Author: acardona

Reviving the seafaring tradition! El Ronqueo with Dani García in Lobito de Mar

On the 19th of April, our chef, Dani García, brought a unique experience to Madrid. The first ”Ronqueo” of the season at Lobito de Mar LaFinca Grand Café. This event, not only offered a session on the cutting of tuna, but also celebrated the Spanish seafaring tradition in an exceptional way.

”Ronqueo” is a traditional Spanish art that consists of cutting up a tuna, showing the skill and dexterity necessary to treat this magnificent fish. During this event, Dani García guided the attendees through the cutting process. From the selection of the fresh tuna to the necessary steps to take advantage of each part of the fish.

Dani García explained the importance of working with fresh and local products, highlighting the relationship between the sea and the table in the Spanish culinary culture.

Lobito de Mar, best known for its tuna carpaccio, offered a cocktail after the “ronqueo” where tuna was the protagonist. Diners enjoyed delicacies from the sea prepared by the kitchen team, highlighting authentic and creative flavours that capture the essence of the coast.

Madrid’s Finca Gran Café provided the perfect setting for this unique experience. With its modern elegance and focus on haute cuisine, the restaurant served as the ideal setting for this celebration of contemporary Spanish cuisine.

In short, the ”ronqueo” event with Dani García at Lobito de Mar was much more than a culinary demonstration; it was a tribute to Spain’s seafaring heritage and passion for gastronomy.

Dani García arrives in collaboration with Gadira, the leading brand in the commercialisation of wild bluefin tuna in Tarifa, Zahara and Conil de la Frontera.

The chef from Málaga is launching the season for another year under the concept “The Art of Tuna”.

On 19 April Lobito de Mar, located in the exclusive shopping centre LaFinca Grand Café, hosted the first tuna ronqueo of the season. BiBo Beach House, in Tarifa, will celebrate it on 9 May.

Dani García has designed different dishes for the occasion, which will be available from 18 April until 31 May at Lobito de Mar.

Each piece of Almadraba tuna tells a story of dedication and passion for the sea. Fished using the traditional Almadraba technique, this product is a culinary delight that forms part of the gastronomic tradition of the Andalusian coast.

The ”ronqueo”

The firts ”ronqueo” of the season, toke place the 19th April, Lobito de Mar La Finca Grand Café, immersed in the lake that surrounds the shopping centre.

In addition, this restaurant will offer a special menu that has been designed by the Marbella chef exclusively for the occasion.

Dishes such as tuna carpaccio, tuna tartar, sea cucumber or rice with T-bone, the chef from Marbella offers an exclusive proposal in the middle of the almadraba season.

It will be available from the 18th of April until the 31st of May at Lobito de Mar in Marbella and at its branches in Madrid, on Calle Jorge Juan and at La Finca.

In addition, on the idyllic beach of Valdevaqueros, BiBo Beach House will hold the second “ronqueo” of the season on the 9th of May. An experience with which to discover the tradition of the southern coasts and respect for the product.

Once again this year, the Dani García Group pays a very special tribute to its land, to the good product and to this delicacy from the Cadiz coasts.

That is so highly prized throughout the country under the concept “The Art of Tuna”.

BiBo Marbella, which opened its doors in 2014 as the first BiBo in the world, celebrates its tenth anniversary with a cocktail party dedicated to celebrating its trajectory and with the aim of thanking the support received during these years.

Throughout this time, more than 55,000 oxtail brioches have been cooked at BiBo Marbella, Dani García’s iconic dish that has gained popularity around the world.

In April 2014, BiBo Marbella opened its doors in the Puente Romano Hotel, becoming the first restaurant in the world with the most travelled and cosmopolitan concept of the chef from Marbella.

With the idea of celebrating its tenth anniversary, last Thursday 11th April, the Dani García Group organised a cocktail party dedicated to celebrating its trajectory and with the aim of thanking the support received throughout these years.

More BiBo than ever

BiBo landed on the Costa del Sol ten years ago as Dani García’s first ‘pret a porter‘ restaurant, where it all began and where the Marbella chef launched himself to the rest of the world. With a menu that invited you to discover the dreams of the chef, who at the time had two Michelin stars, BiBo Marbella was born with the aim of taking Andalusian cuisine around the world – “BiBo marked a before and after in the Dani García Group and in gastronomy. I think it has been a reference for many other concepts”. says Dani García.

Since its opening in 2014, BiBo offers a journey through the cuisines of the world as a result of the Marbella chef’s travels.

Thanks to its authentic cuisine and cosmopolitan essence, the restaurant celebrates ten years of trajectory, which have allowed it to witness great love stories, magical birthdays and friends who toast to good times.

More than 653 thousand people have been able to enjoy during this time a gastronomic journey that begins visually, thanks to an eclectic decoration and continues through the palate with dishes such as its legendary oxtail brioche. Besides, this is one of Dani García’s most popular dishes that has been cooked in the BiBo Marbella kitchens on more than 55 thousand occasions.

Today, BiBo has branches in Tarifa and Madrid and beyond our borders in Doha, which was the first international opening of the concept, and in London, bringing the cuisine of Andalusia to the world.

El Coleccionista ‘s liquid art and the works of Pablo Ozo, arrive to captivate the public this April.

CRONOS BY PABLO OZO

Galician artist, Pablo Ozo and innate passion for art from an early age. It led him to obtain a grant from the European Union in 2021. A turning point in his artistic career. His style, Inspired by cubism and the avant-garde, Ozo’s style is distinguished by the explosion of vibrant colours and the emotionality conveyed by his figures.

It was during the difficult times of the pandemic that Pablo Ozo decided to explore new frontiers, taking his art beyond the traditional canvas. He ventured into creating his own brand and began to capture his art on textiles and fashion accessories, and it was his success on social media and his wide reach, which later prompted him to create his own canvases.

This month arrives to show us his new collection ”Cronos” in our cocktail bar, where you can enjoy a hundred techniques from the elite of the world’s gastronomic avant-garde, in a cosy atmosphere thanks to the works of our artist.

El COLECCIONISTA

In El Coleccionista, time becomes a precious liquid, ephemeral but full of meaning. Here, the present is enjoyed with intensity, without forgetting the most endearing and happy moments of the past, but always looking to the future with hope and vision.

This month, we invite you to be part of history at El Coleccionista, where art and life meet in perfect harmony. We are waiting for you to share moments of inspiration with Pablo Ozo.

El Coleccionista offers you not only a unique sensory experience, but also an atmosphere enriched by the presence of the works of this talented artist, which will transport you to a world of creativity and emotion.

Come and enjoy liquid art accompanied by Pablo Ozo’s Cronos collection!

En Lobito de Mar, nos preparamos para la temporada más importante del atún. Llega la primavera y viene de la mano de una tradición culinaria única y emocionante: La Almadraba. 

ALMADRABA AS A TRADITION

Almadraba is a traditional fishing method handed down from generation to generation, which involves catching migratory bluefin tuna as it passes through Mediterranean waters. This technique stands out for its 3,000 years of history on the coast of Cádiz.

Every year, as spring arrives, the local fishermen prepare their boats and nets for the almadraba season. This is a fixed fishing net, made up of mazes of nets and structures, strategically placed in the waters of the Strait of Gibraltar to intercept the passage of the tuna on their spring migration.

THE ALMADRABA IS ALSO SUSTAINABLE

Despite its age, the almadraba fishery has adapted to modern times, incorporating sustainable practices to ensure the conservation of tuna stocks.

From the use of selective fishing techniques to the implementation of closed fishing periods, fishermen strive to maintain a balance between tradition and conservation.

Once the fishing is done, the ”levantá” takes place, they select the adult tuna and release the rest of the fish alive into the sea.

FROM THE SEA TO THE TABLE

Before reaching Lobito de Mar, the technique of “ronqueo” is carried out; cutting up the tuna with a knife in a manual and artisan way. Experience this tradition live with us and enjoy exquisite recipes from our chef.

This is the process of cutting up a bluefin tuna. The ”ronqueo” requires skill and dexterity on the part of the ”ronqueador”, who carefully cuts the tuna into different parts: the head, the tail, the loins and the belly.

This process is not only a culinary technique, but also a ritual passed down through generations in fishing communities. The ”ronqueadores” are experts who know the anatomy of the tuna perfectly and know how to make the best use of each part.

See you at sea!

Located in the heart of Marbella and Madrid, Tragabuches is much more than a restaurant; it is a culinary experience that revolves around the Andalusian gastronomic tradition. With an innovative concept while committed to the local product, this fusion offers lunches that surprise both locals and visitors.

Tragabuches opens its doors from 9:00 am, to welcome you and make you enjoy a lunch full of authenticity and flavor. Its non-stop cooking philosophy ensures that there is always a tempting option available, whatever the time of day.

What makes lunches at Tragabuches so special is their focus on zero kilometer products. Andalusian cuisine prides itself on using fresh, local ingredients, and Tragabuches takes this tradition to the next level by working closely with local producers to source the freshest and highest quality ingredients.

FROM ANDALUSIA TO THE TABLE

The culinary experience at Tragabuches goes beyond the food. Andalusian hospitality combines to create a warm atmosphere where diners feel at home. Whether you’re enjoying a quick lunch between meetings or taking your time to savor each dish at your leisure, you’ll always feel welcome at Tragabuches.

Tragabuches’ menu will make you experience an explosion of typical flavors of the land. From gazpacho to exquisite tapas such as ensaladilla rusa and croquettes, each dish is carefully prepared to highlight local ingredients and celebrate the rich culinary diversity of the region.

Fish lovers will find a wide selection of fresh fish from Mediterranean waters. From sea bass to ventresca, each bite is an ode to the taste of the sea.

Tragabuches adapts to all tastes and palates, the most carnivores also have their place in our menu, from lamb to Iberian prey.

Besides, the carefully selected wine list offers the perfect pairing for each dish, with a variety of local and international options that perfectly complement the flavors of Andalusian cuisine.

Lunches at Tragabuches are much more than just a meal; they are a celebration of Andalusia’s rich gastronomic tradition and a tribute to local product. Children also have their space. Tragabuches and its playroom are the perfect place for the little ones to enjoy.

Live the Tragabuches experience and wrap yourself in an Andalusian atmosphere.