Inside Mini-Series, Major Chefs at Minibar

"Rooted in a rejection of the formal restraints of traditional haute cuisine, this two-Michelin-starred Madrid restaurant operates on the belief that “true luxury lies in closeness, in the small things.” Chef Diego Guerrero’s signature “One Product, One Dish” distills a plate to a single ingredient while delivering varied flavors and textures and embracing zero waste and sustainability without compromising creativity; each part of the product becomes an unexpected aspect of the final result. Examples include squid prepared a la Romana with a delicate crust made from the squid itself and a broth from the tentacles; a Carabinero prawn whose high phospholipid content is leveraged for shifting textures; and a red piquillo pepper rosette in a rich, emulsified sauce derived solely from the pepper’s own pectin. The aim is to defy the brain and palate’s expectations of how an ingredient should look and taste, yielding a simplified experience crafted from complex technique." - Lani Furbank