The kitchen of the Restaurante Dani García in Marbella occupies 50% of the total area of the restaurant. It's a space through which diners pass to eat one of the dishes on the tasting menu. Therefore, the concept of continuity of materials and the sensation of cleaning and hygiene are two important factors of the architectural project of the place. The design of the kitchen has been thought to minimize movements of the 30 people of the kitchen team in order to offer a very transparent service adapted to the maximum to the needs of the restaurant.