Miso asparagus and naan orbs accompanied by smoking towers of dry ice. Duck hearts splashed with Tabasco and tomatillo ketchup. Galician lobster with orange swipes of lobster-head vindaloo and a quenelle of vibrant red sushi rice. Dishes
HOW CHEF DABIZ MUÑOZ SHOOK UP DINING IN MADRID
Sep 01, 2022
1 minute
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