NEW YORK (TheStreet) -- Since the turn of the millennium, foodies searching for cutting-edge gastronomy have flocked to Spain.
First, they came to El Bulli near the town of Roses, close to the French border in Catalonia, where Ferran Adrià popularized the concept of molecular gastronomy.
Joan Roca i Fontané does the cooking, his brother Josep handles the wines, and little brother Jordi makes the desserts at Can Roca, which was voted the world's best restaurant earlier this month.
The next restaurant in that lineage may be Aponiente, which is in El Puerto de Santa Maria, a small city on the Atlantic Ocean in southern Spain. Chef Ángel León (shown in the photo below) offers creative seafood preparations, and sommelier Juan Ruiz-Henestrosa focuses on the sherries that are produced in El Puerto and nearby towns Jerez and Sanlúcar de Barrameda.