Calima

Calima Review

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 Michelin-star restaurant, where the only option is a prix-fixe menu ($$$$). Liquid nitrogen, for instance, is used to freeze ingredients without the use of water, maximizing the flavors in Sherry Mary oysters with crushed tomato sorbet. Other signature offerings include foie gras with a creamy slice of Ronda goat cheese and a miniature baked potato served with edible silver foil. The space manages to be Zen minimalist, yet warm and intimate, with beautiful panoramic sea views.