KLIMA Restaurant and Bar (210 23rd St. Miami Beach) opened earlier this month after an intensive renovation process at the former location of Talula. Spanish restauranteurs Pablo Fernández-Valdés and Yago Giner, the former CEO and COO respectively of the prestigious Grupo Tragaluz restaurant group out of Barcelona, teamed up to transform the space into a high-end loft-like spot for Mediterranean-inspired eats.
The kitchen is headed up by David ‘Rusti’ Rustarazo, Chef Rustarazo's resumé includes the well-known Coure in Barcelona. At Klima, he wants to pay homage to his roots while staying true to the ingredients of his newfound home. "We don't want to import all these products from Spain but work with what we have available and local farmers," he says. "Sure, we'll miss some products, but we're looking forward to all the Florida fish and introducing cod from Alaska." More than anything, Rustarazo wants to have fun. "We're not trying to invent anything or change up the status quo. We come humble." He's also a romantic, at least when it comes to food. "As a chef, I want people to know something has been worked. If the sauce needs two days to get ready, then it needs two days. There are faster ways to get to the end product, but it's not as adoring. We like things well done."
As for the menu, Klima will start with dinner service only. Appetizers include oysters with ponzu sauce and salmon roe ($3.50); Andalusian salmorejo (a tomato-and-bread-like purée) with quail egg ($18); half cooked egg with potato parmentier and ibérico ham ($20); and tuna toast with brava chipotle, leek, and lime ($20).
There are also salads and a raw bar with selections such as tuna belly, tomatoes, and spring onion ($20); truffle steak tartare ($32); beef carpaccio with foie and truffle ($30); and local fish ceviche with avocado, Chilean green onion, salmon roe, and togarashi ($26).
Pastas, fish, and meats make up the entrée portion of the menu. They include rigatoni stuffed with lobster and stew ($30); black cod with spinach pesto and one of Spain's go-to comfort foods, haricots verts ($34); rib eye with smoked eggplant and mustard ($42); and chicken terrine and foie in a slow-roasted chicken reduction ($24).
The atmosphere in Klima is warm and inviting and looks like the interior of a nice home. The space is cozy with natural wood dressing the walls and cement floors providing an earthy contrast. Sculptures and art have been carefully curated by the duo. They also designed the rugs, which were handcrafted in Turkey. A lounge and bar area invites you to sink into one of the leather couches and read one of the provocative books while sipping a handcrafted libation. You'll almost feel like you've been transported to someone's private bungalow on the coast of Spain.
The kitchen is headed up by David ‘Rusti’ Rustarazo, Chef Rustarazo's resumé includes the well-known Coure in Barcelona. At Klima, he wants to pay homage to his roots while staying true to the ingredients of his newfound home. "We don't want to import all these products from Spain but work with what we have available and local farmers," he says. "Sure, we'll miss some products, but we're looking forward to all the Florida fish and introducing cod from Alaska." More than anything, Rustarazo wants to have fun. "We're not trying to invent anything or change up the status quo. We come humble." He's also a romantic, at least when it comes to food. "As a chef, I want people to know something has been worked. If the sauce needs two days to get ready, then it needs two days. There are faster ways to get to the end product, but it's not as adoring. We like things well done."
As for the menu, Klima will start with dinner service only. Appetizers include oysters with ponzu sauce and salmon roe ($3.50); Andalusian salmorejo (a tomato-and-bread-like purée) with quail egg ($18); half cooked egg with potato parmentier and ibérico ham ($20); and tuna toast with brava chipotle, leek, and lime ($20).
There are also salads and a raw bar with selections such as tuna belly, tomatoes, and spring onion ($20); truffle steak tartare ($32); beef carpaccio with foie and truffle ($30); and local fish ceviche with avocado, Chilean green onion, salmon roe, and togarashi ($26).
Pastas, fish, and meats make up the entrée portion of the menu. They include rigatoni stuffed with lobster and stew ($30); black cod with spinach pesto and one of Spain's go-to comfort foods, haricots verts ($34); rib eye with smoked eggplant and mustard ($42); and chicken terrine and foie in a slow-roasted chicken reduction ($24).
The atmosphere in Klima is warm and inviting and looks like the interior of a nice home. The space is cozy with natural wood dressing the walls and cement floors providing an earthy contrast. Sculptures and art have been carefully curated by the duo. They also designed the rugs, which were handcrafted in Turkey. A lounge and bar area invites you to sink into one of the leather couches and read one of the provocative books while sipping a handcrafted libation. You'll almost feel like you've been transported to someone's private bungalow on the coast of Spain.
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