It’s all smoke.Culinary technique and mastery form an essential part of every dish, where smoke becomes a form of seasoning and the finishing touch for every piece of meat, fish, seafood or vegetable.Haute cuisine by Dani García, with a Japanese spirit in the concept and design that translates into an aesthetic of exclusivity and immediacy.An exclusive concept, with space for 14 diners, devoted to embers and smoke, inspired by how a dining room is understood in Japan.
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