Vive las verduras

Secrets and imagination in gazpacho

Dani García, from the Calima restaurant in Marbella (Malaga)

Dani García is revisiting traditional Andalusian recipes, which he admits to being inspired by, with an equal mixture of respect and impudence. In the land of gazpacho, he has been bold enough to propose a mousse or “savoury meringue”, which has the aroma of gazpacho and, thanks to liquid nitrogen, takes on the shape and appearance of a tomato: “I love teasing diners, and I like to offer unpredictable flavours”, and for this reason he varies the appearance of ingredients on the plate. Dani García defines his cooking as “very Andalusian in inspiration, with strongly contrasting flavours”, which has led him to combine sweet and spicy, for example, in the same creation.

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