If you’re looking for a fine dining experience that feels more like a private performance than a conventional dining experience, Playing Solo is a must-visit. With just eight seats at the counter and a single seating per service, the restaurant offers a rare chance to watch Chef Luís Caballero work solo, crafting each dish with care and precision right before your eyes. The name, Playing Solo couldn’t be more fitting.
His cuisine is rooted in Japanese traditions, yet he effortlessly incorporates French and Scandinavian influences. Each dish reflects seasonality and locally sourced ingredients, balancing technical mastery with pure, clean flavours.
The tasting menu takes you on a carefully curated journey, where each course feels purposeful and memorable. One dish that truly stands out is a humble lentil stew elevated with foie gras. What is usually simple comfort food is transformed into something refined and indulgent, with the foie gras adding depth, richness and a subtle sense of luxury. It’s a perfect example of how a single ingredient can elevate a dish from everyday to extraordinary.
Another memorable moment on the menu was the wild boar-stuffed raviolo. I even showed the chef one of the wild boars my brother had hunted in the Hungarian countryside. He was intrigued and noted that, while Spain doesn’t have wild boar of this size, it remains an excellent ingredient for his kitchen.
Pairings with wine or sake are available and for those who prefer non-alcoholic options, the creative fruits and vegetables pairing ensures no one misses out on the full experience. Dining at Playing Solo unfolds over a sequence of thoughtfully composed courses, offering a front-row seat to one chef’s artistry, an intimate encounter with flavour and a reminder of how simplicity, executed with skill, can become truly unforgettable. Playing Solo is proudly recommended by the Michelin Guide.
PR invitation
