Category: Dani García Group

It is no secret that the potato omelette is a divisive issue in Spain. Supporters of the onion omelette argue that it adds extra flavour and a different texture, as well as being a long-established tradition in many regions of Spain.

On the other hand, advocates of the omelette without onion insist that the pure flavour of the potato and egg should predominate.

At Tragabuches, we love to challenge the most ”great cookers” with this iconic Tragabuches recipe. We encourage everyone to try both styles and share their experiences and results with us.

Cooking is a subjective and personal art, and we are excited to see how everyone interprets and enjoys this classic Spanish recipe in their own way.

For those who love truffles, Tragabuches has put an exquisite twist on this theme with its truffled onion potato omelette, combining the best of both worlds: Spanish tradition with a touch of sophistication.

In the meantime, we invite you to join us at the Tragabuches bar, where the most authentic tapas of Andalusia await you for a unique dining experience.

ATTENTION!

If you are a truffle lover, you can add 0.625 gr Black truffle melanosporum (laminated).

Dani García arrives in collaboration with Gadira, the leading brand in the commercialisation of wild bluefin tuna in Tarifa, Zahara and Conil de la Frontera.

The chef from Málaga is launching the season for another year under the concept “The Art of Tuna”.

On 19 April Lobito de Mar, located in the exclusive shopping centre LaFinca Grand Café, hosted the first tuna ronqueo of the season. BiBo Beach House, in Tarifa, will celebrate it on 9 May.

Dani García has designed different dishes for the occasion, which will be available from 18 April until 31 May at Lobito de Mar.

Each piece of Almadraba tuna tells a story of dedication and passion for the sea. Fished using the traditional Almadraba technique, this product is a culinary delight that forms part of the gastronomic tradition of the Andalusian coast.

The ”ronqueo”

The firts ”ronqueo” of the season, toke place the 19th April, Lobito de Mar La Finca Grand Café, immersed in the lake that surrounds the shopping centre.

In addition, this restaurant will offer a special menu that has been designed by the Marbella chef exclusively for the occasion.

Dishes such as tuna carpaccio, tuna tartar, sea cucumber or rice with T-bone, the chef from Marbella offers an exclusive proposal in the middle of the almadraba season.

It will be available from the 18th of April until the 31st of May at Lobito de Mar in Marbella and at its branches in Madrid, on Calle Jorge Juan and at La Finca.

In addition, on the idyllic beach of Valdevaqueros, BiBo Beach House will hold the second “ronqueo” of the season on the 9th of May. An experience with which to discover the tradition of the southern coasts and respect for the product.

Once again this year, the Dani García Group pays a very special tribute to its land, to the good product and to this delicacy from the Cadiz coasts.

That is so highly prized throughout the country under the concept “The Art of Tuna”.

BiBo Marbella, which opened its doors in 2014 as the first BiBo in the world, celebrates its tenth anniversary with a cocktail party dedicated to celebrating its trajectory and with the aim of thanking the support received during these years.

Throughout this time, more than 55,000 oxtail brioches have been cooked at BiBo Marbella, Dani García’s iconic dish that has gained popularity around the world.

In April 2014, BiBo Marbella opened its doors in the Puente Romano Hotel, becoming the first restaurant in the world with the most travelled and cosmopolitan concept of the chef from Marbella.

With the idea of celebrating its tenth anniversary, last Thursday 11th April, the Dani García Group organised a cocktail party dedicated to celebrating its trajectory and with the aim of thanking the support received throughout these years.

More BiBo than ever

BiBo landed on the Costa del Sol ten years ago as Dani García’s first ‘pret a porter‘ restaurant, where it all began and where the Marbella chef launched himself to the rest of the world. With a menu that invited you to discover the dreams of the chef, who at the time had two Michelin stars, BiBo Marbella was born with the aim of taking Andalusian cuisine around the world – “BiBo marked a before and after in the Dani García Group and in gastronomy. I think it has been a reference for many other concepts”. says Dani García.

Since its opening in 2014, BiBo offers a journey through the cuisines of the world as a result of the Marbella chef’s travels.

Thanks to its authentic cuisine and cosmopolitan essence, the restaurant celebrates ten years of trajectory, which have allowed it to witness great love stories, magical birthdays and friends who toast to good times.

More than 653 thousand people have been able to enjoy during this time a gastronomic journey that begins visually, thanks to an eclectic decoration and continues through the palate with dishes such as its legendary oxtail brioche. Besides, this is one of Dani García’s most popular dishes that has been cooked in the BiBo Marbella kitchens on more than 55 thousand occasions.

Today, BiBo has branches in Tarifa and Madrid and beyond our borders in Doha, which was the first international opening of the concept, and in London, bringing the cuisine of Andalusia to the world.

El Coleccionista ‘s liquid art and the works of Pablo Ozo, arrive to captivate the public this April.

CRONOS BY PABLO OZO

Galician artist, Pablo Ozo and innate passion for art from an early age. It led him to obtain a grant from the European Union in 2021. A turning point in his artistic career. His style, Inspired by cubism and the avant-garde, Ozo’s style is distinguished by the explosion of vibrant colours and the emotionality conveyed by his figures.

It was during the difficult times of the pandemic that Pablo Ozo decided to explore new frontiers, taking his art beyond the traditional canvas. He ventured into creating his own brand and began to capture his art on textiles and fashion accessories, and it was his success on social media and his wide reach, which later prompted him to create his own canvases.

This month arrives to show us his new collection ”Cronos” in our cocktail bar, where you can enjoy a hundred techniques from the elite of the world’s gastronomic avant-garde, in a cosy atmosphere thanks to the works of our artist.

El COLECCIONISTA

In El Coleccionista, time becomes a precious liquid, ephemeral but full of meaning. Here, the present is enjoyed with intensity, without forgetting the most endearing and happy moments of the past, but always looking to the future with hope and vision.

This month, we invite you to be part of history at El Coleccionista, where art and life meet in perfect harmony. We are waiting for you to share moments of inspiration with Pablo Ozo.

El Coleccionista offers you not only a unique sensory experience, but also an atmosphere enriched by the presence of the works of this talented artist, which will transport you to a world of creativity and emotion.

Come and enjoy liquid art accompanied by Pablo Ozo’s Cronos collection!

En Lobito de Mar, nos preparamos para la temporada más importante del atún. Llega la primavera y viene de la mano de una tradición culinaria única y emocionante: La Almadraba. 

ALMADRABA AS A TRADITION

Almadraba is a traditional fishing method handed down from generation to generation, which involves catching migratory bluefin tuna as it passes through Mediterranean waters. This technique stands out for its 3,000 years of history on the coast of Cádiz.

Every year, as spring arrives, the local fishermen prepare their boats and nets for the almadraba season. This is a fixed fishing net, made up of mazes of nets and structures, strategically placed in the waters of the Strait of Gibraltar to intercept the passage of the tuna on their spring migration.

THE ALMADRABA IS ALSO SUSTAINABLE

Despite its age, the almadraba fishery has adapted to modern times, incorporating sustainable practices to ensure the conservation of tuna stocks.

From the use of selective fishing techniques to the implementation of closed fishing periods, fishermen strive to maintain a balance between tradition and conservation.

Once the fishing is done, the ”levantá” takes place, they select the adult tuna and release the rest of the fish alive into the sea.

FROM THE SEA TO THE TABLE

Before reaching Lobito de Mar, the technique of “ronqueo” is carried out; cutting up the tuna with a knife in a manual and artisan way. Experience this tradition live with us and enjoy exquisite recipes from our chef.

This is the process of cutting up a bluefin tuna. The ”ronqueo” requires skill and dexterity on the part of the ”ronqueador”, who carefully cuts the tuna into different parts: the head, the tail, the loins and the belly.

This process is not only a culinary technique, but also a ritual passed down through generations in fishing communities. The ”ronqueadores” are experts who know the anatomy of the tuna perfectly and know how to make the best use of each part.

See you at sea!

Located in the heart of Marbella and Madrid, Tragabuches is much more than a restaurant; it is a culinary experience that revolves around the Andalusian gastronomic tradition. With an innovative concept while committed to the local product, this fusion offers lunches that surprise both locals and visitors.

Tragabuches opens its doors from 9:00 am, to welcome you and make you enjoy a lunch full of authenticity and flavor. Its non-stop cooking philosophy ensures that there is always a tempting option available, whatever the time of day.

What makes lunches at Tragabuches so special is their focus on zero kilometer products. Andalusian cuisine prides itself on using fresh, local ingredients, and Tragabuches takes this tradition to the next level by working closely with local producers to source the freshest and highest quality ingredients.

FROM ANDALUSIA TO THE TABLE

The culinary experience at Tragabuches goes beyond the food. Andalusian hospitality combines to create a warm atmosphere where diners feel at home. Whether you’re enjoying a quick lunch between meetings or taking your time to savor each dish at your leisure, you’ll always feel welcome at Tragabuches.

Tragabuches’ menu will make you experience an explosion of typical flavors of the land. From gazpacho to exquisite tapas such as ensaladilla rusa and croquettes, each dish is carefully prepared to highlight local ingredients and celebrate the rich culinary diversity of the region.

Fish lovers will find a wide selection of fresh fish from Mediterranean waters. From sea bass to ventresca, each bite is an ode to the taste of the sea.

Tragabuches adapts to all tastes and palates, the most carnivores also have their place in our menu, from lamb to Iberian prey.

Besides, the carefully selected wine list offers the perfect pairing for each dish, with a variety of local and international options that perfectly complement the flavors of Andalusian cuisine.

Lunches at Tragabuches are much more than just a meal; they are a celebration of Andalusia’s rich gastronomic tradition and a tribute to local product. Children also have their space. Tragabuches and its playroom are the perfect place for the little ones to enjoy.

Live the Tragabuches experience and wrap yourself in an Andalusian atmosphere.

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

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

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

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

Make reservations for dining this Holy Week

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

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

Since last summer, when Grupo Mosh and Grupo Dani García announced their first alliance to shape the legendary Marbella beach club, this establishment has done nothing but reap successes. Thanks to its unique location on the beachfront and a name that reached its peak with Marbella’s beautiful people scene, La Cabane now regains all its brilliance in a new summer season filled with surprises.

La Cabane is located in one of the most exclusive areas of the Costa del Sol, just a few minutes from Marbella and Puerto Banús, within the space of the iconic five-star hotel Los Monteros Spa & Golf Resort. Blending tradition and innovation, this establishment boasts an incomparable setting that allows guests to enjoy excellent Mediterranean cuisine, practice their swing on the Golf Mile, or relax with some of the best views a beach club can offer in southern Europe.

Thus, the establishment shared by Grupo Mosh and Grupo Dani García will once again host the most exclusive views this summer, thanks to its terrace with pool view that complements the incredible gastronomic proposal of the Andalusian chef. He will carry out the culinary transformation of the space with a differential gastronomic proposal based on avant-garde dishes made with the finest raw materials and the unmistakable stamp of one of the most important chefs both within and beyond our borders.

A menu to Italy

When conceiving the creative proposal for La Cabane, Dani García drew inspiration from the quintessential Mediterranean essence that Italy exudes, thus the neighboring country is well reflected in its entire gastronomic proposal. To achieve this, the Andalusian chef traveled along the Amalfi Coast and to Capri, drawing inspiration from seaside restaurants, embracing the grace and Italian imprint in a fresh and relatively straightforward culinary proposal. The idea, as the chef himself acknowledges, is for this essence to be experienced from the moment one enters La Cabane and to invite transportation with each dish.

Creations designed to be enjoyed around the majestic pool that presides over the beach club, such as the salmon and caviar pizza; grilled zucchini and ricotta salad, or crispy prawns with basil. There will also be no shortage of dishes with a Mediterranean essence, such as San Daniele melon with Parma ham and Neapolitan cornicello ceviche, or iconic Italian dishes like pasta and risottos, highlighting fusilli alla nerano; cavatappi with caviar butter; Daniela’s white lasagna, or truffle risotto.

The grilled Tomahawk (1kg.) or marinated grilled chicken alongside back-cooked sea bass with lemon skin vinaigrette and grilled blue lobster are among the other proposals that close this union between sea and land, based on the highest quality products.

A Proposal and Good Rhythm

The musical entertainment and show proposal of the new establishment will be unveiled throughout the season, including highlights such as the most famous international DJs. An example is the opening event that will take place on March 23rd and will feature Luciano as the star of the night from an exclusive booth within the pool.

Furthermore, Circus Music is La Cabane’s eclectic and acclaimed in-house musical proposal, setting the rhythm with its versions on the terrace every Friday and Saturday from 2 PM onwards. Also noteworthy in their programming are the San Juan party (June 23rd) and the Full Moon Party (August 16th) as very special events to experience in such a remarkable place throughout the summer.

As every February 14th arrives, so does the month of love and the most romantic day of the year. But… how did this celebration come about? What are the foolproof plans to make? And the most special gifts?

Take note as we tell you everything.

Origin of Valentine’s Day

Valentine’s Day has its roots in ancient Rome. It dates back to the martyrdom of Saint Valentine, a priest who defied the orders of Emperor Claudius II not to celebrate marriages during wartime. Valentine continued secretly marrying couples until he was discovered and executed on February 14th in the year 269 AD. Throughout the centuries, the festivity has evolved into a celebration of love and friendship in many parts of the world.

Plans for Valentine’s Day

To celebrate this day in a special way, there are a variety of romantic and fun plans. From intimate candlelit dinners in elegant restaurants to weekend getaways to romantic destinations, the options are endless. Another idea is to plan a movie night at home with romantic films and a basket of favorite snacks. You can also opt for outdoor activities, such as a picnic in the park or a sunset stroll on the beach. Whatever the plan, the important thing is to enjoy the company of your loved one and celebrate the love you share.

Special Gifts for Valentine’s Day

When it comes to gifts for Valentine’s Day, creativity and thoughtful consideration are key. Some ideas include personalized jewelry, such as necklaces with initials or bracelets engraved with important dates. You can also opt for experiential gifts, such as cooking classes together or tickets to a concert or special event. Handmade gifts, like photo albums or handwritten love letters, also add a personalized touch. Another popular option is gourmet gifts, experiences for two where you just have to enjoy. Whatever the chosen gift, the most important thing is that it shows the love and appreciation you feel for your partner on this special day.

Happy Valentine’s Day!

In the thrilling year 2024, the standout travel destinations promise to captivate adventurers and lovers of discovery with unique experiences around the world. Among the highlighted places that vow to leave a lasting impression are diverse options catering to different tastes and preferences.

Starting in Europe, London o Paris remains a timeless destination attracting travelers with its romantic charm, imposing architecture, and rich cultural scene. From the Eiffel Tower to world-class museums, the City of Light continues to be an irresistible choice.

In the Middle East, Doha rises as a cosmopolitan destination that blends history and modernity. With its impressive skyscrapers, innovative museums, and a burgeoning gastronomic scene, Qatar’s capital offers a unique experience for those seeking a mix of tradition and innovation.

Dubai, in the United Arab Emirates, remains a spectacle of grandeur and modernity. From its iconic skyscrapers to luxurious shopping malls and futuristic experiences, Dubai remains a dream destination for lovers of luxury and innovation.

For those seeking sun and sophistication, Marbella on the Spanish Costa del Sol is a standout choice. Its beaches, lively nightlife, and high-end entertainment options make Marbella a perfect destination to relax and enjoy the good life. And it is not only our sensation, it is the Best Destination in Europe 2024 by Best Destinations.

Finally, New York, the city that never sleeps, is always an exciting option. With its vibrant energy, iconic urban landscape, and unparalleled cultural diversity, New York remains a classic destination that never goes out of style.

These star destinations for 2024 offer a diverse range of experiences, from European sophistication to Middle Eastern modernity and the urban vitality of North America, ensuring there is something for every type of traveler in this year full of possibilities.

And if you visit them and want to visit them. Don’t forget to book Dani García’s gastronomy around the world.