In the restaurant La Cosmopolitan, the ' Guisobar ' of Dani Carnero, is committed to homemade cuisine, everyday, elaborated with the best products and updated. Through the vision of this chef and the latest techniques. Truths in Saucers.
Dani Carnero has cooked next to large of the stoves. He Was head of departure in still Life Alejandro, working side by side with Martín Berasategui. He Was also at the side of other geniuses like the inencompassable Ferran Adrià or Manolo de la Osa, until he decided to transform himself professionally with a space that little, although much in essence, has to do with the kitchens that he has gone through.
In the heart of the city of Malaga, in a comfortable place, pleasant and endowed with a special hospitality, it launched its project, The Cosmopolitan one. A restaurant in which to present a homemade cuisine, traditional, local and glued to the market, in which his intervention passes by printing a personal touch and execute to the millimeter.
The best way to start to taste what this Malaga area has to offer is to ask for one of its star dishes, essential for the recurring diners and more than obligatory for the new ones: the prawn tartar with roasted marrow. A sea and mountain to combine with pleasure that leaves with open mouth. Or, rather, with his mouth closed, concentrated in the relishing of such exquisiteness.
The journey Through the kitchen of this chef consistent with his tastes, his concerns and his desires, faithful servant of his dreams, could well continue with his notable tortilla txangurro accompanied by sweet onion to the cut stick. A dish capable of raising passions as high as those that puts on foot its squid with Bordeaux sauce or its Russian salad, served warm, which is crowned by a few small tacos of ham.
The Cosmopolitan has walked a path in search of the best. Since It was a tapas bar, always crowded, to become the guisobar that is now, according to the Ram itself. The space, equally crowded, that is dedicated to the best product of the day presented through dishes inherited from the local kitchen more than home.
To Be as sincere as it is with what you want to do, to pursue so scrupulously the glorifies of the best raw material and the dignifying of the daily gastronomy, have earned you to become a reference Malaga, Andalusian, and receive awards as the prize to Best chef of 2016 of the Andalusian Academy of Gastronomy.