The Thyssen-Bornemisza National Museum has always shown interest in the world of gastronomy. On the one hand, it offers visitors a gastronomic tour of our collection. On the other hand, it has developed the DelicaThyssen line for the shop, in which they include local food products of excellent quality. With all these precedents the idea arose to produce a publication, Dishing Up the Thyssen, of a gastronomic nature, a recipe book made up of 25 dishes by renowned Spanish chefs, a dialogue between art and gastronomy, a journey through taste, understood as meaning and as aesthetics. The selected chefs have visited the rooms of the Museum looking for inspiration in a painting from its extensive art collection. Each one of them has chosen a work and made a recipe, not so much as a literal translation of the work to the plate, but as an inspiration that could appear through the theme of the chosen work, the texture of the material used by the artist, the colours... Each cook explains, in a brief text, why he has chosen that work and which elements of the painting have led him to create the recipe. Then there is the preparation of the recipe with the list of ingredients, finish and presentation. The participant chefs are: Andoni Luis Aduriz, Samy Ali, Víctor Arguinzoniz Juan Mari y Elena Arzak, Sura Ascaso, Oriol Balaguer, Martin Berasategui, Juan Manuel de la Cruz, Quique Dacosta, Andrea Dopico, Lucia Freitas, Gonzalo Garcia, Luis G. Bua, Diego Guerrero, Sacha Hormaechea, Angel Leon, Roberto Martinez Foronda, Paco Morales, Tono Perez, Albert Raurich, Roberto Ruiz, Carme Ruscalleda, Jesus Sanchez, Ricardo Sanz, Paco Torreblanca, Manuel Urbano. 50 colour illustrations