Gaytán is the culmination of a dream which then became a reality for chef Javier Aranda and as a result is far from your usual type of restaurant. This space, which features an interior with many design details and two private lounges, is dominated by original wooden columns that flank the large open kitchen overlooking the dining room, so that guests feel as though they are part of the creative process. The cuisine, complemented by a small menu for business customers during the week, aims to showcase what they describe here as the “the joys of the season”, something they succeed in doing via several menus: Inaurem (which is the Latin word for jewel or precious object); Javier Aranda (with its focus on the main ingredients of the season); and especially the Gran Menú Javier Aranda, on which the techniques and stages involved in creating each dish are revealed to guests. One dish that fascinated us on the Seafood Sequence was the impressive Dublin Bay prawn 000 from Scotland with a beurre blanc and tarragon essence and champagne.