The menu is designed to impress, beginning with a delicate cured salmon tartar, complemented by the floral notes of Florence Rosé. With smoked paprika pepper, pickled mustard, and horseradish cream, ...

In the Sibillini Mountains of Italy, I have been rereading Buzzati’s Il deserto dei Tartari (‘The Desert of the Tartars’, translated into English as The Tartar Steppe). Written in 1938, this prescient ...

However, what sets D’Tapas apart is the creative menu, including highlight dishes like rum-infused Carabinero, wagyu tartar éclair, or the snazzy mixed paella. As it seems, Chef Alberto isn’t holding ...