DSTAgE, located in the heart of Madrid and headed by chef Diego Guerrero, operates a sophisticated R&D facility beneath the city's asphalt which resembles a laboratory more than a traditional kitchen. This unique basement space has contributed to Diego Guerrero's acclaimed approach to haute cuisine, enabling his team to experiment and innovate, thus creating over 790 original recipes since the restaurant's inception.

Guerrero recently earned the prestigious The Best Science Award 2025 from The Best Chef Awards, which highlights chefs who push the boundaries of gastronomy through scientific methods and meticulous research. His commitment to blending culinary arts with scientific inquiry not only enhances the dining experience but also promotes a new narrative in the culinary world, one that emphasizes creativity driven by knowledge and experimentation.

The collaboration amongst a diverse team of biologists, neuroscientists, and chefs at DSTAgE signifies a growing trend in modern gastronomy where culinary excellence meets scientific exploration. This intersection of fields showcases how traditional cooking can evolve into a dynamic process that respects both artistry and scientific integrity, offering food enthusiasts a glimpse into the future of fine dining.