Dalmau emphasizes the importance of using seasonal fruits and vegetables from his current location in his dessert creations. He also believes that every flavor combination must have a reason and meaning. His desserts are characterized by their lack of unnecessary adornment, allowing diners to appreciate every element of the ingredients until the very end.



For this engagement, he has prepared original desserts that abundantly incorporate Japan's seasonal bounty. Guests can savor exquisite creations that are rich in creativity while honoring Spanish tradition.



During this period, he will also oversee the sweets at the adjacent café, not just the restaurant. A special collaboration menu with Gonzalo Alvarez, the head chef of Ogasawara Count Residence and a former colleague from their time at Neichel, a Michelin-starred restaurant in a prestigious Barcelona neighborhood, will be available.