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/ 30 January 2010
After years of enthusiasm for "molecular gastronomy", many leading chefs are turning back to focus on ingredients and where they come from.
Waves of tourists have been coming to Spain’s sun-kissed eastern and southern coastline for decades and convalescents among them are connoisseurs of the climate’s restorative properties. But as European integration progresses, more and more health "tourists" and foreign residents buying into the idea of retirement by the sea have been making increasing use of Spain’s health facilities.