Klima Restaurant and Bar To Open on Miami Beach

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Klima Restaurant and Bar, a restaurant inspired by cuisine from the Mediterranean and Barcelona, is set to open in November at 210 23rd Street in Miami Beach. The 7,700-square-foot venue, formerly home to Tosca, Eden, and Talula, has been completely redesigned to feature a ground floor restaurant and bar and a second floor members-only club, scheduled to open in spring 2015.

The main dining area is floored in natural oak, complimented by white oak furnishings. A lounge area will offer chairs and sofas to relax in.

The restaurant is owned by a team of international co-founders including Pablo Fernández-Valdés and Yago Giner in Barcelona, and Albert Ventura, who is the gastronomic advisor for Klima. Ventura currently owns several restaurants in Barcelona including Restaurant Coure and the recently opened El Cercle. Helming the kitchen is David Rustarazo, a Spanish native who has been tapped as executive chef.

See also: Scott Conant to Open Corsair at Turnberry Isle in November

The menu will feature a blend of contemporary and international fare inspired by the Mediterranean and Barcelona regions, utilizing locally sourced ingredients. Sample offerings include roast beef with potatoes parmentier, mustard, and gravy; gazpacho with croutons and Iberian ham; and fennel carpacchio with burrata, dry tomatoes, and citrus vinaigrette.

Yago Giner, co-founder of Klima, believes that a guest's dining experience doesn't end with just the food. "We aim to give the same importance and attention to detail when it comes to the restaurant's design, cuisine, service, music, comfort, atmosphere and overall guest experience. Some restaurants give these individual elements an order of importance. Restaurants can have excellent service and atmosphere but the food suffers. We strongly believe that no single component in the makeup of a restaurant should fall short of exceptional and every part of our business will be viewed as of equal importance."

Giner says that he's looking forward to sharing his own personal culinary journey with Miami "Cuisine in Spain is based around local product that's used is as fresh as possible and ingredients from the ground are often grown in the neighborhood you are dining in. Meats, fish, seafood and vegetable produce for example will be sourced from its very origin -- where it is caught, raised or grown -- without going through an intermediary supplier of any kind. Having complete control of the quality of our product will translate in to the most rich and flavorful cuisine."

Although Klima is not yet open, the restaurateur has his sights set on additional spots in the U.S. "Our love of Miami and the weather in South Florida encouraged us to open our first restaurant venture in the U.S. here. We already have our sights set on the North America region and West Coast for additional projects when Klima Miami is established. We love Miami Beach so much that we may even open a second restaurant in this magical city."

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