Month: March 2026

Madrid doesn’t just have stars—it has soul. If you’re looking for the best Michelin-starred restaurants in Madrid, these are the six temples that hold the coveted double distinction. And of course, one of them is Smoked Room.

Smoked Room: The Smoke Revolution (Grupo Dani García)

Quite simply, this is the restaurant that changed the rules of the game. It entered the guide with two Michelin stars in its very first year—something that hadn’t happened in decades.

Its secret? Fire Dining. At Smoked Room Madrid, it’s not just about cooking over embers; it’s about using smoke as the guiding thread. It’s an intimate experience for just 14 guests, seated at a counter where you can witness every move of the chef.

If you’re looking for true exclusivity in a cosmopolitan setting, this is your place.
Want to discover why smoke is the new luxury in Madrid? Book your Omakase menu at Smoked Room and experience what redefined the Michelin Guide.

Deessa

Located in the stunning Alfonso XIII dining room at the Mandarin Oriental Ritz, Quique Dacosta showcases his most thoughtful Mediterranean cuisine. It represents the epitome of classic Madrid luxury: high ceilings, linen tablecloths, and dishes of breathtaking aesthetic beauty. A true temple for occasions where the setting matters as much as the food.

DSTAgE

Diego Guerrero is the rebel soul of this list. In his Chueca restaurant, luxury is stripped of all artifice. It’s avant-garde cuisine with a rock-and-roll, globe-trotting spirit—a borderless journey through flavors from around the world, executed with impeccable technique.

Coque

The Sandoval brothers’ restaurant is a masterpiece of logistics and flavor. Here, the experience is itinerant: you begin in the wine cellar, move through the kitchen, and finish in a spectacularly designed dining room. Their suckling pig is arguably the most famous in the Michelin world.

Paco Roncero Restaurante

Located on the top floor of the Casino de Madrid, this is living history of Spanish avant-garde cuisine. Paco Roncero plays with diners through impossible textures and a theatrical presentation that takes full advantage of one of the city’s most beautiful buildings.

Ramón Freixa Madrid

Pure sophistication in the heart of the Salamanca district. Ramón Freixa masterfully blends Catalan tradition with Madrid’s avant-garde. Dishes that resemble works of art and service that borders on perfection, all within the Hotel Único.

BiBo Beach House and Tumbao join forces to shape Tumbao x BiBo, born from the natural affinity between two projects deeply connected to Tarifa and a shared way of understanding seaside living. After six seasons as a benchmark of Tarifa’s summer scene, BiBo Beach House begins a new chapter that aligns with Tumbao’s trajectory, which spans 19 years of history in Valdevaqueros.

Far from being a radical change, Tumbao x BiBo represents a moment of maturity and the beginning of a new phase, launching on March 27. Tumbao retains its essence, now in a new location, and joins BiBo to continue evolving without losing its identity. Meanwhile, BiBo brings its gastronomic universe, and Tumbao its unique way of embracing life by the sea.

Behind Tumbao are David Álvarez and Marcos Carmona, the driving forces behind a project that has always grown organically, in close connection with Tarifa and its community. A philosophy based on living in the present, enjoying the surroundings, and understanding the beach as a space for gathering and freedom continues to be at the heart of the project in this new chapter.

The gastronomic offering maintains the recognizable DNA of BiBo Beach House, with classics such as its oxtail brioche or the “brioche cojonudo,” and now also features a broader, more accessible menu designed for sharing. Starters such as guacamole, Russian salad, croquettes, brioches, and crispy prawns sit alongside classic pizzas, BiBo’s Poke Bowls, grilled meats and fish, sides, sauces, and desserts. In this new phase, the kitchen becomes part of a wider experience, where the setting, the company, and the moment are just as important as the food itself.

Tumbao’s essence remains in the atmosphere, in its connection to the surroundings, and in the way it welcomes those who arrive. A space that stays deeply linked to the local scene, creative talent, and the free-spirited essence of Tarifa.

With this new chapter, both Tumbao and Grupo Dani García reaffirm their ability to understand each destination and evolve their concepts with consistency, respect for the environment, and a contemporary vision of gastronomic and cultural enjoyment.

Madrid in spring has a special light, and this year, from March 27 (Viernes de Dolores) to April 5 (Easter Sunday), the capital once again transforms itself. Whether you’re staying in the city or visiting to enjoy a few days of relaxation, forget about improvising. Madrid’s agenda for Holy Week 2026 is bursting with options for every taste—from the solemnity of its most historic processions to the immersive exhibitions that are taking the city by storm.

We’ve gathered the best leisure and cultural options so you can make the most of these holidays. Take note.

1. Devotion and tradition: The must-see processions of 2026

Although attention often turns to southern Spain, Madrid boasts a Holy Week with remarkable tradition. During these days, the historic center (the Madrid of the Habsburgs and the Literary Quarter) becomes a unique stage. If you want to experience tradition up close, mark these key dates in your calendar:

Palm Sunday (March 29): The traditional procession of La Borriquita officially kicks things off, departing from Almudena Cathedral—a perfect moment to soak in the festive, opening atmosphere of the week. In the afternoon, the procession of Los Estudiantes moving through the Plaza de la Villa area is particularly moving.

Good Friday (April 3): The most important day in the capital. Highlights include the massive procession of Jesús Nazareno de Medinaceli, drawing thousands along its route to Puerta del Sol, and the procession of Los Alabarderos, which begins at the imposing Royal Palace.

Easter Sunday (April 5): The grand finale comes with the traditional and thunderous Tamborrada in Plaza Mayor at midday. Dozens of drums celebrate the Resurrection in a spectacle that makes the cobblestones tremble.

2. Cultural agenda and must-see exhibitions

Taking advantage of the holidays to enjoy culture is always a great idea. Beyond the classic visits to the Prado Museum or Reina Sofía (always worth it), Madrid hosts several immersive and temporary exhibitions this spring 2026 that you shouldn’t miss:

Cleopatra, the immersive exhibition (MAD – Madrid Artes Digitales): A spectacular journey into Hellenistic Egypt to rediscover one of history’s most fascinating queens through projections and virtual reality.

Avatar: The Experience (Espacio Delicias): If you’re a fan of James Cameron’s masterpiece, this journey through nine immersive zones inspired by Pandora is a must before it ends in mid-April.

Frida Kahlo: Live Art Experience: Located on Paseo del Pintor Rosales, it offers a unique and in-depth perspective on the life and work of the iconic Mexican artist, combining art and visual biography.

3. Outdoor plans and evening shows

If the weather is good, the city invites you outdoors—but it also offers original plans after sunset:

DroneArt Show at Hipódromo de la Zarzuela: One of the most innovative events this Holy Week. A nighttime show where hundreds of drones light up the sky to the rhythm of music.

Organ Music Series at San Ginés: For lovers of sacred and classical music, the central San Ginés church hosts spectacular recitals each year that elevate the spirituality of these dates.

Springtime botanical walks: Campo del Moro or the Royal Botanical Garden are at their peak. Perfect for a slow stroll and a break from the urban pace.

Where to eat in Madrid during Holy Week: The finishing touch

When planning a getaway, it’s natural to spend time thinking about what to do in Madrid during Holy Week to make the most of it. Whether you’re looking for romantic plans as a couple or need ideas for families with children (such as visiting the immersive Dinoverse exhibition or Chaos Lab at Islazul), gastronomy should always be at the center.

In fact, sitting down to a great meal is undoubtedly one of the best plans for Holy Week in Madrid. If you’re finalizing your itinerary for family plans, ending the day at one of Grupo Dani García’s restaurants is the ultimate decision.

Here are our recommendations depending on how strictly (or not) you follow Lenten traditions:

Lobito de Mar: Do you strictly observe the no-meat tradition? If fish, fritters, and seafood are your religion these days, this is your temple. Enjoy top-quality bluefin tuna and seafood rice dishes that will transport you to the Mediterranean.

Tragabuches: For those seeking tradition. Experience Andalusian roots with the best local produce—slow-cooked stews, classic dishes for sharing, and, of course, the torrijas everyone in Madrid is talking about.

Leña: Time for confessions. If you have no problem indulging in meat on Good Friday, this is your paradise. Give in to the temptation of grilled specialties and aged cuts—worth every bite.

Smoked Room: If breaking tradition means embracing exclusive hedonism, this is a true miracle. Two Michelin stars and only 14 seats, where smoke, fire, and Japanese haute cuisine will take you to heaven without asking for forgiveness.

BiBo: For those who usually travel during holidays but are staying in the city this year, BiBo is your gastronomic passport—explore flavors from around the world in a cosmopolitan, lively atmosphere.

“La Barra de Cuatro,” the new gastronomic proposal from Tragabuches — a benchmark of haute cuisine from Málaga — pays tribute to tuna as an essential product of its identity. The gathering will bring together at its bar the content creators Nieves Felipo, Paula Casado, and Marta Iglesias, along with winemaker Esther Iglesias, with a common thread: tuna as the star of this special edition. Starting March 12 in Madrid and March 13 in Marbella, the experience will open to the public in a bar format, inviting guests to discover this proposal firsthand.

In an intimate and approachable format, the bar becomes both the stage and meeting point, allowing guests to experience everything from the front row. Each course is presented while revealing the inspiration behind the dish and the work with the product through different formats, textures, and flavors, guided by the Tragabuches kitchen team. The proposal is completed with a pairing specifically designed to accompany each preparation, creating a sensory journey where gastronomy and wine engage in a balanced dialogue.

The menu begins with an XL tuna gilda with octopus and citrus picada, a joint creation by Nieves Felipo and Paula Casado. It is a contemporary reinterpretation of the classic, combining raw tuna, tender octopus, piparras, olives, and a citrus touch that adds freshness. Nieves Felipo also presents a descargamento tuna tartare with Moscatel grapes and Marcona almond ajo blanco, a cold, clean, and elegant dish that highlights the purity of the cut and the balance between sweetness, acidity, and creaminess. Meanwhile, Paula Casado proposes a Malaga-style casserole enriched with oloroso, where the more gelatinous cuts of tuna are integrated into a marine-based broth with a rich, comforting texture.

The pairing, designed by sisters Marta and Esther Iglesias, accompanies the journey with a carefully selected range intended to enhance the product and bring coherence to the whole, where the wines act as the sauce of the dishes. The experience begins with an XL Gilda that tastes of the sea, accompanied by the salinity and striking minerality of Cota 45 Ube Miraflores 2024. This Palomino Fino by Ramiro Ibáñez transports you directly to the chalky albarizasoils of Cádiz, enhancing the almadraba tuna with whispers of yeast and notes of dried fruits.

The journey continues eastward, seeking balance between the strength of the descargamento tartare and the vibrant acidity of Oremus Mandolás Furmint 2023, the most distant project of TEMPOS Vega Sicilia. It is the freshness of Tokaj cutting through the richness, a dance of green apple and citrus that maintains tension on the palate.

We arrive at port with a tribute to surprise and to the terroir of Málaga. A return to local roots with a Malaga-style casserole, for which Marta and Esther Iglesias have selected a red wine that defies expectations: Pinot Noir 2024 from Cortijo Los Aguilares. Grown at high altitude, this grape offers one of the most surprising and fresh interpretations of warm climates. It is a wine of delicacy almost unexpected in southern Spain—light, elegant, and deeply aromatic. An elegant, floral, and profound red that brings vibrant depth to the stew, enveloping the strength of the casserole without taking away an ounce of its protagonism. Under the guidance of the Iglesias sisters, origin is always the final destination.

With “La Barra de Cuatro,” Tragabuches reinforces its commitment to quality ingredients and female talent, offering an experience where tradition is reinterpreted through a contemporary lens, centered on the ingredient that defines its identity. This is a special occasion to discover tuna, available at both Tragabuches Marbella and Tragabuches Madrid, at the bar area with no prior reservation required, designed to bring the experience closer to the public in an approachable and direct way.

Menu available at the bar only until May 17.

Marbella – Monday to Friday for lunch and dinner; Sunday dinner.
Madrid – Wednesday to Friday for lunch and dinner; Sunday dinner.

Winter is still best enjoyed at the table, and on March 12, Tragabuches Marbella celebrates it with a collaboration that brings together two regions through one of the great spoon dishes of Spanish cuisine. Diego López, “Moli,” the driving force behind the Galician restaurant La Molinera in Lalín, will travel to Marbella to cook alongside the Tragabuches team and present the emblematic Lalín cocido in a special menu created for the occasion.

The proposal is conceived as a progressive journey that links Tragabuches’ Andalusian universe with the Galician tradition of La Molinera. The menu begins with an XL Gilda, a tribute to the classic bar snack and the aperitif ritual that whets the appetite, followed by quisquillas served with a Padrón pepper broth. The third course looks south with winter tomato and red Almadraba tuna tartare.

Then comes the undisputed highlight of the day: Lalín cocido, served with the rigor required by a recipe considered part of Galicia’s culinary heritage. The sweet finale is a torrija, designed to extend the after-meal conversation and round off the experience.

This collaboration proposes an honest encounter between two ways of understanding cuisine that share essential values such as product, technique, and gastronomic memory understood in the present. The spirit of Tragabuches—deeply connected to seasonality and Andalusian identity—enters into dialogue with the rigor of the Galician recipe tradition championed by La Molinera, in an event conceived to celebrate winter around the table.

Lalín cocido is an exercise in balance in which every element finds its place. Grelos, chickpeas, and potatoes absorb the broth and coexist with different cuts of pork prepared through long, slow cooking: lacón, pig’s head, pancetta, ribs, tocino, and two varieties of chorizo—meat and onion. The broth acts as the thread that ties the whole dish together and gives meaning to each serving. At Tragabuches, the traditional structure of the dish will be respected, understanding the stew as a complete experience to be enjoyed in successive courses.

Reserve La Molinera Cocido at Tragabuches Marbella – March 12

How many ties, bottles of wine, or perfumes have you given your father over the years? March 19 is approaching, and it’s the perfect time to change the game. We know that the pace of daily life sometimes keeps us from enjoying our loved ones as much as we’d like. That’s why the best gift you can give him doesn’t come wrapped in paper—it’s served on a plate and enjoyed around a table.

If you’ve been thinking about how to celebrate Father’s Day in a way that will truly leave him speechless, you’re in the right place. Sharing a long, leisurely meal, toasting to everything that unites you, and letting yourselves be carried away by haute cuisine is always a winning idea. But when it comes to deciding where to eat on Father’s Day, the answer will depend greatly on his personality and tastes.

At Grupo Dani García, we’ve created unique spaces with their own soul. To make your decision easier, we’ve prepared the ultimate guide with the best dining options for Father’s Day. Say goodbye to predictable gifts and get ready to take him on a culinary journey he’ll always remember.

LEÑA: THE PASSION FOR GRILLING FOR THE MOST CARNIVOROUS PALATES
If your father enjoys the ritual of fire, the smell of wood, and exceptional cuts of meat, look no further. A special Father’s Day meal must have impact, and at Leña we’ve completely reinvented the traditional steakhouse concept.

Ideal for: Fathers who love meat and design.
Where to reserve: Leña Madrid, Leña Marbella, and Leña Barcelona.

LOBITO DE MAR: A TRIBUTE TO THE SEA FOR THE TRUE MARINERS
Does your father’s eyes light up at the sight of grilled fish or the freshest seafood? Then the best Father’s Day meal should smell of salt and sea breeze. Lobito de Mar is more than a restaurant; it’s the ultimate urban beach bar imagined by Dani García.

It’s the perfect place to feel the coast without leaving the city. You can share everything from the majesty of almadraba bluefin tuna to dry rice dishes that make you want to scrape the pan. A relaxed yet impeccable atmosphere, ideal for family enjoyment, making Father’s Day dining a true maritime feast.

Ideal for: “Seafaring” fathers who love tuna, fresh fish, and quality rice dishes.
Where to reserve: Lobito Madrid and Lobito Marbella.

TRAGABUCHES: PURE ROOTS FOR THOSE WHO LONG FOR TRADITIONAL FLAVORS
If your goal is to celebrate Father’s Day with a touch of nostalgia, Tragabuches is the place. Traditional Andalusian recipes made with local, zero-kilometer ingredients. A space designed for generous portions and authentic flavor.

Ideal for: Traditional fathers who appreciate locally sourced produce.
Where to reserve: Tragabuches Madrid and Tragabuches Marbella.

BIBO: A GASTRONOMIC PASSPORT FOR THE MOST ADVENTUROUS SPIRITS
Perhaps your father is an avid traveler, someone who loves trying new things and being surprised by distant cultures. In that case, a Father’s Day meal should be as cosmopolitan as he is. At our brasserie BiBo, borders disappear.

It’s a vibrant, fun, and colorful fusion concept where global gastronomy meets Dani García’s Andalusian roots. A magical environment, decorated with hot air balloons and festive lights, perfect for letting the palate travel the world in a single menu.

Ideal for: Adventurous and curious fathers.
Where to reserve: BiBo Madrid.

SMOKED ROOM: EXCLUSIVITY AND MICHELIN STARS FOR THE ULTIMATE LUXURY
If this year there’s something truly important to celebrate, or if you simply want to know how to amaze your father and leave him speechless, we have the crown jewel. Smoked Room is for those seeking a premium experience at the highest world-class level.

Awarded 2 Michelin stars, this space is an intimate sanctuary reserved for very few diners. Through its Fire Omakase tasting menu, smoke, embers, and Japanese technique fuse before your eyes at an exclusive counter. It’s not just a meal—it’s a one-of-a-kind culinary performance that elevates your celebration to the level of art.

Ideal for: Special celebrations and lovers of avant-garde gastronomy.
Where to reserve: Smoked Room Madrid.

CELEBRATE FATHER’S DAY LIKE NEVER BEFORE
We know finding the best places to eat on Father’s Day can be tricky with a busy schedule. If you prefer to let him choose the perfect moment, the original gift is our Gift Card. It’s not a physical product; it’s a direct key to any of our experiences. Purchase online, receive a code instantly, and he can make his reservation at Dani García restaurants for Father’s Day whenever he wishes.