Monogrammed Icecubes?
Read our 2019 visit here.
Basics
2** Michelin
At the Michelin Guide.
Location
On the Net
Per Person
12 course tasting menu incl. drinks approx €120
Gratis: A plectrum.
Reservations
Book online approx 4 months in advance. Cancellation waiting list available.
In Short
Hopes?
Culinary adventure at a price that doesn't feel entirely morally questionable.
Reality?
A mix of the brilliant new and the fantastic familiar.
First Impressions?
There's no name outside.
A USP?
Food this good at this price.
The food in three words?
Absolutely bloody astounding.
Can they get the staff?
Dozens of them.
Service with a smile?
First class. And possibly telepathic.
Would you take your friends?
I'd like to, if they wish to invest the dosh.
Rating for a dating?
For two foodies, ideal. If you can plan 4 months ahead...
Tip?
5%.
Change one thing?
Tables near the kitchen got a bit warm on a hot summer night.
Going back?
Yes.
In Pictures
On Google Images
Compare and Contrast
Wishes it was in a similar league, but not even playing the same sport; Perrachica.
In Depth
So here we are.
It had to happen,
We've hit a Michelin restaurant review.
It's not our first visit. In fact, we have to declare a - vague - personal connection with Dstage. We used to congratulate - and slightly terrify - the chef patron on his frequent collecting of Michelin stars when we bumped into him in the lift in our building. We used to see him wander home with a six-pack of Heineken under one arm, then hear him torturing an electric guitar. That cliche about chefs as wannabe rockstars? Just don't give Keith Richards a hand blender.
If you find yourself with a spare €100, and you decide you deserve to spend it on yourself, do it here.
And yes, that is an order.
Our problem is how to review a restaurant without ruining it for you. If ever there was a time to say...
...this is it.
We want you to go and have our experience. The shock of the unexpected. Bobby coming out of the shower. Jon Snow, whoever that is, is dead. Apparently. Ssssnape rrreallllly did you-know-what to you-know-who. Shhhh....
So, here are some accumulated quotes from our evening;
So, seriously, Stop reading now if you think you're likely to go to Dstage. Really.
But go. The entire experience goes on the h:m recommended list.
Come back after the break to be slightly spoiled.
↓
↓
↓
↓
Still there? Two more.
↓
↓
Aaaand we're back.
For anyone still reading, we're going to talk tone, mood, concept and give a couple of dishes - but only a couple - a going over, The two we're going to spoil for you we've chosen because, frankly, we think you should ask for them on your tasting menu. That's fine here. They'll try to accomodate preferences of whatever need or kind.
This really isn't your normal din-dins.
Space
For a start, you eat in three different places. An aperitif, usually seafood based, at the bar. Followed by another, prepared and explained on the spot by one of the dozen or so chefs at the pass in front of the (open) kitchen. You're lead through this - every dish, in detail - in the language of your choice, English or Spanish.
The decor and atmosphere are simple and look smart. Exposed brick. Aluminium aircon ducting, Spotlights. Modern wooden furniture. Think, and this is a positive, brand new Pizza Express in a refurbished Victorian brewery furnished by Habitat. Tables are very large. Two of you will be seated at a place that could seat six at a push. The sense of space in a restaurant in this city is very refreshing.
Take Two Dishes
Ravioli
It's the boss's signature dish. Three ravioli. A consomme. And three orange beans. And some tiny pieces of something like microscopic spring onion.
And it's a work of genius. It's fabada. Condensed into three or so mouthfuls. It's the heaviest dish in the world turned into something light and still full of all the intense flavour it should have. You'll find yourself ekeing out that consomme. And those beans. They ain't beans. That's the sauce. Trapped.
Maiz
To point out the one word name does not do this masterpiece justice, is like saying Boris Johnson might benefit a little from a personal stylist.
Not "a meringue trapped in a spider's web" (© HK, 2017). There's a sort-of popcorn covered baked alaska, surrounded by candy floss. Sitting on the base of the plate, and we could write an article on the beauty of the serving dishes, is a sauce/jam/gunge of sweet stuff that ends with a hint of chilli. Rub your candy floss in it. Grab it in both hands and stuff lumps of the thing in your mouth. Then try to think of some adjectives with a silly grin on your face. Finally, tidy up with the hot towel that's magically appeared. All the while listening to the soundtrack.
There were lots more dishes. Venison, pork, pigeon, anchovies, razorclams, red mullet, garum snow, watermelon ice lolly and a szechaun waffle all appeared at various points. We could mention a chilled Thai soup which - but no, no more.
Service is spookily, eye-openingly efficient. New plates and cutlery appear like magic. Wine and water are served silently and for once it's not to make you get through it quicker, it just keeps your table smart and tidy. We'd recommend one near the kitchen to see the magic being created in a remarkable sea of tranquility.
The End
And that's it. You want more? Every food website going will go into exhaustive detail of every dish with photos plastered all over. We won't.
If you can, go and have your surprises like your dinner. Expect the unexpected.
Read our 2019 visit here.
Basics
2** Michelin
At the Michelin Guide.
Location
On the Net
Per Person
12 course tasting menu incl. drinks approx €120
Gratis: A plectrum.
Reservations
Book online approx 4 months in advance. Cancellation waiting list available.
In Short
Hopes?
Culinary adventure at a price that doesn't feel entirely morally questionable.
Reality?
A mix of the brilliant new and the fantastic familiar.
First Impressions?
There's no name outside.
A USP?
Food this good at this price.
The food in three words?
Absolutely bloody astounding.
Can they get the staff?
Dozens of them.
Service with a smile?
First class. And possibly telepathic.
Would you take your friends?
I'd like to, if they wish to invest the dosh.
Rating for a dating?
For two foodies, ideal. If you can plan 4 months ahead...
Tip?
5%.
Change one thing?
Tables near the kitchen got a bit warm on a hot summer night.
Going back?
Yes.
In Pictures
On Google Images
Compare and Contrast
Wishes it was in a similar league, but not even playing the same sport; Perrachica.
In Depth
So here we are.
It had to happen,
We've hit a Michelin restaurant review.
It's not our first visit. In fact, we have to declare a - vague - personal connection with Dstage. We used to congratulate - and slightly terrify - the chef patron on his frequent collecting of Michelin stars when we bumped into him in the lift in our building. We used to see him wander home with a six-pack of Heineken under one arm, then hear him torturing an electric guitar. That cliche about chefs as wannabe rockstars? Just don't give Keith Richards a hand blender.
If you find yourself with a spare €100, and you decide you deserve to spend it on yourself, do it here.
And yes, that is an order.
Our problem is how to review a restaurant without ruining it for you. If ever there was a time to say...
...this is it.
We want you to go and have our experience. The shock of the unexpected. Bobby coming out of the shower. Jon Snow, whoever that is, is dead. Apparently. Ssssnape rrreallllly did you-know-what to you-know-who. Shhhh....
So, here are some accumulated quotes from our evening;
"Wow."
"Blimey."
"I - just....for goodness sake...that's......."
"Wow!"
"That's....wow."
"Waiter! Bring more adjectives!"
So, seriously, Stop reading now if you think you're likely to go to Dstage. Really.
But go. The entire experience goes on the h:m recommended list.
Come back after the break to be slightly spoiled.
↓
↓
↓
↓
Still there? Two more.
↓
↓
Aaaand we're back.
For anyone still reading, we're going to talk tone, mood, concept and give a couple of dishes - but only a couple - a going over, The two we're going to spoil for you we've chosen because, frankly, we think you should ask for them on your tasting menu. That's fine here. They'll try to accomodate preferences of whatever need or kind.
This really isn't your normal din-dins.
Space
For a start, you eat in three different places. An aperitif, usually seafood based, at the bar. Followed by another, prepared and explained on the spot by one of the dozen or so chefs at the pass in front of the (open) kitchen. You're lead through this - every dish, in detail - in the language of your choice, English or Spanish.
The decor and atmosphere are simple and look smart. Exposed brick. Aluminium aircon ducting, Spotlights. Modern wooden furniture. Think, and this is a positive, brand new Pizza Express in a refurbished Victorian brewery furnished by Habitat. Tables are very large. Two of you will be seated at a place that could seat six at a push. The sense of space in a restaurant in this city is very refreshing.
Take Two Dishes
Ravioli
It's the boss's signature dish. Three ravioli. A consomme. And three orange beans. And some tiny pieces of something like microscopic spring onion.
And it's a work of genius. It's fabada. Condensed into three or so mouthfuls. It's the heaviest dish in the world turned into something light and still full of all the intense flavour it should have. You'll find yourself ekeing out that consomme. And those beans. They ain't beans. That's the sauce. Trapped.
Maiz
To point out the one word name does not do this masterpiece justice, is like saying Boris Johnson might benefit a little from a personal stylist.
Not "a meringue trapped in a spider's web" (© HK, 2017). There's a sort-of popcorn covered baked alaska, surrounded by candy floss. Sitting on the base of the plate, and we could write an article on the beauty of the serving dishes, is a sauce/jam/gunge of sweet stuff that ends with a hint of chilli. Rub your candy floss in it. Grab it in both hands and stuff lumps of the thing in your mouth. Then try to think of some adjectives with a silly grin on your face. Finally, tidy up with the hot towel that's magically appeared. All the while listening to the soundtrack.
There were lots more dishes. Venison, pork, pigeon, anchovies, razorclams, red mullet, garum snow, watermelon ice lolly and a szechaun waffle all appeared at various points. We could mention a chilled Thai soup which - but no, no more.
Service is spookily, eye-openingly efficient. New plates and cutlery appear like magic. Wine and water are served silently and for once it's not to make you get through it quicker, it just keeps your table smart and tidy. We'd recommend one near the kitchen to see the magic being created in a remarkable sea of tranquility.
The End
And that's it. You want more? Every food website going will go into exhaustive detail of every dish with photos plastered all over. We won't.
If you can, go and have your surprises like your dinner. Expect the unexpected.
