EL MUNDO's leading gastronomy magazine returns to the newsstands this Friday, December 8, with a special Christmas issue on paper that includes, as usual, a review of what is currently going on in the culinary scene of our country, which is experiencing a moment of unprecedented expansion.

On this occasion, the protagonists are three chefs who made themselves known in television cooking programs and who, after their time in them, have managed to make their dreams come true and succeed with their restaurants. The Valencian Begoña Rodrigo, who became famous after winning the first edition of the Top Chef contest a decade ago, has just revalidated the Michelin star at her restaurant La Salita. She tells METRÓPOLI what the recognition has meant for her and her team and says that her main goal for 2024 is to "radicalise the plant-based proposal" of her gastronomy to the fullest.

Carlos Maldonado, winner of the third edition of MasterChef, also opens the doors of Raíces, his restaurant in Talavera de la Reina (Toledo), which in 2020 achieved its first Michelin star. The man from La Mancha is calling for a change in the hospitality industry while fighting against social and labour exclusion since its foundation. The Madrid-born Paco Roncero, who started at Canal Cocina, was a judge on MasterChef Colombia and is about to premiere Duelo de cucharas on Telemadrid, a program focused on the cooking of the game, assures that he loves TV, a job that he combines with his busy Paco Roncero Restaurant, located on the top floor of the Real Casino de Madrid. which has also just revalidated the two stars. "Now I'm in a very nice moment; I've managed to balance my professional and personal life," says the Spaniard.

In addition to other interviews, such as María Vargas, technical director of the Rioja winery Marqués de Murrieta and renowned Best Winemaker in the World, José Moro, president of Bodegas Cepa 21, and the leading man of Spanish cinema Maxi Iglesias, the special is loaded with content with several profiles of Spanish brands, such as Güeyu Mar preserves, the meat company Discarlux, and Ahumados Domínguez, and a review of the best hams, wines, oils and chocolates that cannot be missing from the table for Christmas.

Several recommendations are also included: 20 Michelin restaurant gift cards to give to foodies, a tour of the best gourmet shops in Madrid and more than fifteen places to treat yourself to a culinary treat away from home this holiday season.