Author: marjona

• As part of the Dani García Group’s international expansion, the Marbella chef’s new grill house LEÑA signals a departure from the usual steakhouse stereotypes by combining tradition and innovation with the very best produce.

• On the site of the former Dani García Restaurante, warm tones feature strongly in the design of this new project of a steakhouse that’s unlike any you’ve been to before.

• The LEÑA menu includes dishes such as the iconic chef’s burger, smoked brisket, surf&turf and the crunchy roast-beef tart, and there’s a nod to the chef’s roots with charcoal-grilled meat and vegetable ‘espetos’ in true Dani García style.

Following the change in direction for Dani García Restaurante, and located on the very same site, after many months of design work and hard graft the Málaga chef is finally ready to open the doors to Leña –a new kind of steakhouse that’s all set to light a fire under the grilling world in Marbella. Leña forms part of Dani’s ongoing dream to bring his recipes to everyone everywhere, this time through a concept he’s been cooking up for a long, long time – a grill house that signals a departure from any stereotypes by combining tradition, innovation and produce in a way that only he can do.

It comes as no surprise to learn that, as a steakhouse, Leña is going one step beyond and opening its doors on the Costa del Sol to serve up an irresistible duality for its guests – the balance between Dani García’s technique and his sense of honesty and respect for great produce. This means a menu that’s all about the raw materials and the different ways they can be grilled, but with a highly personal touch and a strong international influence, born of the chef’s travels and experiences around the world.

Following on from the success of the fabulous Lobito de Mar chiringuito in Madrid and the beginnings of his international expansion with the opening of his furthest outpost, BIBO Doha, Dani García is making another of his dreams come true by turning his own particular vision of a steakhouse into reality. This new restaurant marks a real departure from the other projects the chef is already heading up, and forms part of the Dani García Group’s strategy for expansion in 2020.

With a unique approach, the chef’s vision and technique run through every part of the LEÑA menu. From the most traditional charcoal-grilled pieces to the most iconic international recipes, a whole world of preparations with Dani García’s signature style. The menu begins, therefore, with vegetarian starters such as baba ganoush, made from mashed charcoal-grilled aubergine with extra virgin olive oil and pitta bread for dipping, smoked burrata caprese salad, and charcoal-grilled avocado. The charcoal-grilled starter section includes dishes such as smoked brisket, crunchy roast-beef tart and fried chicken “oysters”, as well as a nod to the chef’s roots with charcoal-grilled meat and vegetable “espetos” in true Dani García style.

The real star of the show at Leña is, of course, the meat, with some wonderful offerings that include Yakitori chicken skewers, kebabs and sausage varieties such as sobrasada cooked on the grill. However, the chef gives full flight to his imagination with recipes such as his surf&turf, featuring both meat and lobster as a version of the famous American classic. Other meat dishes on the menu include the now legendary burger, which appears as “The Burger that made it all make sense”. This dish is served tableside live and direct, and in keeping with tradition it comes with the famous (and secret) bull sauce. This adapted version brings the memories flooding back of one of Dani’s most talked-about dishes.

And there’s a fantastic range of different cuts of meat for charcoal grilling in the ‘All the wood on the fire’ section of the menu, with grilled dishes such as old beef ribeye steak, bone-in 600g charcoal-grilled ribeye steak, 1.3kg charcoal-grilled young beef tomahawk steak and the charcoal-grilled T-bone beef steak, paying homage to the traditional grill houses of San Sebastián.

In terms of the setting for this new culinary venture, the design by the Astet studio design for the restaurant combines a primitive essence, one of flames, hot embers and natural materials such as stone and wood, an aesthetic that inspires the interior design as well as forming the basis of the culinary proposals on offer.

Leña is a steakhouse where meat is very much the star of the show, and where the different ways of preparing it, such as smoking and charcoal grilling, bring flavour and establish the concept of the restaurant in terms of its overall design. Wood, firewood and the different textures, how the passing of time leaves its mark and the organic transformation involved all form the mood board for this project. Using wood and tree trunks in the design creates a completely different environment and a unique sensory experience.

The dominant colour is black, and it’s everywhere – walls, ceilings, floors and furnishings. Subtle nuances are created using a palette range that can add brightness or subdue the tones as required. Different textures and contrasts help display the huge range of variables that can be seen at Leña through the use of black.

“The Group was clear about what we wanted to do with this project. The idea was to freshen up the concepts we like so much and instil them with the essence of the Dani García Group,” the Andalusian chef explains. “Unlike Lobito de Mar, where we’ve been much more respectful of the sea and the Andalusian way of doing things, at Leña – which has more in common with BIBO, it’s about stepping into the world of charcoal grilling. So based on our travels around the world, discovering yakitori and American grills and smokers, we’ve come up with dishes where it’s all about technique and truly great produce,” Dani adds.

With this highly anticipated opening, the Málaga chef is putting his feet to the fire with a sophisticated menu featuring dishes that go beyond the concept of a traditional grill house. He’s making his dream of opening a truly unique steakhouse come true.

Sam Nazarian’s Revolutionary Platform, C³, A Cutting-Edge Food and Beverage Ecosystem, To Develop with García Full-Service and Quick Service Culinary Mediterranean Concepts with a Spanish Flair, First Outpost to open at C³’s the Citizens New York Food Hall and Virtual Kitchens Located at Manhattan West

C³ (Creating Culinary Communities), a revolutionary food and beverage platform recently launched by Sam Nazarian, has announced that it has signed an agreement with internationally acclaimed Chef Dani García to open two culinary concepts by the end of 2020: Casa Dani by Dani García, a full-service dining concept, and Minük by Dani García, a fast casual concept, both with Mediterranean flavor with a Spanish flair.  Led by Chef García and Javier Gutierrez, Grupo Dani García has helmed several successful restaurants across Spain and the Middle East, including three-Michelin-star Restaurant Dani García.  García and C³ plan to open an additional 15 full-service dining Casa Dani by Dani García and up to 100 quick service Minük by Dani García globally in the next five years. All of the food concepts will be developed in close collaboration with C³ Chief Culinary Officer Martin Heierling. C³ is planning to open 200 virtual kitchens by the end of 2020 including Umami Burger, Sam’s Crispy Chicken, Krispy Rice, recently launched Plant Nation and EllaMia, and more. C³ will focus on restaurant concepts made up of an array of limited service culinary brands that are both new developments and evolutions of established, highly successful full-service sbe restaurants.

“By partnering with culinary genius and entrepreneur Dani García, we are now able to bring his 3-star Michelin experience to the American palate with our “Phone to Table” philosophy under $30, in under 30 minutes. The future of dining is casual, mobile and experiential,” said sbe and C³ CEO and Founder Sam Nazarian. “Dani is a globally renowned chef and a true culinary innovator. He and his team are an exciting complement to C³ and together we look forward to creating a new food and beverage paradigm.  I cannot wait to launch our incredible concepts in the core of Manhattan at our Citizens location.”

García said, “The collaboration with sbe, Simon, and Accor will be a great step for Grupo Dani García. Together with Sam Nazarian and his team, we have found the best possible partnership, as we share similar business philosophies on how to maximize synergies between lifestyle and elevated dining experiences. Our respective visions are acutely aligned, and we are committed to developing a revolutionary culinary culture that will adapt sbe/C³’s lifestyle concepts with our food brands.”

Casa Dani by Dani García, a Mediterranean full-service dining concept with Spanish flair to open as part of this collaboration, will arrive in 2020 in C³’s recently announced hospitality project Citizens.  This 40,000-square-foot culinary destination by award-winning designer David Rockwell is being developed by Brookfield Properties at Manhattan West in Manhattan.

The second concept, Minük by Dani García, a quick-service Mediterranean concept with Spanish flair, also slated for launch in Q4 2020 at Citizens, will be available in various C³ ghost kitchens across the United States. These undertakings will mark the first time Grupo Dani García has brought Chef Garcia’s world-renowned culinary style to the United States.

García, the celebrated Andalusian chef at the helm of multiple Michelin-starred restaurants is a leader in Spanish cuisine. After opening his first informal concept restaurant within the Hotel Puente Romano in Marbella, he launched his groundbreaking and democratic concept-driven restaurants BiBo Madrid and Marbella-based Lobito de Mar. In the middle of 2019, García jumped from his restaurant kitchen to the stoves of the Spanish TV program Hacer de Comer, fulfilling his dream of bringing his cuisine to households all over Spain. Delivering on an ambitious growth strategy, he has since opened BiBo Beach House in Tarifa, his most travel-inspired concept, adapted to the Valdevaqueros beach, and he has carried the gastronomical experience of Lobito de Mar to Madrid.  On June 18, Leña, a casual dining steak house that applies fresh and modern tastes to classic culinary traditions, will open at the previous location of the three-star Michelin Dani García Restaurant.

Uniting established and new proprietary brands, C³ and Grupo Dani García will leverage complementary expertise to address the rapidly changing F&B landscape, with an emphasis on experiential, globally minded culinary offerings. In addition to a full-service establishment, the two partners will also open a quick service restaurant, initially within Citizens, capitalizing on the evolution of consumer preferences toward casual and mobile culinary moments.

As a concept, you might not find laughter therapy in any official reference book, but a bit of laughter-based self-care can have an amazing effect on our emotional and psychological wellbeing.

More and more businesses are using therapies of this kind as a way to switch off from the daily grind before returning to work with a sense of renewed energy. Laughter is a natural, involuntary response to a particular situation. It’s a symbol of joy, but it is also has a hugely positive impact on our health. Laughter helps eliminate stress and alleviate depression, raising our confidence and self-esteem.

At BiBo we’d love you to experience a little laughter therapy with us at two unique Middays on 4 and 5 March, with a very international menu that you can enjoy with family and friends at a special, unique price.

Come and join us for a hearty celebration of life and laughter.

When Valentine’s Day comes, we all think of butterflies and rainbows. But if you are single, everything is a problem because it is all for two. Dinners for two, massages for two, discounts for two, two-for-one meals that you cannot order without bursting… But … what if you are single? People who are in a relationship are not aware of its advantages and disadvantages:

Benefits:

• You don’t have to share your food with anyone. The whole dessert is just for you.
• The whole bed is just for you.
• The whole closet is just for you.
• Nobody leaves hairs in the shower that are not yours.
• You don’t have to listen to anyone when you don’t feel like talking.
• If you don’t get scared of your own snoring, there are no problems sleeping.
• You don’t have to put up with parents-in-law and brothers and sisters-in-law.
• You don’t have family meals on Sundays.

Disadvantages:

• Putting up with comments from your aunts of the type: “Well… any boyfriend or girlfriend in sight?” After a while, you get tired of it.
• You have to pay for everything. No sharing expenses.
• You always have too much pasta for one person and you have to throw away what you can’t eat.
• You have no one to blame when something goes wrong.
• On nights that you feel like being hugged on the couch, you don’t have anyone beside you.
• You don’t have a mother-in-law to make croquettes for you and you have to make your own (with all that it entails).
• When you are in bed, besides being cold, you have to get up to turn off the light you’ve left on.

Relationships aren’t always grim. But neither is being single. The important thing is to be happy and feel good about yourself. Enjoy the people around you and the good times you can live together. Traveling is not a problem, you can always find yourself in the best places in the world. Since, as Bad Bunny and Daddy Yankee say, “being single is in style.”

Enjoy Singles day at Dani García Group

We have prepared an exclusive menu, only available during February 13, to celebrate the single day with you.

Sometimes we strive to celebrate every day of our life with all the impetus and strength possible. It is a way of thanking those around us for the good things that happen to us or what they bring us from day to day. One way to show our true love is to do so in a special way once a year, although what is really important is to show love and support day by day. Moment by moment.
For several years, the 14th of February has been the day of lovers par excellence. But it is also known as the day of love and friendship, a holiday to celebrate between couples or friends in order to express affection for others.

This day brings with it enourmous quantities of flowers and posh dinners, leading to a night full of love and good times to remember together. But legend tells that the celebration of this day goes back to the third century, in the Italian city of Rome, where it is said that a priest challenged the orders of Emperor Claudius Aurelius Marcus Gothicus, Claudio II, who had prohibited the celebration of marriages for young people, because in his opinion single people without family were better soldiers. This priest, called Valentine, considered it unfair and secretly celebrated marriages for young lovers. That is why he was martyred and executed on the 14th of February.

Since then, we all celebrate love, affection and, possibly, the freedom to love without any impediment or obstacle.

What to buy for Valentine’s Day?

If you are looking for an original present, we have the perfect solution for you: why not buy an experience? A selection of romantic and unique plans to enjoy on Valentine’s Day or whenever you want.

For almost a year, Dani García has been teaching his viewers homemade recipes that are within reach of everyone. Easy recipes, in his special DG Style and with a clear goal. For everyone to be able to cook Dani García’s cuisine from home with the everyday kitchen products and utensils that we all have to hand.

Highly shared and with numerous followers on social networks, TVE’s Hacer de Comer has caused a sensation and, since its -hopefully temporary- pause in broadcasting, every household is waiting with baited breath for Dani to continue amazing us with his cuisine, recipes and kitchen tricks.

But, while we wait for his return, BIBO wants to give a nod to all the fans who are so eager to carry on learning with Dani. We have done this in a simple and quick way, since on this occasion they will not have to cook but rather eat and enjoy Hacer de Comer and BIBO at the same time. Two unique pleasures that are available to everyone and come with a special menu and an expiration date.

Try out our Hacer de Comer Menu at Bibo Madrid

Dishes inspired by the programme with a starter, main course, dessert and a unique wine list to combine what will be a unique lunch at BIBO Madrid on the Mondays and Tuesdays of the month of February.

A unique way of experiencing Hacer de Comer from the inside, because cooking definitely improves your life!

Chef Dani García, a 3-star Michelin chef from Spain, and one of the highly acclaimed Andalusian chefs in the world, will be launching a special Paella Fashion Weekend menu from 5 to 7 February at his recently opened at The St. Regis Hotel.

Chef Dani Garcia, along with his award-winning executive chefs will be joining BiBo Doha guests firsthand to present this unique experience. Spending many weekends making Paellas for his family in Marbella, Garcia is known to have accumulated his own secrets of how to make this perfect Spanish dish.

This once off Paella menu will offer a choice of paella, such as the Paella de Pollo Coquelette served with Cornfed baby chicken Paella, Paella de Chuleta de Wagyu, and Paella de Bogavante served with Lobster saffron.

The three-course set menu includes signature shared starters such as the traditional salad dish in Russian cuisine, ensaladilla rusa, and the potato omelet Tortilla de patata Brava, a traditional dish from Spain, as well as BiBo’s signature desserts such as the famous Cheesecake, and the Fruta Fresca, served with fresh fruit, frozen tropical meringue, nitro popcorn and hibiscus granita.

“I am very excited to introduce our customers to my version of this historic Spanish dish that was famous in the rural areas of Valencia between the fifteenth and sixteenth centuries. My versions are ones that I am confident will appeal to the refined taste of the people of Qatar. I look forward to welcoming everyone during the weekend to try this exclusive offering,” said Dani Garcia, founder of Bibo.

Paella is a rice dish made from autochthonous short-grain rice called Bomba o Calasparra. It is prepared with a rich stock in a flat pan called Paella, and it is considered to be one of the most iconic dishes in Spanish cuisine.

With rice and saffron being just some of the ingredients introduced by the Moors, Paella has strong influences from the old Moorish kingdom of Al-Ándalus. It is a representation of Spanish kitchen, however, with time it has found its way to world cuisine becoming more international, with variants of meat, seafood, fish, and vegetables.

Chef Dani explores different types of Paellas from thin style Alicantino Paellas – a thin layer of rice with a choice of topping, to creamy meloso rice and Paellas made on open flames with vine leaves, providing his fans with many options to experience this unique Spanish signature dish. In BiBo, guests will taste Paella that uses Bomba rice, harvested from three different villages- Sollana, Silla and Sueca- and known to increase three times in size when cooked, locking in flavours and aromas.

Chef Dani Garcia is famous for combining dishes that his gastronomic memory has been accumulating during his travels inside and outside of Spain. BiBo is a culinary travel guide created to enjoy a global cuisine fused with Garcia’s roots and origins.

Enjoy The Paella Fashion Weekend at Bibo Doha

The Paella Fashion Weekend Set Menu prices range from 375 QAR to 475 QAR per person.  To book, please contact: +974 4424 4870 or on the link bellow, spaces are limited.

What began as a historical event with the visit of Alfonso XIII to Cádiz and the glass of Jerez that he drank with his entourage, has now become one of the classic nights out around the world.
According to the Royal Spanish Academy, tapa is defined as a “small portion of food that is served as an accompaniment to a drink.” In many municipalities, it is traditional to automatically receive the tapa with the accompanying drink, creating the custom of “tapear”.
Another of the acts this tradition carries with it is “going out for tapas”. This means touring various establishments in town to try the various tapas.

It usually takes place at the bar counter, standing and not sitting. But, little by little, this has been changed, and now there are bars with all sorts of tables or arrangements.

In many spaces, even the restaurant menu differs from the bar menu. The latter is usually a bit more informal, as is the case at Lobito de Mar, both in Madrid and Marbella. The food normally consists of cold dishes such as Russian salad or montaditos that are eaten in one or two bites in order to be quick and without the risk of staining, accompanied by a small beer, a soda or a glass of wine.

A gastronomic tradition initiated in Spain, which enchants everyone who visits us and allows them to taste the greatest number of dishes and flavors in the country.

Try our “Despáte” menu at Grupo Dani García

Enjoy at Lobito de Mar from January 15 to February 14 a menu based only and exclusively of the best tapas that are served in our bar or if you prefer you can give it as present buying in advance the “Destápate” menú voucher.