DANI GARCÍA *** RESTAURANT
The cuisine of Dani Garcia Restaurant has been a brilliant cuisine in continuous reinvention and evolution, which was based on the philosophy of “think local and cook global” and had no frontiers because it was born to fulfill the dreams of those who tried it. And dreams, like magic, have no limits.
❝The three stars are the key to success and happiness, seeing a team and its surroundings extremely happy, but they are also the key to the end. Showing that there is no more to be done ❞
A CUATRO MANOS
Un encuentro entre colegas de profesión unidos, además, por una fuerte amistad.
THREE MICHELIN STARS
Según Michelin es un reconocomiento a “su manera única de reformular la cocina andaluza”
LAST SUPPER OF DANI GARCIA RESTAURANT***
Un punto y aparte, más no un adiós a una historia que comenzó hace 20 años.
THE RESTAURANT AND ITS HISTORY
The gastronomic history of Dani Garcia Restaurant is summarized on a journey full of fantasy that began in 2014 with Alice in Wonderland, continued with The Little Prince (2015 and 2016) that made you close your eyes and dream of going to a parallel world through the story of one of the favorite stories of the chef. It went on with Caleidoscope (2017), a menu full of color and rhythm that continued on the path to the third Michelin star with his world of Arcadia (2018). Following the final decision, he closed this period of haute cuisine by taking a journey throughout his career with a tribute to his mother (2019).
THE MENUS
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Alice in Wonderland
2014The perfect union between the history of Dani García as a cook and the most groundbreaking trends in cuisine.Cómeme Gula
Magdalena que se come entera
Afilando el lápiz
Seta de chopo
Tomate Nitro ceviche y ostra
¿A qué huele el bosque de Alicia en el País de las Maravillas?
Tomate NO Nitro
Caja secreta
Chateaubriand de cangrejo / caracola
Micro verduras soasadas
Tarta Alaska a la inversa
Gazpachuelo Malagueño especiado
Pescadilla de Marbella en salsa de chirlas
Drink Me
Croché
Lubina frita a la pimienta negra
Milhojas de crema
PicaporteGusanos de seda
Bola de cristal
Up Air
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The Little Prince
2015A menu in which "the essential is invisible to the eyes" and in the kitchen the essential is the taste, which is invisible to the eyes. This is the guiding thread of this menu that begins and ends with a rose, this being a clear nod to the book to which we pay homage, which has allowed us to return to the essence of traditional kitchen with the benefit of a modern perspective.Rosa 1
Gazpacho amarillo enfriado al momento
Patata Moái
Sardina en espeto
Canapé de pollo y erizo XXL glaseado
Taco – Tapa de chipirón a la moruna
Setas de la serranía de Ronda
Gazpachuelo Malagueño de anguila ahumada y uvas
Caja Secreta
Choco guisado en amarillo al estilo de mi madre
Olla gitana de foie con curry rojo
Puntillitas rellenas, infusión de tórtolas y hierbas
Lubina frita a la pimienta negra
Músculo de cordero ras el hanout y kéfir
Liebre de caza y remolacha
Se nos ha congelado el limón
Galleta. Food Toons®
Pestiños, chocolate y Aguacate
Rosa 2
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Caleidoscope
2016"Caleidoscope is a tunnel to a magical world where shapes are not regulated and where childhood, youth and color flood the viewer's mind", transporting it to the place dreamed of by Dani Garcia. A place where the essence and flavors of Andalusia merge with other cultures in dishes that are both avant-garde and rooted in tradition and in which the technique is at the service of flavor.Salmorejo helado
Snack de anguila ahumada y avellana
Langostinos baby de Sanlúcar
Cerdo Ibérico crujiente
Gazpacho detox
Gazpacho de invierno, remolacha escabechada, codorniz y queso
Cigala de Motril, ajoblanco y pesto yodado
Caviar a la brasa, pilpil de apio nabo y shisho
Tórtola sevillana, foie, trufa y brandy de Jerez
Risotto de gurullos de Almería, gamba blanca y anisados
Buñuelo relleno de ventresca de atún mechado
Merluza al vapor, almendra tostada, hierbas y chícharos
Liebre asada y ají amarillo
Limón, aceite de oliva y romero
Boniato asado, mandarina especiada
Chocolate y ahumados
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Arcadia
2018With Arcadia, Dani García connects with his closest surroundings, depth, and roots, defining his dream region, an imaginary Andalusia created by and for its population, where we can live in harmony with nature and its fruits. Everything that happens in Arcadia borders the limits of a utopia that is poured over the plate, making the client feel like a character in the legend of the "Noble Savage".Aceitunas nitro aliñadas
Ajo blanco y ciruela
étox nitro gazpacho escabechado de remolacha
Caviar - puchero andaluz - lengua consomé de rabo, chuleta y pieles de anguila ahumada anchoa y trufa
Gazpachuelo cítrico con bígaros y coliflor
Dry aged fish: lámina de lubina cruda, lubina en espeto y lubina frita en adobo
Arroz de morcilla y navajas
Steak de atún de barbate glaseado
Limón, aceite de oliva, romero y pipas
Almendra y naranja de churriana
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Mother
2019The ‘Mother’ Tasting Menu is a return to his origins and to his essence. It is a tribute to the woman who initiated him in the art of cooking and also to his motherland: Andalusia. This last menu summarizes his entire professional career through the most legendary, creative and personal dishes of the Marbella chef. In addition to an extensive wine list that guarantees a complete and sophisticated experience for expert and demanding palates.Encurtidos nitro (2009)
Yogur De foie con parmesano (2008)
Palomita nitro de AOVE (2003)
Tomate nitro, gazpacho verde y quisquillas (2008)
Ajoblanco malagueño, huevas de arenque y gambas (1998)
Caviar – puchero – lengua (2018)
Anchoa con trufa (2016)
Gamba roja con gazpachuelo pilpil y piparra (2015)
Olla gitana de tendones, cañaillas y hierbabuena (2014)
Cangrejo a la romana con crema de hinojo y ave (2016)
Steak de atún de almadraba glaseado (2017)
Leche con galletas (2000)
Frescor andalusí (2016)
About its history
