Category: Dani García Group

Even if they spend the whole day saving the world, even superheroes need a good lunch. And if they had a day off in Madrid, Marbella, or Tarifa, they wouldn’t head to Stark Tower. They’d go out to eat. Because between parallel universes and galactic battles, there’s one unshakable truth: nothing beats a good meal at Grupo Dani García.

Picture the scene. Tony Stark parking his car in front of BiBo Madrid with the same style he lands in Monaco. Thor arriving at Leña with his hammer, as if it were part of the décor. And Wolverine… well, he wouldn’t bother with a reservation. He’d just walk in and order his usual.

BiBo Madrid: flavors for globetrotters (and billionaire geniuses)

What Iron Man would order at BiBo Madrid
Tony Stark knows exactly what he wants: he picks BiBo for its international vibe, chic atmosphere, and a menu that takes you on a trip without leaving your seat. He’d go for a braised oxtail brioche with Bull sauce, guacamole made to order—because perfection doesn’t wait—and pair it with champagne, of course. Not to show off. Well… maybe a little.

And Peter Parker, if he could sneak in with his student ID, would also choose BiBo Tarifa.
Young, curious, and perpetually hungry, he’d go for Barbate tuna tartare, a Japanese tapa “because it sounds like science,” and an ice-cold Coke to toast with MJ for surviving another semester.

Leña Marbella: where heroes roar

Thor at Leña Marbella
No menu needed—just a table by the fire. At Leña, the God of Thunder finds his place. A tomahawk steak worthy of Valhalla, ribs that fall apart at the mere sight, and embers that crackle like Mjölnir itself. To drink? Mead. Or something close enough.

Wolverine, of course, picks Leña Madrid
Silent, intense, and with zero tolerance for lukewarm plates. He’d order the steak tartare with a wild touch, and maybe some croquettes… if he’s in a good mood. He doesn’t share. Food or table.

Tragabuches Marbella: tradition in a gala suit

Black Panther feels at home at Tragabuches
Elegant, deeply principled, and with absolute respect for authenticity. T’Challa would find perfect harmony here: rooted cuisine, ingredients with history, and a chilled gazpacho that reminds him luxury lies in simplicity. His signature dish? A stew served in a clay pot, the kind that smells like truth.

Lobito de Mar: a feast for stellar travellers

Doctor Strange at Lobito de Mar Madrid
Mysterious, calculated, and with refined taste. No capes here, but ceviches that border on magic, clams in manzanilla wine, and a dry seafood rice that opens sensory portals. He’d order a glass of white wine and sit studying the plate as if reading his destiny.

Captain Marvel lands at Lobito de Mar Marbella

And she doesn’t go small. Oysters, tuna baby burger, vine-shoot rice… and cheesecake to finish the mission in glory. Powerful, yes but also with a weakness for top-quality products and lingering, unhurried sobremesas.

And you—what would you order?

We may not have Captain America’s shield or Wanda’s powers, but we do have something just as important: a taste for eating well. At Grupo Dani García, each restaurant is a different experience, like its own universe within the multiverse of flavor.

“What superheroes would order at Grupo Dani García” isn’t just a fantasy—it’s the perfect excuse to look at the menu with fresh eyes, to choose dishes the way you’d choose your next mission. Because here, the world isn’t saved. It’s savored.

And if you’re still not sure, think like an Avenger: choose your restaurant, make your reservation, and join the most delicious league on the planet.

Marbella no se visita. Se vive. Se saborea. Desde que amanece hasta que cae el sol, tiene ese magnetismo andaluz que mezcla lujo, autenticidad y alegría sin esfuerzo. Aquí, cada plan puede ser una postal. Y si solo tienes un día, lo ideal es vivirlo sin prisas y con mucho apetito. Porque un día perfecto en Marbella empieza con mar, sigue con sol, y se termina como debe ser con un buen festín, o varios.

Paseo entre buganvillas y café con calma

Empieza la mañana en el casco antiguo, donde las fachadas blancas y los balcones floridos te saludan en cada esquina. Aquí, el desayuno no es un trámite: es una pausa deliciosa. Café con leche, pan artesanal con aceite andaluz y tomate del bueno. Nada como eso para entender que en Marbella la vida se vive despacio.

Playa, paseo marítimo o mercadillo

Puedes seguir hacia el mar, dar un paseo por la arena o descubrir algún mercadillo escondido entre urbanizaciones con encanto. Marbella tiene alma costera, pero también rural, chic y mediterránea a partes iguales. Cada calle es una invitación a improvisar.

Comida con sabor a sur en Tragabuches Marbella

La hora del almuerzo merece una mesa que hable andaluz. Y no hay mejor opción que Tragabuches, un homenaje a la cocina tradicional del sur, con productos de kilómetro cero y recetas con alma.

Aquí todo empieza con un sofrito. Con aceite de oliva que sabe a sol. Con platos que te recuerdan a casa aunque no seas de aquí. Prueba su ensaladilla rusa, su menú del día, o un guiso que parece hecho por una abuela con estrella Michelin. Andalucía se saborea en cada plato, y Tragabuches lo confirma con elegancia y fondo.

Siesta, piscina o paseo entre boutiques

Después de comer así, el cuerpo pide calma. Puedes darte un chapuzón, tumbarte al sol, o explorar las tiendas del centro o Puerto Banús. Lo importante es que lo hagas con la tranquilidad que solo llega después de un buen almuerzo y una copa de vino.

Tardeo marino en Lobito de Mar

A medida que baja el sol, el plan perfecto está en Lobito de Mar, ese restaurante que interpreta el espíritu del chiringuito clásico, pero lo eleva a otro nivel. Aquí el mar no se impone, se insinúa. Y se sirve en forma de ensaladas frescas, mariscos del día, boquerones con carácter y arroces que huelen a vacaciones.

Es el sitio ideal para un “tardeo” con acento salino: un vino blanco bien frío, una ración para compartir y ese murmullo de gente feliz que solo se escucha donde se come bien.

Cena entre brasas en Leña

Y cuando crees que el día no puede ir a más, llega Leña. El templo de la brasa. El fuego como técnica, como emoción, como espectáculo. Aquí, la carne madurada se trata como oro. Las verduras tienen carácter. Y cada plato es un equilibrio entre fuerza y elegancia.El fuego es el secreto en Leña, pero también lo es el ritmo del servicio, la estética del local, la sensación de estar donde todos quieren estar. El lugar perfecto para cerrar el día con un brindis, una sobremesa larga y la promesa silenciosa de volver.

A Midday Full of Flavour

There are days that deserve more. More flavour, more calm, more beauty. Days that, in the midst of the city’s hustle, call for a stylish pause. A well-set table, a chilled glass, and a menu that reminds you why lunch can be the best moment of the day. That’s exactly what Leña Barcelona’s lunch menu is made for.

Eating Slowly, with Style

You don’t have to wait for a special dinner to enjoy a gastronomic experience that has it all. Just step inside the Grand Hyatt Barcelona and let yourself be swept away by what many call the most beautiful restaurant in the city — and rightly so. Leña is spectacular. And at the heart of it all, the fire. The one that gives the restaurant its name — and its soul.

Because here, it’s not just about eating. It’s about enjoying without rushing. Sitting down and feeling like time is finally on your side. And that’s exactly what Leña Barcelona’s lunch menu offers: the perfect pause between meetings, calls and to-do lists.

A Curated Menu Designed to Delight

Every weekday at noon, Leña lays out a selection crafted for those who know what they like. Start with a cold appetiser: perhaps the smoked burrata — soft and silky — or the famous Caesar salad with that irresistible crunch from the very first bite. Then something warm: butifarra de perol croquettes that smell like real home-cooked food, or the duo of yakis — wing and meatball — that mix local roots with a worldly twist.

As a main course, there’s plenty to choose from. A Josper-aged picanha with grilled vegetables and romesco sauce (a bold, classic combo), or sea bass lovingly matured for three days. If you’re a meat lover, the Burger Bull never disappoints. And for seafood fans, the roasted salmon with piquillo peppers and tapenade is a winner.

And for Dessert?

Dessert? If you go for the full 40€ menu, get ready to choose between an intense chocolate tart, a roasted pineapple tiradito that balances sweetness and freshness, or that flan that dreamed of becoming tocino de cielo. And guess what? It almost made it.

For 34€, you can enjoy two starters and a main course. For just 6€ more, add the sweet finale. Drinks not included — but something more important is: that feeling of being truly well looked after. Because that’s what happens when you choose Leña Barcelona’s lunch menu: wherever you sit, that moment is yours.

A Routine You’ll Look Forward To

Summer can feel long. Weeks can get heavy. But knowing there’s a lunch like this waiting on the other side of your inbox changes everything. And with September just around the corner, there’s no better way to ease into routine than with a plan like this.

You know it now: if you’re looking to eat well, slow down, and savour every moment in style — this is your sign.

There are flavors that need no introduction. Just one taste is enough for them to stay with you forever. And if there’s a land where flavor is identity, that land is Andalusia. Its olive oil, its tuna, its tomatoes, its wines… these are not just ingredients: they are culture, they are roots, they are the soul of a cuisine that knows nothing of haste or artifice. And in the restaurants of Grupo Dani García, that soul is served daily—dish by dish, corner by corner. Andalusia is tasted in every bite, and that’s the promise that unites every concept in the group: from the elegant grill of Leña to the salty freshness of Lobito de Mar, the globetrotting fusion of BiBo, and the tradition with a southern accent of Tragabuches.

Liquid gold that transforms everything

Let’s start with the most essential: extra virgin olive oil. At Grupo Dani García, it’s used the way a mother uses love in the kitchen: in everything. Sourced from select Andalusian mills, this EVOO doesn’t just cook it dresses, finishes dishes, perfumes cold soups, and enhances flavors.

A slice of toast with tomato at Tragabuches, a creamy potato salad at Lobito de Mar, or a tartare at BiBo… all are elevated when the oil is right. It’s not about quantity, but character. And Andalusia’s oil has plenty.

Red tuna: the ambassador of the Andalusian sea

Red tuna is another jewel served with pride. At BiBo, it appears in bold tartares and playful brioches. At Lobito de Mar, its essence is honored: delicate carpaccios, refined burgers, perfect loins. Always treated with respect, always the star. Because when a product is this noble, the real skill is knowing when to stop.

That’s the Andalusian secret: don’t mask what’s already beautiful.

Tomatoes with history, bread with craft

The Andalusian tomato fleshy, sweet, with a slight tang is one of those ingredients that needs only salt and oil to say it all. At Tragabuches, it becomes gazpacho, salmorejo, or a salad with tuna belly. But above all, it becomes a memory. Of childhood, of countryside, of an endless summer.

And let’s not forget Andalusian bread. Artisan-made, crunchy, with a crumb that begs to be dipped. The kind you don’t leave on the side of the plate, but make part of the ritual. At Leña, it pairs with meat, Lobito, it mops up marine sauces, Tragabuches, it soaks up the bottom of a stew.

Cheeses, charcuterie, and sweets with a southern accent

Payoyo cheese, Iberian pork loin, acorn-fed ham… products that speak with a southern accent and whet the appetite just by naming them. They’re served with care, perfectly sliced, and need nothing more than a good glass of wine to go with them.

And for the grand finale: dessert. From a creamy cheesecake to an olive oil ice cream or a citrusy tocino de cielo. Because Andalusia speaks through its sweets, too. With tradition, with sugar, and with that just-right touch that makes you say: “Just one more bite, please.”

The land as a flag

At Grupo Dani García’s restaurants, km 0 isn’t a trend—it’s a statement of principles. Andalusian products aren’t just present; they’re the centerpiece. Because there’s no innovation without roots, and no soulful cooking without honoring the origin. Andalusia is in every dish, and that flavor isn’t just about taste. It’s emotion, it’s history, it’s belonging. And with every bite, the South becomes universal.

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

Dry-aged meat: time, patience, and perfection

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

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

The grill, as a way of life

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

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

Autumn: a season for embers and red wine

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

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

The fire experience, stripped bare

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

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

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

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

Where music begins with flavour

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

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

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

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

A table, a drink, and the perfect soundtrack

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

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

August tastes like summer at BiBo Tarifa

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

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

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

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

Aquarius (January 20 – February 18)

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

Pisces (February 19 – March 20)

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

Aries (March 21 – April 19)

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

Taurus (April 20 – May 20)

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

Gemini (May 21 – June 20)

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

Cancer (June 21 – July 22)

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

Leo (July 23 – August 22)

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

Virgo (August 23 – September 22)

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

Libra (September 23 – October 22)

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

Scorpio (October 23 – November 21)

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

Sagittarius (November 22 – December 21)

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

Capricorn (December 22 – January 19)

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

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

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

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

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

¿Cuáles son los puntos de la carne?

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

1. Raw (muy poco hecha)

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

2. Poco hecha

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

3. Al punto menos

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

4. Al punto

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

5. Al punto más / tres cuartos

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

6. Hecha / bien cocida

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

¿Cuántos puntos de cocción tiene la carne?

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

¿Cómo saber si la carne está en su punto?

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

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

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

¿Por qué es tan importante el punto de cocción?

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

Pide tu carne como quieras. Pero hazlo con intención.

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

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

Eight Countries, One Table: BiBo Madrid

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

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

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

The Sea on Your Plate: Lobito de Mar

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

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

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

A Reinvented Andalucía: Tragabuches

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

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

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

Leña: Flames That Light Up the Night

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

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

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

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

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

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

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

Omakase Menu – Lunch

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

Omakase Menu – Dinner

Includes all the lunch dishes, plus a special addition:

• Steamed scampi “no sakamushi” with smoked mayonnaise

Additional dishes available for both services:

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

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

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

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

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