
Food for thought
Dani García’s mission: to balance craziness and reason. In his molecular kitchen, the two-Michelin-star chef uses avant-garde techniques to interpret traditional dishes from his native Andalusia. He was also the first Spanish chef to experiment with liquid nitrogen. At the BIBO Madrid, his third and most recent restaurant, one of his latest creations is salmorejo de centollo (sea spider with green apple, photo).