Month: July 2026

On July 21st, we celebrate a date we absolutely love: International Gazpacho Day! This dish, an icon of Andalusian gastronomy, has conquered palates around the world. At Grupo Dani García, we are proud to present our unique and delicious versions of this cold soup, available at our restaurants Tragabuches, and Lobito de Mar Marbella.

The Vision Behind the Perfect Recipe

Behind every dish we serve across the group lies a constant pursuit of excellence and a deep admiration for our roots. The creative mind of our lead culinary figure is in charge of reinterpreting the classic flavors of Andalusia with absolute respect for the product.

For us, a good gazpacho does not merely refresh; it must excite and evoke childhood memories, fusing top-quality raw ingredients with the avant-garde technique that defines us.

Every garden tomato and every drop of extra virgin olive oil that make up our base are meticulously selected to ensure that the pure essence of the Andalusian countryside reaches your palate intact. It is this unwavering commitment to local produce and the care put into every step of the process that allows us to transform humble ingredients into a true liquid delicacy, capable of refreshing the soul on hot summer days.

Cold Soups

Our cherry gazpacho is a jewel on our menu: fresh, light, and with the sweet and tart touch of cherries. Each dish is a work of art that reflects our passion for authentic flavors.

This undisputed emblem of Andalusian gastronomy has crossed borders, refreshing and winning over palates in every corner of the world. In our group, we take pride in elevating this tradition, infusing every creation with our chef’s creativity and innovative vision, transforming a classic recipe into a genuine sensory experience.

Cherry gazpacho becomes the perfect refreshing drink for the summer. Imagine a warm day on the coast while enjoying this unique gazpacho. It is the ideal balance between tradition and modernity, perfect for beating the heat with plenty of flavor and style.

Our Corners to Enjoy the South

The Charm of Savoring Andalusia at the Table

We know full well that the atmosphere matters just as much as the dish served at the table. There is nothing quite like enjoying an ice-cold gazpacho in a setting that exudes pure authenticity and tradition.

That is why we encourage you to live this immersive experience and let yourself be captivated by the essence of our gastronomy at our Andalusian-rooted restaurant on the Costa del Sol. It is the ideal place where local produce, a welcoming family atmosphere, and haute cuisine merge to offer you an unforgettable lunch during the warmest months of the year.

Sitting at our table is not just about tasting an iconic recipe; it is about stopping time under the southern sun, feeling the sea breeze, and letting every chilled sip become the perfect reflection of an Andalusian summer. It is that moment of pause and disconnection where aromas, light, and good company join forces to transform a summer lunch into an unforgettable memory.

On the other hand, our thick and creamy salmorejo is crafted with the finest ingredients and served with cured Iberian ham shavings and hard-boiled egg. It is a celebration of simplicity and perfection, paying homage to Andalusian tradition while delivering a world-class dining experience.

These cold soups are far more than simple dishes: they are a celebration of our heritage and our land. This July 21st, International Gazpacho Day, we invite you to sample these recommendations at Tragabuches and Lobito de Mar Marbella. Come and enjoy this Andalusian tradition, where every bite is a flavor journey and every dish tells a story.

Bring the Essence of Our Kitchen Home

If a visit to our locations leaves you wanting more, you can always extend the enjoyment or, even better, surprise someone special.

Gifting unique culinary moments is now easier than ever. We invite you to explore our carefully curated selection of gift options and exclusive menus. Because celebrating Andalusian haute cuisine and its most iconic dishes is something worth sharing with your loved ones, turning any ordinary day into a true feast for the palate.

We look forward to celebrating together and enjoying these culinary wonders!

Happy International Gazpacho Day!

On Sunday, the world comes to a standstill. The highly anticipated football championship final between Spain and Argentina promises to be a historic match full of emotion, tension, and hopefully, many goals for our team. But a match of this caliber cannot be watched just anywhere; it requires a large screen, the best possible atmosphere, and, of course, a truly championship-worthy gastronomic proposal.

The streets of the Spanish capital will be dressed in absolute celebration hours before the referee blows the starting whistle. The most demanding fans will seek the perfect refuge where nerves, chants, and pure sporting emotion blend harmoniously with maximum comfort and exceptional room service that is up to the circumstances.

For you to experience this great intercontinental final as it truly deserves, Grupo Dani García has prepared everything down to the last detail so you can watch the match live while enjoying the best haute cuisine. This Sunday, the giant screens light up in style at Tragabuches Madrid and Lobito de Mar Madrid. Are you completely ready to cheer on the National Team with the best taste in your mouth?

Tragabuches Madrid: Andalusian Flavor to Cheer on La Roja

If you are one of those who experience football with the immense passion, dedication, and unmistakable warmth of a good tavern in southern Spain, your ideal spot is located in the exclusive Salamanca neighborhood. Tragabuches brings the pure essence of Andalusian roots back to the Madrid table, offering an unparalleled and highly welcoming environment where the inevitable nerves of the match are quickly calmed with bites of pure culinary tradition.

Star Dishes that Deserve a Standing Ovation

While the players give absolutely everything on the pitch fighting for every ball, you can do exactly the same sitting at your table. There is no better way to start the intense pre-match of Spain-Argentina than whetting your appetite with the great all-time classics, but elevated to their maximum technical and flavor expression.

We highly recommend exploring the true Andalusian essence by ordering their famous traditional Spanish omelet or the spectacular roasted suckling goat to share, true and recognized emblems of the cuisine at Tragabuches Madrid that never fail at major sporting events.

But a final of this magnitude also demands continuous, high-quality snacking. Imagine calming the tension of the minutes before the clash by tasting a portion of acorn-fed Iberian ham carved by knife or spectacular pringá croquettes that crunch with the first bite. All this wonderfully paired with very cold beers or exceptional southern wines.

Since a sporting event of this enormous magnitude attracts a multitude of fans looking for the best atmosphere, tables fly at the same speed as the ball. Make sure you have the best seat reserved in front of the screen as soon as possible and quickly manage your reservation at Tragabuches Madrid so you are not left offside on this historic Sunday.

Lobito de Mar Madrid: The Urban Beach Bar Dresses Up

For those who inseparably associate big summer events with the expected freshness of the sea, the pleasant coastal breeze, and the best fish market products, Lobito de Mar is the perfect stadium for the occasion. The acclaimed and successful “beachless beach bar” by talented chef Dani García completely transforms this Sunday to offer the grand final in a casual, vibrant, and very maritime atmosphere in the heart of the capital.

Rice Dishes and Red Tuna to Celebrate the Great Victory

The obvious tension of a life-or-death final against Argentina requires constant energy, and the seafood proposal of this vibrant venue is simply unbeatable and delicious. Celebrate every through ball, every impossible dribble, and every goal from our beloved national team by tasting the best treasures the vast ocean has to offer.

Imagine shouting a decisive goal for Spain at the top of your lungs while savoring a spectacular, crispy, and non-greasy Andalusian fried fish, or while sharing one of their unparalleled and tasty dry rice dishes in the center of the table. Of course, we cannot forget the famous and juicy Almadraba red tuna cuts, which are the great and undisputed protagonists of the menu at Lobito de Mar Madrid.

And if the intense match goes into agonizing extra time, the excellent signature cocktails offered by their experienced bartenders will be your best and most refreshing ally to lower the high heart rate of the moment. It is the absolutely perfect combination between the pure adrenaline of the king of sports and the highest culinary sophistication.

The starting whistle is getting closer and absolutely no one wants to miss this epic duel of titans. Gather your most football-loving group of friends as soon as possible, put on the coveted national team jersey, and secure your reservation at Lobito de Mar Madrid today to experience the long-awaited dream final with a gastronomic feast.

A Third Half to Remember: Celebrating in Style

When the referee finally signals the long-awaited end of the match and the cup is raised towards the Madrid sky, the experience at the Grupo Dani García restaurants will have only just begun. Both in Tragabuches and Lobito de Mar, the post-match atmosphere will turn into a real party where toasts and joy will last for hours.

There is no valid excuse to stay at home when you have at your fingertips the unique opportunity to combine the best match of the year with the most exquisite gastronomy in the city. Prepare your flag, notify your favorite companions, and make this historic Sunday mark a before and after in the way you live and savor football. See you at the tables, and may the best team win!

The world of raw dishes has captured palates around the globe, becoming an essential pillar of contemporary haute cuisine.

Within this trend, international techniques such as ceviche, tartare, and tiradito stand out for their unique ability to highlight the purity, texture, and flavor of the seafood.

r the prestigious chef from Malaga, Dani García, these preparations are not mere traditional recipes; they represent a blank canvas ideal for capturing his unique concept of “traveling cuisine.” In his restaurants, these techniques are reinterpreted through a cosmopolitan lens that fuses Andalusian roots with the most vibrant flavors from around the planet.

If you wish to delve into this fascinating sensory journey, you can start by exploring the exclusive offerings from the team at BiBo Madrid, where raw products are transformed into a gastronomic experience full of dynamism, contrasts, and high technique.

Ceviche: The Citric Power of Leche de Tigre

Ceviche is, par excellence, the flagship dish of Peruvian gastronomy. Its main hallmark lies in the type of cut: the white fish or seafood is cut into medium, firm cubes, generally about two centimeters, which allows one to appreciate the smooth texture of the product in every bite.

The true magic of this dish happens through short maceration in leche de tigre (tiger’s milk), a citric emulsion based on lime, juices from the fish itself, cilantro, ají (chili pepper), and red onion.

In Dani García’s kitchen, the ceviche shuns the long acidic “cooking” times of the past; the goal is an instantaneous reaction to keep the heart of the piece completely semi-raw.

This technique achieves a perfect balance between sharp acidity, a spicy touch, and maximum freshness. It is an ideal option for hot days, providing a burst of energy on the palate that cleanses and perfectly prepares the taste buds for the following bites of the menu.

Tartare: French Precision and Unctuous Textures

Unlike ceviche, tartare has a European origin, firmly linked to the refined school of classical French cuisine. The technique demands millimeter precision in knife cutting, where the fish (such as the prized almadraba red tuna) or meat is minced into tiny, yet perfectly defined, cubes.

No acidic element is involved here to modify or “cook” the structure of the protein. The secret to an extraordinary tartare lies in its unctuous and emulsified dressing, which usually incorporates fatty and aromatic elements such as textured oils, egg yolk, capers, mustard, or selected spicy nuances.

In Dani García’s vision, the tartare is synonymous with elegance and silkiness on the palate. By eschewing denaturing via acid, the natural flavor of the main product stands out clearly, wrapped in a subtle creaminess that turns every bite into an authentic gastronomic luxury.

Tiradito: The Subtle Encounter Between Peru and Japan

The tiradito is the purest reflection of Nikkei cuisine, that marvelous fusion born from the meeting of Japanese migration and the traditional pantry of Peru.

Although it shares the use of acidic and spicy dressings with ceviche, its technical execution and aesthetics place it in an entirely different universe.

In the tiradito, the fish is cut into thin, delicate slices, perfectly mimicking the ancient art of Japanese sashimi. Furthermore, unlike its Peruvian relative, this sophisticated preparation completely omits red onion from its composition, seeking a much cleaner and more focused flavor profile.

Another great difference is the contact time with the dressing. While ceviche is mixed beforehand, the ají amarillo cream or the citric dressing of the tiradito is poured over the fish just before serving.

This ensures that the thin slice keeps its original texture intact, melting instantly in the mouth.

Dani García’s Traveling Perspective at BiBo

To understand these differences in all their splendor, there is nothing better than seeing how they coexist on the same menu under the chef’s unmistakable seal. The Beach House concept that you can find at BiBo Tarifa is the idyllic setting to enjoy these seafood preparations, where the beach environment enhances the freshness of each dish.

Dani García uses these three culinary disciplines to take the diner on a journey without moving from the table. While a tuna tartare pays homage to the spectacular Andalusian coast with international nods, a well-executed tiradito or ceviche transports the senses directly to the streets of Lima or the sushi bars of Tokyo.

The key to success in BiBo’s proposal is absolute respect for timing and temperatures. Each cut is executed fresh, and each emulsion is balanced with precision so that the acidity, heat, and fat add to rather than mask the quality of the fresh fish.

Where to Experience the Culinary Journey Live?

If you are planning your next gastronomic route through the capital and wish to fully immerse yourself in this game of cuts and dressings, the cosmopolitan bar at BiBo Madrid awaits you with its doors open to offer you an unforgettable evening full of rhythm.

On the other hand, if you prefer to enjoy haute cuisine in a relaxed, free atmosphere with your feet practically on the sand, the summer proposal at BiBo Tarifa is the perfect destination to combine the sun, the levante wind, and the best raw seafood gastronomy of the south.

Now that you know the technical secrets that differentiate ceviche, tartare, and tiradito, all that remains is to choose your favorite technique and let yourself be seduced by the culinary magic of one of the most international signatures of our cuisine.

Lobito de Mar was born inspired by the beach bars of southern Spain, but until now it had always been located away from the shoreline. Today, chef Dani García’s seafood concept arrives on the Mediterranean coast with the opening of its new Ibiza restaurant, just steps from the sand, where sunbeds face the sea and long lunches are measured by the position of the sun.

Located next to The Unexpected Ibiza Hotel, within the gastronomic hub The Site Ibiza, the new Lobito de Mar overlooks the Mediterranean, bringing to the island the relaxed approach to seafood dining that has defined the concept since its inception. Beachfront sunbeds, an open-air terrace overlooking the sea, and a culinary offering designed to match the unhurried rhythm of summer days come together to create an experience made to be enjoyed without rushing.

The menu preserves the essence that has made Lobito de Mar one of the most distinctive concepts within the Dani García Group: exceptional seafood, rice dishes, traditional Andalusian fried specialties, daily market fish, and a cuisine that combines tradition, technique and a deeply Mediterranean spirit.

Joining these signature dishes is a selection of creations developed exclusively for Ibiza, celebrating the island’s local ingredients and flavours. Highlights include the Ibiza tomato salad with crostes, olive juice and basil; charcoal-grilled squid with Ibizan sobrasada; rotja, one of the island’s most emblematic local fish; and Ibiza’s prized red prawns, served in a variety of preparations that showcase the outstanding quality of the product. The island’s lobster also takes centre stage in a menu that embraces its surroundings while remaining true to Lobito de Mar’s identity.

Rice dishes—one of Lobito de Mar’s defining signatures—also feature exclusive Ibiza-inspired creations, including dry rice with rock fish, cuttlefish and Ibizan potatoes, black rice with monkfish and local squid, and black fideuá with charcoal-grilled octopus and Ibizan sobrasada. These are dishes designed to be shared around the table while the Mediterranean sets the pace of the day.

Alongside these new additions, guests will also find some of the restaurant’s most celebrated classics, including the bluefin tuna loin carpaccio, the duo tartare of tuna belly and descargamento, tableside guacamole served with crispy crystal shrimp, and the smoked eel and piparra potato salad. Charcoal-grilled market fish, such as wild turbot and sea bass, complete a menu that maintains its connection to Marbella and Madrid while finding its own unique expression in Ibiza.

With this opening, Lobito de Mar adds a new destination to its culinary journey across Spain, further strengthening its vision of gastronomy, where the sea, outstanding produce and the Mediterranean lifestyle coexist naturally.

It is a setting that perfectly reflects the essence of the concept, making Ibiza the place where its inspiration finds its fullest expression. Andalusia as its soul, the Mediterranean as its rhythm, and, at last, the sand beneath your feet.

The winemaking wealth of southern Spain is an internationally acclaimed treasure. To speak of Andalusian wines is to enter a universe of nuances, tradition, and production processes that are unique in the world, heavily shaped by the climate, the albariza soil, and the passage of time. Within this vast selection, fortified wines hold a place of honor, serving as true emblems of Andalusian culture and haute gastronomy.

At Tragabuches, we have an unwavering commitment to this tradition, bringing the authentic essence of the south to the capital. In fact, our dedication to traditional recipes recently earned us recognition from the prestigious publication The Daily Telegraph, which highlighted our concept by noting that we offer the best menu of the day in Madrid. And there really is no better way to accompany a good stew or an Andalusian fry-up than with a glass of the right wine.

To help you know exactly what to order the next time you visit us, this article breaks down the secrets of three of our homeland’s most representative jewels: Finos, Manzanillas, and Amontillados.

The Miracle of Aging: Biological vs. Oxidative

Before diving into the specifics of each type of wine, it is essential to understand how they are made. The big secret behind these magical wines lies in their aging system (the traditional criaderas and soleras system) and in oxygen.

On one hand, we have biological aging. Here, the wine ages under what is known as the velo de flor (veil of flor), a layer of native, natural yeasts that forms on the surface of the wine inside the oak cask. This veil protects the liquid from oxidation and imparts highly unique aromas. On the other hand, oxidative aging occurs when this veil does not exist or disappears, allowing the wine to come into direct contact with oxygen. This gradually darkens its color and adds toasted, mature notes.

Key Differences to Choose Your Perfect Wine

Below, we break down the keys to distinguishing the three great stars of our cellar.

Fino: The elegance of the flor and the Sherry terroir

Fino is a dry white wine, made primarily from the Palomino Fino grape variety. It ages entirely under the biological aging system in the historic bodegas of the Marco de Jerez and El Puerto de Santa María.

• Color: It features clean tones ranging from straw yellow to pale gold.
• Aromas: Sharp, pungent notes quickly stand out. Aromas of raw almonds, fresh bread dough, and subtle herbaceous touches predominate.
• On the palate: It is a very dry, light, and fresh wine with a nutty, almond-like finish that cleanses the palate, inviting you to take the next bite.

Ideal pairing: It is the perfect companion to enhance a good acorn-fed Iberian ham (jamón ibérico de bellota), seafood, and all kinds of traditional tapas. If you are looking for an excellent menu of the day in Madrid for your midday break and want to pair it with a well-chilled Fino, we encourage you to quickly secure your table in our dining room and let yourself be surprised by our roots-driven cuisine.

Manzanilla: The unmistakable saline touch of Sanlúcar

Although it shares practically the same production base as Fino (Palomino grape and biological aging under the velo de flor), Manzanilla enjoys its own exclusive Designation of Origin: it can only be aged in Sanlúcar de Barrameda.

The unique microclimate of Sanlúcar, influenced by the mouth of the Guadalquivir River and the Atlantic breeze, makes the velo de flor much thicker and more consistent throughout the year. This gives it a fascinating, powerful personality.

• Color: Very pale yellow, bright, and luminous.
• Aromas: Its aromatic profile is sharp but considerably more floral than Fino. It has distinct notes of chamomile (camomila) and an unmistakable sea breeze.
• On the palate: It is very fresh, dry, and delicate, standing out for its saline and slightly bitter finish.

Ideal pairing: Oysters, the famous king prawns (langostinos), gazpachos, and clean fried fish (frituras). Every morning, many people wonder where to eat a menu of the day in Madrid that includes fresh, expertly handled seafood; the answer is always better when served alongside a glass of Manzanilla.

Amontillado: The best of both worlds

Amontillado is, without a doubt, one of the most fascinating and versatile wines of Andalusia because it magically combines both types of aging. Its life always begins as a Fino or a Manzanilla. After a few years under the velo de flor, the veil fades away, starting a second phase where the wine ages in direct contact with oxygen (oxidative aging).

• Color: Its tone ranges from light amber to mahogany.
• Aromas: It is extremely complex on the nose. It smartly blends the sharp notes of its biological stage with intense aromas of toasted hazelnuts, fine woods, and spices.
• On the palate: It is a wine with great structure, dry, with a very balanced acidity and an exceptionally long aftertaste.

Ideal pairing: It pairs perfectly with hearty dishes: white meats, bluefin tuna, highly cured cheeses, and traditional stews. If you work in the area and are wondering where to eat a menu of the day in central Madrid that offers the perfect comfort food dishes for an Amontillado, Tragabuches is your home. And if you are looking to gift this experience to a loved one or enjoy a more extensive tasting format, you can explore our exclusive gastronomic experiences in the capital to savor the south with all five senses.

Ultimately, Fino, Manzanilla, and Amontillado are bottled treasures that deserve to be discovered without rushing, in good company, and, of course, with the finest gastronomy on the table.

Tarifa smells of sea salt, the Levante wind, and sunsets that scream for a good bite. If the South is a state of mind, this corner of Cadiz where the Atlantic and the Mediterranean shake hands is, without a doubt, its most vibrant version.

Here you don’t come in a rush. You come to go with the flow, to get your hands messy eating, and to stretch the day out until the sky turns orange. If you’re wondering how to organize your trip so you don’t miss a thing, save this guide.

After an intense morning dodging waves or simply enjoying the Cadiz breeze, your body asks for a well-deserved break. The best plan to recharge is eating with your feet in the sand and the sea on the horizon. For that, there is nothing like discovering the traveling, laid-back proposal of BiBo Tarifa, now Tumbao X BiBo.

What to do on a weekend in Tarifa

The order of factors doesn’t alter the product, but starting by stepping on cobblestones is always a good idea.

• Get lost in the historic center. The white facades contrast with the intense blue of doors and windows, and history assaults you at every corner.
• Walk through the arch of the medieval wall, visit the Santiago church, and peek at the imposing Guzmán el Bueno Castle.
• If just walking isn’t your thing and your body craves action, the wind is calling you.
• From quad or horseback routes through the Estrecho Natural Park to the true local religion: the water. Kitesurfing, windsurfing, or paddle boarding. It doesn’t matter if you’re a pro or if you’re going to swallow seawater for the first time, adrenaline is guaranteed.

Beaches where you lose track of time

Tarifa has twenty kilometers of fine, golden sand. There is plenty of space to stick your umbrella.

• You can head towards Bolonia to swim in crystal-clear waters next to the Roman ruins of Baelo Claudia, or seek out the surfer vibe on the extensive Los Lances beach.
• Nor can you overlook Punta Paloma and its immense virgin sand dune.
• But if you ask us, the compass always points in the same direction: Valdevaqueros beach.

Tumbao X BiBo: the afternoon vibe that demands a mandatory stop

Four kilometers of beach, the dune in the background, the sound of kites in the air, and hunger starting to bite. It is the perfect setting.

This year, the Valdevaqueros experience levels up with Tumbao X BiBo. Dani García‘s most rogue and traveling essence merges with Tarifa’s most iconic beach bar.

Picture the plan. Bare feet on the grass, live music setting the rhythm, and the kitchen running at full speed.

That first bite of the legendary oxtail brioche, feeling the hot meat melt in contrast with the soft texture of the bread.

Or the bright red of our Almadraba tuna tartare, tasting the sea in its purest state while the sun begins to drop over the horizon.

Because sunsets at Tumbao X BiBo aren’t just watched; they are lived and tasted. Conversations lower in volume, the sky bursts into warm colors, and you have the perfect drink in your hand.

Tarifa has a magnetism that traps you, and this corner is to blame for making you always want to return.

Dani García’s fire-driven cuisine has found its home in Ibiza. After achieving success in Marbella, Madrid, Barcelona, Dubai and Bodrum, Leña arrives in the Balearic Islands with an opening that further cements the concept as one of the world’s leading references in contemporary wood-fired dining. The official launch, held last night at the restaurant located within BLESS Ibiza The Site Playa d’en Bossa, brought together a host of guests, including Aron Piper, Victoria Federica de Marichalar, Lucía Rivera and Miriam Giovanelli, for an evening that marked the official start of Leña’s first season on the island. Setting the tone for the night was DJ Andrea Vandall, who performed a back-to-back set with international superstar Diplo in a surprise appearance for guests.

Leña was born in Marbella with a clear vision: to place fire at the heart of the table and transform grilling into its own culinary language, capable of showcasing exceptional ingredients, refined technique and meticulously designed surroundings. Over the years, that vision has evolved into a globally recognised concept, now present in some of the world’s most influential gastronomic destinations. Ibiza now joins that journey as a natural next step, perfectly aligned with a destination where dining plays a central role in the summer lifestyle.

On the island, Leña brings its distinctive universe to a contemporary space with seating for 210 guests. The menu features the signature dishes that have made Leña one of the most recognisable names in modern Spanish cuisine, including the legendary “the burger that gave meaning to it all,” Málaga grilled avocado, and tableside steak tartare. These iconic creations sit alongside premium local Ibizan produce and exclusive cuts of meat, with the debut of the new Fire & Caviarsection—created exclusively for Ibiza—where this luxurious ingredient meets the restaurant’s signature fire-driven cooking. Highlights range from the A5 Wagyu Katsu Burger to extra-crispy fried chicken topped with caviar.

The culinary experience is complemented by a bespoke drinks programme, pairing premium spirits with a creative cocktail selection featuring smoky and tropical notes. Signature serves such as the Negroni Iceberg, presented over a sculptural block of ice, and El Leñero, crafted with mezcal, passion fruit foam, vanilla and citrus, embody the same contemporary creativity that defines the restaurant’s cuisine, making every cocktail a natural extension of the overall experience.

Beyond the dining table, Leña Ibiza has been conceived as a complete destination designed to match the island’s vibrant energy. Nightly DJ sessions create an atmosphere that transitions effortlessly from relaxed daytime lunches to dinners that continue well into the evening.

With this opening, Leña adds another destination to its growing international portfolio while reinforcing Dani García Group’s commitment to the Balearic Islands. This summer, the group expands its presence in Ibiza with both Leña and Lobito de Mar, while also preparing for its upcoming debut in Mallorca with the opening of Mandarin Oriental Punta Negra.