Located at the Hotel Melia Don Pepe, in a small annex to the main building on the beach. It is very easy to find, because the signal takes to it. In addition, there is parking at the entrance, or you can use the parking of the hotel. The restaurant has two Michelin stars.
Chef Dani García is responsible for most of the dishes in this wonderful place and we should say that he is one of the best cooks of Spanish food in the coming years, or who can be seen in this sense as a true star.
Such words as an excellent cuisine, an excellent food and very good presentation of the dishes – can be used to describe many other places, but really there is no sufficient number of words to define his work. Danny Garcia can be considered as an inventor, a creative person and researcher in the culinary world. Despite of his young age, he is able to surprise the most experienced cooks, and nobody has denied his risky nature. Perhaps some of the compositions can not satisfy everyone, but there were more successes than failures. He rose to fame thanks to the use of liquid nitrogen in the kitchen.Restaurant’s decor is based on the contrast of light and dark colors.
The kitchen is fully visible and you can see the whole process of the team of Dani Garcia.
Green tomatoes with basil, green beans and mussels. Caviar portions of Calima. Dumpling Iberian pork with red langostami.What attracts attention in the entrance of
the restaurant – this circle corner, a space designed to test the snacks, along with a stunning champagne. It is also the ideal place to wait for other guests with the first drink in the hand…
Dani Garciá is probably the next rising star in international cuisine in the likes of Adriá Ferrán of El Bulli. Not cheap and no a la carte menu but the creativity is going to give you a very special experience.
Info by grandselection
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