Fodor's Expert Review Dani García Restaurante

Avant-garde celebrity chef Dani Garcia's Marbella restaurant was conceived as an outdoor space with white furnishings and linens, surrounded by lush vertical gardens, and in view of the open kitchen, which is abuzz with activity. Using food science–inspired methods, he transforms traditional ingredients into innovatively textured, flavored, and visually stunning dishes. Liquid nitrogen, for instance, is used to maximize the flavors in dishes such as the "dressed olives." Both à la carte dishes—a compilation of his best in his 15 years as chef—and a prix-fixe menu (€195) are available. For more conventional (and less expensive) dishes, pop into the informal Bibo bistro next door.