Blog Events | Grupo Dani Garcia

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 BoarMateu Casañas of Disfrutar* presented Olive Tapas – Coca Pizza with TruffleDani 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.

Reviving the seafaring tradition! El Ronqueo with Dani García in Lobito de Mar

On the 19th of April, our chef, Dani García, brought a unique experience to Madrid. The first ”Ronqueo” of the season at Lobito de Mar LaFinca Grand Café. This event, not only offered a session on the cutting of tuna, but also celebrated the Spanish seafaring tradition in an exceptional way.

”Ronqueo” is a traditional Spanish art that consists of cutting up a tuna, showing the skill and dexterity necessary to treat this magnificent fish. During this event, Dani García guided the attendees through the cutting process. From the selection of the fresh tuna to the necessary steps to take advantage of each part of the fish.

Dani García explained the importance of working with fresh and local products, highlighting the relationship between the sea and the table in the Spanish culinary culture.

Lobito de Mar, best known for its tuna carpaccio, offered a cocktail after the “ronqueo” where tuna was the protagonist. Diners enjoyed delicacies from the sea prepared by the kitchen team, highlighting authentic and creative flavours that capture the essence of the coast.

Madrid’s Finca Gran Café provided the perfect setting for this unique experience. With its modern elegance and focus on haute cuisine, the restaurant served as the ideal setting for this celebration of contemporary Spanish cuisine.

In short, the ”ronqueo” event with Dani García at Lobito de Mar was much more than a culinary demonstration; it was a tribute to Spain’s seafaring heritage and passion for gastronomy.

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”.