Category: Dani García Group

The night of 23 June is Saint John’s Eve, or San Juan. It’s the longest day of the year, and the shortest night. Over time it’s become it’s one of the most special and magical days of the summer. All manner of traditions exist to ward off evil so good can prevail.

Bonfires in Alicante, dipping one’s feet in the sea at midnight or even immersing yourself fully as the clocks strike 12. It’s all about making your wishes come true and having new hopes for the future.

It’s also becoming more common for people to make plans of their own, creating their own unique midsummer celebrations. This is how Dani García sees it, ensuring you’ve got a range of different options available at his restaurants so you can enjoy his amazing food to the fullest.

Madrid

There’s no beach, but the essence of San Juan is strong in the capital. You can hit the streets and have a bite to eat in a local restaurant. Burn your wishes at Leña. Write down your hopes and dreams, then toss them in water to send them on their way with Lobito de Mar on calle Jorge Juan. Or have you palm read at BiBo Madrid.

Marbella

With the beach so close, going for a dip is one of the key plans for the night of the 23rd. However, for the best San Juan celebrations head to Lobito de Mar and Leña. Your wishes will be remain secret, and will 100% definitely come true. Babette also offers the finest feast for everyone, with Dani García’s take on French cuisine.

Tarifa

San Juan in Tarifa is all about the GKA Air World Championships on Valdevaqueros beach with the BiBo chill out area and with Martini Fiero, from 4pm. With the DJ spinning tunes, the best vibe around and a magician wowing you with tricks all evening. A very special and slightly different San Juan celebration.

With the arrival of almadraba fishing season, it’s high tuna season for Dani García. In conjunction with Gadira, this year the chef wanted to celebrate one of the most special times of the year by demonstrating the ronqueo technique.

This is the traditional method of breaking the fish down into the various different cuts, together with an explanation of how they’re used to get the most out of each one. Following the ronqueo, Dani García led a masterclass on all of them to demonstrate and provide ideas on how to prepare certain tuna cuts at home. 

Running alongside these special events, BiBo (Madrid and Tarifa) and Lobito de Mar (Marbella and Madrid) both included the special “15 tunas for 15 days” dishes on their menu. A unique delicacy that you can enjoy at both concepts to experience one of the most amazing products from the ocean. 

Ronqueo Marbella

On 4 May, at the Salón Andalucía of the Puente Romano hotel in Marbella, Dani’s home town and location of the group’s Leña and Babette restaurants. On this occasion and under the title of ‘Tuna, Caviar and Cocktail’, Dani García was assisted by Hervé Courtot, Corporate Chef for Nobu Hotels, to demonstrate how tuna is broken down into its various cuts, starting at 6pm. 

Following this display, guests enjoyed a light dinner that included some of the dishes that had been explained previously. A Roku-based cocktail was also served.

Ronqueo Madrid

A day later, on 5 May, “The Art of Tuna” came to Dani Brasserie at the Four Seasons hotel in Madrid, which opened the terrace season with its first demonstration of the traditional ronqueo technique. Under the name “Tuna, Caviar and Champagne”, the event featured a welcoming cocktail, a special dinner by Dani and his team, and an afterparty with live music from DJs Sandro Bianchi and Mestiza. 

The food served began with an o’toro nigiri with white soy sauce and Cádiz tuna pani puri with onion, followed by four main dishes: lean red tuna, ají amarillo chili, coriander and black olives; Nitro Tomato, green gazpacho and tuna belly tartare with Baeri caviar; smoked nape of tuna, soft wheat berries, coconut and kimchi; and tuna Wellington with matelote sauce and home-cooked truffles. Dessert consisted of yuzu sorbet with champagne, topped off with dark chocolate, gianduja and Arabica coffee ice cream.

Ronqueo Tarifa

The programme of ronqueo events around Spain was brought to a close in Tarifa, a town that is heavily involved in the almadraba method of tuna fishing. On 17 May, the BiBo Beach House restaurant in Tarifa gave ‘The Art of Tuna’ a fitting send-off. Located next to the Valdevaqueros beach dune, in an open-air setting, it was the first ronqueo event hosted at the restaurant.

As the sun set after the display, guests enjoyed a cocktail aperitif to bring this unique series of events to a close. 

From one day to the next, everyone’s dreams ground to a halt. That new job you were about to start, the trip you’d organised to that amazing city or country… When it happened, it felt like a bucket of cold water had been thrown over you. Everything ground to a halt, with no way of knowing if things will ever get going again.

 

And any enthusiasm for all the moments and things that the future held just melted away. Everyone with an uncertain future, with no date for things to get back to normal. No specific date set for one of the happiest days of your life.

 

If you’re reading this, you may be one of those couples who were suddenly forced to cancel your happiest day. Maybe you went to pick up that dress that you looked so gorgeous in, only to hang it up in your wardrobe without knowing when you would get to wear it. Maybe you’ve had to tell that catering company that was going to cook up a storm that the day is no longer on. And you’ve ended up telling the DJ that because of the situation there’ll be no music until further notice.

 

Everything came crashing down. And yet, there was one thing that remained, and which will always be there, no matter what, and that’s love – love for your special someone, for eternal happiness and for having a wonderful time. Nobody said this would be an easy time, but we have to give thanks every day for still having that lust for life and for getting back to all those plans that were put on hold.

 

Getting back to reorganising and to celebrating love and friendship. In our case, we can’t wait to bear witness to all those moments. To ensure you regain that excitement and see your smiles and that sparkle in your eyes.

 

Everything will pass – and when it does, we’ll all get back to living and celebrating love in the best possible way, and doing what we’re passionate about. Back to doing our thing with the same enthusiasm as ever, with the same love as ever – and that’s something that no pandemic can ever defeat.

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.

Book now at BiBo →

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.

BOOK NOW AT BIBO MARBELLA →	BOOT NOW AT LOBITO DE MAR MARBELLA →

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.

Make a gift of an unforgettable experience →

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!

BOOK NOW →

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.

Try Destápate Menu →

Available until February 14tn