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Restaurante Calima

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From Travel + Leisure , AUG 2006

At Marbella's Restaurante Calima, chef Dani García keeps his menu local—Iberian olive oil, Andalusian jamón, sherry—but manipulates textures like a scientist in a lab, most famously with liquid nitrogen. A deft injection explodes olive oil into popcorn-like morsels, which are served with lobster salad....MORE>>

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Last updated August 2006