide Italy adds 20 restaurants, four in Sardinia
September's intake puts two Cagliari addresses, a Barbagia osteria and an Arzachena eco-retreat into the selection. The stars wait for Piacenza on 12 November.
Deliranto leaves Salou and its Michelin star behind
The only Michelin-starred restaurant in Salou serves its last dinner on 31 October. Pep Moreno is taking the concept out of the province and wants to reopen in the second half of 2027.
Braai Bird brings South African rotisserie to Peckham
The team behind Kudu returns to south-east London this November with a wood-fired grill built around whole chickens and its own monkey gland sauce.
Tokyo pizzeria cracks the world's top 10 ranking
RistoPizza by Napoli sta ca rises to No. 7 in the 50 Top Pizza World 2026 list, its best finish yet and the highest ever for a restaurant based in Japan.
World's 50 Best Bars keeps four Italian bars listed
Four Italian venues hold their spots on the extended 51-100 ranking, two weeks before Milan hosts the World's 50 Best Bars ceremony for the first time.
Stone fruit season shrinks after Australia's warmest winter
Victoria's warmest winter on record has cut winter chill for peach and nectarine growers, with Riverbend Orchard reporting uneven flowering ahead of October's harvest.
Irish chef of the year drops fine-dining formality
Wade Murphy's cottage restaurant in County Limerick beats 53 other winners for a title built on local oysters, crab and zero pretension, judges say.
Beef cheeks bourguignon recipe, Stéphane Reynaud's version
The Ardèche butcher's son builds his bourguignon around cheek instead of chuck, a cut that turns silky rather than stringy after two hours in red wine.
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