Category: Events

On July 21st, we celebrate a date we absolutely love: International Gazpacho Day! This dish, an icon of Andalusian gastronomy, has conquered palates around the world. At Grupo Dani García, we are proud to present our unique and delicious versions of this cold soup, available at our restaurants Tragabuches, and Lobito de Mar Marbella.

The Vision Behind the Perfect Recipe

Behind every dish we serve across the group lies a constant pursuit of excellence and a deep admiration for our roots. The creative mind of our lead culinary figure is in charge of reinterpreting the classic flavors of Andalusia with absolute respect for the product.

For us, a good gazpacho does not merely refresh; it must excite and evoke childhood memories, fusing top-quality raw ingredients with the avant-garde technique that defines us.

Every garden tomato and every drop of extra virgin olive oil that make up our base are meticulously selected to ensure that the pure essence of the Andalusian countryside reaches your palate intact. It is this unwavering commitment to local produce and the care put into every step of the process that allows us to transform humble ingredients into a true liquid delicacy, capable of refreshing the soul on hot summer days.

Cold Soups

Our cherry gazpacho is a jewel on our menu: fresh, light, and with the sweet and tart touch of cherries. Each dish is a work of art that reflects our passion for authentic flavors.

This undisputed emblem of Andalusian gastronomy has crossed borders, refreshing and winning over palates in every corner of the world. In our group, we take pride in elevating this tradition, infusing every creation with our chef’s creativity and innovative vision, transforming a classic recipe into a genuine sensory experience.

Cherry gazpacho becomes the perfect refreshing drink for the summer. Imagine a warm day on the coast while enjoying this unique gazpacho. It is the ideal balance between tradition and modernity, perfect for beating the heat with plenty of flavor and style.

Our Corners to Enjoy the South

The Charm of Savoring Andalusia at the Table

We know full well that the atmosphere matters just as much as the dish served at the table. There is nothing quite like enjoying an ice-cold gazpacho in a setting that exudes pure authenticity and tradition.

That is why we encourage you to live this immersive experience and let yourself be captivated by the essence of our gastronomy at our Andalusian-rooted restaurant on the Costa del Sol. It is the ideal place where local produce, a welcoming family atmosphere, and haute cuisine merge to offer you an unforgettable lunch during the warmest months of the year.

Sitting at our table is not just about tasting an iconic recipe; it is about stopping time under the southern sun, feeling the sea breeze, and letting every chilled sip become the perfect reflection of an Andalusian summer. It is that moment of pause and disconnection where aromas, light, and good company join forces to transform a summer lunch into an unforgettable memory.

On the other hand, our thick and creamy salmorejo is crafted with the finest ingredients and served with cured Iberian ham shavings and hard-boiled egg. It is a celebration of simplicity and perfection, paying homage to Andalusian tradition while delivering a world-class dining experience.

These cold soups are far more than simple dishes: they are a celebration of our heritage and our land. This July 21st, International Gazpacho Day, we invite you to sample these recommendations at Tragabuches and Lobito de Mar Marbella. Come and enjoy this Andalusian tradition, where every bite is a flavor journey and every dish tells a story.

Bring the Essence of Our Kitchen Home

If a visit to our locations leaves you wanting more, you can always extend the enjoyment or, even better, surprise someone special.

Gifting unique culinary moments is now easier than ever. We invite you to explore our carefully curated selection of gift options and exclusive menus. Because celebrating Andalusian haute cuisine and its most iconic dishes is something worth sharing with your loved ones, turning any ordinary day into a true feast for the palate.

We look forward to celebrating together and enjoying these culinary wonders!

Happy International Gazpacho Day!

On Sunday, the world comes to a standstill. The highly anticipated football championship final between Spain and Argentina promises to be a historic match full of emotion, tension, and hopefully, many goals for our team. But a match of this caliber cannot be watched just anywhere; it requires a large screen, the best possible atmosphere, and, of course, a truly championship-worthy gastronomic proposal.

The streets of the Spanish capital will be dressed in absolute celebration hours before the referee blows the starting whistle. The most demanding fans will seek the perfect refuge where nerves, chants, and pure sporting emotion blend harmoniously with maximum comfort and exceptional room service that is up to the circumstances.

For you to experience this great intercontinental final as it truly deserves, Grupo Dani García has prepared everything down to the last detail so you can watch the match live while enjoying the best haute cuisine. This Sunday, the giant screens light up in style at Tragabuches Madrid and Lobito de Mar Madrid. Are you completely ready to cheer on the National Team with the best taste in your mouth?

Tragabuches Madrid: Andalusian Flavor to Cheer on La Roja

If you are one of those who experience football with the immense passion, dedication, and unmistakable warmth of a good tavern in southern Spain, your ideal spot is located in the exclusive Salamanca neighborhood. Tragabuches brings the pure essence of Andalusian roots back to the Madrid table, offering an unparalleled and highly welcoming environment where the inevitable nerves of the match are quickly calmed with bites of pure culinary tradition.

Star Dishes that Deserve a Standing Ovation

While the players give absolutely everything on the pitch fighting for every ball, you can do exactly the same sitting at your table. There is no better way to start the intense pre-match of Spain-Argentina than whetting your appetite with the great all-time classics, but elevated to their maximum technical and flavor expression.

We highly recommend exploring the true Andalusian essence by ordering their famous traditional Spanish omelet or the spectacular roasted suckling goat to share, true and recognized emblems of the cuisine at Tragabuches Madrid that never fail at major sporting events.

But a final of this magnitude also demands continuous, high-quality snacking. Imagine calming the tension of the minutes before the clash by tasting a portion of acorn-fed Iberian ham carved by knife or spectacular pringá croquettes that crunch with the first bite. All this wonderfully paired with very cold beers or exceptional southern wines.

Since a sporting event of this enormous magnitude attracts a multitude of fans looking for the best atmosphere, tables fly at the same speed as the ball. Make sure you have the best seat reserved in front of the screen as soon as possible and quickly manage your reservation at Tragabuches Madrid so you are not left offside on this historic Sunday.

Lobito de Mar Madrid: The Urban Beach Bar Dresses Up

For those who inseparably associate big summer events with the expected freshness of the sea, the pleasant coastal breeze, and the best fish market products, Lobito de Mar is the perfect stadium for the occasion. The acclaimed and successful “beachless beach bar” by talented chef Dani García completely transforms this Sunday to offer the grand final in a casual, vibrant, and very maritime atmosphere in the heart of the capital.

Rice Dishes and Red Tuna to Celebrate the Great Victory

The obvious tension of a life-or-death final against Argentina requires constant energy, and the seafood proposal of this vibrant venue is simply unbeatable and delicious. Celebrate every through ball, every impossible dribble, and every goal from our beloved national team by tasting the best treasures the vast ocean has to offer.

Imagine shouting a decisive goal for Spain at the top of your lungs while savoring a spectacular, crispy, and non-greasy Andalusian fried fish, or while sharing one of their unparalleled and tasty dry rice dishes in the center of the table. Of course, we cannot forget the famous and juicy Almadraba red tuna cuts, which are the great and undisputed protagonists of the menu at Lobito de Mar Madrid.

And if the intense match goes into agonizing extra time, the excellent signature cocktails offered by their experienced bartenders will be your best and most refreshing ally to lower the high heart rate of the moment. It is the absolutely perfect combination between the pure adrenaline of the king of sports and the highest culinary sophistication.

The starting whistle is getting closer and absolutely no one wants to miss this epic duel of titans. Gather your most football-loving group of friends as soon as possible, put on the coveted national team jersey, and secure your reservation at Lobito de Mar Madrid today to experience the long-awaited dream final with a gastronomic feast.

A Third Half to Remember: Celebrating in Style

When the referee finally signals the long-awaited end of the match and the cup is raised towards the Madrid sky, the experience at the Grupo Dani García restaurants will have only just begun. Both in Tragabuches and Lobito de Mar, the post-match atmosphere will turn into a real party where toasts and joy will last for hours.

There is no valid excuse to stay at home when you have at your fingertips the unique opportunity to combine the best match of the year with the most exquisite gastronomy in the city. Prepare your flag, notify your favorite companions, and make this historic Sunday mark a before and after in the way you live and savor football. See you at the tables, and may the best team win!

World Tapas Day is much more than just a date on the culinary calendar; it is a tribute to our way of understanding life, socializing, and, of course, good food. Usually celebrated on the third Thursday of June, this day invites us to champion the Spanish gastronomic format par excellence, one that has crossed borders and conquered the most demanding palates worldwide.

Going out for tapas is not just about eating; it’s about sharing, chatting, and enjoying small bites that concentrate the very essence of our culture. But how has this tradition evolved to become a benchmark in haute cuisine?

The Art of Tapas: From Traditional Custom to Haute Cuisine

History tells us that the “tapa” was born out of the need to “cover” (tapar) glasses of wine in taverns to prevent insects from entering, using a slice of cured meat or cheese for this purpose. What began as a practical remedy soon evolved into an essential accompaniment to any drink.

Today, the tapa has undergone an absolute revolution. It is no longer just a complimentary appetizer, but a blank canvas where great chefs express their technique and creativity. This evolution is palpable when reviewing the trajectory and culinary vision of chef Dani García, who has known how to interpret Andalusian roots like no other, elevating them to a standard of international excellence. His approach proves that a dish in a reduced format can house the same complexity and elegance as the most sophisticated tasting menu.

Where to Experience Tapas with the Dani García Signature

The Dani García Group’s ecosystem of restaurants offers different atmospheres to celebrate World Tapas Day, always respecting the product and tradition, but adding that touch of genius that makes all the difference.

Tragabuches: The Essence of the Andalusian Tavern

If there is one place where the concept of traditional tapas regains its full meaning, it is Tragabuches. Here, the traditional recipe book goes hand in hand with local products. It is the perfect space to enjoy creamy croquettes, a flawless portion of Iberian ham, or its legendary Spanish omelet. For those looking to immerse themselves in the flavors of the south, living an experience at Tragabuches is the most authentic way to pay tribute to the Andalusian tapa, sharing a table, family, and a great atmosphere.

Lobito de Mar: The Salty and Seafaring Bar

For lovers of seafood flavors, the celebration demands a different setting. Lobito de Mar is the materialization of the urban beach bar, a “bar resalao” where the tapas smell of saltpeter and freshness. From a seafood Russian salad to Malaga-style fried anchovies, every bite transports you directly to the coast. If you want to surprise someone with the best of the ocean in appetizer and main course format, there is no better option than enjoying the flavors of Lobito de Mar.

Celebrate or Gift the Pleasure of Good Food

World Tapas Day is the perfect excuse to get together with our loved ones, but it has also become a fantastic opportunity to give a special gift. The trend of gifting unforgettable moments instead of physical objects continues to rise.

If you want to step out of the conventional this year, go ahead and gift a top-tier gastronomic experience. Whether it’s luxury tapas, a tasting menu, or a weekend brunch, the format matters less when quality and service are guaranteed.

Let’s toast to the tapa, to our gastronomy, and to all the experiences we have yet to taste. Happy World Tapas Day!

El pasado 9 de mayo, Tragabuches Marbella se convirtió en el epicentro de la tradición gastronómica andaluza al acoger un evento que combinó dos de las técnicas más ancestrales de la cocina: el ronqueo de atún y el despiece de cerdo. Este evento no solo rindió homenaje a dos pilares fundamentales de la cocina mediterránea, sino que también acercó a los asistentes a la esencia de la cocina andaluza, donde cada corte y cada pieza cuentan una historia cargada de sabor y tradición.

El arte del ronqueo

De la mano de Gadira, el ronqueo del atún es una práctica que se ha perfeccionado durante siglos en las costas de Andalucía, especialmente en las almadrabas del sur. Esta técnica, que debe su nombre al sonido que produce el cuchillo al rozar la espina del atún, es todo un ritual que requiere precisión y destreza. Durante el evento, los asistentes pudieron presenciar cómo se despieza un atún de gran tamaño, siguiendo los pasos tradicionales que comienzan con la separación de la cabeza y continúan con cortes precisos para extraer las partes más nobles del pez, como el descargamento, el tarantelo, la ventresca y el lomo negro. Cada corte tiene su propio carácter y destino en la cocina, y es precisamente esta diversidad lo que convierte al atún en una joya gastronómica.

Además de ser una experiencia visual impresionante, el ronqueo es también una lección sobre sostenibilidad y aprovechamiento. Nada se desperdicia; cada parte del atún encuentra su lugar en la cocina. Es un recordatorio de cómo la gastronomía puede ser tanto arte como responsabilidad, reflejando el profundo respeto de los pescadores andaluces por el mar que les nutre.

El despiece del cerdo

Pero no solo el mar fue protagonista esa noche en Tragabuches Marbella. El despiece del cerdo de la mano de Cinco Jotas, una tradición profundamente arraigada en la cultura rural andaluza, también capturó la atención de los comensales. Este proceso es igual de meticuloso y respetuoso que el ronqueo, y su importancia en la cultura culinaria española es innegable. Desde los cortes más conocidos como el solomillo, el secreto y la presa, hasta partes menos populares pero igualmente sabrosas como la carrillada o el lagarto, cada pieza del cerdo tiene un propósito en la cocina y un lugar en las recetas tradicionales.

El despiece del cerdo es un arte que requiere conocimiento profundo de la anatomía del animal y una habilidad excepcional para aprovechar cada parte al máximo. Al igual que en el ronqueo, aquí también se valora el respeto por el producto y la tradición. Los asistentes pudieron aprender sobre los usos de cada corte y cómo cada parte del cerdo puede transformarse en platos únicos, desde embutidos artesanales hasta asados que se derriten en la boca.

Una experiencia gastronómica completa

Este evento en Tragabuches Marbella fue más que una simple exhibición de técnicas de corte. Fue una inmersión en la cultura gastronómica , donde el respeto por los ingredientes y la conexión con las raíces se sintieron en cada movimiento del cuchillo. Además, los chefs presentes aprovecharon la ocasión para crear platos únicos, combinando los sabores intensos del atún de almadraba con la robustez del cerdo ibérico, creando así una sinfonía de texturas y sabores que rindió homenaje a ambos animales.

Para muchos de los asistentes, esta fue una oportunidad única para comprender el verdadero significado del respeto al producto, la importancia del origen y la magia de transformar ingredientes en experiencias inolvidables. En un mundo cada vez más desconectado de sus raíces culinarias, eventos como este en Tragabuches Marbella son esenciales para mantener viva la tradición y recordar que, en la cocina, cada corte cuenta una historia y cada plato es un reflejo de la cultura que lo crea.

Leña burned bright at every table with a 21-course tribute menu capturing the essence of El Celler de Can Roca. The one-of-a-kind experience was orchestrated by Dani García, in a warm and intimate setting filled with family, industry colleagues, and friends who gathered to celebrate Joan Roca.

On the night of the 10th, 30 of Spain’s most renowned chefs, collectively boasting over 70 Michelin stars, came together at Leña Barcelona, Dani García’s first restaurant in the city, located inside the Grand Hyatt Barcelona. Their mission: to honor, celebrate, and toast to Joan Roca, the soul of El Celler de Can Roca and its lasting legacy.

A Feast of Culinary Excellence

Chef Nandu Jubany (Can Jubany)* paid homage to El Celler’s Brioche with Wild Boar with his own Royal of Wild Boar. Mateu Casañas of Disfrutar* presented Olive Tapas – Coca Pizza with Truffle. Dani García (Smoked Room) served Anchovies with Truffle, while Alberto Chicote crafted Crispy Artichoke with Iberian Ham Essence and Spiced “Burrata”. Albert Adrià offered Partridge Chaud Froid with Sea Urchins, and Quique Dacostadelighted with Sea Urchin and Sausage Rice. The Puigverd sisters, daughters of Fina Puigdevall (Les Cols)**, brought the evening’s sweet touch with Honey Flower, Ricotta, Walnuts, and Ratafia.

These were just some of the dishes prepared by 21 chefs, all under the watchful eye of a beaming Dani García, thrilled to once again host culinary greats in his kitchen. The 120 lucky guests savored an unforgettable dining experience.

A Night Among Stars

Legendary chefs like Ferran Adrià, Pedro Subijana, Martín Berasategui, and Elena Arzak were among the esteemed guests. Close friends, including Toni Massanés, Carles Gaig, Salvador Brugués, Xixo Castaño, Quim Vidal, and Cesc Gay, also attended to pay tribute to Joan Roca, twice named Best Chef in the World (2017 & 2018) by The Best Chef Awards.

Dani García, deeply moved, shared: “This is the least we can do for someone who has given us so much. We all recognize his culinary genius, but beyond that, he is an extraordinary human being. I also want to acknowledge his brothers, Pitu and Jordi, and their entire family—key figures in El Celler de Can Roca’s success. But tonight, let’s give a round of applause to a man who truly deserves it all.”

Salvador Brugués reflected on the night’s magic:
“Leña was filled with genuine smiles and heartfelt gestures in every dish.”

Martín Berasategui added:
“Joan Roca touches our hearts like no other—unique, irreplaceable, a legend among legends.”

Joan Roca’s Legacy

At midnight, a stunning birthday cake designed by Christian Escribà and Patricia Schmidt made its grand entrance to honor the night’s celebrated guest. Overwhelmed with emotion, Joan Roca expressed his gratitude:
“I feel incredibly fortunate to be a chef and to call you all my friends. You have elevated our dishes and shared incredible stories of the inspiration behind them.”

He dedicated this tribute to his parents:
“We are who we are because of them. They taught us to love and respect this craft, to uphold values of generosity and humility. They started with nothing, and little by little, we have grown—yet what continues to move us most is welcoming guests, looking them in the eye, and thanking them for coming.”

A Gathering of Culinary Icons

The night at Leña brought together a remarkable lineup of chefs, including Albert Adrià, Andoni Luis Aduriz, Alberto Chicote, Diego Guerrero, Martina & Carlota Puigvert, Francis Paniego, Marcos Morán, Nacho Manzano, Nandu Jubany, Oriol Castro, Paco Morales, Paco Pérez, Paco Roncero, Paolo Casagrande, Quique Dacosta, Ramón Freixa, Ricard Camarena, Toño Pérez, and Christian Escribà & Patricia Schmidt.

For Dani García, this tribute was about more than just cooking—it was about friendship, admiration, and celebrating the legacy of a chef who has shaped the industry. With this event, he revived his famed “A Cuatro Manos” dinners, bringing back one of the most anticipated gastronomic gatherings.

Madrid Fusión is one of the most anticipated events in the culinary world. This tribute to culinary pioneers is more than recognition. It revisits their contributions, the movements they inspired, and the techniques that continue to shape modern cuisine. From French nouvelle cuisine to deconstructivist cooking, each revolution has changed how we see food, culture, and society.

Dani García: A Journey of Evolution

Among the featured chefs, Dani García stood out. His career has been defined by constant evolution. From earning three Michelin stars to making haute cuisine more accessible, he has proven that creativity and business can go hand in hand.

At Madrid Fusión, he shared insights on adaptability and the future of gastronomy. His approach blends Andalusian roots with a modern vision, cementing his status as one of today’s most influential chefs.

Innovation as a Legacy

One of the key themes of this tribute is innovation. Madrid Fusión is the epicenter of culinary creativity. The impact of these pioneers is undeniable. Their breakthroughs—foams, molecular cuisine, the fusion of science and gastronomy, and new ingredients—have transformed how we experience flavor.

Beyond technique, these chefs dared to break the rules. They turned cooking into an art form, where presentation and emotion play a crucial role.

A Tribute That Inspires the Future

This recognition is not just about the past. It also fuels the future. Madrid Fusión continues to shape the next culinary revolutions. New talents find inspiration in these trailblazers and a reminder that success in gastronomy is built on creativity, passion, and perseverance.

This tribute honors those who made cooking an art and a limitless sensory experience. More than that, it is an invitation to keep exploring, innovating, and surprising the world through food.

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!

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.

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”.