DSTAgE has just recently earned its Michelin star, but it has rapidly grown to become one of the best Michelin starred restaurants in Madrid. Its bizarre-looking name is actually an acronym for Days to Smell Taste Amaze Grow and Enjoy. The chef comes from the Basque country in the north of Spain, and his restaurant, situated in the trendy Chueca neighborhood, serves two different degustation menus: DTASTE, made up of 10 dishes and DSTAgE, composed of 13.

Madrid Dstage, although it is a Michelin two-star, feels completely Samsung level, looking back at TripAdvisor to know that it is the first restaurant in Madrid; I chose twelve dishes, amuse-bouche is a ink fish ball, it looks like a cold dish, and I only know that it is a hot popping ink when I take it up and send it to the import. Tiger milk shrimp raw, a dish full of experience, the chef will explain the whole dish to you in open kitchen, the ingredients, and the Spanish fruit wine is naturally my second favorite dish 😄 The third favorite dish is seafood mousse juice with ghost claw snails. The ghost claw snails had eaten ripe in London before, and the fresh and strong seawater smell of this half-life was unforgettable; the fourth was smoked and cattle, about five mature and cattle in the box with charcoal incense and sliced and purple sour sauce on the saucer; The fifth favorite organic vegetable peanut butter roasted avocado; the window of the bathroom is full of plants, and the servo is also very skilled. If you come to Madrid again, it must be because you want to come to this restaurant again.

High-ceiling interiors, exposed brick walls, retro design features and a studio and events space – DSTAgE is a haven for creativity both inside and outside the kitchen. Set over 300 square-meters and two floors, Diego Guerrero’s restaurant housed in an industrial loft in the coloruful Chueca neighbourhood , welcomes foodies and creatives to express their indulgences through set menus and the DSPOT Studio. While artists busy themselves in the event space on the ground floor which is also home to a private dining room, a wine cellar and show cooking space, diners can cast their eyes on two set menus; DSTAgE with 15 courses and Denjoy with 18 courses; on the top floor.

DiverXO se mantiene un año más como el único triestrellado y, tras él, encontramos 6 restaurantes con la doble distinción: Coque, Deessa, DSTAgE, Paco Roncero, Ramón Freixa (que las perderá al cerrar el restaurante a finales de 2024) y Smoked Room. Además, 25 restaurantes lucirán un brillo, seis de ellos por primera vez: Chispa Bistró, Gofio, La Casa de Manolo Franco, Pabú, Sen Omakase y VelascoAbellà. De la lista salen respecto a la anterior edición Zuara Sushi por cierre y El Club Allard tras la abrupta salida de Martín Berasategui del proyecto que había logrado la estrella hace ahora un año.

A two Michelin stars Gastronomic restaurant in an industrial loft in Chueca offers creative meals created by Diego Guerrero. At DSTAgE, you first notice the avant-garde style of the place, with brick walls, a modern bar, and a kitchen open to the living room, which provides a slightly hypnotic touch. Its two tasting menus (“Dstage” and “Denjoy”) represent an exquisite gastronomic journey worldwide with Spanish cuisine as a home base and always surprises with just a perfect mix of flavours.

In Madrid there are about 3,100 restaurants, but only DiverXO with three stars-Santceloni, La Terraza del Casino, Sergi Arola, Ramón Freixa Madrid and El Club Allard, with two- and Kabuki, Kabuki Wellington, dStage, ALBORA, La Cabra and Y Punto, with one-, are chosen by the Michelin Guide. Also, around the city, three local (Coque, Casa José, Chiron and Montia) look a star of the prestigious guide. Well executed dishes,excellent service and care environment are its main presentation.

His ventures have long been known for their quirk and refusal to conform to traditional fine dining expectations. Building somewhat of an empire across Madrid, Dspeak, Dstage and creative studio Dspot have garnered cult followings amongst the high flying madrile ños. His Calle de Regueros location may be the most informal Michelin-starred restaurant around but that does not diminish the quality of the food on offer at one of the best restaurants in Madrid.

In 2013, chef Diego Guerrero stepped down from his uber-successful Club Allard to start a new project that would afford him more freedom and room for experimentation. Now with two stars under its belt, DStage does not cease to amaze. Each of its tasting menus—DTaste, which features twelve creations, DStage, with fourteen, and DEnjoy, with 17—takes patrons on a trip that begins before they are even seated, starting with an introductory bite at the bar.

DSTAgE is the perfect place for corporate dinners and events due to its relaxed atmosphere, creative cuisine, and attentive service. The 2-starred Michelin restaurant, run by chef Diego Guerrero, offers an eclectic mix of dishes that focus on local and seasonal ingredients. With its inventive tasting menus that constantly change to reflect the latest experiments of the chef, DSTAgE is sure to provide an unforgettable dining experience.

Located in an industrial loft, DSTAge was founded by Basque chef Diego Guerrero in 2015 with the mission of making haute cuisine less fussy and more accessible. The unpretentious and industrial decor sets the perfect atmosphere to focus on what matters the most: the food. The set menu features 15 to 18 courses full of colour, creativity and flavour that will play with people’s senses in the best way possible.

The flagship restaurant of Diego Guerro, DSTAgE is where you’ll find the famous chef’s most creative, ambitious, and daring culinary works of art. The dining room has an industrial feel, with a grungy color palette, bare brick walls, and shiny silver accents. It provides a thought-provoking contrast to the food, which is created with as much passion, love, and excitement that a single chef can muster.

Try the eye-catching drinks and inventive Spanish tasting menu at this industrial-style restaurant. 📍 Google Maps | Phone: (917)-021-586 | Website | Hours: 1:30m – 3 pm & 8:30 pm to 9:30 pm Wed-Sat, 8:30 pm to 9:30 pm Tue, Closed Sun & Mon | Entrance: Free, reservation recommended. If you’re a foodie, you will run amok in Madrid and one of the places that are bound to be a favorite is DSTAgE.

Visionary in and out of the kitchen, DSTAgE is housed in vibrant Chueca district. On the ground floor, artists showcase their skills in an event space, which guides diners upstairs where two menus can be devoured: DSTAgE and Denjoy. Chef Diego Guerrero’s determination to bring visitors out of their comfort zones creates a fun culinary journey around the world, infusing cultures and cuisines.

DSTAgE Address: Calle de Regueros, 8, 28004 Madrid, Spain About the venue: This restaurant has an urban and industrial look and a relaxed feel that reflects the personality of the chef. The name is an acronym of the chefs core philosophy: 'Days to Smell Taste Amaze Grow & Enjoy'. Discover cuisine that brings disparate cultures, ingredients and flavours together from Spain, Mexico and Japan.

The restaurant’s name is derived from “Daysto Smell Taste Amaze Grow & Enjoy.” The restaurant was opened in 2014 by Diego Guerrero, a star chef from the Basque Country. Before opening Dstage, he had already earned two Michelin stars at El Club Allard restaurant, where he had worked for over 10 years. Dstage is the most informal restaurant in Madrid in the 2-Michelin-stars category.

Diego Guerrero’s restaurant with two Michelin stars is a genuine surprise for all the senses. A minimalist industrial interior perfectly sets the stage for daring fusion, bringing together Spain, Mexico, and Japan. Its name, an acronym for Days to Smell Taste Amaze Grow & Enjoy, highlights the restaurant’s mission to make fine dining more enjoyable and accessible.

What is most striking about this Michelin-starred restaurant in Madrid is what it represents in itself. This space, located in a loft in the Madrid neighborhood of Chueca, draws the proposal of the Victorian chef Diego Guerrero. He advocates the freedom to create, surprise, and overcome the inevitable barriers associated with the personal comfort zone.

Stylish and urban, this restaurant blends Japanese, Mexican and Spanish flavors into one delicious hybrid. Memorable dishes include pigeon liver wrapped in beetroot, the Pekin duck, sea urchin in citric dashi, Japanese mochi cakes made out of huitlacoche corn, and elaborate desserts with chocolate and spices.

What it is: Madrid's DSTAgE is a fancy restaurant known for its amazing food. The place looks modern and simple, creating the perfect setting for an unforgettable meal. Chef Diego Guerrero leads the kitchen, turning fresh ingredients into amazing dishes with new and classic flavors.

I find that in Madrid we are spoiled for choice, and tend to leave fine dining for very special occasions. But this place is worth a try!. I actually haven't been here yet (hint, hint Alejandro!) but I have heard amazing things from VERY trustworthy sources!

The DiverXo restaurant, from the well-known chef Dabiz Muñoz, has the three stars (the maximum that can be achieved) and is followed by other renowned establishments such as Coque, Santceloni, DSTAgE, Ramón Freixa Madrid or Paco Roncero Restaurante.

At DSTAgE Concept (Calle Regueros, 8) Diego Guerrero has cast off the shackles to enjoy haute cuisine as an intimate experience. There is no à la carte menu here. Diners can choose between two set menus featuring either 15 or 18 creations.

Monday: Closed, Tuesday: Closed, Wednesday: 1:30 – 3:00 PM, 7:00 – 9:00 PM, Thursday: 1:30 – 3:00 PM, 7:00 – 9:00 PM, Friday: 1:30 – 3:00 PM, 7:00 – 9:00 PM, Saturday: 1:30 – 3:00 PM, 7:00 – 9:00 PM, Sunday: Closed

Diego Guerrero entered the list with DSTAgE, after the two stars won at The Allard Club. Haute cuisine told in a new format for the benefit of the client, which implies breaking everything to start from scratch.

A two-Michelin-starred restaurant in Madrid, DSTAGE offers a creative take on haute cuisine. It focuses on innovative dishes that showcase fresh, seasonal ingredients and playful presentations.

Having trained locally at the highly-rated DSTAgE and Zalacain and then travelled the world, even cutting the mustard in London (Cambio de Tercio) he’s picked up plenty of tricks.