Category: BiBo Marbella

The return to normality after the summer holidays marks the beginning of a gradual transition from relaxation and rest to daily routine and responsibilities. After enjoying moments of leisure, travel and disconnection, it is natural to experience a sense of adjustment as you return to everyday life.

This stage can generate mixed feelings. On the one hand, there is nostalgia for holiday days, where time seemed to stretch out and worries were put on the back burner. On the other hand, the return to routine brings with it a renewed sense of purpose and structure. The feeling of resuming regular activities can be comforting, providing a sense of order and normality in the midst of a constantly changing world.

It is important to approach the return to normality with a balanced mindset. Reflecting on the positive moments of the holidays and taking that revitalising energy with you can help you face the challenges that come with returning to work, school and daily obligations. Drawing on holiday experiences and learnings can enrich the way you approach your daily life.

Planning ahead is also essential. Organising schedules, setting goals and managing tasks efficiently can make it easier to adapt to the routine. In addition, maintaining a balance between work and personal time is essential to avoid burnout and allow for moments of relaxation even in the midst of routine.

The return to normality can be an opportunity to establish new healthy routines. Incorporating exercise habits, a balanced diet and time for self-care can help maintain a consistent sense of wellbeing, regardless of the time of year.

Ultimately, returning to normality after the summer holidays is a process of adjustment that involves combining the positive aspects of summer relaxation with everyday responsibilities. Maintaining a positive attitude, planning ahead and finding ways to balance routine with moments of enjoyment are key to successfully navigating this period and maintaining a sense of wellbeing throughout the year.

The good thing about the arrival of the good weather is that the days get longer. The outdoor get-togethers with friends begin. And the long weekends also begin, like the Easter long weekend. A perfect time to enjoy, travel and get out of the house with no curfew. 

In between plans such as going to see museums, musicals, shopping or spending a few hours on the beach, you always have to make time to eat. During these days there are many gastronomic options. Whether you are in Marbella, Madrid or Tarifa. You may fancy a pizza from Alelí, the best embers of Leña, enjoy the best Japanese cuisine at Kemuri, sail the sea at Lobito de Mar or the trips of BiBo Dani García. Cuisine and menus for all tastes and days of the week. There are no excuses, only desire. 

Tragabuches Marbella’s Andalusian late-night snack.

Togetherness is strength. And enjoying yourself with friends and family revitalizes everyone. These days of Easter with public holidays and a very special weekend, the terrace lounge of Tragabuches has prepared  the best after lunch or pre-dinner evening for you . 

Music, special atmosphere and the best company to enjoy a fun evening in Marbella. 

By the way, don’t forget that you can also have breakfast in Dani García’s most Andalusian space from 9:30am to 11:30am from Monday to Sunday. 

Thursday and Friday start the day with brunch in Madrid

Holidays are for enjoying and celebrating. Go for a walk, go to the cinema or have a drink with friends. In the Dani García Group we don’t forget the start of the day and we suggest you start the day in style, with brunch at Leña or BiBo Madrid.

The first of them inaugurated just over a month ago and with embers as a nexus of union throughout its menu. For €45 per person, enjoy Leña’s best-known starters, choose a New York-inspired main course and finish with the sweetest touch. A unique and fiery experience for an unforgettable long weekend. 

BiBo is well-known in Madrid. A success that every week makes the people of Madrid enjoy the start of the day in style. For 39€ per person, very BiBo starters, a main course to remember and the best ice cream in the world for dessert.

“It’s addictive and that’s why I dream of everyone being able to try this sauce”. Just a few years ago, Dani García shared his impression of Bull Sauce with his community of followers, a condiment that has made some of his most emblematic dishes recognizable.

Firm in his desire to take his flavours and creations to all parts of the world, the Marbella chef has taken another step towards the democratization of his cuisine, and on this occasion, the secret is in the sauce. In collaboration with Carrefour, Dani García is bringing his Bull sauce to everyone’s fingertips for the first time. From now on, it will be available in more than200 of the companies’ supermarkets in three versions: original, gluten free and vegetarian.

Fundamental in its restaurants

Also known as Dani García’s “secret sauce”, this dressing forms part of some of the Andalusian chef’s most iconic dishes and meat bites. These include the oxtail brioche and the Bull Burger from BiBo, his most travelled concept; the burger that made sense of it all from Leña, his concept inspired by embers and smoke; or the Rossini burger from Dani Brasserie, his cosmopolitan and casual proposal at the Four Seasons Hotel Madrid. 

As of a few weeks ago you can not only enjoy it in the chef’s restaurants, but also at home with this new launch.

We missed you! In March 2023, BiBo returns to its origins in Puente Romano after a year without brioche on the Costa del Sol.

Dani García means BiBo, which was his first ”pret a porter” restaurant. In 2019, he took the well-considered decision, amidst the anger of his loved ones, to close the three Michelin-starred Dani García Restaurant, a year after achieving his third Michelin star.  

Our chef wanted to make his cuisine more accessible, for all audiences, he was tired of haute cuisine, and his aim was to grow in the world, something that four years later he could prove he had achieved.

Let’s talk a little about BiBo’s journey over the years.

From Marbella to the world

In April 2014 it was inaugurated in Marbella. After five years, in 2019, BiBo Madrid was born, located on the border between the Chamberí and the Salamanca neighborhood, close to the American Embassy. Everything in the premises refers to the many places Dani García has visited, dominated by a hot air balloon that acts as an umbrella for the 800-metre bar.

In 2019 he travelled to Tarifa and brought out his surfing side with BiBo Beach House. The restaurant is built on a large wooden platform and has a covered and glazed area to placate the effects of the east wind. The exterior decoration gives an ecological and seafaring personality with the remains of boat sails. The central part of the room is dominated by a giant tuna hanging from the ceiling. It also has a bar and DJ booth. In addition, Dani García has created in Valdevaqueros BiBo Watersport, a water sports school.

In 2020, he took a giant step forward and took a plane to travel abroad, specifically to Doha, located in the luxury hotel St. Regis Doha, with a shorter format and a concept adapted to local customers, with the use of spices, almonds, honey and saffron, but maintaining its essence with the most classic dishes of the restaurant. In addition, the restaurant in the Qatari city is recreated through the ambience and decoration.

His last destination outside our borders was in 2021, when he landed in London, specifically at the Mondrian Shoreditch London Hotel, with his interpretation of Spanish flavor’s renewed, but maintaining the essence of a cosmopolitan restaurant. The chef’s aim was to bring together dishes that his gastronomic memory has accumulated during his trips in Spain and abroad.

Successors of BiBo

From 2014 until today, BiBo has been followed by new brands with different concepts. In 2017 Lobito de Mar was born in Marbella, a restaurant that revolves around seafood and that two years later travelled to Madrid; in 2020, in the middle of the pandemic, Leña Marbella opened as a ”steak house”, which a year later was welcomed by the people of Madrid. 

Last year, 2022, was a year of openings for Dani García in Marbella starting with Alelí, which opened in the city as the chef’s first Italian concept, followed by Kemuri, and its Japanese cuisine, and ending the year with Tragabuches in September, which brought back the chef’s roots with its Andalusian concept and KM.0 cuisine.

BiBo and its menu

In BiBo’s menu you can find the Russian salad with Extra Virgin Olive Oil and tuna belly, and naturally the famous oxtail Brioche as well as its ”Oyster & Raw Bar” section where it offers a variety of raw dishes, tatakis, tartars and oysters.

Throughout all these years, BiBo has seen great love stories, friends who toast for what they have experienced and what is yet to come, birthdays, farewells… and is looking forward to sharing the most important moments of your lives with you again.

Are you ready?