Author: marjona

Madrid in spring has a special light, and this year, from March 27 (Viernes de Dolores) to April 5 (Easter Sunday), the capital once again transforms itself. Whether you’re staying in the city or visiting to enjoy a few days of relaxation, forget about improvising. Madrid’s agenda for Holy Week 2026 is bursting with options for every taste—from the solemnity of its most historic processions to the immersive exhibitions that are taking the city by storm.

We’ve gathered the best leisure and cultural options so you can make the most of these holidays. Take note.

1. Devotion and tradition: The must-see processions of 2026

Although attention often turns to southern Spain, Madrid boasts a Holy Week with remarkable tradition. During these days, the historic center (the Madrid of the Habsburgs and the Literary Quarter) becomes a unique stage. If you want to experience tradition up close, mark these key dates in your calendar:

Palm Sunday (March 29): The traditional procession of La Borriquita officially kicks things off, departing from Almudena Cathedral—a perfect moment to soak in the festive, opening atmosphere of the week. In the afternoon, the procession of Los Estudiantes moving through the Plaza de la Villa area is particularly moving.

Good Friday (April 3): The most important day in the capital. Highlights include the massive procession of Jesús Nazareno de Medinaceli, drawing thousands along its route to Puerta del Sol, and the procession of Los Alabarderos, which begins at the imposing Royal Palace.

Easter Sunday (April 5): The grand finale comes with the traditional and thunderous Tamborrada in Plaza Mayor at midday. Dozens of drums celebrate the Resurrection in a spectacle that makes the cobblestones tremble.

2. Cultural agenda and must-see exhibitions

Taking advantage of the holidays to enjoy culture is always a great idea. Beyond the classic visits to the Prado Museum or Reina Sofía (always worth it), Madrid hosts several immersive and temporary exhibitions this spring 2026 that you shouldn’t miss:

Cleopatra, the immersive exhibition (MAD – Madrid Artes Digitales): A spectacular journey into Hellenistic Egypt to rediscover one of history’s most fascinating queens through projections and virtual reality.

Avatar: The Experience (Espacio Delicias): If you’re a fan of James Cameron’s masterpiece, this journey through nine immersive zones inspired by Pandora is a must before it ends in mid-April.

Frida Kahlo: Live Art Experience: Located on Paseo del Pintor Rosales, it offers a unique and in-depth perspective on the life and work of the iconic Mexican artist, combining art and visual biography.

3. Outdoor plans and evening shows

If the weather is good, the city invites you outdoors—but it also offers original plans after sunset:

DroneArt Show at Hipódromo de la Zarzuela: One of the most innovative events this Holy Week. A nighttime show where hundreds of drones light up the sky to the rhythm of music.

Organ Music Series at San Ginés: For lovers of sacred and classical music, the central San Ginés church hosts spectacular recitals each year that elevate the spirituality of these dates.

Springtime botanical walks: Campo del Moro or the Royal Botanical Garden are at their peak. Perfect for a slow stroll and a break from the urban pace.

Where to eat in Madrid during Holy Week: The finishing touch

When planning a getaway, it’s natural to spend time thinking about what to do in Madrid during Holy Week to make the most of it. Whether you’re looking for romantic plans as a couple or need ideas for families with children (such as visiting the immersive Dinoverse exhibition or Chaos Lab at Islazul), gastronomy should always be at the center.

In fact, sitting down to a great meal is undoubtedly one of the best plans for Holy Week in Madrid. If you’re finalizing your itinerary for family plans, ending the day at one of Grupo Dani García’s restaurants is the ultimate decision.

Here are our recommendations depending on how strictly (or not) you follow Lenten traditions:

Lobito de Mar: Do you strictly observe the no-meat tradition? If fish, fritters, and seafood are your religion these days, this is your temple. Enjoy top-quality bluefin tuna and seafood rice dishes that will transport you to the Mediterranean.

Tragabuches: For those seeking tradition. Experience Andalusian roots with the best local produce—slow-cooked stews, classic dishes for sharing, and, of course, the torrijas everyone in Madrid is talking about.

Leña: Time for confessions. If you have no problem indulging in meat on Good Friday, this is your paradise. Give in to the temptation of grilled specialties and aged cuts—worth every bite.

Smoked Room: If breaking tradition means embracing exclusive hedonism, this is a true miracle. Two Michelin stars and only 14 seats, where smoke, fire, and Japanese haute cuisine will take you to heaven without asking for forgiveness.

BiBo: For those who usually travel during holidays but are staying in the city this year, BiBo is your gastronomic passport—explore flavors from around the world in a cosmopolitan, lively atmosphere.

El brunch es una comida que se ha popularizado en todo el mundo en los últimos años, pero su origen se remonta al siglo XIX en Inglaterra. Los domingos por la mañana, los cazadores británicos solían hacer una pausa en su actividad para disfrutar de un desayuno tardío que combinaba platos dulces y salados. Con el tiempo, esta tradición se extendió a otros países y se convirtió en el plan estrella del fin de semana.

En la capital española, esta costumbre se ha transformado en una opción cada vez más sofisticada. Aunque existen alternativas más informales en los barrios de Malasaña, Chueca o en el Mercado de San Miguel, la tendencia actual busca dar un paso más allá hacia la alta cocina. Hoy en día, reservar un buen brunch en Madrid es sinónimo de calidad, innovación y de vivir una experiencia en un ambiente inigualable.peciales para la ocasión.

Después de disfrutar de un menú excepcional, las opciones para explorar la ciudad son infinitas: desde pasear por el Parque del Retiro, un oasis verde en el centro, hasta visitar el Museo del Prado o recorrer las boutiques de alta costura del barrio de Salamanca. El brunch es, sin duda, la mejor manera de comenzar un fin de semana perfecto en la capital.

Brunch y Chandon Garden Spritz

Poder brindar como si estuvieses en Nueva York con las burbujas de Chandon Garden Spritz en el aperitivo es posible. El brunch de los restaurantes BiBo y Leña Madrid ofrece esta opción en algunos fines de semana para hacer tu velada aún más especial.

Con un menú cerrado que incluye entrantes, plato principal a elegir, postre y bebida, la experiencia se corona con una copa de este aperitivo fresco y vibrante que enamora a todo el mundo.

El regalo gastronómico de moda

Cada vez es más común dejar de lado los objetos materiales para realizar regalos intangibles que emocionen de verdad. Si buscas sorprender a alguien especial, la amplia propuesta de Dani García te lo pone fácil.

Ya sea para un aniversario, un cumpleaños o un detalle inolvidable, regalar un brunch en Madrid se ha convertido en el acierto seguro. Descubre todas las opciones disponibles en nuestra boutique online y adquiere una experiencia brunch en Madrid para dos personas. El afortunado tendrá 12 meses para canjear su tarjeta regalo y empezar su día de la forma más deliciosa posible.

“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

How many ties, bottles of wine, or perfumes have you given your father over the years? March 19 is approaching, and it’s the perfect time to change the game. We know that the pace of daily life sometimes keeps us from enjoying our loved ones as much as we’d like. That’s why the best gift you can give him doesn’t come wrapped in paper—it’s served on a plate and enjoyed around a table.

If you’ve been thinking about how to celebrate Father’s Day in a way that will truly leave him speechless, you’re in the right place. Sharing a long, leisurely meal, toasting to everything that unites you, and letting yourselves be carried away by haute cuisine is always a winning idea. But when it comes to deciding where to eat on Father’s Day, the answer will depend greatly on his personality and tastes.

At Grupo Dani García, we’ve created unique spaces with their own soul. To make your decision easier, we’ve prepared the ultimate guide with the best dining options for Father’s Day. Say goodbye to predictable gifts and get ready to take him on a culinary journey he’ll always remember.

LEÑA: THE PASSION FOR GRILLING FOR THE MOST CARNIVOROUS PALATES
If your father enjoys the ritual of fire, the smell of wood, and exceptional cuts of meat, look no further. A special Father’s Day meal must have impact, and at Leña we’ve completely reinvented the traditional steakhouse concept.

Ideal for: Fathers who love meat and design.
Where to reserve: Leña Madrid, Leña Marbella, and Leña Barcelona.

LOBITO DE MAR: A TRIBUTE TO THE SEA FOR THE TRUE MARINERS
Does your father’s eyes light up at the sight of grilled fish or the freshest seafood? Then the best Father’s Day meal should smell of salt and sea breeze. Lobito de Mar is more than a restaurant; it’s the ultimate urban beach bar imagined by Dani García.

It’s the perfect place to feel the coast without leaving the city. You can share everything from the majesty of almadraba bluefin tuna to dry rice dishes that make you want to scrape the pan. A relaxed yet impeccable atmosphere, ideal for family enjoyment, making Father’s Day dining a true maritime feast.

Ideal for: “Seafaring” fathers who love tuna, fresh fish, and quality rice dishes.
Where to reserve: Lobito Madrid and Lobito Marbella.

TRAGABUCHES: PURE ROOTS FOR THOSE WHO LONG FOR TRADITIONAL FLAVORS
If your goal is to celebrate Father’s Day with a touch of nostalgia, Tragabuches is the place. Traditional Andalusian recipes made with local, zero-kilometer ingredients. A space designed for generous portions and authentic flavor.

Ideal for: Traditional fathers who appreciate locally sourced produce.
Where to reserve: Tragabuches Madrid and Tragabuches Marbella.

BIBO: A GASTRONOMIC PASSPORT FOR THE MOST ADVENTUROUS SPIRITS
Perhaps your father is an avid traveler, someone who loves trying new things and being surprised by distant cultures. In that case, a Father’s Day meal should be as cosmopolitan as he is. At our brasserie BiBo, borders disappear.

It’s a vibrant, fun, and colorful fusion concept where global gastronomy meets Dani García’s Andalusian roots. A magical environment, decorated with hot air balloons and festive lights, perfect for letting the palate travel the world in a single menu.

Ideal for: Adventurous and curious fathers.
Where to reserve: BiBo Madrid.

SMOKED ROOM: EXCLUSIVITY AND MICHELIN STARS FOR THE ULTIMATE LUXURY
If this year there’s something truly important to celebrate, or if you simply want to know how to amaze your father and leave him speechless, we have the crown jewel. Smoked Room is for those seeking a premium experience at the highest world-class level.

Awarded 2 Michelin stars, this space is an intimate sanctuary reserved for very few diners. Through its Fire Omakase tasting menu, smoke, embers, and Japanese technique fuse before your eyes at an exclusive counter. It’s not just a meal—it’s a one-of-a-kind culinary performance that elevates your celebration to the level of art.

Ideal for: Special celebrations and lovers of avant-garde gastronomy.
Where to reserve: Smoked Room Madrid.

CELEBRATE FATHER’S DAY LIKE NEVER BEFORE
We know finding the best places to eat on Father’s Day can be tricky with a busy schedule. If you prefer to let him choose the perfect moment, the original gift is our Gift Card. It’s not a physical product; it’s a direct key to any of our experiences. Purchase online, receive a code instantly, and he can make his reservation at Dani García restaurants for Father’s Day whenever he wishes.

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.