Starting again… with one of the best meals of my life.

It’s hard to know where to start. I have not written in three months as the wordpress platform was not available in Shanghai where I was posted for work. It was a busy end to 2012 and I found myself travelling around Asia for the first quarter of 2014. I am not sure where Dishpiglets is going but the focus for this year is going to be on my photography.

I have been wanting to write about one of my most memorable meals of my life.

Whilst we were on our honeymoon in Andalucia last year, we were treated* to a fabulous dinner at Calima, a two Michelin star restaurant located in Marbella, opened by famous Spanish chef Dani Garcia. Located at the luxurious Hotel Gran Melia Don Pepe, we didn’t know what to expect when we arrived and headed down a flight of stairs into the restaurant. When we were greeted by a fabulous view of the beach as the sun sets, we knew we were in for a treat.




The tasting menu – cocinacontradicion consisted of 20 dishes. What ensued after we ordered was an amazing display of precise service by the waiters and waitresses dressed in black. It is difficult to describe the whole experience but you have to see it to believe it. We have never seen such a performance.

Our Pic-nic at Calima started with little bites in a three part tiffin carrier displaying corn with kimchi, brava potato and Iberian rustic bread. The brava potato was so light and crunchy and sets us off to an amazing start.


Next up was caviar with dates. Never quite thought of this combination before but this was absolutely delicious!

The “empanadilla” of my mum was the third dish which we were told to eat using our hands. I recalled reading about chef Dani Garcia’s three key words when working in the kitchen – memory, flavours and high technical excellence. The empanadilla which we tasted, melted in our mouth.

Iced almond and foie

Oyster, tomato, beet and orange

What impressed us the most in terms of detail was the rocky seabed. Crunchy and with smells of the sea, this was like prawn cracker on a ‘godly’ level.

Scallops in orange/ lemon was next.

The suckling pig was nowhere near what we imagined given the portion. It was different- served in a wet base but the combination was well executed. I just wished we had a bit more of it.

Our desserts came in three different course and the banana magu was the most impressive.

Petit fours

The restaurant was full that evening. It was clear that people have travelled from all around to visit Calima. Out of the twenty dishes we had, they thrilled, surprised and fulfilled our tummies.





Being able to meet the talented chef Dani Garcia at the end of the night was such an honour. We had such a great time at Calima – the food, the setting and the service. It was definitely a night to remember.

*Big thank you to our family friends, Andrew & Lisa Smith who kindly bought this dinner as a gift for our wedding.


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