Restaurante Calima
Avenida José Meliá
Marbella
As Featured In...
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>>
Last updated August 2006 lastArticle = 8/2006 and lastAward =
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
