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
Armenian produce gets duty-free EU access after Russian ban
Brussels lifts duties on around 80% of Armenian exports for two years, after Moscow shut its market to the country's fruit, vegetables, brandy and mineral water.
Molly Baz joins Sweetgreen as chef in residence
Three menu items built around her own pickle mayo run at Sweetgreen through November 9, testing whether a cookbook author can move fast-casual lunch.
Caldo verde recipe: northern Portugal’s kale and potato soup
Floury potatoes, olive oil and greens sliced almost as thin as thread: the Minho soup that Porto eats at São João, with the timing that keeps it bright green.
Best restaurants in Rome 2026: 15 tables worth booking
From Heinz Beck's three-star La Pergola to €12 carbonara in Monteverde: 15 Rome addresses checked against the Michelin Guide Italia 2026 and 50 Top Pizza, with prices and booking tips.
Simpson's in the Strand joins the Michelin Guide
London's 198-year-old carvery returns to the Michelin Guide Great Britain & Ireland six months after Jeremy King reopened it, one of 22 restaurants added this September.
Madagascar vanilla prices fall to a decade low
A record harvest of more than 4,500 tonnes pushes wholesale vanilla prices down to a fraction of their 2018 peak.
Bar 1661 becomes Ireland's first World's 50 Best Bars entry
The Dublin bar built around poitín ranks 98th on this year's extended World's 50 Best Bars list, ahead of the top 50 reveal in Milan.
Copacabana Palace restaurant Lumio seats 38 from November
Nello Cassese, who won a Michelin star at the hotel's Cipriani, moves to a single tasting menu of southern Italian cooking and Brazilian produce, with bookings due to open in October.
Smyth names Conor Dalton head chef in Chicago
Chicago's only three-Michelin-starred kitchen brings in a British chef from Manchester's Skof to work alongside John Shields.
What to eat in Rome: 10 dishes and where to find them
Four pastas, one oxtail, a fried artichoke and a cream bun: the Roman canon is short and fixed, and the addresses that cook it best have barely moved in decades.
Sauerkraut recipe: how to ferment cabbage the Alsace way
White cabbage, 2 per cent salt and three to four weeks at room temperature: the lactic fermentation behind choucroute, timed for the Alsace cabbage harvest that peaks in October.
Daniel Rogan's AO joins the Michelin Guide in Southampton
Simon Rogan's son returns his Oxford Street restaurant to Michelin's listings this month, backed by the L'Enclume group's farm, sommelier and back-office support.
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