Author: marjona

“La Barra de Cuatro,” the new gastronomic proposal from Tragabuches — a benchmark of haute cuisine from Málaga — pays tribute to tuna as an essential product of its identity. The gathering will bring together at its bar the content creators Nieves Felipo, Paula Casado, and Marta Iglesias, along with winemaker Esther Iglesias, with a common thread: tuna as the star of this special edition. Starting March 12 in Madrid and March 13 in Marbella, the experience will open to the public in a bar format, inviting guests to discover this proposal firsthand.

In an intimate and approachable format, the bar becomes both the stage and meeting point, allowing guests to experience everything from the front row. Each course is presented while revealing the inspiration behind the dish and the work with the product through different formats, textures, and flavors, guided by the Tragabuches kitchen team. The proposal is completed with a pairing specifically designed to accompany each preparation, creating a sensory journey where gastronomy and wine engage in a balanced dialogue.

The menu begins with an XL tuna gilda with octopus and citrus picada, a joint creation by Nieves Felipo and Paula Casado. It is a contemporary reinterpretation of the classic, combining raw tuna, tender octopus, piparras, olives, and a citrus touch that adds freshness. Nieves Felipo also presents a descargamento tuna tartare with Moscatel grapes and Marcona almond ajo blanco, a cold, clean, and elegant dish that highlights the purity of the cut and the balance between sweetness, acidity, and creaminess. Meanwhile, Paula Casado proposes a Malaga-style casserole enriched with oloroso, where the more gelatinous cuts of tuna are integrated into a marine-based broth with a rich, comforting texture.

The pairing, designed by sisters Marta and Esther Iglesias, accompanies the journey with a carefully selected range intended to enhance the product and bring coherence to the whole, where the wines act as the sauce of the dishes. The experience begins with an XL Gilda that tastes of the sea, accompanied by the salinity and striking minerality of Cota 45 Ube Miraflores 2024. This Palomino Fino by Ramiro Ibáñez transports you directly to the chalky albarizasoils of Cádiz, enhancing the almadraba tuna with whispers of yeast and notes of dried fruits.

The journey continues eastward, seeking balance between the strength of the descargamento tartare and the vibrant acidity of Oremus Mandolás Furmint 2023, the most distant project of TEMPOS Vega Sicilia. It is the freshness of Tokaj cutting through the richness, a dance of green apple and citrus that maintains tension on the palate.

We arrive at port with a tribute to surprise and to the terroir of Málaga. A return to local roots with a Malaga-style casserole, for which Marta and Esther Iglesias have selected a red wine that defies expectations: Pinot Noir 2024 from Cortijo Los Aguilares. Grown at high altitude, this grape offers one of the most surprising and fresh interpretations of warm climates. It is a wine of delicacy almost unexpected in southern Spain—light, elegant, and deeply aromatic. An elegant, floral, and profound red that brings vibrant depth to the stew, enveloping the strength of the casserole without taking away an ounce of its protagonism. Under the guidance of the Iglesias sisters, origin is always the final destination.

With “La Barra de Cuatro,” Tragabuches reinforces its commitment to quality ingredients and female talent, offering an experience where tradition is reinterpreted through a contemporary lens, centered on the ingredient that defines its identity. This is a special occasion to discover tuna, available at both Tragabuches Marbella and Tragabuches Madrid, at the bar area with no prior reservation required, designed to bring the experience closer to the public in an approachable and direct way.

Menu available at the bar only until May 17.

Marbella – Monday to Friday for lunch and dinner; Sunday dinner.
Madrid – Wednesday to Friday for lunch and dinner; Sunday dinner.

Winter is still best enjoyed at the table, and on March 12, Tragabuches Marbella celebrates it with a collaboration that brings together two regions through one of the great spoon dishes of Spanish cuisine. Diego López, “Moli,” the driving force behind the Galician restaurant La Molinera in Lalín, will travel to Marbella to cook alongside the Tragabuches team and present the emblematic Lalín cocido in a special menu created for the occasion.

The proposal is conceived as a progressive journey that links Tragabuches’ Andalusian universe with the Galician tradition of La Molinera. The menu begins with an XL Gilda, a tribute to the classic bar snack and the aperitif ritual that whets the appetite, followed by quisquillas served with a Padrón pepper broth. The third course looks south with winter tomato and red Almadraba tuna tartare.

Then comes the undisputed highlight of the day: Lalín cocido, served with the rigor required by a recipe considered part of Galicia’s culinary heritage. The sweet finale is a torrija, designed to extend the after-meal conversation and round off the experience.

This collaboration proposes an honest encounter between two ways of understanding cuisine that share essential values such as product, technique, and gastronomic memory understood in the present. The spirit of Tragabuches—deeply connected to seasonality and Andalusian identity—enters into dialogue with the rigor of the Galician recipe tradition championed by La Molinera, in an event conceived to celebrate winter around the table.

Lalín cocido is an exercise in balance in which every element finds its place. Grelos, chickpeas, and potatoes absorb the broth and coexist with different cuts of pork prepared through long, slow cooking: lacón, pig’s head, pancetta, ribs, tocino, and two varieties of chorizo—meat and onion. The broth acts as the thread that ties the whole dish together and gives meaning to each serving. At Tragabuches, the traditional structure of the dish will be respected, understanding the stew as a complete experience to be enjoyed in successive courses.

Reserve La Molinera Cocido at Tragabuches Marbella – March 12

On March 3rd, Smoked Room (two Michelin stars), the fire- and smoke-driven universe conceived by Dani García, changes scenery for one night, moving up to the seventh floor of the Four Seasons Hotel Madrid to meet Dani Brasserie, the chef’s cosmopolitan gastronomic lookout in the heart of the city.

Through a four-hands service limited to 24 guests, Dani García will be present and lead an exclusive journey designed to combine different registers: the intensity of fire and smoke with precise, light and sophisticated execution.

The menu unfolds over 12 courses, moving from the essential to the memorable: it begins with bites that awaken the palate, gains depth with nods to the Andalusian chef’s classics, progresses into a sequence where embers and smoke take center stage, and culminates in a sweet finale with strong personality. The experience reads as a dialogue between two universes that share the same roots — an obsession with product and technique — yet express themselves through distinct nuances: the luminous, cosmopolitan elegance of Dani Brasserie and the technical, sensory tension of Smoked Room.

Brioche bread with toasted yeast butter and grilled avocado, and red prawn with brown butter and yuzu kosho open the play of contrasts. Next come references to the Dani García universe such as Sharpening the Pencil (foie yogurt, pickled orange and shavings of smoked eel), before arriving at one of the menu’s most iconic and defining moments: the Nitro Tomato, presented here as a two-voice conversation. On one side, the Dani Brasserie version, with green gazpacho and red prawn tartare; on the other, Smoked Room’s interpretation, introducing a smoky register with smoked sturgeon, horseradish cream and caviar.

From this exchange, the journey moves into deeper, more character-driven creations, where embers, fire and long reductions appear explicitly: ribeye tartare with oxtail consommé infused with Sherry and black truffle; grilled sea cucumber with tripe jus and gochujang; olla gitana of tendons and mollusks with pumpkin, mint and elderflower; and grilled tuna collar with pork tail jus and grilled caviar. In the final stretch, roast duck with beetroot and black cherry jus leads into a sweet ending with personality, featuring icons such as roasted pumpkin and pistachio “Nutella” with homemade brioche.

The setting is also part of the narrative. Dani Brasserie is Dani García’s cosmopolitan gastronomic lookout in Madrid: a contemporary brasserie overlooking the city from above, blending urban energy, design and a cuisine that balances lightness and precision. Smoked Room, meanwhile, represents the chef’s most radical and sensory side: a concept built around fire, smoke and toasted nuances, where each course seeks intensity without losing clarity.

For one night, both concepts meet at the same table to showcase two complementary ways of understanding haute cuisine through emotion, technique and pleasure.

As with any great gastronomic occasion, the experience can be complemented with a wine pairing designed to converse with each course and enhance the contrast between smoke, embers and the menu’s fresher nuances. A limited-capacity event to experience, in a single service, two complementary culinary universes by Dani García — with Madrid at your feet.

There are nights that begin with a message and end as an unforgettable memory.

The February 16 gala confirmed the two Repsol Suns for Smoked Room Madrid in the 2026 Guide. It’s not just an award. It’s a story slow-cooked over fire.

In a city that never sleeps, Smoked Room chose to dim the lights and raise the emotion. Smoke, embers, and a complicit silence did the rest. The two Repsol Suns for Smoked Room Madrid in the 2026 Guide prove that when something is made with soul, you can taste it.

Where Fire Speaks Softly

Walking into Smoked Room feels like stepping into a secret. Few tables. Low light. Pure intention. You don’t come here to eat fast. You come here to feel.

The menu unfolds like a film you don’t want to end. One course arrives wrapped in gentle smoke. Another bursts with flavor and makes you close your eyes.

Some bites taste like the sea. Others hug you like a Sunday stew. But everything shares one common thread: fire as its own language. Nothing is complicated. Everything is unforgettable.

The two Repsol Suns for Smoked Room Madrid in the 2026 Guide recognize exactly that. The ability to move you without artifice. To turn embers into art and smoke into memory.

In every dish there is surprise. In every pause, anticipation. And in every toast, the feeling that you are living something unrepeatable.

The Heartbeat of Grupo Dani García

Behind this experience beats the creative pulse of Grupo Dani García. A way of understanding cuisine that blends southern roots with a cosmopolitan outlook. Yet at Smoked Room, everything becomes intimate.

Here, luxury doesn’t shout. It whispers. It is served in perfect portions and at precisely measured moments. The two Repsol Suns for Smoked Room Madrid in the 2026 Guide did not happen by chance.

They arrived because every detail matters. From the music that surrounds you to the rhythm between courses. Everything is designed so you leave different from how you arrived.

An Experience That Stays With You

There are restaurants where you eat well. And there are places that become part of your personal story. Smoked Room belongs to the second category.

The two Repsol Suns for Smoked Room Madrid in the 2026 Guide are a recognition, yes. But they are also an invitation. To book a table. To sit down. To let go.

Because here, smoke is not just technique. It is atmosphere. It is emotion. It is shared surprise. It is that knowing glance when you taste something and smile without meaning to.

Leaving Smoked Room means stepping back into the street with different energy. With the feeling of having lived the most incredible Michelin-star-level experience in the world. Wanting to tell everyone about it, even knowing it’s impossible to fully explain.

Maybe that’s why the two Repsol Suns for Smoked Room Madrid in the 2026 Guide taste so good. Because they celebrate something bigger than an award. They celebrate the power of a table to bring people together, to move them, and to live on in memory.

If there’s an area in Madrid that exudes exclusivity, fashion, and—above all—high gastronomy, it’s the “Golden Mile.” Choosing a spot can be overwhelming given the abundance of options, but if you’re wondering where to eat in the Barrio de Salamanca and its surroundings, the answer has an Andalusian accent and a signature touch.

Within just a few streets, Grupo Dani García has created a “triangle of flavor” that satisfies every craving: from traditional tapas to world-inspired cuisine, and of course the finest seafood. Whether it’s a business lunch, a romantic dinner, or a casual bite with friends, here’s your ultimate guide to the restaurants you can find in the exclusive Barrio de Salamanca.

1. Lobito de Mar: The Temple of Tuna and Seafood on Jorge Juan

Calle Jorge Juan is the neighborhood’s epicenter of atmosphere. There, where asphalt replaces sand, lies Lobito de Mar Madrid. It’s the perfect choice if you’re looking for the taste of the sea, fresh products, and a lively, carefree vibe.

Lobito is more than a restaurant—it’s a paradise for bluefin tuna lovers and rice aficionados. Here, you can enjoy the best fish, authentic Andalusian fried dishes, the freshest seafood, and a rice menu (both dry and creamy) that transports you straight to the Costa del Sol.

• Ideal plan: A sunny weekend lunch on the terrace or a lively dinner at the bar.
• Signature dish: Sarmiento rice or any of the bluefin tuna cuts.

Book at Lobito de Mar Madrid

2. Tragabuches: Andalucía Anytime on Ortega y Gasset

If your goal is traditional Andalusian cuisine, hearty stews, and a homey atmosphere, your destination is Tragabuches Madrid. Located on Calle José Ortega y Gasset, this space pays homage to culinary roots and timeless recipes.

It’s a non-stop concept (continuous kitchen service) that revives the essence of Andalusian inns. From breakfast with Antequera molletes to dinners featuring stews and zero-kilometer products, this is a place where ingredients take the lead and sophistication resides in simplicity.

• Ideal plan: A business breakfast, a long aperitif, or a family dinner where sharing is a must.
• Signature dish: Spanish omelette (with or without onion) and Russian salad.

Book at Tragabuches Madrid

3. BiBo: A Cosmopolitan Journey on Paseo de la Castellana

Technically on the edge of the neighborhood, BiBo Madrid is a spectacular gateway and a must-stop on this culinary route. Under its iconic bulbs and hot-air balloon, Dani García shows his most worldly side.

It’s the choice for those seeking restaurants in Madrid but wanting something different. Fusion cuisine, international influences, and a vibrant signature cocktail menu. BiBo is energy, color, and flavors that take you from Andalucía to Asia or the Americas in a single bite.

• Ideal plan: Dinner with friends, a special date, or an unconventional afterwork.
• Signature dish: Oxtail brioche—a timeless icon.

Book at BiBo Madrid

4. Leña: The Flames That Rule the Castellana

It would be a sin to talk about gastronomy in the area without crossing over to Paseo de la Castellana. Just across from the Barrio de Salamanca, in the Hyatt Regency Hesperia Hotel, Dani García has created his temple of meat and fire.

Technically just meters from the “border,” Leña Madrid is a must for anyone looking to top off a shopping day on Serrano Street with the city’s best steakhouse experience.

• Ideal plan: Cross the Castellana after an afternoon of shopping and treat yourself to a carnivorous indulgence.
• Signature dish: Tomahawk steak or the Bull Burger.

Book at Leña Madrid

5. La Joya de la Corona: Smoked Room (Fire Omakase)

If your search goes beyond the conventional and you’re after absolute gastronomic excellence, the answer lies inside the Hyatt Regency Hesperia Hotel.

Smoked Room isn’t your usual restaurant; it’s an exclusive experience for only 14 diners per service. Awarded 2 Michelin Stars in one fell swoop (a historic milestone), Dani García presents a Fire Omakase concept: a tasting menu where Japanese technique meets open-flame grilling and smoke.

It’s the ultimate destination for the most demanding guests—perfect for intimate business meals or celebrations requiring a level of sophistication and privacy above the rest of the city.

• Ideal plan: A unique gastronomic experience for true foodies and lovers of understated luxury.
• Concept: High-end cuisine over fire in an exclusive, private setting.

Book at Smoked Room

One Neighborhood, Five Culinary Destinations

No more wandering in search of a spot or debating what you feel like eating. The “Golden Mile” and its immediate surroundings have become the epicenter of Dani García’s universe, covering every craving at the highest level.

Whether your taste leans toward fresh fish and seafood at Lobito de Mar, Andalusian tradition at Tragabuches, or the cosmopolitan journey of BiBo; or if you prefer crossing the Castellana for fire and meat at Leña or indulging in Michelin-star exclusivity at Smoked Room—five proposals, five atmospheres, and the same seal of quality just steps apart.

Which one will you choose today?

As a tribute to the flavors of the South, Croft Twist, the Original Fino Spritz from Andalusia, and BiBo by Dani Garcíapresent the perfect pairing to elevate summer aperitifs: Barbate tuna tartare brioche with red chili and mint. A vibrant, fresh, and characterful bite, perfectly complemented by a glass of Croft Twist.

The laid-back sophistication of BiBo joins forces with the elegance and freshness of the Jerez-based brand to create a special edition culinary offering, now available on the menu at BiBo Tarifa, the beach club of the chef located at the foot of Valdevaqueros beach. This summery creation, available throughout the season, is rounded out with another house icon: the signature oxtail brioche with original Bull sauce, one of the most recognizable staples of BiBo Madrid.

Croft Twist blends the tradition of Jerez wine with a contemporary twist. Crafted by González Byass, this refreshing and elegant Original Fino Spritz invites food lovers to enjoy life’s simple gastronomic pleasures.

“For Croft Twist, collaborating with BiBo by Dani García is a natural partnership between two brands that share the same essence: a passion for authenticity and a desire to offer unique experiences. This collaboration allows us to connect with those looking to enjoy summer with freshness and a different flair, alongside one of the most renowned names in gastronomy,” says Marcos de la Torre, Global Chief Marketing Officer at González Byass.

Croft Twist and BiBo by Dani García come together this summer to offer a unique culinary experience with southern soul, where every bite and every sip is a celebration of the joy of sharing.

On June 2nd, Marbella-born chef Dani García was one of the main stars of the first edition of “Culinary Icons,” a unique gastronomic event held at Puente Romano Marbella that brought together three global icons of haute cuisine on the same stage: Nobu Matsuhisa (Nobu), Izu Ani (GAIA), and Dani García (Leña).

On this very special occasion, Dani García served as the local host in the iconic setting of Puente Romano, where he leads Leña, one of his most internationally successful culinary concepts. During this once-in-a-lifetime lunch, the Andalusian chef offered his personal and contemporary take on tuna—the star ingredient of the day—through an exquisite dish of tuna parpatana over celeriac purée. A creation that blended local product with the chef’s technique and sensitivity, it was savored by over 200 guests who filled the recently renovated La Plaza of the resort.

During the event, each chef presented a live culinary creation with tuna as the common thread. Meanwhile, their respective teams simultaneously recreated these dishes in each of their restaurants within the complex, resulting in a multisensory, immersive experience that connected guests with each chef’s unique culinary universe—from the plate to the presentation.

“Returning to Puente Romano, the place where it all began for me, is always special. But doing so for such a noble cause and alongside legends like Nobu and Izu has been simply unforgettable. Culinary Icons was not only a celebration of haute cuisine, but also a chance to give back through what we do best: moving people through food. I’m deeply grateful to be part of an initiative that brings together flavor, talent, and solidarity,” stated Dani García.

The event also had a charitable purpose, with all proceeds donated to the Cruz Roja Española in support of its outstanding humanitarian work.

With this first edition, Culinary Icons establishes itself as a must-attend event in the Costa del Sol’s gastronomic scene and further strengthens Dani García’s role as an ambassador of contemporary Andalusian cuisine. A proposal that not only celebrates haute cuisine, but also highlights the chef’s commitment to innovation, excellence, and the social dimension of gastronomy.

Every February, we ask ourselves the same question: Is Valentine’s Day just a commercial celebration, or does it have a real story behind it? And, more importantly: How can we celebrate it this year without falling into the usual clichés?

Although many believe Valentine’s Day is a modern marketing invention, its origins date back to 3rd-century Rome, when a priest named Valentine defied Emperor Claudius II by secretly marrying young lovers.

Centuries later, the tradition has evolved. We no longer need to hide, but we do need to find quality time. In Mediterranean culture, the most sincere act of love is sharing a table. That’s why this year we propose changing the narrative: fewer material gifts and more unforgettable moments.

Where to Dine on Valentine’s Day: 5 Gastronomic Plans to Celebrate Love

If you’re looking for Valentine’s Day plans that truly surprise, we’ve created a gastronomic guide with options in Madrid, Barcelona, and Marbella, plus gift ideas for those who prefer to celebrate without watching the calendar.

1. Madrid: A Cosmopolitan Journey for Two

The capital vibrates differently on the night of February 14. If you’re wondering where to dine in Madrid, here are five proposals depending on your style:

Passion & Fire
If your ideal plan calls for energy and sophistication, and you love the steakhouse concept, the grills of Leña Madrid are the winning choice.

Lights & Journeys
To travel with your palate under the iconic glow of a thousand lights, your destination is BiBo Madrid.

A Taste of the South
For a cosy evening infused with the pure essence of Andalusian cuisine and locally sourced products, Tragabuches Madrid is the perfect refuge to sit back and enjoy without rushing.

Exclusivity
Looking for something truly unique? Smoked Room, with its two Michelin stars in Madrid, offers an intimate, once-in-a-lifetime experience to celebrate love.

Ode to the Sea
If you prefer fresh produce and an elegant atmosphere on Jorge Juan Street, Lobito de Mar is the Madrid restaurant specialising in fish and seafood you’re looking for.

2. Barcelona: Intimacy and Mediterranean Essence

In the Catalan capital, romance is expressed through respect for ingredients and understated elegance. Celebrating Valentine’s Day in Barcelona with Grupo Dani García means enjoying the finest produce. Our proposals — including the recent arrival of the fire-driven concept Leña Barcelona — are designed for couples seeking a mental “escape”: a refuge where impeccable service and haute cuisine come together to create the perfect night.

3. Marbella: Luxury and Sea Breeze at the Origin

For those in search of excellence, it’s time to return to the origin. Marbella is not only our home; it’s the most exclusive setting for a magical evening. The Costa del Sol offers unique possibilities: from an ode to fresh seafood and the sea at Lobito de Mar on Marbella’s Golden Mile, to the rooted, traditional Andalusian cuisine of Tragabuches, and the warmth and design of Leña, the restaurant specialising in grilled meats in Marbella. Dining in Marbella under the Dani García signature is, without doubt, one of the most romantic experiences you can give yourself.

4. Dubai: Passion and Embers in the Heart of Palm Jumeirah

If this Valentine’s Day finds you in Dubai, the celebration reaches a new level of sophistication at St. Regis Gardens. At the top of Palm Jumeirah, we offer two distinct paths to win over your partner through fire:

The most beautiful steakhouse: Leña Dubai strikes the perfect balance between design, a low-lit atmosphere and the finest charcoal-grilled meats. An ideal setting for couples seeking a vibrant, cosmopolitan vibe.

The Fire Omakase experience: For those craving absolute privacy, Smoked Room Dubai mirrors the exclusivity of its Madrid counterpart. An intimate counter where smoke and embers take center stage in an unforgettable tasting menu.

What to Give on Valentine’s Day: The Flexible Plan When Love Has No Date

Sometimes work, travel, or distance makes it impossible to sit down for dinner exactly on the 14th. Does that mean there’s no celebration? Quite the opposite.

The best plan is having a date to look forward to with someone special. If you can’t align schedules, or simply prefer to give an experience to enjoy later, the answer lies in our gastronomic gifts and experiences.

We’ve curated a selection of romantic dining experiences in our online store — from set tasting menus to gift cards with complete freedom of choice. You buy the voucher today, give it on Valentine’s Day, and enjoy the experience whenever you decide. Because the best gift isn’t the one that’s wrapped — it’s the one that’s savoured.

BiBo Beach House Tarifa welcomes the 2024 season with an irresistible proposition: beach, cocktails, and brioche, a combination that perfectly encapsulates the essence of the offering. Located on the idyllic Valdevaqueros Beach in Tarifa, Dani García’s most travel-inspired concept will once again open its doors on March 23rd, offering a musical entertainment program that will set the rhythm for afternoons on the Cadiz coast.

Under the Tarifa sun, amidst the scent of the sea and nature, BiBo invites you to indulge in the most summery pleasures: the sandy beach, refreshing cocktails, and a menu offering the most international cuisine from the Marbella chef, inspired by his travels around the world. Thus, in its fifth season, BiBo Beach House will bring rhythm to the afternoons on the Cadiz coast with live music and a gastronomic proposal that includes the chef’s most iconic dishes.

A very BiBo menu in Valdevaqueros

From its popular cherry gazpacho, through its BiBo Style guacamole with edamame or its brioches, including the legendary oxtail or its preparation of tuna belly with quail egg; to its ode to tuna with dishes like grilled red almadraba tuna steak or its tuna tartare trio; to its popular crispy Robuchon prawns that stand out among its Andalusian fried dishes. Thus, its menu, reflecting the fresh and summery spirit of the concept, offers a wide variety of dishes that perfectly complement its cocktail proposal. Among them, El Patinegro stands out, a unique creation crafted with Roku Gin, capturing the vibrant and sophisticated essence of the place.

BiBo Beach House, the place to be in the summer, welcomes once again the good weather while maintaining its laid-back and travel-inspired style, stepping firmly and eager to create a magical atmosphere on the Cadiz Coast.

Holy Week in Spain is a time of religious fervor and deep-rooted traditions. From Palm Sunday to Easter Sunday, the country becomes a hub of processions, devotions, and cultural activities that attract tourists and locals alike.

In Madrid, the celebration is marked by its impressive processions, such as the one by the Brotherhood of Jesus Nazareno, which heads to the Royal Basilica of Our Lady of Atocha, or the one by the Brotherhood of the Students, known for its sobriety and solemnity. Additionally, there are sacred music concerts and religious exhibitions in the Basilica of the Incarnation or the Almudena Cathedral.

On the other hand, Marbella, on the Costa del Sol, offers a quieter and sunnier Holy Week. In addition to its processions of the various brotherhoods, it offers a relaxed atmosphere to enjoy leisure time. You can enjoy the beach or take a trip to the old town, where you’ll find churches and chapels adorned for the occasion.

Both cities offer a rich selection of gastronomic options for those wishing to indulge in Spanish cuisine. In Madrid, you can try traditional Holy Week dishes, such as torrijas from BiBo or Tragabuches. In Marbella, you mustn’t miss out on the authentic espeto de sardinas, a local specialty.

Make reservations for dining this Holy Week

If you want to enjoy a peaceful Holy Week and make sure you live it to the fullest, it’s time to make a reservation at your favorite Dani García restaurant. A brioche at BiBo, the best Leña’s Burger, the freshest fish at Lobito, or the tradition of Tragabuches.

Additionally, if you’re traveling with children, Tragabuches Marbella has a play area. Perfect for family enjoyment and ensuring that the little ones have a great time.