Category: Dani García Group

For lovers of Spanish gastronomy and culture, Cinco Jotas offers a unique opportunity to immerse themselves in the art of acorn-fed Iberian ham with its upcoming workshops. These exclusive experiences will take place on 30 May at 19:30 in Tragabuches Marbella and on 6 June at 20:00 in Tragabuches Madrid. These events promise to be a celebration of flavour, tradition and learning, led by experts in the field.

The magic of Cinco Jotas

Cinco Jotas is synonymous with quality and tradition in the world of Iberian ham. With more than 140 years of history, this brand has established itself as a world reference thanks to its commitment to excellence and respect for artisan methods. Cinco Jotas acorn-fed Iberian ham is the result of meticulous breeding, in which pure-bred Iberian pigs are fed on acorns and natural pasture in the pasture, which gives rise to its unique and incomparable flavour.

What Can You Expect from the Workshops?

Cinco Jotas workshops are not just a tasting, but a complete immersion in the world of Iberian ham. Here is a sneak preview of what you will experience:

History and Tradition: Learn about the rich history of Cinco Jotas and Iberian ham. Discover how traditional methods have been preserved and perfected over the years to guarantee a product of the highest quality.

Guided Tasting: Take part in a tasting led by experts. You will be able to taste different cuts of ham and learn to identify the characteristics that make Cinco Jotas a unique ham. From aroma to texture and flavour, each aspect will be explained in detail.

Cutting Techniques: Cutting ham is an art in itself. During the workshop, there will be knife cutting demonstrations, and participants will have the opportunity to practice under the supervision of a master slicer. You will learn how to obtain the best slices to fully appreciate the flavour and texture of the ham.

Perfect Pairing: Discover how to pair Iberian ham with other gourmet products and select wines. This section of the workshop will teach you how to enhance the flavours of ham with exquisite combinations that will delight your palate.

The spot

Tragabuches Marbella and Tragabuches Madrid are the perfect setting for these events. Both restaurants are renowned for their traditional gastronomy and cosy atmosphere, ideal to enjoy an unforgettable experience.

• Tragabuches Marbella: Located in one of the most exclusive areas of the city, this restaurant combines traditional Andalusian cuisine with a modern twist. The workshop in Marbella will be on 30 May at 19:30.
• Tragabuches Madrid: Located in the heart of the capital, this place is known for its tradition and dedication to quality products. The date in Madrid is 6 June at 20:00.

The Cinco Jotas workshops at Tragabuches Marbella and Madrid are the perfect opportunity for foodies to discover the secrets of Iberian acorn-fed ham. Not only will you enjoy an exceptional tasting, but you will also learn techniques and knowledge that will enrich your appreciation of this Spanish delicacy. Book your place and get ready for a night full of flavour and tradition – we’re waiting for you!

The Hungarian capital becomes the new destination of our chef, Dani García, with the opening of his concept based on a typical Italian osteria. Alelí travelled to Budapest on 16 May, directly to the heart of the Hungarian capital, on Wekerle Sándor Street.

The most authentic and fresh Italian cuisine with Dani García’s stamp arrives in one of the most beautiful cities in Europe, Budapest. Grupo Dani García opened its first restaurant in the region on 16 May in the five-star Hotel Dorothea on Vörörsmarty Square.

‘I am very excited to return to Budapest, a city I had the pleasure of discovering a few years ago for the Michelin Guide to Europe. At that time I could only dream of coming back here, and now I can celebrate with the team the opening of Alelí,’ said Dani García, who added that the opening of the Italian restaurant in the Dorothea Hotel was an unexpected surprise, but that they did not hesitate to seize the opportunity.

From Andalusia to Italy

Dani García, who combines the gastronomy of Andalusia with the traditions and ingredients of world cuisine, presents with Alelí a concept inspired by Fellini’s Dolce Vita or Paolo Sorrentino’s La Grande Belleza.

The restaurant offers a journey to the purest Italy thanks to a gastronomic proposal characterised by the authenticity of the raw materials used for cooking.

Based on an authentic Italian osteria where the inspiration and recipes of the Andalusian chef bring to life the magic of Mediterranean cuisine, the restaurant invites diners on a journey through the different regions of Piedmont, Lombardy, Lazio, Campania and Sicily with classic dishes of Mediterranean cuisine, prepared with the best Hungarian and Italian ingredients.

‘Throughout my countless culinary adventures and experiences, the most important thing for me has always been to build relationships. I think that’s what Aleli and Italian cuisine is all about: cooking with heart and soul for each and every one of our guests, no matter who they are or where they come from. Everyone who works at Aleli is like family,’ says Giorgio Cavicchiolo, head chef at Aleli.

In addition to Alelí, BiBo, the more travelled and cosmopolitan concept of the chef who has conquered other cities such as Madrid, Marbella, Tarifa, Doha and London, is scheduled to open its doors in Budapest in 2024, also in the Dorothea Hotel.

May 6th marked a culinary milestone in Smoked Room’s vibrant gastronomic scene, which achieved two Michelin Stars in just six months. This seasonally changing and evolving proposal had the honour of welcoming acclaimed Swedish chef, Niklas Ekstedt, for a unique event: A 4 Manos. A day that fused Ekstedt’s mastery of Smoked Room with the talent of the kitchen team, promising a gastronomic experience like no other.

From the moment you walked through the doors, the aroma of the smoky kitchen enveloped you, anticipating what was to come, the creations that Ekstedt and the Smoked Room team had so painstakingly prepared.

FIRE OMAKASE

The menu was a fusion of flavours and techniques, designed for the most discerning palates. Dishes such as Flambadou oyster, citrus tomato dashi beef fat and beurre bloc to cold smoked reindeer, morels and wild garlic leaves to Aburi mackerel. Each dish was a masterpiece of impeccable presentation and harmoniously balanced flavours.

Smoked Room, an exclusive concept, with space for 14 diners, dedicated to embers and smoke inspired by the Japanese way of understanding a dining room, allowed not only for an exceptional gastronomic evening, but also in the shared experience.

Ekstedt’s passion and commitment to cooking was reflected in every dish, while the Smoked Room team worked in perfect harmony to ensure that every detail was carefully executed. Guests were able to enjoy fine dining, creating experiences.

All in all, it was an unforgettable day, where the senses melted with the smoke.

Ready for a journey that awakens your senses and takes you deep into the Andalusian tradition? Welcome to Tragabuches, where the passion for food meets the warmth of southern Spain! With locations in both Marbella and Madrid, this restaurant is the perfect destination for lovers of good food, unique experiences coupled with tradition.

Marbella and its Andalusian soul

Tragabuches Marbella, stands as a gastronomic oasis, where the authentic flavours of Andalusia come alive in every dish. From gazpacho to the most typical Andalusian stews in winter, every bite transports you to the sunny streets of southern Spain.

But the experience goes beyond the food. Here, the youngest members of the family also have their special place thanks to the Kids Club, where they can have fun while the adults enjoy a palate-pleasing meal.

Tragabuches Madrid, a place for all occasions

In the heart of the capital, Tragabuches Madrid offers something for everyone. As well as a menu that celebrates Spain’s gastronomic richness, the restaurant has several spaces ideal for meetings and special events.

Whether you’re looking for the perfect place for a business lunch or an intimate celebration with friends, Tragabuches Madrid has the ideal setting for every occasion. Immerse yourself in the modern elegance of its dining rooms and let the magic of Spanish gastronomy do the rest.

The charm of Tragabuches

Tragabuches is a celebration of life, friendship and Spanish culture. With its focus on Andalusian flavours in Marbella and its versatility in Madrid, this restaurant captivates all who have the pleasure of visiting.

Are you ready to be swept away by the charm of Tragabuches?

The daily routine can be stressful, but what better way to recharge your batteries than enjoying Lobito de Mar Madrid’s bar? From the 6th of May until the 24th of May from Monday to Friday, lovers of marine flavours have an appointment at Lobito de Mar Madrid with its exclusive bar menu: ”DesTÁPAte”.

For those who need a ”break” during their working day, ”DesTÁPAte” offers the perfect option. Located in the heart of Madrid, Lobito de Mar Jorge Juan is the ideal place to enjoy a lunch that will give you the energy you need to face the rest of the day.

Enjoy and ”DesTÁPAte” in Lobito de Mar Madrid

”DesTÁPAte” menu is an ode to the sea in all its grandeur. With a careful selection of dishes that highlight the best flavours and textures the ocean has to offer, every bite is a delicious adventure. From the classics to the most innovative creations, ”DesTÁPAte” caters to all tastes.

”DesTÁPAte” is a unique opportunity to enjoy the best of the sea in the heart of Madrid. From 6 May until 24 May, customers can enjoy this exclusive menu from Monday to Friday at Lobito de Mar Madrid.

You won’t need a reservation. Immerse yourself in this unique gastronomic experience, we are waiting for you at Lobito de Mar Madrid to feast on the flavours of the sea with ”DesTÁPAte”!

On April 25th, we had the pleasure of enjoying the Bloom Party at LaFinca Grand Café. Spring has arrived in all its splendor, and what better way to welcome it than with a party at one of Madrid’s most exceptional venues.

LaFinca Grand Café became the epicenter of spring with its highly anticipated Bloom Party. It’s a pet-friendly space within the residential project and LaFinca Golf in Pozuelo de Alarcón, aiming to provide customers with new and unique experiences through comfort, space design, and a gastronomic offering featuring ten restaurants with different national and international cultural concepts.

The President of the Community of Madrid, Isabel Díaz Ayuso, emphasized the importance of landmark projects like LaFinca Grand Café, which demonstrate that Madrid is an example of a model of economic freedom.

Lobito de Mar LaFinca Grand Café

Lobito de Mar, located on the waterfront promenade, this exclusive enclave offers a unique experience that combines elegance, nature, and great food.

Under the direction of Dani García, Lobito de Mar is an extension of his gastronomic philosophy that celebrates the fresh flavors of the sea with an innovative touch.

The restaurant’s menu reflects García’s passion for seafood, offering a wide variety of dishes that highlight the quality and freshness of the ingredients.

Lobito de Mar, strategically located in LaFinca Grand Café, added a touch of sophistication and flavor to the experience.

The event, hosted by Mónica Carrillo, featured performances by Manu Tenorio and DJ Mickey Pavón.

It was complemented by a cocktail where guests had the opportunity to sample bites from Lobito de Mar.

Lobito de Mar at LaFinca Grand Café is more than just a restaurant; it’s a culinary destination that combines culinary excellence with an exceptional setting. Whether for a special occasion or simply to enjoy a meal on any given day in the sun.

+Lobito de Mar offers an unparalleled gastronomic experience that captivates the senses and leaves a lasting impression on all its visitors.

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!