Author: acardona

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.

There’s something primal and elegant about watching fire transform meat. About how slow, direct, and precise heat turns a noble cut into an edible work of art. At Leña, that magic happens every day. Right before your eyes. Beneath the smoke. With the scent of embers and the taste of purpose. Because here, we don’t cook: we ignite a ritual. As summer gives way to autumn when the nights grow longer and the body craves heartier dishes fire becomes Leña’s greatest secret. A restaurant where every ingredient has a purpose, and the product is always the true star.

Dry-aged meat: time, patience, and perfection

Talking about Leña without mentioning its dry-aged meat would be like talking about flamenco without rhythm. Here, cuts are chosen like precious gems—with discernment, respect, and an obsession for quality. Old cow ribeye, entrecôte, tenderloin… but not just any kind. Only those that have been given the time they truly need.

The aging process enhances tenderness, deepens flavor, and gives each bite a memorable intensity. That’s the key: fire may be the secret at Leña, but the product matters even more.

The grill, as a way of life

At Leña, the grill isn’t just a tool. It’s a philosophy. Each piece of charcoal is placed with intent. Each turn of the meat is deliberate. Every cut, every doneness, every aroma has one goal: to let the product speak. To let the meat tell its story. And to make the diner close their eyes with the very first bite.

But it’s not all about meat. Grilled vegetables here also have soul. Onions slowly caramelized over the coals. Peppers charred to a smoky sweetness. Corn, black garlic, seasonal mushrooms… humble ingredients, treated with absolute respect.

Autumn: a season for embers and red wine

When the days grow shorter and the air changes, the body craves comforting dishes. Meals that fill you up, yes, but more importantly, that embrace you. At Leña, autumn is served hot—with seasonal dishes like mushrooms just picked from the woods, foie melting over warm plates, and game cuts beginning to make their way onto the menu.

And to go with it all? Naturally, a red wine that balances the power of the grill. Selected with the same care as each cut of meat. Because at Leña, everything has a purpose. Everything follows a rhythm.

The fire experience, stripped bare

Grilled cuisine doesn’t need embellishment. Just fire, product, and soul. And that’s exactly what you’ll find at Leña. An experience that doesn’t aim to impress with elaborate techniques, but with something far more difficult: honesty, flavor, and memory.

Because true luxury lies in the essentials. In a perfectly cooked chop, a bone with warm marrow. In a burger made with freshly ground meat and sourdough bread. And in that almost instinctive feeling that you’re eating something real.

Some summers are measured in days… others in songs. In sunset toasts. In dishes you can’t forget and rhythms that make your body move without thinking. That’s what August feels like at BiBo Tarifa — a soundtrack by the sea, full of southern flavour, freedom and the kind of plans that don’t need filters.

Here, between the Atlantic breeze and the Valdevaqueros dunes, life moves slower. Or maybe it just tastes better. Because there’s something about BiBo Tarifa that draws you in — the laid-back vibe, the clinking of glasses, barefoot evenings under the table… and a live music lineup that turns every night into a memory.

Where music begins with flavour

This August, BiBo Tarifa becomes — even more — the place you’ll want to return to. The formula is simple: a table booked, a cold drink in hand, delicious food to share… and let the music play.

The BiBo Tarifa music agenda kicks off on 1 August with Manuel Muñoz, in a special collaboration with Águila Dorada. A soulful start with pure Andalusian energy.

From there, the rhythm doesn’t stop. Andrés Roldán brings his flamenco fusion across four dates (3, 9, 24, and 29 August), while La Marabunda (10, 22, and 31 August) turns up the heat with their fiery energy. For a more rock-inspired vibe, Negro Mate hits the stage on 7 and 20 August. And if you’re craving tropical heat, the Latin Concert(14 and 28 August) brings pure rhythm and spice.

Thirteen live performances in total — each with the same unbeatable setting: skies streaked pink over Tarifa, outdoor tables, and BiBo at the heart of it all.

A table, a drink, and the perfect soundtrack

But don’t be mistaken: at BiBo Tarifa, the music starts on your plate. While the guitar plays, your table fills with global flavours infused with southern soul. Think cherry gazpacho with fresh cheese, oxtail brioche, or hamachi sashimi with yuzu — dishes that transport you without ever leaving the Cádiz coast.

And to toast? A cocktail list made for summer: from refreshing mojitos to signature blends designed to match every musical mood. Because if there’s one thing the BiBo Tarifa music agenda guarantees, it’s that you’ll want to linger. Stretch out your evening. Let the music and the food do the rest.

August tastes like summer at BiBo Tarifa

You don’t need to travel far to feel like you’re on holiday. Sometimes all it takes is a table by the sea, a bit of flamenco fusion and a dish that makes you close your eyes. Because August tastes like summer at BiBo Tarifa, between live music, friends, and that indescribable feeling that only happens here.

If you’re nearby, book your table. If you haven’t visited yet, this is your sign. Every concert, every dish, every night at BiBo Tarifa feels like a story worth telling — and the best part is, there are plenty more to come.

If you’re the kind of person who checks their horoscope before leaving the house or knows their birth chart by heart, this article is for you. Because being a hungry Leo is not the same as being a Cancer in search of comfort food. And if there’s something Dani García truly excels at (besides cooking like a dream), it’s creating a restaurant for every taste, every moment… and yes, even for every star sign.

Want to know which restaurant from the Dani García universe —Leña, Bibo, Tragabuches, or Lobito de Mar— is your perfect foodie match? Keep reading, because the zodiac has something to say.

Aquarius (January 20 – February 18)

Creative, unique, and free-spirited, Aquarians need something fresh, light, and out of the ordinary. Lobito de Marembodies that southern essence, the sea breeze, and a sense of freedom. Seaside tapas, coastal cuisine, and a menu that changes with the tide. Perfect for free souls.

Pisces (February 19 – March 20)

Sensitive, romantic, and deeply connected to water, Pisces will find their safe haven at Lobito de Mar. Everything flows here: the vibe, the menu, the flavors of the sea. It’s the perfect spot to let go, dream a little, and savor life at a slower pace.

Aries (March 21 – April 19)

Bold, impulsive, and full of fiery energy, Aries needs a restaurant with power, personality, and—of course—grill flames. That’s why Leña is your go-to. Fire-kissed flavors, intense smoky aromas, and perfectly cooked meats will win you over from the first bite. This is not a place for hesitation—this is where you come to feast.

Taurus (April 20 – May 20)

Tauruses are lovers of comfort, pleasure, and everything traditional with a touch of elegance. Tragabuches is Dani García’s tribute to his roots, to timeless stews, and to seasonal produce. Perfect for those who savor every bite like it’s the last and believe in slow, satisfying meals.

Gemini (May 21 – June 20)

Geminis are the most curious and playful sign of the zodiac. They can’t sit still—and their taste buds are no different. That’s why Bibo is their playground. A borderless culinary journey, full of worldly flavors, shareable dishes, and a vibrant vibe. Ceviche here, brioche there—why choose just one? Just how you like it.

Cancer (June 21 – July 22)

Emotional, home-loving, and nostalgic for comforting flavors, Cancers need a restaurant that feels like a warm hug. Tragabuches appears again for good reason: few places balance tradition, care, and coziness like this one. A creamy rice with razor clams, grandma-style stew, and a glass of wine overlooking the sea (if you’re in Marbella)? That’s the dream.

Leo (July 23 – August 22)

Leos need to shine. Always. They’re intense, dramatic, and love the best of the best. If you’re a Leo, don’t miss the full experience at Leña. From its jaw-dropping design to its premium cuts, everything is made to impress. And you, who lives for the spotlight, will feel right at home.

Virgo (August 23 – September 22)

Organized, meticulous, and fans of pure, natural flavors, Virgos want an experience where the product speaks for itself. Lobito de Mar is made for them: super-fresh seafood, catch of the day, and a laid-back yet elegant atmosphere. No fuss, just flavor.

Libra (September 23 – October 22)

Charming, stylish, and lovers of aesthetics, Libras need a pretty place with great vibes and Instagrammable plates. Bibohas it all: magazine-worthy interiors, a varied menu, and the kind of mood that calls for chatting, clinking glasses, and snapping the perfect pic.

Scorpio (October 23 – November 21)

Mysterious, intense, and passionate, Scorpios crave restaurants with personality, where flavors are bold and unforgettable. Leña fits them to a tee, with its sleek design, powerful cooking, and dark elegance. If you’re a Scorpio, you’ll feel right at home here.

Sagittarius (November 22 – December 21)

Wanderers of the zodiac, Sagittarians are always chasing new and exciting experiences. For them, Bibo is like a culinary amusement park: global flavors, a changing menu, and a bold, adventurous spirit. Ideal for fearless foodies.

Capricorn (December 22 – January 19)

Classic, refined, and quality-driven, Capricorns will appreciate everything Tragabuches stands for. Honest cooking, deep-rooted recipes, and an understated yet elegant presentation. For Capricorns, it’s all about substance over show.

So, which Dani García restaurant should you go to based on your zodiac sign? Now you have your stellar answer. All that’s left is to book your table and let fate (and your taste buds) take care of the rest.

What about you—do you agree with your sign’s pick? ✨

En Leña, el fuego no es solo una técnica; es una filosofía. Cada brasa, cada llama, cada pieza de carne que llega a tu mesa es una historia bien contada. Y en esa historia, el punto de cocción de la carne es protagonista. Tan importante como el origen del producto o el tipo de corte.

Hoy te llevamos al corazón de la parrilla. Vamos a explorar cuáles son los puntos de la carne, cómo identificarlos y, sobre todo, cuál es el mejor punto de cocción de la carne según los expertos.

¿Cuáles son los puntos de la carne?

La carne no tiene un solo final feliz. Tiene varios. Depende del gusto, del corte, del tipo de animal y, por supuesto, del comensal. Pero en general, los diferentes puntos de la carne se dividen en cinco grandes categorías:

1. Raw (muy poco hecha)

Roja, casi cruda, caliente solo por fuera. Se cocina a fuego muy fuerte durante pocos segundos por cada lado. El interior se mantiene prácticamente intacto. Es ideal para cortes muy tiernos y de altísima calidad.

2. Poco hecha

Sellada por fuera, roja por dentro. La textura es suave, jugosa, y el sabor, muy intenso. En Leña, este punto es un favorito entre los que buscan la experiencia más pura de la carne.

3. Al punto menos

Una capa exterior dorada, un interior rojo-rosado que se deshace en la boca. Es uno de los puntos más recomendados por los parrilleros. ¿Cuál es el mejor punto de la carne? Muchos dirán que este.

4. Al punto

Aquí el centro es rosado, más firme, pero todavía jugoso. La caramelización exterior se vuelve más evidente. Ideal para quienes no quieren extremos, sino equilibrio.

5. Al punto más / tres cuartos

La carne pierde casi todo el color rosado. La textura es firme, el sabor es más concentrado. Es un punto respetado, sobre todo para cortes más grasos.

6. Hecha / bien cocida

Totalmente cocinada. Marrón por dentro, sin jugo visible. Aunque no es el punto más popular entre los chefs, sigue siendo una elección válida. En Leña, incluso este punto se respeta con mimo y técnica.

¿Cuántos puntos de cocción tiene la carne?

Técnicamente, hablamos de seis. Pero en la práctica, cada uno tiene sus matices. En Leña no solo se cocina al gusto, sino al detalle. Porque entre un “al punto menos” y un “punto” puede haber un mundo de diferencia si se hace con precisión.

¿Cómo saber si la carne está en su punto?

En casa, puedes guiarte por el tacto, por la temperatura interior o por el color al corte. Pero en Leña, dejamos que hablen las brasas y la experiencia. Cada cocinero conoce su fuego. Sabe cuándo girar, cuándo dejar reposar, cuándo servir. La carne se escucha, se mira, se huele. Y solo entonces, se corta.

¿Cuál es el mejor punto de cocción de la carne?

No hay una única respuesta. Todo depende del tipo de corte, de su infiltración de grasa y del resultado que busques. Sin embargo, si preguntas al equipo de Leña, la mayoría coincidirá en que el punto perfecto suele ser el “al punto menos”. Ahí la carne está jugosa, cálida y expresiva. Tiene carácter, pero también ternura.

¿Por qué es tan importante el punto de cocción?

Porque cambia todo. Textura, sabor, aroma. Un chuletón poco hecho no transmite lo mismo que uno bien cocido. Y en Leña, donde cada corte se selecciona con lupa y se trabaja al fuego con devoción, el punto de cocción de la carne es lo que transforma un plato en una experiencia.

Pide tu carne como quieras. Pero hazlo con intención.

En Leña respetamos todos los gustos. Si te gusta la carne bien hecha, la haremos con cariño. Si prefieres el corazón rojo y jugoso, sabremos darte lo que buscas. Porque los distintos puntos de la carne no son una regla fija, sino una carta abierta. Y tú eliges cómo escribirla.

Summer plans in Madrid don’t always require an escape. Sometimes, it’s enough to know where to sit, who to toast with, and what to order. Because there are places that taste like travel, the coast, or the countryside… without ever leaving the city. This is your guide to savoring summer without moving from Madrid. With options that go from around the world to the heart of Andalucía. From sea to fire. From tradition to the unexpected. And with standout names: Leña, Lobito de Mar, Tragabuches, and BiBo.

Eight Countries, One Table: BiBo Madrid

Imagine traveling the world without leaving Castellana. At BiBo Madrid, there’s no need for a passport—just an appetite. Its new tasting menu, Eight Countries, is a trip with no stopovers or suitcases. You’ll start in Mexico with freshly made guacamole and end in India with a rice pudding so creamy it feels like something else entirely.

In between? Peru, Japan, Spain, Italy… A brioche here, a ceviche there. Robuchon prawns saying “bonjour” and a Russian salad that shows up just when you don’t expect it. Everything is designed so you can simply say “yes” and enjoy the ride.

The menu is available Monday through Friday. Perfect for sharing with friends, toasting just because, and laughing with every bite. Because the best summer plans in Madrid start with a taste of the world and end with a toast.

The Sea on Your Plate: Lobito de Mar

They say Madrid has no beach, but there’s a place where the sea makes its way into every dish. It’s called Lobito de Mar, and you’ll find it on Jorge Juan Street. This summer, its A toda vela menu invites you to sail through flavors—no seasickness involved.

Start with a smoked eel Russian salad. Then come the croquettes, manzanilla-steamed clams, and tuna baby burgers. For mains, choose between sea bass, tuna carpaccio with fried eggs, or a dry seafood rice. And for dessert? A cheesecake that makes you close your eyes.

This weekday lunch menu is made for unwinding. For eating slowly. For tasting the sea in the comfort of air conditioning. Afterward, you can stroll through nearby boutiques, grab a drink on a terrace, or catch a film in original version. Because summer plans in Madrid are also about balance: sea and city, luxury and simplicity.

A Reinvented Andalucía: Tragabuches

Starting July 16, Tragabuches Madrid kicks off a summer of reinvention—without losing its most authentic Andalusian essence. The menu adapts daily to what’s fresh at the market. Written on a chalkboard, it speaks of the South. Light, fresh, soulful. Tradition and zero-kilometer ingredients, served with elegance.

And between courses, stories unfold. Of an Andalusian bandit, of grandmother’s recipes, of a sunlit patio with wooden chairs. Because Tragabuches isn’t just a restaurant—it’s a place where cooking tells the story of who we are.

Afterward, keep the day going with a visit to a nearby gallery, a wander through Salamanca, or a slow coffee. Because the best summer plans in Madrid come with pauses—and lots of flavor.

Leña: Flames That Light Up the Night

When the sun sets, Leña Madrid lights up. Its fire-driven concept turns dinner into a ritual. Here, everything is cooked over flames. With technique. With care. From dry-aged txuleta steak to grilled vegetables.

A perfect plan? Dinner at Leña, a stroll down Castellana, and a cocktail at a nearby bar. Because Madrid at night has that certain something—and in summer, even more so.

And if there’s one thread tying all these places together, it’s this: the best summer plans in Madrid don’t require leaving the city. Just knowing where to sit.

Smoked Room moves to Copenhagen for a very special pop-up. The award-winning Madrid restaurant with two Michelin stars, which also has a second location in Dubai, arrives in Copenhagen for the first time for an exclusive residency in the gardens of the legendary Tivoli Park.

From July 18 to August 20, acclaimed chef Dani García will plant his flag in one of the world’s culinary capitals, with Massimiliano Delle Vedove, head chef of Smoked Room Madrid, leading the kitchen. The team will take over the iconic Japanese Pagoda, a space that has previously hosted culinary stars such as Paco Morales, Poul Andrias Ziska, Alejandro Serrano, and Ana Roš, to offer an intimate and sophisticated dining experience that pays homage to fire, smoke, and the purity of ingredients. It is the highest expression of Dani García’s cuisine, blending his Andalusian roots with a Japanese spirit.

With two tasting menus of strong contemporary character, Smoked Room promises to captivate Danish diners with an intense, refined, and technical culinary style, widely regarded as one of the most unique in Spain.

During this residency, two versions of the Omakase menu will be available—one for lunch and one for dinner—each offering a carefully orchestrated sequence of dishes:

Omakase Menu – Lunch

• Red miso butter and dried yeast with brioche bread
• Oyster with ceviche dashi
• Danish “Skagenreje” shrimp, brown butter, and yuzu kosho
• Roasted tomato nectar, cherry tomatoes, and currants
• Smoked eel, nitro tomato, roasted red pepper caramel, and Málaga ajoblanco
• Grilled mahogany clams, tosazu beurre blanc, and fresh wasabi
• Grilled bluefin tuna jowl, pork jus, and N25 smoked caviar
• Dry-aged duck, black mole, and sweet corn risotto
• Sake lees with vanilla
• Chocolate, barley miso, and smoke

Omakase Menu – Dinner

Includes all the lunch dishes, plus a special addition:

• Steamed scampi “no sakamushi” with smoked mayonnaise

Additional dishes available for both services:

• Grilled Kagoshima A5 Wagyu, 34-year soy sauce, and wasabi
• Smoked risotto with N25 caviar

All dishes are accompanied by bespoke wine pairings curated by award-winning sommelier Luis Baselga.

The original Madrid restaurant, with just 14 seats, was awarded two Michelin stars only six months after opening — an unprecedented achievement. It represents the most introspective and minimalist side of Dani García’s creative universe.

The setting for this residency could only be the magical Tivoli Gardens, one of Copenhagen’s most iconic locations since 1843. With its fairytale architecture, lush gardens, and enchanting atmosphere, Tivoli provides the perfect stage for this exclusive culinary experience that celebrates excellence, elegance, and the emotional power of food.

“At Smoked Room, we see smoke as more than a technique: it’s an element that enhances flavor, depth, and emotion in every dish. Diners can expect an intimate and sensory culinary journey, where fire and embers shape a menu that is both refined and surprising.”
— Massimiliano Delle Vedove, Head Chef

Some things just taste like summer. And then there’s the rice at Lobito de Mar. If you’re wondering where to eat rice in Marbella or Madrid, this is the place. Here, the Mediterranean sneaks into every grain. Into every pan. Into every spoonful. A rice that speaks of the sea, of fire, and of a cuisine best enjoyed in good company, with laughter, under the sun, or with a glass in hand.

Because there’s rice… and then there’s rice. But at Lobito de Mar, there are dishes that stay with you. The kind you already want to eat again before you even finish the plate. Whether in Marbella or Madrid, this is a temple for those looking for more than just rice. This is where the journey begins.

Dry rices: the taste of fire and summer

There’s something truly special about a well-made dry rice. That moment when the bottom crisps into a perfect crust. That aroma that hits your nose and stays there. At Lobito de Mar, the dry rices make a bold statement.

T-Bone of Almadraba tuna rice is pure daring. A dish where sea and fire meet. The boldness of tuna made unforgettable. Then there’s the classic: the fish and seafood rice, like a miniature sea on a plate. Packed with flavour, texture, and that rich base that makes you close your eyes.

Perfect to eat rice in Marbella after a morning at the beach. Or to enjoy on a sunny terrace in Madrid while forgetting the world.

Sarmiento-smoked rices: fire, smoke and soul

Some rices you never forget. And then there are the sarmiento-smoked rices at Lobito. Cooked over vine shoot embers, they absorb that unmistakable smoky aroma. Intense. Unique. Full of soul.

Coquelet chicken rice is a refined twist on a traditional favourite. The Iberian pork rib and mushroom rice feels like a walk through the mountains. The smoked eel, lardo, and crispy nori rice is pure fantasy, it could be Japanese, but it tastes unmistakably Andalusian. And the most indulgent of all, the beef chop rice, is bold, juicy, and perfect for sharing.

In Madrid, over a long lunch with friends. Or in Marbella, after a sun-soaked morning. Eating rice in Madrid or by the coast has never been this exciting.

Creamy rices: spoonfuls of comfort

Creamy rices are like a warm hug. Smooth, rich, and full of depth. Each spoonful takes you somewhere else. Add seafood, and it gets even better.

The Sanlúcar prawn rice with black trumpet mushrooms blends the best of the sea and the forest. Pure harmony. The Huelva red shrimp version also features those earthy mushrooms, but with a more intense marine flavour. And a true crowd favourite: the lobster rice, a timeless classic. Indulgent, powerful, and unforgettable.

Perfect for those who crave more than just rice. For those who see summer as a string of shared dishes. For those who know life is best savoured slowly.

Eating rice in Marbella and Madrid, all year round

Whether it’s August or November, it doesn’t matter. At Lobito de Mar, rice has no season. It tastes like the sea in Marbella. Like a warm memory in Madrid. And above all, it tastes like Dani García. His vision of cuisine. That balance between tradition and the unexpected.

Eating rice in Marbella or Madrid is not just an excuse — it’s a plan. A plan that smells of firewood, that’s served in a pan, and that starts with a drink and ends with a smile.

Where will you be eating rice this summer? At Lobito de Mar, of course.

Eight countries, one imaginary passport, and no suitcase required. That’s the new menu at BiBo Madrid—landing just in time to eat your way through summer without taking off. No visa needed here, just an appetite. Because Eight Countries isn’t just any menu—it’s a trip around the world that starts in July and ends with rice pudding. Summer’s here and you’ve got no plans? Now you do: head to BiBo, take a seat, and eat your way across the globe in under two hours.

The world fits on a table

The Eight Countries menu has no long layovers, no overbooking—just flavor. You walk into BiBo Madrid and, before you know it, you’re in Mexico. Then Peru. Then Japan… and suddenly, you’re dipping bread in Spain. All without leaving your seat. No tour guide, but yes to freshly made guacamole. And crispy prawns that whisper “bonjour” with the very first bite.

The best part? No passport needed. Just a craving for something new. And if all the hopping around makes you nervous, don’t worry—Italy shows up at the end to bring some order. Pasta with crispy pork belly. Can’t explain it. Just try it.

BiBo has that special power: turning a meal into a stroll through half the planet. But without airport stress—and with air conditioning.

The trick is: don’t overthink it

Some people freeze up when they see a long menu. Not here. Eight Countries is already decided for you. You sit down, say “yes,” and that’s it. It’s like a tasting menu without the formalities. A dish arrives, you try it. You love it. Another one comes. You love it more. And so on, until dessert.

The trick is to go with the flow. Ceviche? Brioche? Tuna tartare? Don’t ask—just chew. And if a Russian salad with quail egg shows up, smile. The world fits in a single dish here.

BiBo Madrid isn’t asking you to study the menu like it’s a final exam. Just enjoy it like you’re on Erasmus—without leaving your seat. And when you think you can’t eat another bite, India shows up. With rice pudding, of course. But not the one you’re picturing. Creamier, cooler, more… BiBo.

Summer, food, and laughter: the unbeatable combo

Summer calls for terraces, cool drinks, and a menu that makes you smile. BiBo has all of that. The new Eight Countriesmenu is made so you forget about the heat and talk about food instead—way more fun.

And if you bring friends, even better. This is a menu made for sharing. Every dish sparks a comment. The last bite becomes a battle. Toasts are made for no reason. BiBo brings the menu—you bring the party.

Some people chase the beach in July. You? Go find a table. Ceviche’s cooler than a fan, and brioche brings more joy than a beach bar.

The best part is walking out feeling like you’ve traveled the world—without leaving your neighborhood. Now that’s sustainable travel. And no jet lag.

Eight countries, one place

One thing’s for sure: this summer, the Eight Countries menu at BiBo Madrid is going places. So don’t overthink it. Starting July 7, every plate holds a new corner of the world.

You don’t need a degree in international cuisine to get it. Just show up hungry. And if you end your meal saying “that was amazing,” mission accomplished. You’ve gone around the world—and come back better.

Suitcase? Nope. Passport? Not necessary. A reservation at BiBo? Essential. Because this summer, the journey begins with your taste buds.

At Tragabuches, we’re about to take a new turn. An elegant one, deeply Andalusian and with the flavor of the land. Tradition, KM0 and Andalusian flavor: this is how Tragabuches reinvents itself.

Starting July 9 in Marbella and July 16 in Madrid, we’re saying goodbye (just a little) to the traditional menu. But Andalucía, local ingredients and soulful recipes remain the true stars.

A journey back to our roots, without leaving the table

Tragabuches was born to pay tribute to who we are. To the olive oil that tastes like sunshine. To the tomatoes that smell like garden. And to the stew that begins with a slow-cooked sofrito. Because luxury lies in simplicity. In freshly baked bread. In cold gazpacho that tastes like childhood. And in that stew that smells like grandma’s kitchen.

So, who was Tragabuches?

For those who don’t know, Tragabuches isn’t just a name with flair. He was a bandolero. A true man of the mountains. A bullfighter, a flamenco singer, and a fugitive. Legend has it he killed for love, fled for passion, and lived singing along the roads. A legendary figure. Andalusian through and through. And if there’s something about him that inspires us, it’s not the crimes. It’s the authenticity. The freedom. The way he lived without asking permission. That’s how we cook here. Tragabuches is not just another restaurant. It’s a living tribute to Andalucía. To its history, its land and its way of gathering around the table.

The blackboard of the day: fresh, light, and with a southern soul

At Tragabuches, summer is written in chalk. And it tastes like the sea. Every day, our menu is refreshed with light, vibrant and flavorful dishes. No heavy meals or endless stews. Here, you come to eat well without sacrificing that summer feeling. With recipes that cool you down and ingredients straight from the port or the farm. The blackboard sets the rhythm. It changes depending on what the market offers, on what shines brightest at the fish market that morning. Because if there’s one thing we love at Tragabuches, it’s cooking what’s in season, when it’s at its best. And always with that subtle Andalusian touch. Light, but full of soul. Tragabuches reinvents itself through simplicity. Through product. Through tradition. KM0 and Andalusian flavor, served with elegance and a smile.

Fine dining with a backyard soul

Our guests are demanding. They appreciate great food. But they also seek authenticity. And that’s exactly what we serve. This new chapter isn’t any less sophisticated. Quite the opposite. It’s a luxury that doesn’t need to show off. A kind of elegance that comes from the land. Because that’s what Tragabuches has always been: a place where tradition is dressed in something new. But always with its Andalusian accent intact.

Andalucía, one bite at a time

This new concept is, above all, a love letter. To our land. To its flavors. And to the people who grow, fish, and create them. Every bite carries a piece of Andalucía. Every dish tells a story. And every day, that story changes just a little. Because tradition, KM0 and Andalusian flavor: this is how Tragabuches reinvents itself.