Calamar kru con salsa de mantequilla (buttered raw squid with lime)

Dani Carnero began his career working in some of Spain’s greatest kitchens, including under Ferran Adrià at El Bulli and has since gone on to open a number of restaurants of his own in Málaga, including the Michelin-starred Kaleja. There, he aims to showcase the traditional cookery style of Málaga, using the exquisite local produce to do so.