Month: April 2026

There are products that define the calendar. With the arrival of spring, wild bluefin tuna caught using the traditional almadraba method once again takes centre stage in southern gastronomy. A product shaped by time, migration, and the precise point of fat content, whose season marks one of the most anticipated moments of the culinary year.

Within this context, Lobito de Mar, Dani García’s seafood concept, presents a special proposal together with Gadira, the leading name in the selection and treatment of this exceptional product. A collaboration born from respect for origin and raw ingredients, understanding each piece as part of a tradition deeply connected to the land, and recognising tuna as a product intrinsically linked to a territory and a way of doing things.

True to its way of looking to the sea, Lobito de Mar offers a journey that explores tuna through different cuts and techniques, combining raw preparations with others inspired by traditional recipes, always through a contemporary lens. The proposal brings together dishes served raw, where the texture and quality of the product are clearly appreciated, with other creations connected to the traditional cuisine of southern Spain.

The journey begins with bites such as black loin chirashi sushi with cured egg yolk and furikake, or o’toro sashimi with ponzu and yuzu kosho, and continues with dishes such as white loin tiradito with rocoto tiger’s milk, avocado and coriander. The menu gains depth with marinated tuna belly served with potato chips, and with the Cadiz-style fideuá of grilled parpatana tuna collar, a dish that connects directly with the flavours of the south.

Beyond technique, the true value of wild bluefin tuna from almadraba lies in its seasonality. Its catch takes place during a very specific moment of the year, when it reaches the perfect balance between fat and texture. In this process, Gadira’s work is essential: a model that covers everything from selection at origin to the artisanal ronqueo cutting process, ensuring full traceability and absolute control over every piece.

With this proposal, Lobito de Mar once again places the focus on what truly matters: the product, the moment, and the place. A way of understanding gastronomy where the sea sets the rhythm, and where every season has something to tell.

Available from April 27 to May 31 at Lobito Marbella and Madrid.

Every true Madrileño, and every visitor who arrives in the city hungry to uncover its treasures, knows that dessert is not up for debate. In the capital, the search for the perfect slice has become a culinary religion of its own: one that demands an edge baked to just the right point and a centre so creamy it can stop time.

If you have ever wondered which is the best cheesecake in Madrid, you will already know that the options are overwhelming. And yet, amid this sea of possibilities, there is a very sweet rumour making its way through the city’s streets and the most discerning after-dinner conversations. They say, they whisper, they savour the idea that the one that truly leaves you speechless is hidden in the heart of the Salamanca district.

An Open Secret: Lobito de Mar’s Fresh Cheese Cheesecake

We are talking, of course, about Lobito de Mar. Dani García’s seafood paradise does not only seduce diners with its sea-sourced produce and iconic rice dishes; it keeps an ace up its sleeve, or rather, in the oven, for the final moment of the meal.

Its fresh cheese cheesecake has rightfully earned its reputation as one of the best cheesecakes in Madrid, challenging everything many people expect from this dessert. What makes it so special compared with other restaurants serving cheesecake in Madrid? The secret lies in its masterful balance.

Made with fresh cheese, it moves away from overly heavy, salty or cloying versions that overwhelm the palate. The result is a fluid, light texture with spectacular creaminess from the very first spoonful. In essence, it is an ode to Dani García’s technical elegance applied to traditional pastry.

Tragabuches: Tradition Cooked with Payoyo Cheese

However, if fish is not your thing but you are still desperately searching for a cheesecake in Madrid that will steal your heart, Grupo Dani García has another masterful alternative. Just a few steps away, Tragabuches awaits with a proposal rooted in heritage, tradition and authenticity.

Here, the star is the Payoyo cheesecake. Patiently cooked in a traditional pot, this version seeks out the intensity of a cheese with as much character as Cádiz’s Payoyo, while preserving the unmistakable creaminess that defines Dani García’s desserts. A bold option, full of history and an essential stop if you want to map out your own cheese-lover’s route through the capital.

The Golden Finale to a First-Class Gastronomic Route

If you are planning a route to discover where to eat cheesecake in Madrid, both the freshness of Lobito de Mar and the character of Tragabuches deserve to be right at the top of your list. The true experience lies in the ritual: sitting down in the vibrant atmosphere of Calle Jorge Juan or in the traditional elegance of Tragabuches, enjoying an exceptional feast and finishing with these wonders.

They are the perfect golden finales. Experiences that turn an excellent meal into a lasting memory. So, the next time you crave cheesecake in Madrid, you know exactly where to go.

Book your table at Lobito de Mar Madrid or reserve at Tragabuches Madrid and prepare for the final verdict. Sink your spoon into their creamy hearts and see for yourself whether the rumours placing these creations among the best cheesecakes in Madrid are true.

Spoiler: they are.

Some gestures go beyond the material. The first Sunday in May is not just another date on the calendar; it is an opportunity to pay tribute to the person who taught us how to savour life. In a world where time is the rarest luxury, gifting a shared experience around an impeccable table is, without doubt, the greatest declaration of love.

For those wondering how to celebrate Mother’s Day with the distinction and care she deserves, the answer does not lie in an object, but in a memory. At Grupo Dani García, we understand that every mother is a world of her own. That is why we have created different gastronomic atmospheres where technique, product and emotion come together to answer the essential question: where to eat on Mother’s Day.

Leña: Untamed Sophistication for Mothers with a Fiery Soul

For the woman who appreciates the architecture of flavour, avant-garde design and the honesty of cuisine rooted in origin, Leña is the destination par excellence. It is not a conventional steakhouse; it is a temple devoted to smoke and embers, where organic elegance envelops every corner.

A special Mother’s Day meal at Leña means immersing yourself in a menu where fire is the guiding thread. From our legendary Apple Meatball to the most exclusive aged cuts of meat, personally selected by Dani García himself. It is the perfect setting for cosmopolitan mothers who enjoy a sophisticated atmosphere, soft lighting and the hypnotic crackle of the embers.

Locations: Leña Madrid, Leña Barcelona and Leña Marbella.

Lobito de Mar: The Freshness of the Mediterranean in an Urban Oasis

If her happiest memories smell of sea breeze and sand, the best meal to celebrate Mother’s Day should transport her straight to the shoreline. At Lobito de Mar, the concept of the beach bar is elevated to the heights of fine seafood dining.

It is the ideal refuge for mothers who value product in its purest form. Here, almadraba bluefin tuna reigns supreme, while our rice dishes, whether she prefers the intensity of a dry rice or the creaminess of a meloso, have already become house emblems. A bright, joyful and refined space, perfect for enjoying Mother’s Day with the warmth of the south, whether in the heart of the capital or on the Costa del Sol.

Locations: Lobito Madrid and Lobito Marbella.

Tragabuches: An Emotional Journey Back to Andalusian Roots

Some mothers are the guardians of tradition and craftsmanship. For them, celebrating Mother’s Day means returning to truth, to the flavours of childhood and to a deep respect for the land. Tragabuches is our “kilometre zero” cuisine concept, a tribute to the most authentic and honest Andalusia.

It is a place where families come together to enjoy slow-cooked stews, locally sourced meats and recipes that speak of identity. If your goal is to surprise her on Mother’s Day with a return to the authentic, yet with Dani García’s refined and contemporary touch, Tragabuches is your home.

Locations: Tragabuches Madrid and Tragabuches Marbella.

BiBo Madrid: The Energy of a Journey Without Borders

For the adventurous mother, the one who always has a suitcase ready and an insatiable curiosity, a Mother’s Day meal should be a spectacle for the senses. At BiBo Madrid, beneath the glow of thousands of light bulbs that evoke the magic of the Málaga Fair, borders disappear.

Our most dynamic brasserie offers a journey around the world through flavour, where classics such as the oxtail brioche sit alongside international techniques. A vibrant, fun and elegant plan for modern mothers seeking a cosmopolitan experience full of rhythm.

Location: BiBo Madrid.

Smoked Room: Exclusivity, Smoke and Two Michelin Stars

Some occasions call for the extraordinary. If you are looking for where to eat on Mother’s Day to create a milestone in your family’s memory, Smoked Room is the ultimate sanctuary. With only 14 seats available, it is our crown jewel, awarded two Michelin stars.

Gifting her the Fire Omakase menu means offering an immersive experience where smoke and embers are elevated to their highest artistic expression. It is an ode to detail, impeccable service and absolute exclusivity. A unique tribute to the woman who has always given us everything.

Location: Smoked Room Madrid.

Plan a Day Without a Hitch

The first Sunday in May is one of the most important dates in our calendar. To ensure the celebration flows as seamlessly as the service in our restaurants, we strongly recommend booking your table at Dani García restaurants for Mother’s Day as far in advance as possible.

And if you would rather let her choose her own gastronomic destination, you can always give the gift of a dining experience for Mother’s Day with our exclusive gift vouchers.

This year, do not give her something she has to put away; give her something she will never stop remembering.

A night that begins with excitement

There are days that mark themselves on the calendar. April 29 promises to be one of them. The guest shift at Leña Marbella with Cream is not just an event, it’s the perfect excuse to go out, raise a glass, and let go. As evening falls, the atmosphere at Leña shifts. You can feel it in the air. There’s anticipation, there are smiles, that subtle thrill of knowing something special is about to happen. Because it sounds like a plan from the very first moment you hear about it.

When fire meets mixology

Leña has always had that wild yet elegant edge. The fire, the embers, the aroma that welcomes you in. Everything invites you to stay. But this time, there’s more. Cream, the renowned cocktail bar from Almería, takes over the bar to shake things up. And of course, what happens next is exactly what you’d expect: magic.

These drinks are not just drinks. They’re liquid stories that follow every bite. Picture that first sip, fresh and surprising, just as something warm, juicy, and irresistible lands on your table. This isn’t a place to overthink. It’s a place to enjoy.

This guest shift between Leña Marbella and Cream is that moment when everything falls into place effortlessly. The music hits just right. The lighting feels warm. Conversations flow. And suddenly, you realize you haven’t checked the time in hours.

Flavors that stay with you

At Leña, every dish has something to say. There’s no need to understand techniques or processes. Just take a bite and close your eyes. That moment that makes you smile without noticing. That flavor that reminds you of something, only better.

Meanwhile, the bar turns into a show. Cream’s bartenders don’t just make cocktails. They play, they mix, they surprise. Each creation is an invitation to try something new, to step away from the usual.

The combination is simple but powerful: great food, amazing drinks, and the desire to have a good time. Nothing else is needed. That’s why April 29 feels like one of those nights you’ll talk about later. The kind that starts quietly and ends up unforgettable.

A plan that needs no excuse

You don’t need a reason to come. Or maybe you do. Celebrate that it’s Wednesday, that you’re here, that life tastes better when shared. Leña has that ability to turn the everyday into something special. And when you add a visit from Cream, everything rises to another level.

It’s the kind of plan you want to repeat before it even ends. Because you know it’s not just about what you eat or drink. It’s about how it makes you feel. The people, the atmosphere, that moment when everything feels easy.

The night you’ll want to relive

When you leave Leña, something stays with you. It might be a flavor, a laugh, or a song. It might be that last drink you didn’t plan to order. But you’ll definitely take something with you.

And that’s the thing—this Guest Shift at Leña Marbella with Cream is not just a date. It’s an experience to be savored slowly, enjoyed without rush, and remembered long after. The kind that makes you think, “I should have come sooner.”

April 29 already has a plan. Now it’s just up to you to come and live it.

Sant Jordi transforms Barcelona into a celebration of culture and colour. It is a day to wander through the city, soak up the atmosphere and honour the tradition of books and roses. But a day this special deserves an ending worthy of the occasion.

Leña Barcelona stands out as the ultimate destination for those looking to escape the bustle of the city centre and treat themselves to a gastronomic experience in an exclusive setting.

A Cosmopolitan Retreat at Hyatt Regency Barcelona Tower

Set in a privileged location, Leña Barcelona is not just a steakhouse; it is a complete sensory experience. The dark, enveloping design of the space contrasts with the glow of the fire that never goes out in our kitchen.

It is where design and comfort come together to offer you a moment of calm after an intense day on the streets of Barcelona. Here, every table is designed for intimacy, paired with a service that takes care of every detail, turning your Sant Jordi dinner into an unforgettable memory.

A Cuisine That Masters Fire and Smoke

At Leña, the true protagonist is the product, treated with the honesty of the grill. Our menu is an ode to meat in all its forms, from the most exclusive cuts with exceptional ageing to dishes that have already become house classics.

Choosing Leña Barcelona this Sant Jordi means choosing the flavour of smoke, the texture of perfectly cooked meat and the elegance of a cosmopolitan atmosphere. It is the ideal epilogue to a day devoted to love and culture, swapping paper for the steel of our knives and the scent of roses for the aroma of holm oak wood.

Book Your Table at Leña for an Unforgettable Sant Jordi

Do not let the day end just anywhere. The sophistication of Grupo Dani García awaits you in Barcelona to elevate your celebration.

Book your table at Leña Barcelona through our website and secure your place by the embers.

There are nights that begin with no expectations and end up unforgettable. The classics of BiBo Madrid appear right there, when an improvised plan turns into a story.

The pleasure of sharing without rushing

At BiBo Madrid, everything invites you to stay a little longer. The warm light, the lively murmur, and that atmosphere blending celebration with comfort.

BiBo’s classics need no introduction. They are those dishes you recognize before tasting them, yet they always surprise.

There’s something special about sharing a table here. Laughter arrives before the food, but lingers long after.

Flavours that have become history

Talking about BiBo means talking about cravings fulfilled. That famous Russian salad that never fails, and brioches that disappear in seconds.

Then there are the Robuchon-style prawns or the signature guacamole made right in front of you. And that international touch that appears unexpectedly and takes you travelling without leaving Madrid.

The classics of BiBo Madrid have that perfect balance. They feel familiar, yet come with an unexpected twist that makes them unique. It’s all part of the Grupo Dani García universe, where eating is so much more than sitting at a table.

A menu designed for two (and worth repeating)

And then there’s the plan that changes everything. A set menu for two, available every day, no excuses.

Perfect for spontaneous dates or small celebrations. It includes a selection of iconic dishes that capture the best of BiBo. You start by sharing flavour-packed starters. You continue with main courses that invite you to toast. And you finish with a dessert that lingers. All for €70 per person.

No complicated decisions. Just go with the flow and enjoy the moment. The classics of BiBo Madrid show up again here, at every step of the menu, reminding you why you always want to come back.

A place you always return to

BiBo is not just about food. It’s that place you recommend without thinking, and return to when you want to get it right.

Because some places meet expectations. And others create memories. The classics of BiBo Madrid stay with you. In the conversation, in your memory, and in that “we have to come back.”

And just like that, without even noticing, an ordinary dinner turns into a plan you’re already looking forward to repeating.

Finding that exact point where the product honors tradition and technique elevates flavor is not always easy. At Lobito de Mar, we have turned bluefin tuna into our hallmark, creating a space where the sea is felt in every corner—whether right on the beach or in the heart of the capital.

Our restaurants are the ultimate destination for those seeking the highest quality almadraba-caught tuna, served in an atmosphere that balances the freshness of a beach bar with the sophistication of fine dining.

LOBITO DE MAR MARBELLA: THE ORIGIN OF OUR SEAFARING PASSION

On Marbella’s Golden Mile is where it all began. Here, bluefin tuna is treated with the reverence a product from our land deserves. Visiting Lobito Marbella is understanding Dani García’s connection to his roots.

Our bar and dining room provide the perfect setting to enjoy cuts that are pure butter. If you’re looking for a shared experience, our menu ranges from the most classic bites to innovations that explore the collagen of bluefin tuna to achieve unmatched textures. It’s a must-stop for anyone seeking the authentic flavor of the Málaga coast.

Book at Lobito de Mar Marbella

LOBITO DE MAR MADRID: A SEASIDE PORT IN THE HEART OF JORGE JUAN STREET

Bringing the spirit of the Mediterranean to Madrid was a challenge we embraced by opening our doors in the Salamanca district. Lobito de Mar Madrid is an oasis where the asphalt fades away.

Here, the ronqueo (traditional tuna butchery) and knife precision take center stage. Guests come in search of iconic dishes such as our bluefin tuna ribeye carpaccio, a creation that has redefined how this fish is experienced in the capital. It’s the perfect place for both a business lunch and a dinner where the product becomes the only topic of conversation.

Book at Lobito de Mar Madrid

NEXT STOP: LANDING IN IBIZA THIS SUMMER

The Lobito family continues to grow, and this summer our destination is the White Isle. We’re opening in Ibiza to bring our “beach bar without a beach” concept to one of the most vibrant spots in the world.

We bring with us all our expertise in the art of almadraba tuna and our obsession with sourcing the highest-quality catch. Ibiza will be the place where the group’s sophistication and Lobito’s seafaring essence reach their fullest expression under the Mediterranean sun.

Book your table in Marbella or Madrid and get ready for what’s coming in Ibiza. The sea is waiting for you.

A night that begins without warning
There are plans you don’t overthink, they simply happen. Plans at the bar with friends with Amarre or La Barra de Cuatro in Tragabuches and Lobito de Mar start just like that, between spontaneous laughter. One message, any excuse, and you’re already ordering the first round.
The atmosphere lights up fast, like those nights that promise to stay with you.
At Tragabuches, everything feels southern, long conversations and tables that are never empty. At Lobito de Mar, the sea slips into every corner, fresh and unapologetic.

The bar as a meeting point
The bar has something special. There are no rules, just the desire to share. Plans at the bar with friends with Amarre or La Barra de Cuatro in Tragabuches and Lobito de Mar are best enjoyed standing up.

A bite here, another there, and conversation flows without pause. At Tragabuches, every dish feels like home, but with a twist that surprises. A menu created by content creators Nieves Felipo, Paula Casado, Marta and Esther Iglesias. A tribute to tuna with three tapas perfectly paired with three wines. All for €32 per person. Available only until May 17.

At Lobito de Mar, everything tastes like endless summer. Seafood, fried bites, and that salty flavor that calls for another drink. It’s easy to lose track of how much you eat when everything is tempting. Even more so with the Amarre menu, perfect for celebrating for just €24 per person.

Two different ways to stretch the moment, to toast for no reason. Because here, what matters isn’t what, but who.

Flavors that linger
The magic is in the details. In that waiter who recommends exactly what you need. In the background music that accompanies without taking over.

Plans at the bar with friends with Amarre and La Barra de Cuatro in Tragabuches and Lobito de Mar has that perfect balance. Not too formal, not too chaotic. Just enough to make you feel in the right place.

Grupo Dani García understands that moment well. That instant when food stops being just food and becomes a memory. Every bite adds up, every toast counts. And before you know it, the night has gone further than expected.

The plan you always crave
There are plans that never fail. The bar, friends, and something delicious to enjoy.

Plans at the bar with friends with Amarre and La Barra de Cuatro in Tragabuches and Lobito de Mar is exactly that. A plan without complications, but full of moments.

You leave with the feeling of having experienced more than just a dinner. As if you had celebrated something, even if you don’t know what.

And in the end, it’s always the same. The desire to come back.

You sit down at the table. The aroma of smoke and wood from Leña has already sparked your appetite. You open the menu and there they are — the two giants of the grill competing for your attention: the Chuletón de vaca vieja and the imposing Tomahawk.

Both are premium cuts. Both promise a high-level meat experience. But do you really know the difference? Many believe they’re different types of meat, yet the reality has more to do with the cut — and the aesthetics — than the anatomy. Today, we settle the eternal debate so that on your next visit to Leña Madrid, Leña Marbella or Leña Dubai, you choose with confidence.

1. What Exactly Is a Chuletón? (The Classic)

The chuletón is the undisputed king of Spanish steakhouses. Technically, it comes from the rib section (fore rib) of the cow or ox. What defines a great chuletón is the rib bone (which enhances flavor during grilling) and typically an extended dry-aging process.

At Leña, our chuletones stand out for their exceptional marbling. As they cook over open flame, the intramuscular fat melts into the meat, creating that buttery texture and deep, powerful flavor true purists look for.

Best for: Intense flavor and tradition.
For who: The true meat lover seeking pure taste without distractions.

2. What Is a Tomahawk? (The Showstopper)

If the chuletón is the king, the Tomahawk is the rock star. Its name comes from its resemblance to the axes used by Native Americans.

Anatomically, it’s the same muscle as the chuletón (ribeye). The key difference lies in the bone preparation. In a Tomahawk, the rib bone is left long and fully cleaned of fat and meat — a French technique known as frenched — leaving it dramatically exposed.

The result: a visually striking, almost prehistoric, colossal cut.

On the grill: Because of its long bone, it requires true mastery to cook perfectly without burning the bone excessively.

3. The 3 Key Differences: Which Wins at the Table?

If the meat is essentially the same, why choose one over the other? Here’s what matters:

Aesthetics & Presentation

The Tomahawk is undeniably the most “Instagrammable” cut. Its presence transforms dinner into an event. The chuletón is more understated — 100% focused on the meat.

The Bone

With a Tomahawk, you’re also paying for the weight of that spectacular bone. While not edible, it protects the meat during cooking and helps maintain juiciness near the rib.

Thickness

To support the long bone, the Tomahawk is usually cut thicker (minimum 5–6 cm / 2+ inches). This allows for a beautiful contrast: deeply caramelized on the outside, perfectly red and juicy inside.

4. The Leña Experience: Aging & Fire

Whether you choose Tomahawk or Chuletón, at Leña the secret isn’t just in the name — it’s in what happens before and during the fire.

Our cuts undergo in-house dry-aging processes to intensify flavor and break down fibers, achieving exceptional tenderness. Dani García and the kitchen team master the art of fire, sealing in juices and adding that unmistakable smoky touch that has positioned Leña among the world’s top steakhouses.

Next Stop: Ibiza — The Fire Expands

If choosing between Madrid, Marbella, or Dubai was already difficult, this summer we make it even more tempting.

Leña’s flames arrive in Ibiza.

Imagine this same debate — Tomahawk or Chuletón — set against the magic of the White Isle. We’re bringing our aging chambers and our knives to a unique setting so you can enjoy the world’s finest beef even on holiday. Because summer in Ibiza doesn’t have to be just about fish. Sometimes, the body craves fire, smoke, and a perfectly aged cut of beef.

Will you join us to christen the grill?