Prime bovine cuts from diverse global breeds form the backbone of D23, a Miralbueno establishment dedicated to the technical mastery of meat. The signature tasting menu is a rigorous exploration of texture and fat marbling, featuring eight distinct cuts of beef that are expertly roasted to preserve their intrinsic juices and mineral complexity. A standout 'joya de la corona' duck, sourced with obsessive care, offers a lacquered, crispy skin that yields to a succulent, tender interior. The aroma of rendered fat and charred oak fills the dining room, signaling a commitment to traditional fire-cooking methods. Accompaniments like the Toma-T Umami and hand-cut fries provide a sharp, acidic balance to the richness of the proteins. Presentation is focused and masculine, emphasizing the quality of the raw material over superfluous garnish. This is a destination for the carnivorous purist, where ingredient integrity is validated.