Avant-garde celebrity chef Dani Garcia uses scientific techniques to transform traditional ingredients into innovatively textured, flavored, and visually stunning dishes at his much-lauded two Michelin-star restaurant, where diners can choose between the à la carte and prix-fixe menus (€125). Liquid nitrogen, for instance, is used to maximize the flavors in dishes such as the false tomato. Other signature offerings include foie gras with a creamy slice of Ronda goat cheese, roast sea bass and curried mackerel. Finish off with the chef's favorite dessert, Luna de Marbella (Marbella Moon), a concoction of white chocolate, vanilla and tangerine. The space manages to be Zen minimalist, yet warm and intimate, with beautiful panoramic sea views and the entire kitchen before diners' eyes.
Grand Melia Don Pepe, C. José Melia, Marbella, 29600, Spain