Magma’s take:

A rotating restaurant hosting the best chefs from around the world.

Born in Uruguay, trained in France, soon to be a big name worldwide, Nazareno Mayol Curti is blazing his own trail after rising through the ranks at iconic restaurants like Aramburu (Buenos Aires), Astrid & Gaston (Lima), David Toutain (Paris) and Kadeau (CPH).

After a successful stretch running busy kitchens in Paris, the Uruguayan burst onto the scene with a sell-out three month residency at Fulgurances in Paris, where his deceptively simple menus played with texture, bitterness and spice. Co-founder Rebecca Asthalter describes Nazareno as “honestly one of our most talented and creative chefs ever (but don’t tell anyone)”. Sorry Rebecca…

Next stop? London, where Nazareno’s eye-catching menu of perfectly unexpected flavour combinations – ‘Chanterelles, Almonds, Apricot’; ‘Cod, Mussels, Whey’; and ‘Duck, Juniper, Sorrel, Black Garlic’ – promises to blow us away.