DSTAGE, MADRID

One of my most exciting dining experiences ever at Chef Diego Guerrero's DSTAgE Restaurant.
A very charming and welcoming industrial style space, exposed bricks and beautiful wood tables without tablecloths, amazing cuisine with many international influences (Spanish, Asian, South American), various games of contrasts between textures, flavors and temperatures, some really amazing dishes, among the best I have ever tasted, every detail makes a visit to DSTAgE truly unforgettable.

Among the dishes I will keep for a long time in memory:

Tomato Garum: cold frozen cherry tomatoes, seaweed (the ramallo de mar), seaweed powder passed to liquid nitrogen; an incredible and amazing composition for temperature flavors that harmonize with every taste

Black: roasted cauliflower, black olives and caviar, wonderfully perfect cauliflower cooking, tasty and crispy

​Rosa de pimiento asado: a roasted Spanish red pepper, essence and nth power of pepper, a memory of my grandmother in a bite, I was moved.
 
Esponja de Enoki: sponge of enoki mushroom roots with green onions, beets and seaweed

​Chawanmushi de foie escabechado y percebe: chawanmushi of pickled foie gras and percebe. 
Another dish with oriental influences, a Japanese preparation the Chawanmushi, produced with seeds of the Ginkgo biloba tree: a soup made from milk and eggs to which they add mushrooms, shrimp or other and which is flavored with soy sauce, dashi and mirin. 
In this case there are foie gras and percebes, rare and expensive Galician sea fruit.
 
Unforgettable a dish that excites you and surprises you as rarely happens.
Chef Diego Guerrero’s 'Maiz' is really something special: a cloud of cotton candy that welcomes a heart of popcorn ice cream with mango meringues and flavored with apple cider vinegar, sherry, toasted corn and chilli.
Wrap and eat like a taco!😍