Category: Tragabuches

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).

Located in the heart of Marbella and Madrid, Tragabuches is much more than a restaurant; it is a culinary experience that revolves around the Andalusian gastronomic tradition. With an innovative concept while committed to the local product, this fusion offers lunches that surprise both locals and visitors.

Tragabuches opens its doors from 9:00 am, to welcome you and make you enjoy a lunch full of authenticity and flavor. Its non-stop cooking philosophy ensures that there is always a tempting option available, whatever the time of day.

What makes lunches at Tragabuches so special is their focus on zero kilometer products. Andalusian cuisine prides itself on using fresh, local ingredients, and Tragabuches takes this tradition to the next level by working closely with local producers to source the freshest and highest quality ingredients.

FROM ANDALUSIA TO THE TABLE

The culinary experience at Tragabuches goes beyond the food. Andalusian hospitality combines to create a warm atmosphere where diners feel at home. Whether you’re enjoying a quick lunch between meetings or taking your time to savor each dish at your leisure, you’ll always feel welcome at Tragabuches.

Tragabuches’ menu will make you experience an explosion of typical flavors of the land. From gazpacho to exquisite tapas such as ensaladilla rusa and croquettes, each dish is carefully prepared to highlight local ingredients and celebrate the rich culinary diversity of the region.

Fish lovers will find a wide selection of fresh fish from Mediterranean waters. From sea bass to ventresca, each bite is an ode to the taste of the sea.

Tragabuches adapts to all tastes and palates, the most carnivores also have their place in our menu, from lamb to Iberian prey.

Besides, the carefully selected wine list offers the perfect pairing for each dish, with a variety of local and international options that perfectly complement the flavors of Andalusian cuisine.

Lunches at Tragabuches are much more than just a meal; they are a celebration of Andalusia’s rich gastronomic tradition and a tribute to local product. Children also have their space. Tragabuches and its playroom are the perfect place for the little ones to enjoy.

Live the Tragabuches experience and wrap yourself in an Andalusian atmosphere.

The Spanish omelette is an emblematic dish that has generated more controversy than one would expect from a simple dish of eggs and potatoes. The dispute primarily revolves around the presence of onion. Some defend the traditional version, which includes onion and consider it essential for texture and flavor, while others argue that onion ruins the omelette, with the version without it being the only correct one.

The version with onion is considered the “authentic” one and is usually the most widespread. The onion, when fried with the potatoes, contributes a unique flavor and sweetness that complements the egg. Additionally, it is said that the onion gives the omelette a juicier and creamier texture, something that onion omelette lovers greatly appreciate.

On the other hand, defenders of the onion-less omelette, including Dani García, argue that the classic version tends to be too cloying, preferring a drier and more compact omelette. They believe that onion brings a dominant flavor that masks the other ingredients, and that the natural flavor of potato and egg should be enough to delight palates.

Some restaurants in Spain offer both versions, and there are even those who have gone further and created modern and creative versions, such as the potato omelette stuffed with caramelized onion, which combines the best of both worlds.

Regardless of the preferred version, what is undeniable is that the Spanish omelette is a culinary masterpiece. It may be simple, but its simplicity is precisely what makes it so special. Whether it has onion or not, it is a dish that ignites passions and sparks debates, and will continue to be an inseparable part of Spanish culinary culture.

At Tragabuches, we want it with onion…truffled.

Although Dani García has always been a staunch advocate of the onion-less omelette above all else. He arrived in Dubai, made an omelette for the team and… added onion. This has sparked a rebellion among his entire team, leading to the official addition of the onion omelette, but…truffled, at Tragabuches.

Since March 9, Tortilla Day, Dani García’s sales have featured this exquisite bite that delights omelette lovers to the point of forgetting whether they preferred it without onion before.

You know, if you’re a fan of bars and omelettes, you must try the new addition to the menu from Monday to Sunday in Marbella and Madrid.

It commemorates the 1980 referendum in which the Andalusian people approved the autonomy process of Andalusia. Since then, this southern Spanish region celebrates its day with special events and activities.

The referendum on February 28, 1980, was a crucial step towards Andalusia’s autonomy. 99.02% of the voters approved the Andalusian Autonomy Statute, which came into force in 1982 and granted this community wide autonomy to manage its internal affairs in areas such as education, health, culture, and economy.

The Day of Andalusia is an occasion to celebrate the rich history, culture, and traditions of this region. Andalusians dress in traditional attire, fly the Andalusian flag, and participate in events such as concerts, parades, fairs, and flamenco shows. Additionally, educational activities are organized in schools to teach children about the history and significance of this holiday.

Andalusian gastronomy is also an important part of the celebration. Typical dishes like gazpacho, salmorejo, pescaíto frito, and jamón ibérico are served in many Andalusian restaurants and homes during the Day of Andalusia. Also, tapas contests and wine tastings are organized to promote regional cuisine.

The Day of Andalusia is an occasion for Andalusians to celebrate their cultural identity and autonomy. It is a day to remember and honor the struggle of past generations who worked hard to give Andalusia its own voice and decision-making ability in the political and administrative sphere.

Celebrate Andalusia Day at Tragabuches by Dani García.

Enjoying the holiday in Andalusia at Tragabuches by Dani García is an unparalleled experience. Its special tasting menu offers a selection of the region’s most emblematic dishes with Dani García’s essence, such as salmorejo, chivo, or cherry gazpacho, reinterpreted with the chef’s talent and creativity.

Diners can enjoy these Andalusian delights in a cozy and elegant atmosphere that blends tradition with innovation. A toast with Jerez wine or a cocktail with local flavors completes this unique gastronomic celebration in the heart of Marbella and Madrid, a place that pays homage to Andalusia’s rich culture and cuisine.

After winning over the city where he was born with a proposal featuring local products and authentic Andalusian flavors, Dani García is now bringing Tragabuches to the heart of Madrid. This new restaurant will open its doors on January 4th at 40 José Ortega y Gasset Street, in the central Salamanca neighborhood.

It was the summer of 1998 when Tragabuches was born in Ronda, with a young Dani García, just 22 years old, at the helm of its kitchen. It wasn’t a avant-garde and award-winning restaurant, but the first “kilometer zero” establishment, with Andalusia as the undisputed protagonist of its proposal.

After conquering Marbella, Tragabuches opens its doors on January 4th in the Salamanca district of Madrid.

Twenty-five years later, Tragabuches opened its doors in Marbella, the chef’s hometown. Thus, pure Andalusian cuisine, culture, and products reached the shores of the sea, becoming a haven to once again enjoy the flavors of Andalusia with family. With Tragabuches came, for the first time in the history of the Dani García Group, breakfasts—an exceptional experience with innovative and traditional dishes, all with authentic flavors that stimulate the senses from early in the morning. Today, under the same essence, the Marbellí chef has recovered and updated that first restaurant that paved the way in the culinary universe and now brings it to the capital.

In this way, Dani García cooks his land again, showcasing its culture and products, with raw materials that completely identify with the Andalusian territory but also pay special attention to Madrid’s products. The menu includes traditional dishes and recipes brought to the present moment, all under the Dani García seal as a guarantee of the highest quality.

With a capacity for 180 people, the space has three floors and three well-defined areas: the bar, the lounge, and four private rooms, available at any time the restaurant is open, operating as a non-stop kitchen.

With the non-stop kitchen model, Tragabuches offers breakfast, lunch, and dinner.

As for the lounge, its menu includes a wide variety of options that combine new dishes with reinvented ones from the original Tragabuches. Among them are cold dishes like seafood salpicón or foie gras and goat cheese milhojas from Ronda with caramelized green apple (1998), and hot dishes like stewed and shredded bull tail wrapped in ravioli (1998). Classic bites with free-range eggs, such as traditional potato omelette or zurrapa, and a selection of Andalusian stews like creamy rice with Ronda blood sausage and razor clams (1999), are also on the menu.

Other relevant sections on the Tragabuches menu include the fish and meat boutique from Andalusia grilled, featuring a selection of the best catches of the day from the Mediterranean and the Andalusian Atlantic, as well as the best pieces of roasted Malaga goat and meat at its optimum maturation point.

With a non-stop kitchen model, the restaurant starts its activity in the morning offering breakfasts, and its kitchen remains open until the end of the day for dinner. The breakfast menu includes a wide variety of sandwiches and rolls such as the zurrapa de lomo blanco, different types of eggs, including Benedictines with carne mechá, and specialties such as the mixed sandwich with French butter. After breakfast, the bar and its menu take center stage until the lounge opens around noon and remains open in the afternoon until the restaurant reopens for dinner, offering options for every moment of the day.

Tragabuches‘ culinary proposal is complemented by an exceptional drink menu, with a wine list defined by excellent producers, outstanding vintages, a wide geographical variety, and an important selection of Champagne and Burgundy. Similarly, its particular nod to Andalusian wines, both Tranquil Whites and Sherries, is noteworthy. With approximately 600 references, it’s a wine cellar to be enjoyed among unique bottles and good company.

This opening is the seventh in the capital.

Dani García thus returns to the origin of everything, with a gastronomic proposal that tastes like his homeland and focuses on the product. In short, a place designed to be enjoyed with family or friends and to live a unique experience in a distinctive setting.

With its arrival in the capital, Tragabuches joins the set of restaurants and spaces that the Dani García Group has in Madrid, including BiBo, El Coleccionista, Lobito de Mar (Barrio de Salamanca and La Finca), Dani Brasserie at the Four Seasons Hotel Madrid, Leña, and Smoked Room.

Andalusian stews are a rich and appetising culinary manifestation that originates from the region of Andalusia in southern Spain. These dishes reflect the diversity of cultural influences that have converged throughout the region’s history, creating a unique blend of flavours and cooking techniques.

The origins of Andalusian stews can be traced back to ancient Arabic and Roman cuisine, which fused with indigenous ingredients and cooking methods. This heritage manifests itself in iconic dishes such as gazpacho, a refreshing appetizer of tomato, pepper, cucumber and bread, which is served cold and is especially popular in the hot summer months. The use of olive oil, garlic and aromatic herbs is also an obvious influence of Mediterranean cuisine in the region.

One of the most recognisable Andalusian stews may be the chickpea stew. Or a good puchero with its well-known pringá. 

Other notable stews in Andalusia include salmorejo, a thick variant of gazpacho served as a spoon dish, and cocido andaluz, a savoury stew of meat, chickpeas and vegetables, which has become a traditional dish in the region.

The abundance of fresh, high quality ingredients is a distinctive feature of Andalusian cuisine. The region has a rich agricultural tradition, producing a wide variety of fruit, vegetables and olive oil. In addition, its coastal location provides access to a wide variety of fresh fish and seafood, which are essential for many Andalusian stews.

Andalusian stews are a sample of the rich culinary heritage that has evolved over the centuries in this beautiful region of southern Spain. The combination of Arabic, Roman and Mediterranean influences, together with fresh ingredients and intense flavours, make Andalusian food a unique and delicious culinary experience that reflects the history and culture of the region. From October you can find a special selection at Tragabuches. In which there is a unique stew per day and other fixed dishes on the menu from Monday to Sunday.

Andalusia feels and tastes like Tragabuches.

Breakfast is one of the most important meals of the day, and the way we enjoy it can influence our energy and productivity throughout the day. Today we explore the concept of breakfast, highlighting the culinary creativity of Dani García at his restaurant Tragabuches.

A balanced breakfast is essential for a good start to the day. It includes a variety of foods rich in nutrients such as proteins, carbohydrates, healthy fats and vitamins. Whole grains, dairy, fresh fruit and eggs are common elements of healthy breakfasts.

At Tragabuches restaurant, owned by renowned chef Dani García, breakfast is an exceptional experience. It stands out for offering a selection of innovative dishes and authentic flavours that stimulate the senses from first thing in the morning.

Breakfast at Tragabuches is not just a meal, it is a culinary event. Imagine starting your day with a mollete campero malagueño or a mollete de carne mechada. This dish is a tribute to the rich culinary tradition of Andalusia and shows Dani García’s passion for quality ingredients.

Another irresistible option is the “Sandwich mix”. This breakfast is an explosion of flavour, with butter, ham and cheese. An explosion that will leave no one indifferent.

The atmosphere at Tragabuches is equally charming. The well-laid tables and soft lighting create a cosy, relaxed atmosphere that allows you to enjoy your breakfast at your leisure, immersing yourself in the culinary experience.

Breakfast is an opportunity to start the day with energy and delight your senses. Dani García at Tragabuches proves that this meal can be a memorable dining experience, where culinary creativity and quality ingredients come together to offer breakfasts that are much more than just a simple morning meal.

The Pilar long weekend is a special occasion to get away as a couple, or with the family, and enjoy unforgettable moments. Two exceptional destinations for this getaway are Marbella and Madrid, two Spanish cities that offer unique experiences, and what better way to do it than enjoying the exquisite gastronomy of chef Dani García in his restaurants.

In Marbella, the first stop should be the old town, where narrow cobbled streets and whitewashed houses create an enchanting atmosphere. After exploring, head to Dani García’s “Bibo Marbella”, located in Hotel Puente Romano. This restaurant offers a unique culinary experience, fusing Andalusian tradition with innovative touches. In the same area you could also enjoy Leña, Alelí or Kemuri. If you prefer fish, seafood and good rice dishes, Lobito de Mar is your perfect plan. Otherwise, Dani García’s Tragabuches will offer you the best of Andalusian produce with its zero-kilometre dishes.

After a spectacular dinner, you can enjoy a romantic stroll along Marbella’s Paseo Marítimo, under the moonlight. The sea breeze and the sound of the waves will create a magical atmosphere. Then, your journey will take you to Madrid, the vibrant capital of Spain. A day exploring the famous Retiro Park is a must. Rent a boat on the pond, stroll through the beautiful gardens and discover the Crystal Palace, an architectural gem. 

In Madrid, book a table at BiBo Madrid, Lobito Jorge Juan or La Finca, Leña or Smoked Room. A variety of options to recharge your batteries after the capital’s big plans. 

After dinner, explore Gran Vía, known as “Madrid’s Broadway,” and soak up the excitement of Madrid’s nightlife. A cocktail in one of the bars in the area or a stroll around the Plaza Mayor will complete your romantic night on the town.

Over the Pilar long weekend, Marbella and Madrid become the perfect settings for a getaway full of flavour and romance, thanks to the magic of Dani García’s restaurants and the beauty of these Spanish cities.

The return to normality after the summer holidays marks the beginning of a gradual transition from relaxation and rest to daily routine and responsibilities. After enjoying moments of leisure, travel and disconnection, it is natural to experience a sense of adjustment as you return to everyday life.

This stage can generate mixed feelings. On the one hand, there is nostalgia for holiday days, where time seemed to stretch out and worries were put on the back burner. On the other hand, the return to routine brings with it a renewed sense of purpose and structure. The feeling of resuming regular activities can be comforting, providing a sense of order and normality in the midst of a constantly changing world.

It is important to approach the return to normality with a balanced mindset. Reflecting on the positive moments of the holidays and taking that revitalising energy with you can help you face the challenges that come with returning to work, school and daily obligations. Drawing on holiday experiences and learnings can enrich the way you approach your daily life.

Planning ahead is also essential. Organising schedules, setting goals and managing tasks efficiently can make it easier to adapt to the routine. In addition, maintaining a balance between work and personal time is essential to avoid burnout and allow for moments of relaxation even in the midst of routine.

The return to normality can be an opportunity to establish new healthy routines. Incorporating exercise habits, a balanced diet and time for self-care can help maintain a consistent sense of wellbeing, regardless of the time of year.

Ultimately, returning to normality after the summer holidays is a process of adjustment that involves combining the positive aspects of summer relaxation with everyday responsibilities. Maintaining a positive attitude, planning ahead and finding ways to balance routine with moments of enjoyment are key to successfully navigating this period and maintaining a sense of wellbeing throughout the year.

Tortilla de patatas is one of the most emblematic dishes in Spanish gastronomy, and every chef has his own special version. Renowned chef Dani García, known for his creative approach to cooking, has managed to reinvent this culinary classic in a unique and delicious way.

Dani García’s potato omelette stands out for its uniqueness: he prepares it without onion, because “that way it doesn’t give it sweetness” and retains an exceptional flavour. The absence of onion allows the flavour of the potatoes to take centre stage, achieving a smooth texture on the inside that is perfectly complemented by the egg.

The key to Dani García’s potato omelette lies in its preparation. The chef selects quality potato varieties, ensuring that they are tender and have a sweet, earthy flavour. These potatoes are thinly sliced and slowly cooked in olive oil, allowing them to brown gently and develop a deep, caramelised flavour.

In addition to the potatoes, another fundamental ingredient in Dani García’s potato omelette is the egg. The eggs are carefully beaten and added to the cooked potatoes, creating a smooth, creamy mixture that will be cooked over a low heat. The chef pays special attention to the doneness of the omelette, making sure it is juicy on the inside. The star ingredient is butter, which he adds a little before making the omelette. 

The result is tasty and comforting, bringing out the essence of the main ingredients. The combination of caramelised potatoes and egg creates a harmony of flavours that will delight the palate of diners.

Dani García’s potato omelette can be enjoyed in his restaurant Tragabuches or in establishments where his culinary creations are served, such as BiBo Londres. Every bite of this delicious omelette transports us to the essence of Spanish cuisine, with its perfect combination of simple but tasty ingredients.

In conclusion, chef Dani Garcia’s onion-less yet flavoursome tortilla de patatas is a unique and delicious interpretation of this classic Spanish dish. The carefully selected potatoes and García’s culinary technique make this tortilla an exceptional gastronomic experience. If you have the opportunity to try it, don’t hesitate to do so and enjoy an innovative and tasty version of this iconic dish.