Kitchen with traditional (ktichen CONTRAditional)

(Bombón foie Gras with coca-cola)

The new Andalusian cuisine of chef Dani Garcia at the British impressed with the incorporation of nitrogen into the kitchen.

He is a cook from Marbella, he studied culinary arts in the Culinary School of Málaga (La cónsula), he worked with Martin Berasategui in 1996, in 1998 he opened "Tragabuches" in 1998 until the 2005 which incorporates like Chef in a Calima Hotel.

The cuisine is based in contrast but with traditional Andalusian flavors, playing with textures and the opposed to cold-heat, that he have given several awards.

Is coupled with Heston Blumenthal (The fat duck) and Ferrán Adriá (El bulli) one of the pioneers of the Nitrogen Kitchen.

Juan Antonio Bascón Naranjo sr2u