There are flavors that need no introduction. Just one taste is enough for them to stay with you forever. And if there’s a land where flavor is identity, that land is Andalusia. Its olive oil, its tuna, its tomatoes, its wines… these are not just ingredients: they are culture, they are roots, they are the soul of a cuisine that knows nothing of haste or artifice. And in the restaurants of Grupo Dani García, that soul is served daily—dish by dish, corner by corner. Andalusia is tasted in every bite, and that’s the promise that unites every concept in the group: from the elegant grill of Leña to the salty freshness of Lobito de Mar, the globetrotting fusion of BiBo, and the tradition with a southern accent of Tragabuches.
Liquid gold that transforms everything
Let’s start with the most essential: extra virgin olive oil. At Grupo Dani García, it’s used the way a mother uses love in the kitchen: in everything. Sourced from select Andalusian mills, this EVOO doesn’t just cook it dresses, finishes dishes, perfumes cold soups, and enhances flavors.
A slice of toast with tomato at Tragabuches, a creamy potato salad at Lobito de Mar, or a tartare at BiBo… all are elevated when the oil is right. It’s not about quantity, but character. And Andalusia’s oil has plenty.
Red tuna: the ambassador of the Andalusian sea
Red tuna is another jewel served with pride. At BiBo, it appears in bold tartares and playful brioches. At Lobito de Mar, its essence is honored: delicate carpaccios, refined burgers, perfect loins. Always treated with respect, always the star. Because when a product is this noble, the real skill is knowing when to stop.
That’s the Andalusian secret: don’t mask what’s already beautiful.
Tomatoes with history, bread with craft
The Andalusian tomato fleshy, sweet, with a slight tang is one of those ingredients that needs only salt and oil to say it all. At Tragabuches, it becomes gazpacho, salmorejo, or a salad with tuna belly. But above all, it becomes a memory. Of childhood, of countryside, of an endless summer.
And let’s not forget Andalusian bread. Artisan-made, crunchy, with a crumb that begs to be dipped. The kind you don’t leave on the side of the plate, but make part of the ritual. At Leña, it pairs with meat, Lobito, it mops up marine sauces, Tragabuches, it soaks up the bottom of a stew.
Cheeses, charcuterie, and sweets with a southern accent
Payoyo cheese, Iberian pork loin, acorn-fed ham… products that speak with a southern accent and whet the appetite just by naming them. They’re served with care, perfectly sliced, and need nothing more than a good glass of wine to go with them.
And for the grand finale: dessert. From a creamy cheesecake to an olive oil ice cream or a citrusy tocino de cielo. Because Andalusia speaks through its sweets, too. With tradition, with sugar, and with that just-right touch that makes you say: “Just one more bite, please.”
The land as a flag
At Grupo Dani García’s restaurants, km 0 isn’t a trend—it’s a statement of principles. Andalusian products aren’t just present; they’re the centerpiece. Because there’s no innovation without roots, and no soulful cooking without honoring the origin. Andalusia is in every dish, and that flavor isn’t just about taste. It’s emotion, it’s history, it’s belonging. And with every bite, the South becomes universal.
