Month: May 2025

At Lobito de Mar in Marbella and Madrid, the tuna ribeye carpaccio is an unmissable experience. What makes it unique is its origin: a cut from the white loin of the tuna, specifically from the area between ribs 2, 3, 4, and 5. This section holds three prized and precise cuts: the descargamento, the tarantelo, and the ventresca. Together, they create a perfect balance of fat, texture, and flavor—a harmony that pays tribute to the most revered fish in the Atlantic. The ancient almadraba technique allows these specimens to be captured at their peak. Fishing is carried out with deep respect for the sea and its natural cycles. This is the only way to obtain a product that is fresh, seasonal, and of exceptional quality. This tuna carpaccio is no improvisation: it is carefully selected, refined, and honored. Its flavor connects sea and land, tradition and innovation, the present and memory.

Technique, Precision, and Respect

The tuna ribeye that reaches the table at Lobito de Mar is no coincidence. It comes from pieces selected with extreme meticulousness. Each tuna is caught using the almadraba method—a sustainable and regulated system still practiced along the coast of Cádiz. Thanks to the work of Gadira, the product retains its purity and properties. From each tuna, only the best is chosen: the descargamento brings firmness, the tarantelo offers juiciness, and the ventresca contributes a noble, soft, and unctuous fat. This combination turns the carpaccio into a refined and flavorful bite. In the hands of Dani García’s team, the tuna reaches a new dimension. Each slice is cut with millimetric precision—layer by layer—with technique and respect. The result is a light, clean, and characterful dish. A proposal where the product takes center stage, without unnecessary adornment. Because when you’re working with true tuna, nothing else is needed. Every detail is designed to highlight the marine essence of each bite.

A Marine Jewel in Two Cities

This tuna carpaccio is served in both Marbella and Madrid. At Lobito de Mar, the setting amplifies the experience: elegant, fresh, and with a seafaring soul. It’s not just about eating—it’s about living the Mediterranean through the plate. Behind each slice lies a story that begins in the southern sea, passes through the expert hands of Gadira, and ends in the kitchen of Dani García. A story of respect, quality, and commitment to authentic flavor. In Madrid, this tuna carpaccio brings the sea to the city in all its intensity. In Marbella, it’s savored with the gentle sound of waves in the background. Both cities offer a deeply marine experience: emotion, technique, and genuine flavor. This dish represents the connection between the age-old tradition of almadraba and Dani García’s contemporary vision.

On May 13th, at Dani Brasserie in the Four Seasons Hotel Madrid, a very special event took place: the ronqueo of almadraba bluefin tuna. For those unfamiliar with the term, ronqueo is the traditional technique used to professionally cut and break down a tuna, extracting every usable part with care and respect. This demonstration brings people closer to the product, highlighting the importance of origin, quality, and technique behind a great tuna dish.

Almadraba bluefin tuna is one of the most prized ingredients in Spanish and Mediterranean cuisine. Almadrabais a traditional and sustainable fishing method used on the southern coasts of Spain to catch tuna. That’s why the arrival of an almadraba tuna at a restaurant like Dani Brasserie is such a significant event.

The ronqueo process, step by step

On the day of the event, the restaurant was set up to welcome a large tuna. Dani García, alongside the team from Gadira, guided attendees through every step of the ronqueo, from positioning the tuna to making the most delicate cuts. Ronqueo is not just about cutting; it’s about understanding the anatomy of the tuna to extract each piece in the best possible way.

During the demonstration, guests observed how the knife moved with precision to make clean, perfect cuts, wasting nothing. They learned that in a proper ronqueo, nothing goes to waste: lesser-known parts are used in stews, preserves, or broths, maintaining respect for the product and promoting sustainability.

The importance of ronqueo in gastronomy

Ronqueo is much more than a cutting technique; it’s an art form that is deeply rooted in Spanish culinary culture. Knowing how to properly break down a tuna allows chefs to make the most of every part and honor the quality of the product.

This event at Dani Brasserie showcased how knowledge and tradition come together to create outstanding dishes. Furthermore, the ronqueo technique is essential to preserving the flavor and texture of the tuna—key elements for both chefs and diners.

Events like this also bring people closer to real gastronomy, helping them understand what lies behind each dish and appreciate the work involved. Sustainability and respect for the product are becoming increasingly important, and ronqueo is a clear example of this.

Almadraba red tuna is one of the most prized treasures of the sea, and in the restaurants of chef Dani García, it is an essential ingredient, appreciated not only for its intense flavor but also for the unique properties that set it apart. One of those properties is collagen, a natural protein that plays a crucial role in the texture and juiciness of this fish. To ensure the highest quality, Dani García relies on Gadira, a supplier known for providing red tuna caught sustainably using the traditional almadraba technique.

The power of collagen in red tuna

Collagen is a structural protein found in the connective tissues of animals, including almadraba red tuna. This protein not only provides nutritional benefits but is also responsible for the juicy and firm texture that we so appreciate in this fish. However, to truly enjoy its juiciness, it is essential to cook tuna correctly. If cooked at too high a temperature, the collagen doesn’t have time to melt, which can leave the fish dry and chewy. To avoid this, it’s best to cook it slowly, allowing the collagen to melt and blend with the muscle fibers, creating a soft, juicy texture that melts in your mouth.

How to cook tuna to make the most of its collagen

To get the most out of the collagen in red tuna, it’s essential to follow certain cooking techniques. One option is tataki, a Japanese method that involves quickly searing the tuna at high heat and then cooling it, sealing the juices inside while maintaining a soft texture. Another approach is grilling, but always being careful not to overcook it so it doesn’t lose its natural juiciness. You can also opt for slow-cooked stews, where the collagen has time to fully melt, enhancing the flavor and texture of the dish. Gadira ensures that each piece of tuna retains these properties, guaranteeing an unparalleled culinary experience.

Benefits of red tuna collagen beyond flavor

In addition to enhancing texture, red tuna collagen also offers multiple health benefits. This protein is known for improving skin elasticity, strengthening joints, and promoting bone health. So, when you enjoy a plate of red tuna at Lobito de Mar, you’re not just savoring a marine delicacy, you’re also nourishing your body with essential nutrients.

El pasado 9 de mayo, Tragabuches Marbella se convirtió en el epicentro de la tradición gastronómica andaluza al acoger un evento que combinó dos de las técnicas más ancestrales de la cocina: el ronqueo de atún y el despiece de cerdo. Este evento no solo rindió homenaje a dos pilares fundamentales de la cocina mediterránea, sino que también acercó a los asistentes a la esencia de la cocina andaluza, donde cada corte y cada pieza cuentan una historia cargada de sabor y tradición.

El arte del ronqueo

De la mano de Gadira, el ronqueo del atún es una práctica que se ha perfeccionado durante siglos en las costas de Andalucía, especialmente en las almadrabas del sur. Esta técnica, que debe su nombre al sonido que produce el cuchillo al rozar la espina del atún, es todo un ritual que requiere precisión y destreza. Durante el evento, los asistentes pudieron presenciar cómo se despieza un atún de gran tamaño, siguiendo los pasos tradicionales que comienzan con la separación de la cabeza y continúan con cortes precisos para extraer las partes más nobles del pez, como el descargamento, el tarantelo, la ventresca y el lomo negro. Cada corte tiene su propio carácter y destino en la cocina, y es precisamente esta diversidad lo que convierte al atún en una joya gastronómica.

Además de ser una experiencia visual impresionante, el ronqueo es también una lección sobre sostenibilidad y aprovechamiento. Nada se desperdicia; cada parte del atún encuentra su lugar en la cocina. Es un recordatorio de cómo la gastronomía puede ser tanto arte como responsabilidad, reflejando el profundo respeto de los pescadores andaluces por el mar que les nutre.

El despiece del cerdo

Pero no solo el mar fue protagonista esa noche en Tragabuches Marbella. El despiece del cerdo de la mano de Cinco Jotas, una tradición profundamente arraigada en la cultura rural andaluza, también capturó la atención de los comensales. Este proceso es igual de meticuloso y respetuoso que el ronqueo, y su importancia en la cultura culinaria española es innegable. Desde los cortes más conocidos como el solomillo, el secreto y la presa, hasta partes menos populares pero igualmente sabrosas como la carrillada o el lagarto, cada pieza del cerdo tiene un propósito en la cocina y un lugar en las recetas tradicionales.

El despiece del cerdo es un arte que requiere conocimiento profundo de la anatomía del animal y una habilidad excepcional para aprovechar cada parte al máximo. Al igual que en el ronqueo, aquí también se valora el respeto por el producto y la tradición. Los asistentes pudieron aprender sobre los usos de cada corte y cómo cada parte del cerdo puede transformarse en platos únicos, desde embutidos artesanales hasta asados que se derriten en la boca.

Una experiencia gastronómica completa

Este evento en Tragabuches Marbella fue más que una simple exhibición de técnicas de corte. Fue una inmersión en la cultura gastronómica , donde el respeto por los ingredientes y la conexión con las raíces se sintieron en cada movimiento del cuchillo. Además, los chefs presentes aprovecharon la ocasión para crear platos únicos, combinando los sabores intensos del atún de almadraba con la robustez del cerdo ibérico, creando así una sinfonía de texturas y sabores que rindió homenaje a ambos animales.

Para muchos de los asistentes, esta fue una oportunidad única para comprender el verdadero significado del respeto al producto, la importancia del origen y la magia de transformar ingredientes en experiencias inolvidables. En un mundo cada vez más desconectado de sus raíces culinarias, eventos como este en Tragabuches Marbella son esenciales para mantener viva la tradición y recordar que, en la cocina, cada corte cuenta una historia y cada plato es un reflejo de la cultura que lo crea.

Barcelona is about to fire up its grills for one of the most anticipated gastronomic events of the year: Tast a la Rambla. From May 8th to 11th, Plaça de Catalunya will transform into the epicenter of great food, bringing together chefs and restaurants from across the city to celebrate the culinary diversity that defines this vibrant metropolis. And this year, Leña Barcelona will be there, ready to leave its mark amid the aroma of fire and the sound of good music.

The flame that unites us

At Leña Barcelona, fire is more than just a technique – it’s a philosophy. The flame that fuels our ovens and grills doesn’t just cook; it creates experiences. So when we heard that Tast a la Rambla was coming back to the heart of the city, we knew we had to be there. It’s the perfect place to share our passion for open-flame cooking, and what better ambassador than our iconic burger – a dish that has become a benchmark for those seeking the perfect balance of intense flavor and flawless technique.

A stroll through the flavors of Barcelona

Tast a la Rambla is not just a festival; it’s a tribute to Barcelona’s cuisine and the values that define it today: sustainability, respect for the environment, and a commitment to local, Km0 produce. For four days, Plaça de Catalunya will be filled with stalls brimming with fresh ingredients, carefully crafted dishes, and bites that tell stories with every taste. Leña Barcelona couldn’t miss this celebration. Our space will reflect our essence: respect for the product and a passion for fire. Plus, this edition will feature live cooking demos, tastings, and musical performances that will fill the air with energy and flavor.

An experience with a taste of victory

And because we want your visit to our fiery corner to be unforgettable, we’ve prepared something special. Everyone who stops by to enjoy our burger at Tast a la Rambla will have the chance to enter an exclusive raffle. It’s our way of thanking those who dare to taste, explore, and live the Leña spirit. So mark your calendars – from May 8th to 11th, head to Plaça de Catalunya, try our burger, and let the fire do the rest. Because at Leña Barcelona, every bite is a spark of flavor, and every spark is a chance to win.

We’ll see you at Tast a la Rambla, where the flame never goes out, and flavor takes center stage.

There are places where time seems to stand still, and Tarifa is one of them. Here, when the wind blows and the sun caresses the sea, the South becomes a state of mind. Among the many things to do in Tarifa, there’s one that shines with its own light: letting yourself be carried away by the day’s relaxed rhythm until that magical moment arrives, when everything is bathed in gold. Because yes, if Tarifa has one thing—aside from the great weather and its vibrant energy—it’s the sunsets that look straight out of a postcard. And in that instant, just as the sky transforms, there’s a place where everything makes sense: BiBo Tarifa.

It’s hard not to fall in love with this town where the Atlantic and Mediterranean embrace. Here, the plan isn’t to rush—it’s to flow. Start the day with a walk along the sands of Valdevaqueros, with nothing but the murmur of the waves as your soundtrack. Plans in Tarifa always begin well if they begin by the sea. And later, as the sun begins to rise, it’s time to get lost in the narrow streets of the town center, where whitewashed façades contrast with the turquoise hues of doors and windows.

Tarifa and BiBo

The day unfolds slowly, and you welcome the calm that can only be found here. Tarifa is light, but it’s also flavor. So when hunger strikes and your body asks for a treat, the answer is clear: BiBo Tarifa. It’s not just about eating, but about living an experience. With the signature of chef Dani García, this gastronomic haven is the perfect meeting point for those seeking a borderless cuisine with a southern soul. Located right on the seafront, with views of the ocean, its globetrotting menu captures the essence of all the places the chef has been—without ever losing touch with Andalusian roots.

Imagine tasting an oxtail brioche or a red tuna tartare as the sun begins to dip into the sea. Because the sunsets at BiBo Tarifa aren’t just seen—they’re felt. Everything slows down, conversations soften, and the horizon takes center stage. There’s something almost hypnotic about watching the sky shift from blue to orange, then to red, before melting into the night. It’s one of those experiences in Tarifa that needs no filter or further explanation—it speaks for itself.

And if, after dinner, you’re not ready for the night to end, Tarifa offers countless ways to keep going. From a drink with live music to a moonlit walk, the vibe never fades. BiBo Tarifa often becomes the starting point for whatever comes next. Because in this town, the day never truly ends—it simply changes pace. Thanks to the great weather nearly all year round, each visit feels unique yet equally special.

Sea, sand and sunsets

Maybe that’s why so many people come back. Tarifa has something that draws you in. A magnetism that’s hard to explain but easy to feel. And when someone asks what to do here, the answer always includes the sea, the sun, and flavor. It always includes Valdevaqueros, a secret corner stumbled upon by chance, and of course, a visit to BiBo Tarifa, where food becomes memory. Where the senses sharpen, and moments stretch on.

In the end, what you take from Tarifa isn’t just photos, but feelings. That wind on your face, the sun warming your skin, a laugh on a terrace, the last bite of a dinner you didn’t want to end. Plans in Tarifa are, in truth, just an excuse to come back. Because there’s always a new spot to discover, a new sunset that takes your breath away, a new dish you didn’t know you needed to try.

Tarifa is more than a destination. It’s a way of being. And among everything it offers, BiBo Tarifa stands out as a must. A place where the ordinary becomes special, where every detail matters, and where the South is savored in every bite. Here, sunsets are not just a visual spectacle, but the beginning of a magical night. And if you’re lucky, maybe you’ll…

Happy Mother’s Day always arrives with a promise: to celebrate her the way she deserves. In Marbella, there are many ways to do so, but few as memorable as eating well. Really well. Because if there’s one thing a mother knows how to do, it’s care. And if there’s one thing Dani García knows how to do, it’s elevating that care through gastronomy.

For those of us who grew up with a spoonful of broth in hand and a homemade croquette as a reward for a tough day, we know that some dishes are simply unforgettable. These are recipes with a name of their own. Sometimes it’s your mother’s. Sometimes your grandmother’s. And sometimes, it’s the name of a chef who understood that cooking is also about emotion.

This Mother’s Day, we wanted to go back to the origin—but with the flavor of today. At the tables of Tragabuches, traditional stews are reinterpreted with the reverence of someone who remembers. A rich broth, a spoonful of love, and the memory of those endless afternoon snacks that tasted like home. Dining in Marbella means coming home—without leaving the present.

Give the Gift of Mother’s Day

Not all mothers are the same, and neither should the plans be. Some love the grill. They’re bold, intense, full of flavor. For them, there’s Leña. Where fire becomes a spectacle and charcoal becomes art. A restaurant that understands instinct. That knows there are days when the best gift doesn’t come wrapped—it’s placed at the center of the table and shared in laughter, in glances that say everything without words.

Other mothers long for the sea. And not just any sea. I’m talking about the one that tastes like espeto, sea breeze, and a summer that starts early. For them, there’s Lobito de Mar, that seaside corner that smells like a beach bar but feels like a restaurant with soul. Where the fish arrive with a name and the rice dishes are served like a Sunday with family.

Tragabuches is more than a restaurant. It’s a stage where moments unfold, where mothers become the stars. Where gastronomy becomes a language of love and tradition. And this Sunday, all eyes should be on them.

Dani García understood it long ago: a mother doesn’t want a bouquet—she wants a memory. She doesn’t want just any gift—she wants an unforgettable moment. That’s why, in each of his brands, there’s a place for her. A table where everything tastes better, where every detail is designed to make her feel special.

Special memories

This Mother’s Day, don’t give things. Give moments—long, lingering lunches, comfortable silences, and dishes that awaken the memory. Give what can’t be bought but will always be remembered: time with her.

Because dining in Marbella or Madrid can be a gesture of love. It can be a declaration. It can be that “thank you for everything” we sometimes don’t say, but always feel. And if that gratitude comes in the form of a tartare, a glass of wine, a slow-burning grill or a dish that smells like childhood, then the gift is perfect.

Think of her favorite dish. Ask for that wine she likes. Order dessert even if you’re full. And take a photo—not for Instagram, but for the memory. Because memories, too, are served at the table. And because dining at Grupo Dani García this Mother’s Day is more than just sitting down to eat—it’s celebrating the story you share.