José Carlos García challenges traditional Andalusian recipes with his technique and small doses of daring. Always with his sights set on the sea, the chef from Malaga bases his cuisine on the use of local products from the fish market or the farmers' market, although he also draws inspiration from everything, he has discovered on his travels to create his dishes.

STARTERS: Fine shell margarita; Warty venus clam bloody Mary; Caviar-lemon; Zurrapa spiral Sunflower seeds polvoron; Chorizo piglet; Paella biscuit; Scallop tartlet; Mushroom capuccino; Sun-dried...