Andalusia Day falls on a Saturday this year, and Tragabuches opens early to celebrate with a breakfast that is more than food: it’s a tribute. Starting the day here means enjoying a slow morning, letting the aromas of fresh bread, olive oil, and freshly brewed coffee invite you to linger a little longer.
A breakfast that has it all
The Andalusian breakfast at Tragabuches is pure temptation. From toast with tomato, olive oil, and Iberian ham to the classic mollete with lard and ham. Extra virgin olive oil shines in every bite, and artisanal cold cuts bring authentic flavour from the region. Everything is served with seasonal products and care that makes each detail count.
To accompany every flavour
A breakfast like this calls for a perfect drink: quality coffee, fresh juices, and a touch of tradition with thick, comforting hot chocolate. At Tragabuches, breakfast is not just about filling your stomach, it’s about celebrating the small rituals that make Andalusia feel close, even in the heart of Madrid.
An experience that invites you to stay
Sitting down to enjoy this Andalusian breakfast is letting yourself be carried away. Slow conversations, laughter, and shared glances accompany each dish. It’s a moment to savour without hurry, to start Saturday with energy and joy, and to celebrate the culture and gastronomy of our land.
Celebrate Andalusia Day with us
This Saturday, Tragabuches invites you to experience the essence of Andalusia from the very first bite. A breakfast designed for those who love to eat well, enjoy morning rituals, and seek a special plan that combines tradition and flavour.
Because Andalusia Day at Tragabuches is not just a breakfast, it’s a memory that begins from the aroma of coffee to the last crumb of bread.
On March 3rd, Smoked Room (two Michelin stars), the fire- and smoke-driven universe conceived by Dani García, changes scenery for one night, moving up to the seventh floor of the Four Seasons Hotel Madrid to meet Dani Brasserie, the chef’s cosmopolitan gastronomic lookout in the heart of the city.
Through a four-hands service limited to 24 guests, Dani García will be present and lead an exclusive journey designed to combine different registers: the intensity of fire and smoke with precise, light and sophisticated execution.
The menu unfolds over 12 courses, moving from the essential to the memorable: it begins with bites that awaken the palate, gains depth with nods to the Andalusian chef’s classics, progresses into a sequence where embers and smoke take center stage, and culminates in a sweet finale with strong personality. The experience reads as a dialogue between two universes that share the same roots — an obsession with product and technique — yet express themselves through distinct nuances: the luminous, cosmopolitan elegance of Dani Brasserie and the technical, sensory tension of Smoked Room.
Brioche bread with toasted yeast butter and grilled avocado, and red prawn with brown butter and yuzu kosho open the play of contrasts. Next come references to the Dani García universe such as Sharpening the Pencil (foie yogurt, pickled orange and shavings of smoked eel), before arriving at one of the menu’s most iconic and defining moments: the Nitro Tomato, presented here as a two-voice conversation. On one side, the Dani Brasserie version, with green gazpacho and red prawn tartare; on the other, Smoked Room’s interpretation, introducing a smoky register with smoked sturgeon, horseradish cream and caviar.
From this exchange, the journey moves into deeper, more character-driven creations, where embers, fire and long reductions appear explicitly: ribeye tartare with oxtail consommé infused with Sherry and black truffle; grilled sea cucumber with tripe jus and gochujang; olla gitana of tendons and mollusks with pumpkin, mint and elderflower; and grilled tuna collar with pork tail jus and grilled caviar. In the final stretch, roast duck with beetroot and black cherry jus leads into a sweet ending with personality, featuring icons such as roasted pumpkin and pistachio “Nutella” with homemade brioche.
The setting is also part of the narrative. Dani Brasserie is Dani García’s cosmopolitan gastronomic lookout in Madrid: a contemporary brasserie overlooking the city from above, blending urban energy, design and a cuisine that balances lightness and precision. Smoked Room, meanwhile, represents the chef’s most radical and sensory side: a concept built around fire, smoke and toasted nuances, where each course seeks intensity without losing clarity.
For one night, both concepts meet at the same table to showcase two complementary ways of understanding haute cuisine through emotion, technique and pleasure.
As with any great gastronomic occasion, the experience can be complemented with a wine pairing designed to converse with each course and enhance the contrast between smoke, embers and the menu’s fresher nuances. A limited-capacity event to experience, in a single service, two complementary culinary universes by Dani García — with Madrid at your feet.
There are nights that begin with a message and end as an unforgettable memory.
The February 16 gala confirmed the two Repsol Suns for Smoked Room Madrid in the 2026 Guide. It’s not just an award. It’s a story slow-cooked over fire.
In a city that never sleeps, Smoked Room chose to dim the lights and raise the emotion. Smoke, embers, and a complicit silence did the rest. The two Repsol Suns for Smoked Room Madrid in the 2026 Guide prove that when something is made with soul, you can taste it.
Where Fire Speaks Softly
Walking into Smoked Room feels like stepping into a secret. Few tables. Low light. Pure intention. You don’t come here to eat fast. You come here to feel.
The menu unfolds like a film you don’t want to end. One course arrives wrapped in gentle smoke. Another bursts with flavor and makes you close your eyes.
Some bites taste like the sea. Others hug you like a Sunday stew. But everything shares one common thread: fire as its own language. Nothing is complicated. Everything is unforgettable.
The two Repsol Suns for Smoked Room Madrid in the 2026 Guide recognize exactly that. The ability to move you without artifice. To turn embers into art and smoke into memory.
In every dish there is surprise. In every pause, anticipation. And in every toast, the feeling that you are living something unrepeatable.
The Heartbeat of Grupo Dani García
Behind this experience beats the creative pulse of Grupo Dani García. A way of understanding cuisine that blends southern roots with a cosmopolitan outlook. Yet at Smoked Room, everything becomes intimate.
Here, luxury doesn’t shout. It whispers. It is served in perfect portions and at precisely measured moments. The two Repsol Suns for Smoked Room Madrid in the 2026 Guide did not happen by chance.
They arrived because every detail matters. From the music that surrounds you to the rhythm between courses. Everything is designed so you leave different from how you arrived.
An Experience That Stays With You
There are restaurants where you eat well. And there are places that become part of your personal story. Smoked Room belongs to the second category.
The two Repsol Suns for Smoked Room Madrid in the 2026 Guide are a recognition, yes. But they are also an invitation. To book a table. To sit down. To let go.
Because here, smoke is not just technique. It is atmosphere. It is emotion. It is shared surprise. It is that knowing glance when you taste something and smile without meaning to.
Leaving Smoked Room means stepping back into the street with different energy. With the feeling of having lived the most incredible Michelin-star-level experience in the world. Wanting to tell everyone about it, even knowing it’s impossible to fully explain.
Maybe that’s why the two Repsol Suns for Smoked Room Madrid in the 2026 Guide taste so good. Because they celebrate something bigger than an award. They celebrate the power of a table to bring people together, to move them, and to live on in memory.
As the crescent moon rises over The Palm, Dubai transforms. Ramadan is not just a time for reflection; it’s a celebration of togetherness, tradition, and the joy of breaking the fast with loved ones.
This year, Leña Dubai invites you to experience an Iftar like no other at the heart of the St. Regis Gardens. Forget the crowded traditional buffets; Chef Dani García proposes a refined set menu served at your table, where the embers, the charcoal, and the Andalusian soul meet the solemn beauty of Ramadan.
Breaking the Fast: Tradition Meets Fire
Every great Iftar begins with tradition. At Leña, we honor the custom of breaking the fast with dates and water, followed by our signature Harira Soup—a nod to our Andalusian roots that resonates perfectly with the local culture.
But this is Leña, and the fire is the protagonist. Our Iftar Set Menu at Dubai has been carefully curated to bring the best of the grill to your table, designed to be shared with family and friends.
What’s on the Menu?
Prepare your palate for a journey of smoke and flavor. The menu features Leña’s most iconic dishes, adapted for this special occasion:
Starters to Share: From our legendary Grilled Avocado with coriander pesto to the Smoked Brisket that melts in your mouth, and the refreshing Leña Salad.
The Main Event: It wouldn’t be Leña without exceptional meat. Enjoy the Charcoal Grilled Picanha or the Baby Lamb Shoulder, cooked slowly until tender and full of flavor.
A Sweet Ending: Cap off the evening with the Tarta di Rose or our signature Torrija, offering the perfect sweet comfort after the meal.
An Atmosphere of Elegance
Located in the stunning St. Regis Gardens on Palm Jumeirah, Leña offers the perfect setting for a memorable evening. Whether you choose our sophisticated interiors or the breezy terrace, the ambiance is warm, welcoming, and distinctly luxurious.
Tragabuches welcomes El Pedrusco de Aldealcorvo for an exclusive four-hands dinner, taking place on Thursday, 19 February, during dinner service only.
A one-night-only encounter born from shared respect for product, tradition and fire, bringing together two territories and two complementary visions of Spanish cuisine.
Two kitchens, one shared vision
For this special occasion, Gonza de Pedro, chef of El Pedrusco de Aldealcorvo, joins the Tragabuches kitchen to create a menu designed exclusively for the evening.
The concept is rooted in recognisable cooking, focused on flavour, traditional techniques and precise execution, where each dish reflects its origin while finding balance with the other.
A menu designed for the occasion
The experience unfolds as a carefully paced sequence of dishes, beginning with Cinco Jotas ham served with regañá flatbread.
It continues with winter tomato and Gadira bluefin tuna tartare, offering freshness and purity before moving into deeper, more comforting flavours.
Peas with cocido jus, egg yolk and caviar add intensity and depth, preparing the palate for the heart of the menu.
A wood-fired judión bean with Iberian pork veil follows, directly connecting with El Pedrusco de Aldealcorvo’s signature approach to traditional Castilian cooking.
As a main course, roast suckling pig with panadera potatoes takes centre stage, paying tribute to the expressive power of classic Castilian roasting.
A sweet ending over embers
Dessert keeps the dialogue between fire and tradition alive, closing the menu with warmth and balance.
Grilled custard and a hazelnut and chocolate profiterole offer a comforting, elegant finish that honours classic flavours.
Wine pairings to complete the experience
The dinner will be accompanied by a carefully selected wine pairing, designed to enhance each dish throughout the experience.
Guests may also choose a premium pairing option to elevate the evening even further.
If there’s an area in Madrid that exudes exclusivity, fashion, and—above all—high gastronomy, it’s the “Golden Mile.” Choosing a spot can be overwhelming given the abundance of options, but if you’re wondering where to eat in the Barrio de Salamanca and its surroundings, the answer has an Andalusian accent and a signature touch.
Within just a few streets, Grupo Dani García has created a “triangle of flavor” that satisfies every craving: from traditional tapas to world-inspired cuisine, and of course the finest seafood. Whether it’s a business lunch, a romantic dinner, or a casual bite with friends, here’s your ultimate guide to the restaurants you can find in the exclusive Barrio de Salamanca.
1. Lobito de Mar: The Temple of Tuna and Seafood on Jorge Juan
Calle Jorge Juan is the neighborhood’s epicenter of atmosphere. There, where asphalt replaces sand, lies Lobito de Mar Madrid. It’s the perfect choice if you’re looking for the taste of the sea, fresh products, and a lively, carefree vibe.
Lobito is more than a restaurant—it’s a paradise for bluefin tuna lovers and rice aficionados. Here, you can enjoy the best fish, authentic Andalusian fried dishes, the freshest seafood, and a rice menu (both dry and creamy) that transports you straight to the Costa del Sol.
Ideal plan: A sunny weekend lunch on the terrace or a lively dinner at the bar.
Signature dish: Sarmiento rice or any of the bluefin tuna cuts.
2. Tragabuches: Andalucía Anytime on Ortega y Gasset
If your goal is traditional Andalusian cuisine, hearty stews, and a homey atmosphere, your destination is Tragabuches Madrid. Located on Calle José Ortega y Gasset, this space pays homage to culinary roots and timeless recipes.
It’s a non-stop concept (continuous kitchen service) that revives the essence of Andalusian inns. From breakfast with Antequera molletes to dinners featuring stews and zero-kilometer products, this is a place where ingredients take the lead and sophistication resides in simplicity.
Ideal plan: A business breakfast, a long aperitif, or a family dinner where sharing is a must.
Signature dish: Spanish omelette (with or without onion) and Russian salad.
3. BiBo: A Cosmopolitan Journey on Paseo de la Castellana
Technically on the edge of the neighborhood, BiBo Madrid is a spectacular gateway and a must-stop on this culinary route. Under its iconic bulbs and hot-air balloon, Dani García shows his most worldly side.
It’s the choice for those seeking restaurants in Madrid but wanting something different. Fusion cuisine, international influences, and a vibrant signature cocktail menu. BiBo is energy, color, and flavors that take you from Andalucía to Asia or the Americas in a single bite.
Ideal plan: Dinner with friends, a special date, or an unconventional afterwork.
It would be a sin to talk about gastronomy in the area without crossing over to Paseo de la Castellana. Just across from the Barrio de Salamanca, in the Hyatt Regency Hesperia Hotel, Dani García has created his temple of meat and fire.
Technically just meters from the “border,” Leña Madrid is a must for anyone looking to top off a shopping day on Serrano Street with the city’s best steakhouse experience.
Ideal plan: Cross the Castellana after an afternoon of shopping and treat yourself to a carnivorous indulgence.
Signature dish: Tomahawk steak or the Bull Burger.
5. La Joya de la Corona: Smoked Room (Fire Omakase)
If your search goes beyond the conventional and you’re after absolute gastronomic excellence, the answer lies inside the Hyatt Regency Hesperia Hotel.
Smoked Room isn’t your usual restaurant; it’s an exclusive experience for only 14 diners per service. Awarded 2 Michelin Stars in one fell swoop (a historic milestone), Dani García presents a Fire Omakase concept: a tasting menu where Japanese technique meets open-flame grilling and smoke.
It’s the ultimate destination for the most demanding guests—perfect for intimate business meals or celebrations requiring a level of sophistication and privacy above the rest of the city.
Ideal plan: A unique gastronomic experience for true foodies and lovers of understated luxury.
Concept: High-end cuisine over fire in an exclusive, private setting.
No more wandering in search of a spot or debating what you feel like eating. The “Golden Mile” and its immediate surroundings have become the epicenter of Dani García’s universe, covering every craving at the highest level.
Whether your taste leans toward fresh fish and seafood at Lobito de Mar, Andalusian tradition at Tragabuches, or the cosmopolitan journey of BiBo; or if you prefer crossing the Castellana for fire and meat at Leña or indulging in Michelin-star exclusivity at Smoked Room—five proposals, five atmospheres, and the same seal of quality just steps apart.
Some collaborations are born naturally. Others are celebrated as they deserve to be: with music, glasses raised, and the feeling of being part of something special.
Yesterday, El Coleccionista toasted with Persimmons and welcomed the new season with a party that brought together lovers of fine cocktails and the good life. A night to celebrate the meeting of two liquid universes with plenty to tell.
Because when El Coleccionista and Persimmons meet, the result is never accidental. It is pure intention.
A collaboration to be enjoyed, sip by sip
From today, this collaboration takes shape in two exclusive creations. A Persimmons cocktail, named Suli (meaning soulin Georgian), now part of El Coleccionista’s menu.
At the same time, an El Coleccionista signature cocktail, Mexican Penicillin, is served on the Persimmons menu. An elegant exchange, designed to travel from bar to bar.
In this way, El Coleccionista toasts with Persimmons not just for one night, but throughout the season—glass after glass.
Each creation reflects the character of its home: precision, balance, and an unexpected twist that invites you to come back for more.
The night it all began
The opening party, held yesterday, marked the beginning of this new chapter. Low lights, immersive music, and an atmosphere that encouraged guests to stay. Glasses moved from hand to hand, conversations intertwined, and the cocktails spoke for themselves. No explanations were needed.
Because El Coleccionista toasts with Persimmons is also understood through emotion—through that first sip that surprises and lingers in the memory.
El Coleccionista as the setting
Once again, El Coleccionista proved why it is much more than a cocktail bar. It is a space where every detail matters. The intimate atmosphere, the unhurried rhythm, and the attention to every gesture turn each visit into an experience. Here, cocktails are meant to be enjoyed without rush.
That is why this collaboration feels so natural. Because it shares the same way of understanding pleasure.
A toast that continues
From today, the cocktails from this collaboration are waiting on the menu. Ready for those looking for something different. For those who know that drinking well is also a way of celebrating—and that the best stories begin around a bar.
Because El Coleccionista toasts with Persimmons is not just a collaboration. It’s an open invitation to experience it.
Stepping into Smoked Room feels like crossing the threshold into a hidden world. An intimate, exclusive space where every meal tells a story. Here, fire and smoke take centre stage, and pairing is part of the narrative.
Smoked Room is anything but ordinary. Just 14 guests per service, a seductive atmosphere and two Michelin stars define the experience. And when you choose the pairing, you’re not simply accompanying the dishes: you’re elevating them.
A pairing designed to stir emotion
At Smoked Room, pairing goes far beyond wine. It becomes a bridge between the smoke on the plate and the depth in the glass.
From the subtle freshness of a vibrant white to the embrace of a profound red, every sip is chosen to move in harmony with each texture. This isn’t about matching flavours, but about aligning sensations.
The sommelier at Smoked Room crafts liquid narratives with precision and sensitivity. Each label tells a story, each glass offers a quiet nod to the cuisine served that day.
A menu shaped by fire
Smoked Room’s culinary vision unfolds through its tasting menus. Each one is conceived as a journey through smoke, heat and restraint.
Japanese inspiration meets exceptional Spanish produce in a perfectly measured rhythm of bites. And this is where pairing becomes essential, enhancing the smoky notes, the delicacy and the depth of every dish.
The different pairing options invite guests to experience the menu at its fullest. Each profile is designed to accompany a crescendo of sensations, from the first sip to the final course.
Art and fire in perfect balance
Smoked Room is design and technique in equal measure. A boutique restaurant inspired by traditional Japanese dining rooms and the mastery of fire.
Here, ingredients are transformed through embers, smoke and time, while every detail whispers intention. The pairing doesn’t merely follow the menu, it proposes, contrasts and surprises.
A well-chosen glass can turn a smoky, creamy texture into a lasting memory. Or allow a light sip to reveal the elegance of a deeper bite.
At Smoked Room, cuisine and wine meet eye to eye. Together, they tell a complete and unforgettable story.
An invitation to reserve your experience
If you’re seeking an experience that unites haute cuisine, exceptional pairing and an intimate atmosphere, Smoked Room is an ode to fire and flavour.
More than a dinner, it’s a sensory journey where every glass and every dish is designed to linger in memory. An experience that, once lived, calls you back.
Because Smoked Room is not just a reservation. It is a celebration of smoke, fire and the art of pairing.
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