A dessert that shouldn't work but does — corn in cloud form, dissolving on the tongue with a golden sweetness and unexpected warmth. It demonstrates Guerrero's playfulness and technical control. The course is Instagram-ready but tastes better than it looks.
Tips from diners
Eat this one slowly — the texture is fragile and the flavours are more nuanced than they first appear.
Perhaps the most challenging course — tuna heart (rich and mineral) and swordfish marrow (buttery) are fermented to add complexity without overpowering. This is where Guerrero shows his respect for the ingredient. Nothing exotic or flashy, just profound technique making overlooked parts remarkable.
Tips from diners
Let the restaurant know about any seafood concerns when booking — they can suggest alternatives without compromising the menu's flow.
A technique-forward dish where the king prawn head is pressed to extract every bit of umami-rich liquid. The octopus is cooked to silken tenderness, creating a contrast with the sauce's depth. This is nose-to-tail cooking refined through precision — nothing is wasted, everything adds flavour.
Tips from diners
The sauce is the revelation — ask the server about the technique. It changes how you think about seafood preparation.
An opening course that signals Guerrero's commitment to global flavours and fermentation science. The avocado is roasted to bring out nutty depth, paired with tangy fermented yucca and the complex spice profile of mole. It's a lesson in how fermentation creates flavour without heaviness.
Tips from diners
This course arrives early and sets expectations — the restaurant moves through Mexico, Japan, Spain, and beyond. Trust the exploration.
Vegetables get the fine-dining treatment here. The cauliflower is roasted until edges blacken, intensifying umami. It's paired with praline made from olives (a Guerrero signature) and caviar for brininess and texture. A 5-minute course that challenges every preconception about vegetable-forward cuisine.
Tips from diners
Pairs beautifully with the sparkling wine option in the beverage pairing. The minerality cuts through the earthiness.
Chef Diego Guerrero founded DSTAgE in 2015 with a mission to democratize haute cuisine — to make it about the food itself, not the fussy rituals. The acronym stands for 'Days to Smell Taste Amaze Grow & Enjoy.' The restaurant holds two Michelin stars and won the Green Star in 2025 for sustainability. The open kitchen faces the dining room, erasing the boundary between creation and consumption.
Book 24+ hours ahead — tables sell out, especially for weekends. The restaurant runs dinner service only (20:30 seating). Choose DSTAGE (15 courses, €175) or DENJOY (18 courses, €220) with or without beverage pairing.
Arrive 15 minutes early. The experience begins before you sit — you'll visit the open kitchen counter for small bites. The full menu lasts 4-5 hours. Plan your evening accordingly.
The restaurant earned a Green Star in 2025 for sustainability practices. Service is choreographed but relaxed — no white tablecloths, no stiffness. Dress smart-casual or business.
The menu changes seasonally and sometimes shifts within weeks. Don't research specific dishes too far in advance — trust the kitchen's current direction and ask servers for context on unfamiliar ingredients.
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