KLIMA Restaurant and Bar – a newly renovated 5,200square feet, 70-seat indoor restaurant with an outdoor patio dining area is the creation of Spanish/Catalan founders Pablo Fernández-Valdés and Yago Giner.  

Based on a culinary concept inspired by contemporarygastronomy from Barcelona, with a comfortable lounge area, a sleek bar with a tailored menu of small plates for sharing and to accompany the extensive list of wines, beers and cocktails, and plenty of original art-work, "KLIMA's concept reflects the perfect marriage between our own Spanish heritage andSouth Florida's rich cultural diversity. Our menu complements our casual yet elegant interior design to make our guests feel at home," said Mr. Fernandez-Valdés.

Executive Chef David "Rusti" Rustarazo, who hails fromSpain, has developed together with consultant Albert Ventura – Ventura currently owns Restaurant COURE, Wall 47 andthe recently opened El Cercle restaurant in Barcelona – a contemporary and international fare of seasonal seafood, meats and pasta dishes prepared withlocal ingredients and inspired by the flavorful cuisine of Barcelona and the Mediterranean coast.

klima white fish cevicheklima fennel carpaccioFor appetizers you will find Tuna toast with chipotle,leek and lime ($20); 5 Jotas Pata Negra Iberian ham with bread and fresh tomatoes($38); Oysters with Ponzu sauce and salmon roe ($3.50 each) and Salmorejo with quail egg ($18).

Salads include Fennel with burrata, Kalamata and dried tomato ($19); Tuna belly, tomato and spring onion ($20) and Bressaola with artichokes and aged parmesan ($18). From the Raw Bar  there's White fish ceviche with avocado, Chilean green onion, salmon roe and Togarashi ($26); Beef Carpaccio, Foie and truffle ($30) and Roast Beef with tubers, mustard tofu and Japanese sauce ($26).

The menu lists pasta entrées such as Rigatoni stuffed with lobster and stew ($30) and Veal-stuffed Cannelloni Oporto with parmesan ($34). For Fresh fish entrées there's Black cod with spinach pesto and haricots verts – string beans, ($34); Red snapper with a side of vegetables, Peruvian causa and orange roasted chicken glacé ($32) and Fish of the day ($34).

For meat-lovers the menu lists Ribeye with smoked eggplant and mustard ($42); Spring chicken on a bed of  "escalivada" ($26); Pork ribs with fingerling potatoes, garlic and shallots ($32); Lamb shoulder and potato parmentier ($42) and Chicken terrine with foie and slow-roasted chicken reduction ($24).

Desserts (all $12) include Passion fruit cream with coconut and mint, Borracho de almendra or almond trifle, creamychocolate and vanilla ice cream, homemade sorbets and ice creams and the restaurant's own "KLIMA Key LimePie."

KLIMA Restaurant and Bar, 210 23rd Street, Miami Beach, is open dailyfor dinner from 6:00 p.m.. To make reservations call: 786.453.2779 or via e-mail to