Category: Dani García Group

Barcelona is about to fire up its grills for one of the most anticipated gastronomic events of the year: Tast a la Rambla. From May 8th to 11th, Plaça de Catalunya will transform into the epicenter of great food, bringing together chefs and restaurants from across the city to celebrate the culinary diversity that defines this vibrant metropolis. And this year, Leña Barcelona will be there, ready to leave its mark amid the aroma of fire and the sound of good music.

The flame that unites us

At Leña Barcelona, fire is more than just a technique – it’s a philosophy. The flame that fuels our ovens and grills doesn’t just cook; it creates experiences. So when we heard that Tast a la Rambla was coming back to the heart of the city, we knew we had to be there. It’s the perfect place to share our passion for open-flame cooking, and what better ambassador than our iconic burger – a dish that has become a benchmark for those seeking the perfect balance of intense flavor and flawless technique.

A stroll through the flavors of Barcelona

Tast a la Rambla is not just a festival; it’s a tribute to Barcelona’s cuisine and the values that define it today: sustainability, respect for the environment, and a commitment to local, Km0 produce. For four days, Plaça de Catalunya will be filled with stalls brimming with fresh ingredients, carefully crafted dishes, and bites that tell stories with every taste. Leña Barcelona couldn’t miss this celebration. Our space will reflect our essence: respect for the product and a passion for fire. Plus, this edition will feature live cooking demos, tastings, and musical performances that will fill the air with energy and flavor.

An experience with a taste of victory

And because we want your visit to our fiery corner to be unforgettable, we’ve prepared something special. Everyone who stops by to enjoy our burger at Tast a la Rambla will have the chance to enter an exclusive raffle. It’s our way of thanking those who dare to taste, explore, and live the Leña spirit. So mark your calendars – from May 8th to 11th, head to Plaça de Catalunya, try our burger, and let the fire do the rest. Because at Leña Barcelona, every bite is a spark of flavor, and every spark is a chance to win.

We’ll see you at Tast a la Rambla, where the flame never goes out, and flavor takes center stage.

Happy Mother’s Day always arrives with a promise: to celebrate her the way she deserves. In Marbella, there are many ways to do so, but few as memorable as eating well. Really well. Because if there’s one thing a mother knows how to do, it’s care. And if there’s one thing Dani García knows how to do, it’s elevating that care through gastronomy.

For those of us who grew up with a spoonful of broth in hand and a homemade croquette as a reward for a tough day, we know that some dishes are simply unforgettable. These are recipes with a name of their own. Sometimes it’s your mother’s. Sometimes your grandmother’s. And sometimes, it’s the name of a chef who understood that cooking is also about emotion.

This Mother’s Day, we wanted to go back to the origin—but with the flavor of today. At the tables of Tragabuches, traditional stews are reinterpreted with the reverence of someone who remembers. A rich broth, a spoonful of love, and the memory of those endless afternoon snacks that tasted like home. Dining in Marbella means coming home—without leaving the present.

Give the Gift of Mother’s Day

Not all mothers are the same, and neither should the plans be. Some love the grill. They’re bold, intense, full of flavor. For them, there’s Leña. Where fire becomes a spectacle and charcoal becomes art. A restaurant that understands instinct. That knows there are days when the best gift doesn’t come wrapped—it’s placed at the center of the table and shared in laughter, in glances that say everything without words.

Other mothers long for the sea. And not just any sea. I’m talking about the one that tastes like espeto, sea breeze, and a summer that starts early. For them, there’s Lobito de Mar, that seaside corner that smells like a beach bar but feels like a restaurant with soul. Where the fish arrive with a name and the rice dishes are served like a Sunday with family.

Tragabuches is more than a restaurant. It’s a stage where moments unfold, where mothers become the stars. Where gastronomy becomes a language of love and tradition. And this Sunday, all eyes should be on them.

Dani García understood it long ago: a mother doesn’t want a bouquet—she wants a memory. She doesn’t want just any gift—she wants an unforgettable moment. That’s why, in each of his brands, there’s a place for her. A table where everything tastes better, where every detail is designed to make her feel special.

Special memories

This Mother’s Day, don’t give things. Give moments—long, lingering lunches, comfortable silences, and dishes that awaken the memory. Give what can’t be bought but will always be remembered: time with her.

Because dining in Marbella or Madrid can be a gesture of love. It can be a declaration. It can be that “thank you for everything” we sometimes don’t say, but always feel. And if that gratitude comes in the form of a tartare, a glass of wine, a slow-burning grill or a dish that smells like childhood, then the gift is perfect.

Think of her favorite dish. Ask for that wine she likes. Order dessert even if you’re full. And take a photo—not for Instagram, but for the memory. Because memories, too, are served at the table. And because dining at Grupo Dani García this Mother’s Day is more than just sitting down to eat—it’s celebrating the story you share.

There are signs that mark the beginning of good weather. Longer days. Bluer skies. A craving for the sea—and for espetos. Because when months without R arrive at Lobito de Mar, we know something changes. There’s a scent of summer in the air, of glowing embers, of sardines sizzling over the sand, of sliced lemons and salt.

May is the month that confirms it. The “R” is gone. The heat stays—and so do the espetos.
It’s the exact moment when hunger, nostalgia, and the longing for sunshine align.

A table facing the sea. An ice-cold beer. An espeto worth waiting for. And when it finally arrives, it does so in glory. Crispy on the outside, tender on the inside. A taste that takes you places. A ritual that might seem simple, but isn’t. Because making an espeto isn’t just about skewering a sardine. It’s fire, it’s time, it’s breeze. And in May, all of that comes alive at Lobito de Mar.

Espetos under the sun

Here, the espeto is tradition. Every turn of the skewer, every pinch of salt, every glowing coal—each moment tastes like summer. And just like that, May welcomes us into a season of long laughs, lazy Sundays, and everything tasting better when cooked over fire.
Here, espetos tell stories that begin in beach bars and stay with you forever.

So when you hear “espetos,” think of May. Think of sunshine. Think of Lobito de Mar.
Because here, months without R are meant to be celebrated at Lobito de Mar. To be lived. To be savored—with your hands, and with your soul.

It’s the season that reminds us the best is yet to come. That happiness can be served in a beer glass. That a freshly grilled espeto says more than a thousand words. And that May smells of smoke, salt, and promise.

A promise of summer, the unhurried days, true flavor and those special things that only happen at Lobito de Mar.

With the arrival of spring, the sea comes alive once again in the kitchen.
And that can only mean one thing: the tuna season at Lobito de Mar has begun.
A time that marks the culinary calendar in red ink, just like the prized loin of Almadraba bluefin tuna.

From April 23 to June 1, Lobito de Mar Madrid and Marbella become temples of ocean flavor.
Chef Dani García has created an exclusive menu focused on tuna, with dishes that pay tribute to this extraordinary product.

The menu features unique creations such as white loin ceviche and black loin chirashi sushi.
Also standing out are dishes like paprika-pickled tuna belly and Andalusian-style braised contramormo.
Tuna takes center stage, and every dish showcases its versatility and culinary power.

Ronqueos

In addition, Grupo Dani García has prepared two Almadraba wild bluefin tuna ronqueos in collaboration with Gadira. Gadira is a benchmark company known for its commitment to sustainable and selective fishing, respectful of the marine environment.
The first ronqueo will take place on May 9 at Tragabuches Marbella, in a day that blends sea, land, and tradition. That same day, there will also be a live demonstration of the Iberian pork butchery by Cinco Jotas, another gem of Spanish gastronomy.
Guests will enjoy a dinner featuring the finest cuts of both tuna and pork, ending with a perfectly chilled Cruzcampo beer.

The second ronqueo will be held on May 13 at Dani Brasserie, on the terrace of the Four Seasons Hotel Madrid.
With views over the Madrid skyline, this event offers a live look at the ancestral technique of tuna ronqueo.
A precise, almost hypnotic practice that honors the nobility of the Almadraba bluefin tuna.
A gastronomic performance that leaves no one indifferent, elevating this product to an almost artistic level.

The Art of Tuna

But if there’s one thing you shouldn’t miss this spring, it’s the tuna season at Lobito de Mar.
A unique proposal to enjoy tuna like never before, infused with the creative touch of Dani García.
Every dish has been crafted to move the diner and transport them to the purest Atlantic essence.
From raw and fresh bites to slow-cooked creations, tuna reveals itself in all its forms.

This new edition of “The Art of Tuna” is a celebration of the Andalusian coast, its flavors, and its roots.
It takes place in two cities, but with a single goal: to honor tuna and its legacy.
Each dish contains the sea, craftsmanship, and deep respect for a product that deserves it all.
A season that lasts just a few weeks but leaves a lasting impression on those who live it.

There are days on the calendar that smell like history, like the street, like living culture. Days that transform the city and remind us of who we are. In Catalonia, one of those days is undoubtedly April 23rd, when we celebrate Sant Jordi, the patron saint of Catalonia. At Leña Barcelona, it’s a day where two universal gestures come together: giving a rose and giving a book.

At Leña Barcelona, this year we’re joining the celebration in a very special way. Because if there’s one thing that defines our restaurant, it’s our unique way of reinterpreting tradition—with soul, with fire, with elegance. This Sant Jordi, Leña’s fire will burn with letters, petals, and emotion.

A tradition that blooms every April

Sant Jordi is more than just a date. It’s a feeling you can breathe in every corner of Barcelona: streets filled with book stalls, balconies adorned with flags, lovers exchanging roses, readers searching for the perfect dedication. It’s a celebration that brings together the popular and the poetic, the urban and the intimate.

And as it could not be otherwise, at Leña Barcelona we want to be part of that magic. We want our guests to experience Sant Jordi not only in the streets but also at the table. That’s why, throughout April 23rd, we’ve prepared a special experience that pays tribute to the two great traditions of the day: the rose and the book.

Catalan literature for the soul

But Sant Jordi wouldn’t be complete without books. And this year, at Leña Barcelona, we wanted to pay tribute to Catalan literature in a very special way. Every guest who joins us on April 23rd will receive, as a gift, a book of poems by Catalan authors. A small gift with a big heart, carefully chosen so that every page sparks emotion.

Because we believe gastronomy is culture, too. That a dish can move you just like a verse. And that words, just like fire, can leave a mark.

A day to savour with all the senses

The Sant Jordi experience at Leña Barcelona is designed to be enjoyed with all five senses: the scent of our Tarda di Rose, the texture of paper in your hands, the smoky flavours from our grill, the warmth of the atmosphere, and the emotion of a city devoted to books and flowers.

Our regular menu will be available as always, with dishes that reinterpret tradition through the technique of fire. But on this day, everything will taste a little different—more festive, more literary. Because when the city celebrates, so do we.

Sant Jordi, the tradition that burns at Leña

The story of Sant Jordi is one of bravery, beauty, and culture. The knight, the princess, the dragon, and the rose have become symbols of a unique day that can only be experienced this way in Catalonia. And at Leña Barcelona, we want each of our guests to feel that tradition, that passion, and that pride for who we are.

So this April 23rd, come and experience Sant Jordi with us. Treat yourself to a special moment. Share a rose, sip a cocktail, take home a book. Let poetry not only be read—but felt, sipped, shared.

Leña Barcelona is burning with excitement to celebrate Book Day with you.
Because when tradition meets fire, something unforgettable is born.

If you’re wondering what to eat during Semana Santa and are looking for flavors with an Andalusian soul, the torrijas at Tragabuches are the perfect answer. During this season, when devotion fills the streets and every table, the restaurant brings back that childhood taste and dresses it with the elegance that defines Grupo Dani García.

The torrijas at Tragabuches are more than just a dessert—they are an experience. An emotional journey that connects with childhood, with the south, and with cuisine that speaks of its roots. At Semana Santa, when the body seeks reflection and the soul looks for comfort in familiar flavors, this sweet becomes a warm embrace. And if this year you’re wondering where to find torrijas that truly move you, join us and discover them.

WHERE TO EAT TORRIJAS IN MADRID

In the capital, the recipe takes on a cosmopolitan twist. If you’re looking for a place to eat torrijas in Madrid—or more specifically, where to find the best torrijas in Madrid—Tragabuches Madrid is the perfect spot. It preserves the essence of the traditional dessert while playing with presentation and contrasts. Here, our torrijas in Madrid are served with a light vanilla cream and artisanal leche merengada ice cream, adding a fresh and contemporary touch.

Even in the heart of the Salamanca neighborhood, there’s room to savor tradition with a sophisticated twist. Whether you’re seeking that “sweetest Tragabuches” amid the urban buzz or an unforgettable post-meal experience, the elegance of Madrid makes this classic truly shine.

WHERE TO EAT TORRIJAS IN MARBELLA

In Málaga, Semana Santa is celebrated with a special intensity. The processions, the incense, the saetas… and, of course, the torrijas. This beloved dessert, humble in origin yet full of nuance, is brought to life with a recipe that honors tradition while elevating it to a gourmet level. If you’re wondering where to eat torrijas in the south, at Tragabuches Marbella the chef pays tribute to Andalusian roots with a version that is rich, aromatic, and utterly irresistible.

Enjoying torrijas in Marbella means understanding that the secret lies in the bread—not just any bread will do. It’s made with a crumb that is both dense and soft, perfect for absorbing the infused milk—a blend of cinnamon sticks, lemon peel, sugar, and a hint of vanilla. The bread rests in this mixture for hours, soaking up all the flavors before being dipped in egg and gently pan-fried. The result: a tender, juicy torrija that melts in your mouth, taking you bite by bite back to Semana Santa at your grandmother’s table.

In Málaga, where Semana Santa is part of the cultural DNA, there’s a palpable connection between the spiritual and the culinary. Torrijas, originally created to make use of stale bread during Lent, here become a celebration of resourceful cooking and pure, unadulterated flavor. With the southern light and the sea just steps away, the feeling is unmistakable: you’re at home.

What to eat during Semana Santa? There are many answers, but none as sweet and comforting as a perfectly made torrija. It’s that pause after a great meal—the perfect ending to a family table.

It’s no coincidence that both restaurants feature this dessert during this season. Because when it comes to identity, roots, and emotion, few things are as powerful as a torrija. At Semana Santa, Tragabuches invites you to savor tradition with the signature touch of Dani García: respect for the product, flawless technique, and a sensitivity that goes beyond the plate.

Marbella takes on a different rhythm when spring arrives. The scent of incense and orange blossom blends with the salty breeze of the Mediterranean.
The streets of the old town prepare for their most exciting week, and terraces come back to life.

If you’re wondering where to eat during Easter Week in Marbella, the answer lies in lighting the embers, gazing at the sea, or returning to our roots.

Here’s your guide to making the most of the Golden Mile during these festive days.

TRAGABUCHES: A HAVEN OF ANDALUSIAN TRADITION

Easter is a time to return home—and to the flavors we know best.

At Tragabuches, we cook Andalusia slowly, with absolute respect for locally sourced ingredients.
Feel the crunch of sourdough bread as you break the yolk of fried eggs with manteca colorá.

It’s the perfect place to gather with family around the table after watching the processions along Calle Ancha.

Book at Tragabuches Marbella

LOBITO DE MAR: THE URBAN BEACH BAR SPRING CALLS FOR

Holiday days call for light, a great terrace, and the joy of sharing. Our bar is a direct tribute to the fish market, fresh produce, and that perfectly crisp, light Andalusian fried seafood.

Imagine the smoky touch of a freshly made Málaga-style espeto and the deep red of our almadraba tuna.
Pure, lively atmosphere, seafood, and rice dishes to celebrate the good weather with friends.

Book at Lobito de Mar Marbella

LEÑA: FIRE, NIGHT, AND PURE SOPHISTICATION

When the buzz of the processions slows and the sun sets, we light the fire. Leña Marbella is the steakhouse where striking design meets a true devotion to dry-aged meat.

Listen to the crackle of the charcoal as the fat of a perfect Porterhouse slowly melts on the plate.
The most elegant, exclusive, and bold plan for true meat lovers.

Book at Leña Marbella

The New cocktail menu at Tragabuches: A tribute to the essence of Andalucía

The new cocktail menu at Tragabuches, both in Marbella and Madrid, is a tribute to the essence of Andalusia. With the unmistakable signature of the Dani García universe, each creation blends tradition and creativity in perfect harmony.

The influence of fortified wines sets this cocktail selection apart. The versatility of Fino, Amontillado, and Pedro Ximénez adds deep and elegant nuances. From the Adonis PX, featuring Amontillado, red vermouth, and a touch of orange bitters, to the Fino Martini, where Fino and dry gin come together in an Andalusian take on the iconic classic.

The essence of sherry in every glass

Cocktails at Tragabuches offer a true sensory experience. The De Jerez a Manhattan reinterprets the American classic with a touch of Oloroso and cocoa bitters, while the Papirusa Martínez fuses Papirusa Fino with cherry liqueur and rosé vermouth. Sophisticated choices that elevate the art of mixology.

For those looking for a more refreshing combination, the Bamboo & Jarana blends Jarana Fino with bitter almond and orange liqueur, achieving the perfect balance between sweetness and bitterness.

Afterwork & long drinks: the casual side of Tragabuches

Enjoying an afterwork drink with the new cocktail menu at Tragabuches is an experience in itself. The selection includes options that combine bold flavors with a nod to Andalusian tradition.

The G & Ginger is a vibrant choice featuring aged rum, Oloroso, and Amontillado, while the Sherry Daiquiri reinvents the classic with Pedro Ximénez. Meanwhile, the Generoso Old Fashioned brings character with a blend of fortified wines and bourbon.

If you’re looking for a refreshing option with an innovative twist, the Rebu-Jito combines gin and Palo Cortado with the essence of a mojito. And for spiced cocktail lovers, Punta Paloma fuses aged rum with Tempranillo, rosé vermouth, and a hint of Tajín.

Alcohol-free cocktails: The 0.0 option

Non-alcoholic mixology also has its place in the new Tragabuches menu. Rojo Vibrante is a sophisticated choice with 0.0 gin, almond, and vanilla, while Paloma Floral features notes of peach, orange blossom, and a touch of Tajín.

Cocktail making: A journey through Andalucía

Tragabuches has turned its new cocktail menu into a tribute to Andalucía. Each combination is designed to highlight the richness of fortified wines and other ingredients that evoke the south of Spain.

If you’re looking for a liquid experience that blends elegance, tradition, and creativity, the new cocktail selection at Tragabuches is a must-try.

Gastronomy is a journey that follows the rhythm of nature. Each season brings ingredients that reach their peak flavor and texture. Eel, a seasonal product, is a gastronomic gem that delights the most discerning palates. At Lobito de Mar, Dani García transforms it into an unparalleled culinary experience.

An Essential Seasonal Product

Eel is a fish with firm flesh and marbled fat, offering a deep flavor and silky texture. Its popularity in haute cuisine has grown, and its seasonality makes it an exclusive choice for those seeking the best ingredients at the right time of year.

At Lobito de Mar, Dani García has mastered its versatility in innovative recipes. Its smoked version elevates this seasonal product to another level. It’s a sophisticated option full of nuances that perfectly aligns with the chef’s marine cuisine.

Russian Salad with Smoked Eel

One of Lobito de Mar’s most iconic dishes is its Russian salad with smoked eel a recipe that blends tradition with the unexpected, enhancing the flavor of this seasonal product.

Russian salad is a classic of Spanish gastronomy. Its creaminess and balance of flavors make it irresistible. In Dani García’s version, smoked eel adds a touch of sophistication. Its smoky flavor melds with the salad’s smoothness, creating a perfect combination.

Lobito de Mar: Reinventing Marine Tradition

Lobito de Mar reflects Dani García’s love for seafood cuisine, a restaurant where fresh ingredients take center stage. Each dish pays homage to maritime tradition, reinterpreted with a contemporary vision.

Madrid is a city full of stars. Some shine in the sky, while others glow in the kitchen. Among the latter, one name stands out with intensity: Smoked Room. This exclusive restaurant, awarded a Michelin star in Madrid, redefines haute cuisine with a unique sensory experience.

A gastronomic journey like no other

In the heart of Madrid, where avant-garde meets tradition, lies a one-of-a-kind culinary temple. Smoked Room is one of the most exclusive two-Michelin-starred restaurants, a place where fire is an art form and cooking becomes a sensory spectacle.

The experience at Smoked Room begins long before the first dish is served. As soon as you step inside, the immersive atmosphere captivates your senses. The dim lighting, the scent of smoke, and the layout of the space prepare you for something extraordinary.

The “Omakase” concept is brought to life in a tasting menu where smoke takes center stage. Every ingredient undergoes a meticulous smoking technique, enhancing flavors with remarkable depth and complexity. This is more than just dining—it’s an experience designed to surprise and move you.

The magic of Smoked Room

Located in the heart of the capital, Smoked Room is the hidden gem of Grupo Dani García’s culinary universe. With just 14 guests per service, intimacy and excellence define every dish.

Here, fire does more than cook—it transforms. Each ingredient is subjected to precise combustion, elevating its flavors and textures. The experience at Smoked Room is a gastronomic journey that awakens the senses and leaves a lasting impression.

A space where fire comes to life

The design of Smoked Room envelops diners in a sophisticated yet inviting atmosphere. The open kitchen allows guests to admire the chefs’ expertise, while the aroma of fire fills the space. Every detail has been carefully curated to create a truly unique ambiance.

The embers, the smoke, and the heat take center stage. In this Michelin-starred restaurant in Madrid, the essence of charcoal grilling reaches its highest expression.

The recognition of haute cuisine

Smoked Room has won over critics and lovers of signature gastronomy alike. In less than a year, it earned its two Michelin stars, establishing itself as one of Madrid’s most distinguished two-starred Michelin restaurants.

This recognition is no coincidence. Behind every dish lies an unwavering dedication to excellence. Technique, respect for ingredients, and creativity come together in a perfect symphony of flavors and textures.