Dani García brings the cuisine of his origins to Madrid with the opening of Tragabuches | Grupo Dani García Dani García brings the cuisine of his origins to Madrid with the opening of Tragabuches | Grupo Dani García

Dani García brings the cuisine of his origins to Madrid with the opening of Tragabuches

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.