DSTAgE, Madrid, 12/16/16

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entrance

DSTAgE is medium sized place with a surprise tasting menu.  Your only choice is the number of courses and you do receive a copy of the menu when you are finished with the meal. It is a very casual setting but I did note a number of celebratory dinners being held. It is a staged meal with you moving through a couple stations to start the meal. We started in the bar area where you are encouraged to order a cocktail, but it is not part of the meal price.

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bar area

While in the bar they brought out the first appetizer, a razor clam seasoned with numerous flavors including celery dashi and coffee fruit and surrounded by a cloud of liquid nitrogen.

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Seafood of the day: razor clam with celery dashi, almonds milk & coffe nectar
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closer
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bar area
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Frankie visited with the Michelin man

 

You then moved to the main dining room of which one side is the open kitchen filled with workers.  We stood at the bar while one of the chefs prepared a tiny shrimp snack and a cocktail to go with it. There were a number of steps and additions and it turned out to be tasty but a tad messy.  She talked about what she was doing while she cooked on the large salt block heated with a burner underneath.  Chef Diego Guerrero stood right next to our chef but was working on other dishes.  There was another kitchen demo spot cooking on a cool salt block, and when I asked about it I was told that was the station where those on their second visit went.  It was a nice to get that close and personal with the kitchen but it was not so nice when our table happened to be between the 2 stations.  I was glad when they finished the roaming appetizers with this night’s guests.

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Making shrimp appetizer
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adding sauces
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little fruits whose essence is added
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Shrimps over himalaya salt rock alive
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drink to go with shrimp
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Chef Diego Guerrero and chef who made our shrimp appetizer
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She found more personalized Michelin men!

 

Once you are at the table you stay there until you are finished at which time you are invited to spend more time in the bar, but it was late enough we were ready to go back to the hotel. The table service started with a pandan radish which was from Thailand. The powder also had a caramelized surface and was filled with all sorts of flavors. It was served with a pandan tea which was watery.

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table set up
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Pandan radish
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Pandan tea
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Frankie found Guerrero’s book

 

Thailand continued with the “Thailand in one bite” which was gooey with a bit of coconut -like juice.

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Thailand in one bite

 

The tomato and cranberry bite also had raspberry and seaweed. The seeds added a nice crunch.

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‘Corazón de buey’ tomato with cranberries

 

The truffled egg was a crunchy green outside with a fried egg on the inside. It was amazingly good – crunchy, gooey and lots of flavor.

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Egg and Truffled
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from the side
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Frankie admired the flatware rest

 

The bread was made with quinoa and was nicely dense and crusty.

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Organic quinoa bread made with sourdough, cold fermented 48 hours
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Frankie watched the kitchen staff

 

The octopus was spicy, mixed with smokey cheese and covered with the foam of octopus.  Another dish full of layers of flavor.

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Octopus panflamed with tomatillo
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other side

 

The ravioli was made with beans and cabbage served in a broth with strong flavors of smoke and ham. There was a taste of ham in the ravioli that blended great with bean filled packages.

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Tolosa bean ravioli on caggage broth
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with broth added
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Frankie noticed the knives hanging nearby

 

The crispy pork bun was filled with pig face meat and served with a dipping sauce. It was presented on some crispy corn that was also quite edible.  It was all yummy.

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Crispy pork bun
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dipping sauce
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inside
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Frankie liked the pig dish
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corn bun was sitting on
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chef Guerrero

 

The cod was served in a gumbo like sauce that seemed to be thickened with tapioca. While the fish was cooked perfectly this was not a favorite of mine.

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Grilled cod with ‘iberic kombu’ broth and citric oxsalis

 

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another angle
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closer

 

The beef cheeks come to the table in a wooden box with charcoal in the bottom. They had an amazing flavor and were perfectly tender.

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wine for meat
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presentation box
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set up plate
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beef in the box
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Charcoal underneath
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plated: The butcher’s cut
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side garnish
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Frankie explored

 

The ice cube was a bite of Margarita palate cleanser.  Cute but just okay flavor.

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begonia leaf, margarita cocktail and celery-apple
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other side
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What’s left
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Like most cats, Frankie loves high perches
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wine storage
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kitchen clean up

 

The first dessert was a plate of cotton candy topped with chewy sweet corn.  It was good.

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Corn
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Frankie looked over what was left

 

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Chef Diego Guerrero looks over the dining room
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to drink with dessert

 

The second dessert was the spice trail where you were to try all the different colors and then mix them together into one thing. The strongest flavor was chocolate and overall it was sticky and yummy.

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The spice trail
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What it turns into
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final beverage
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Frankie checked out the bathroom decorations

 

We finished with a “purple garlic” which was interesting to look at but the taste didn’t match.

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Purple garlic
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another angle
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closer
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inside
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Menu cover
menu
Menu
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Frankie pointed out the named coasters

 

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