Month: June 2025

This summer, the flames of Leña Marbella welcome a new breeze—a blend of Dubai, Japan, Brazil, and Peru. From July 3 to 5, Dani García’s restaurant and SUSHISAMBA Dubai will showcase some of the most iconic dishes from their respective menus. As the highlight of this collaboration, on Wednesday, July 3, a four-hands tasting menu will be presented by Dani García and SUSHISAMBA’s resident Chef Lee, in an unmissable event for lovers of international fine dining.

This four-hands dinner features a tasting menu with over a dozen courses that merge Leña’s technique with SUSHISAMBA’s vibrant universe of flavors. Appetizers like chawanmushi with sea urchin, Kegani crab monaka, or scarlet prawn with brown butter and yuzu, and main dishes like hamachi tiradito, octopus anticucho, meatball yakitori with egg yolk, Chilean sea bass, lobster with yuzu kosho, or Leña’s iconic burger. The journey is a fusion of premium ingredients and a mix of Japanese, Latin, and Mediterranean techniques. For dessert, SUSHISAMBA will present a burnt cheesecake, while Leña will offer its signature tarta di rose as the perfect finale. Reservations are now open, and the menu with wine pairing is priced at €250 per person.

A touch of Asia in Spain

Three days of the collaboration with Leña, a selection of SUSHISAMBA dishes will be available à la carte. Hamachi tiradito, lobster tartare tacos, Chilean sea bass yakitori, salmon tartare on crispy nori with caviar, and Basque cheesecake.

This collaboration strengthens the international presence of Leña, which, with locations in Marbella, Madrid, Dubai, and Barcelona, continues to build bridges with global gastronomic leaders.

SUSHISAMBA, with iconic venues in London, Las Vegas, and Dubai, is one of the most globally recognized brands in fusion cuisine and contemporary luxury dining. Its arrival in Marbella from Dubai is also a bold statement about the city’s growing place on the international culinary map.

San Juan is not just fire and wishes thrown into the sky. But let’s be honest—making wishes is nice, eating your favorite dish is better. Some write down what they want to let go of and burn it. In Grupo Dani Garcia, we prefer to grill whatever needs grilling. The important thing is gathering with your people, sharing some laughs, and making sure the table is full—of food, not problems.

Between grilled meats, seafood, cocas, and rice dishes, San Juan feels more like a feast than a ritual. If you’re in Marbella or Madrid, any of these restaurants is the perfect meeting point. If you’re in Barcelona, watch out: at Leña Barcelona, tradition is taken seriously. Try the coca de llardons and raise a glass of cava, just like the night calls for.

Fire, sea breeze, and a well-served Coca

San Juan night is the perfect excuse to light a bonfire—or a grill. At Leña, for instance, the fire is controlled, but the vibe is anything but. Steak doesn’t need a ritual, just appetite. And ribs have more power than any spell.

But if the sea is more your thing, you don’t need to hit the beach and jump waves. At Lobito de Mar, in both Marbella and Madrid, summer is served by the portion. With a ceviche that awakens even the deepest desires and a rice dish that’ll make you forget there’s no bonfire.

And if you’re celebrating in Barcelona, the perfectly crisp coca de llardons is served with a glass of cava that goes down easy. You might not make a wish out loud, but chances are you’ll be thinking, “I hope this never ends.”

Wishes you can taste

Making three wishes in front of the fire sounds lovely, but at Tragabuches, it’s more about ordering off-menu. Here, wishes are something you chew on. Something you mop up with bread. Something served in a clay pot.

Traditional cooking has a touch of magic—especially when it’s made with depth, time, and love. On San Juan, it’s perfectly fair to ask for a stew, a rice dish, or a classic ensaladilla and feel like you’re exactly where you’re meant to be. No fireworks—just great food and even better wine.

At BiBo, on the other hand, San Juan is all about music, cold drinks, and eating without overthinking. Brioche, freshly made guacamole, something Japanese, something Andalusian. There are no rules here. Just improvisation, bold flavors, and sharing. Which is also a way of wishing for something new.

No bonfire needed when the meal lasts all night

People get serious about San Juan. Midnight swims, no looking back, handwritten wishes on recycled paper. We think you don’t need all that. Just a good table, friends nearby, and a long, lingering meal that stretches into the night.

And if you’re wondering where to book, remember: Leña, Lobito de Mar, Tragabuches, and BiBo are more reliable than any ritual. In all of them, the most basic wish comes true: eating well and having a great time.

Sometimes, the fire is in the kitchen. The magic is in the first bite. And new beginnings? In a good glass of wine—or cava, if you’re in Barcelona.

So this June 23rd, don’t throw your wishes into the sea. Lay them out on the table. And celebrate San Juan the right way: no rush, no rules, and with a full stomach.

Después de cinco años de éxito, Leña Marbella sigue creciendo y enciende la chispa del verano con la ampliación de su espacio. Esta evolución eleva la experiencia gastronómica y consolida la visión del chef Dani García: un steakhouse innovador que une técnica, producto y vanguardia. Leña Marbella crece sin perder su esencia, convirtiéndose en un concepto más amplio, más ambicioso y con más fuego que nunca.

Con la llegada de los días largos y las noches más bonitas del año, el restaurante da un paso más en su evolución. Situado en el emblemático hotel Puente Romano, continúa su crecimiento con una importante ampliación de su espacio. El nuevo área ocupa el antiguo local de BiBo Marbella, una de las marcas más queridas del grupo. Esta incorporación refuerza la esencia creativa de Dani García y la eleva en un entorno más ambicioso, envolvente y espectacular.

La ampliación añade una capacidad extra para 141 personas, elevando el aforo total del restaurante hasta los 279 comensales. Esta cifra incluye la zona lounge y el bar, dos espacios clave en la experiencia Leña. Además de más espacio, se incorporan novedades importantes, como una barra central imponente que se convierte en el corazón de la sala. Esta barra está pensada para ofrecer una experiencia única e inmersiva en Marbella.

Leña está que arde en Marbella

El diseño del nuevo espacio ha sido creado por el estudio Astet, responsable del interiorismo de todos los restaurantes Leña. Este estudio ha firmado los espacios de Marbella, Madrid, Barcelona y Dubái, manteniendo una identidad visual coherente e icónica. El nuevo diseño potencia ese lenguaje ya reconocible, haciendo de Leña un verdadero referente internacional. Inspirado en lo ancestral y lo primitivo, utiliza materiales como la madera y la piedra. También juega con una paleta cromática dominada por los negros y una iluminación tenue. Todo ello crea una atmósfera sensorial que conecta directamente con la esencia del fuego.

En cuanto a la propuesta gastronómica, Leña Marbella mantiene su equilibrio entre producto y técnica, con una cocina centrada en el arte de cocinar sobre brasas. En este universo, el fuego es el gran protagonista, realzando los sabores puros con el aroma del humo. La parrilla se transforma verduras, mariscos, pescados y cortes nobles de carne. Todo ello se convierte en una experiencia sensorial completa, en la que cada plato habla con intensidad.

Desde sus entradas vegetales como el puerro asado o el aguacate de Málaga a la brasa, la carta es un homenaje al sabor. El pesto de cilantro, el salpicón vegetal y el queso feta aportan frescura y contrastes. También brillan los yakipinchos, como el de meatball de pollo con ralladura de limón. Por supuesto, no puede faltar su icónica Burger, un clásico que marcó el inicio de todo. Entre los platos principales destacan la lubina a la parrilla o el Tomahawk de ternera. También el ribeye de vaca vieja y el lomo de wagyu A5, que es todo un espectáculo.

Impulsado por el fuego de unas brasas que nunca se apagan, Leña sigue creciendo sin perder su esencia. Esta ampliación consolida su presencia en Marbella y reafirma el éxito de un concepto único. Leña no solo es un restaurante, es una forma de entender la cocina, el fuego y la experiencia. Con sedes en Marbella, Madrid, Dubái y una reciente apertura en Barcelona, se ha consolidado como un referente internacional. Muy pronto, su inconfundible propuesta llegará también a Miami, Mallorca e Ibiza. Así continúa su expansión, llevando el alma de las brasas por todo el mundo.

There are words that, when put together, guarantee Mediterranean happiness: Lobito de Mar, Madrid, arroz. And now, with the new “A toda vela” menu, that promise is fulfilled, dish by dish. A proposal designed for those who enjoy the flavors of the sea at the table, Monday to Friday at lunchtime, without complications but with a lot of taste. At Lobito de Mar Madrid, A toda vela surprises with a selection of starters, mains, and dessert that combine tradition, originality, and top-quality ingredients.

A high-flying start

It all begins with a Russian salad topped with smoked eel. Yes, salad. But not just any salad. Creamy, flavorful, and with that smoky twist that changes everything. There’s barely time to blink—it’s gone before anyone can ask for seconds. Next up: a mix of croquettes, little flavor bombs where the classic and the marine come together. Then come the chirlas sautéed with manzanilla wine, the kind of dish that calls for bread and silence, with an aroma that speaks for itself. And to round things off, a baby tuna burger with lamb’s lettuce. Small, juicy, and perfectly balanced—clearly the result of a lot of testing to get it just right.

The decisive moment

Now it’s time to choose. And it’s not easy. Four mains are battling for the spotlight. For fish lovers, there’s grilled sea bass loin, cooked to perfection with that crispy skin that crackles when you cut into it. Another option: tuna ribeye carpaccio with garlicky fried eggs. A surprising dish, full of texture, garlic aroma, and just the right amount of boldness to brighten your day. And of course, what can’t be missing from any equation involving Lobito de Mar, Madrid, arroz: the dry seafood and fish rice. Intense flavor, loose grains, and that deep, savory base that makes you close your eyes as you taste it.

A fourth contender steps up: arroz al sarmiento with coquelet chicken. That unmistakable smoky flavor you only get from real firewood, with tender, fall-apart chicken that’s full of flavor. The choice isn’t easy, but the result is always a win.

A glorious ending

And like any good menu, the ending lives up to the rest. A fresh cheesecake that puts the perfect finishing touch without overwhelming you. Light, creamy, and with that milky hint that brings back memories of the old-school kind—but with just the right touch to make you want to come back for it alone.

At Lobito de Mar Madrid, “A toda vela” is, at its core, a menu designed to bring the sea to your plate. For those who know that the best meals need no explanation—just good ingredients, a pleasant setting, and a team that understands soulful cooking. If one thing’s clear, it’s that with menus like this, satisfaction is guaranteed.

As a tribute to the flavors of the South, Croft Twist, the Original Fino Spritz from Andalusia, and BiBo by Dani Garcíapresent the perfect pairing to elevate summer aperitifs: Barbate tuna tartare brioche with red chili and mint. A vibrant, fresh, and characterful bite, perfectly complemented by a glass of Croft Twist.

The laid-back sophistication of BiBo joins forces with the elegance and freshness of the Jerez-based brand to create a special edition culinary offering, now available on the menu at BiBo Tarifa, the beach club of the chef located at the foot of Valdevaqueros beach. This summery creation, available throughout the season, is rounded out with another house icon: the signature oxtail brioche with original Bull sauce, one of the most recognizable staples of BiBo Madrid.

Croft Twist blends the tradition of Jerez wine with a contemporary twist. Crafted by González Byass, this refreshing and elegant Original Fino Spritz invites food lovers to enjoy life’s simple gastronomic pleasures.

“For Croft Twist, collaborating with BiBo by Dani García is a natural partnership between two brands that share the same essence: a passion for authenticity and a desire to offer unique experiences. This collaboration allows us to connect with those looking to enjoy summer with freshness and a different flair, alongside one of the most renowned names in gastronomy,” says Marcos de la Torre, Global Chief Marketing Officer at González Byass.

Croft Twist and BiBo by Dani García come together this summer to offer a unique culinary experience with southern soul, where every bite and every sip is a celebration of the joy of sharing.

On June 2nd, Marbella-born chef Dani García was one of the main stars of the first edition of “Culinary Icons,” a unique gastronomic event held at Puente Romano Marbella that brought together three global icons of haute cuisine on the same stage: Nobu Matsuhisa (Nobu), Izu Ani (GAIA), and Dani García (Leña).

On this very special occasion, Dani García served as the local host in the iconic setting of Puente Romano, where he leads Leña, one of his most internationally successful culinary concepts. During this once-in-a-lifetime lunch, the Andalusian chef offered his personal and contemporary take on tuna—the star ingredient of the day—through an exquisite dish of tuna parpatana over celeriac purée. A creation that blended local product with the chef’s technique and sensitivity, it was savored by over 200 guests who filled the recently renovated La Plaza of the resort.

During the event, each chef presented a live culinary creation with tuna as the common thread. Meanwhile, their respective teams simultaneously recreated these dishes in each of their restaurants within the complex, resulting in a multisensory, immersive experience that connected guests with each chef’s unique culinary universe—from the plate to the presentation.

“Returning to Puente Romano, the place where it all began for me, is always special. But doing so for such a noble cause and alongside legends like Nobu and Izu has been simply unforgettable. Culinary Icons was not only a celebration of haute cuisine, but also a chance to give back through what we do best: moving people through food. I’m deeply grateful to be part of an initiative that brings together flavor, talent, and solidarity,” stated Dani García.

The event also had a charitable purpose, with all proceeds donated to the Cruz Roja Española in support of its outstanding humanitarian work.

With this first edition, Culinary Icons establishes itself as a must-attend event in the Costa del Sol’s gastronomic scene and further strengthens Dani García’s role as an ambassador of contemporary Andalusian cuisine. A proposal that not only celebrates haute cuisine, but also highlights the chef’s commitment to innovation, excellence, and the social dimension of gastronomy.