The Unexpected Surprise of Dagma

Their seasonal offerings revive flavors like venison, mushrooms, and versatile vegetables such as eggplant and pumpkin.

Chefs Pedro Montolio and David Bourg present the new gastronomic offerings at Restaurant Dagma for this season. The menu brings back classic dishes with contemporary touches and fusion worthy of top kitchens. True to their philosophy, Dagma always focuses on seasonal, locally sourced ingredients, which is why mushrooms, pumpkin, sweet potatoes, artichokes, chestnuts, and figs return with full force, carefully prepared to surprise and complete the flavor profile of each creation.

Looking at the menu, among the new starters, you’ll find a Pumpkin Cream with smoked sardine and pumpkin praline, a Grilled Brioche with goat cheese and freeze-dried mushrooms, a surprising Pig’s Foot with carabineros, smoked eggplant, and chili crab, Chickpea and pistachio hummus with corn and truffle, a reimagined classic Waldorf Salad, Cauliflower Velouté with sous-vide egg, Iberian pancetta, and sunflower seeds, or Andalusian-style Squid with Nikkei mayonnaise.

For the main courses, we want to highlight, among the fish, the sublime San Pedro suquet with goose barnacles, eggplant, and ginger, and the Spicy green curry of grouper with clams, asparagus, artichokes, and salmon roe. Among the meats, we recommend the always perfect Duck magret with red fruits and foie, Braised venison shank with potato parmentier and mushrooms, or the Glazed lamb saddle with sweetbreads and fig papillote.

To finish, the sweet offerings of the season include the spectacular Llardons Coca with pine nut ice cream, the creation Pineapple-licorice-peach-greek yogurt, or Banana with tonka bean and chocolate fritters.