Tag: Dani García

Almadraba red tuna is one of the most prized treasures of the sea, and in the restaurants of chef Dani García, it is an essential ingredient, appreciated not only for its intense flavor but also for the unique properties that set it apart. One of those properties is collagen, a natural protein that plays a crucial role in the texture and juiciness of this fish. To ensure the highest quality, Dani García relies on Gadira, a supplier known for providing red tuna caught sustainably using the traditional almadraba technique.

The power of collagen in red tuna

Collagen is a structural protein found in the connective tissues of animals, including almadraba red tuna. This protein not only provides nutritional benefits but is also responsible for the juicy and firm texture that we so appreciate in this fish. However, to truly enjoy its juiciness, it is essential to cook tuna correctly. If cooked at too high a temperature, the collagen doesn’t have time to melt, which can leave the fish dry and chewy. To avoid this, it’s best to cook it slowly, allowing the collagen to melt and blend with the muscle fibers, creating a soft, juicy texture that melts in your mouth.

How to cook tuna to make the most of its collagen

To get the most out of the collagen in red tuna, it’s essential to follow certain cooking techniques. One option is tataki, a Japanese method that involves quickly searing the tuna at high heat and then cooling it, sealing the juices inside while maintaining a soft texture. Another approach is grilling, but always being careful not to overcook it so it doesn’t lose its natural juiciness. You can also opt for slow-cooked stews, where the collagen has time to fully melt, enhancing the flavor and texture of the dish. Gadira ensures that each piece of tuna retains these properties, guaranteeing an unparalleled culinary experience.

Benefits of red tuna collagen beyond flavor

In addition to enhancing texture, red tuna collagen also offers multiple health benefits. This protein is known for improving skin elasticity, strengthening joints, and promoting bone health. So, when you enjoy a plate of red tuna at Lobito de Mar, you’re not just savoring a marine delicacy, you’re also nourishing your body with essential nutrients.

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.

Barcelona is about to fire up its grills for one of the most anticipated gastronomic events of the year: Tast a la Rambla. From May 8th to 11th, Plaça de Catalunya will transform into the epicenter of great food, bringing together chefs and restaurants from across the city to celebrate the culinary diversity that defines this vibrant metropolis. And this year, Leña Barcelona will be there, ready to leave its mark amid the aroma of fire and the sound of good music.

The flame that unites us

At Leña Barcelona, fire is more than just a technique – it’s a philosophy. The flame that fuels our ovens and grills doesn’t just cook; it creates experiences. So when we heard that Tast a la Rambla was coming back to the heart of the city, we knew we had to be there. It’s the perfect place to share our passion for open-flame cooking, and what better ambassador than our iconic burger – a dish that has become a benchmark for those seeking the perfect balance of intense flavor and flawless technique.

A stroll through the flavors of Barcelona

Tast a la Rambla is not just a festival; it’s a tribute to Barcelona’s cuisine and the values that define it today: sustainability, respect for the environment, and a commitment to local, Km0 produce. For four days, Plaça de Catalunya will be filled with stalls brimming with fresh ingredients, carefully crafted dishes, and bites that tell stories with every taste. Leña Barcelona couldn’t miss this celebration. Our space will reflect our essence: respect for the product and a passion for fire. Plus, this edition will feature live cooking demos, tastings, and musical performances that will fill the air with energy and flavor.

An experience with a taste of victory

And because we want your visit to our fiery corner to be unforgettable, we’ve prepared something special. Everyone who stops by to enjoy our burger at Tast a la Rambla will have the chance to enter an exclusive raffle. It’s our way of thanking those who dare to taste, explore, and live the Leña spirit. So mark your calendars – from May 8th to 11th, head to Plaça de Catalunya, try our burger, and let the fire do the rest. Because at Leña Barcelona, every bite is a spark of flavor, and every spark is a chance to win.

We’ll see you at Tast a la Rambla, where the flame never goes out, and flavor takes center stage.

There are places where time seems to stand still, and Tarifa is one of them. Here, when the wind blows and the sun caresses the sea, the South becomes a state of mind. Among the many things to do in Tarifa, there’s one that shines with its own light: letting yourself be carried away by the day’s relaxed rhythm until that magical moment arrives, when everything is bathed in gold. Because yes, if Tarifa has one thing—aside from the great weather and its vibrant energy—it’s the sunsets that look straight out of a postcard. And in that instant, just as the sky transforms, there’s a place where everything makes sense: BiBo Tarifa.

It’s hard not to fall in love with this town where the Atlantic and Mediterranean embrace. Here, the plan isn’t to rush—it’s to flow. Start the day with a walk along the sands of Valdevaqueros, with nothing but the murmur of the waves as your soundtrack. Plans in Tarifa always begin well if they begin by the sea. And later, as the sun begins to rise, it’s time to get lost in the narrow streets of the town center, where whitewashed façades contrast with the turquoise hues of doors and windows.

Tarifa and BiBo

The day unfolds slowly, and you welcome the calm that can only be found here. Tarifa is light, but it’s also flavor. So when hunger strikes and your body asks for a treat, the answer is clear: BiBo Tarifa. It’s not just about eating, but about living an experience. With the signature of chef Dani García, this gastronomic haven is the perfect meeting point for those seeking a borderless cuisine with a southern soul. Located right on the seafront, with views of the ocean, its globetrotting menu captures the essence of all the places the chef has been—without ever losing touch with Andalusian roots.

Imagine tasting an oxtail brioche or a red tuna tartare as the sun begins to dip into the sea. Because the sunsets at BiBo Tarifa aren’t just seen—they’re felt. Everything slows down, conversations soften, and the horizon takes center stage. There’s something almost hypnotic about watching the sky shift from blue to orange, then to red, before melting into the night. It’s one of those experiences in Tarifa that needs no filter or further explanation—it speaks for itself.

And if, after dinner, you’re not ready for the night to end, Tarifa offers countless ways to keep going. From a drink with live music to a moonlit walk, the vibe never fades. BiBo Tarifa often becomes the starting point for whatever comes next. Because in this town, the day never truly ends—it simply changes pace. Thanks to the great weather nearly all year round, each visit feels unique yet equally special.

Sea, sand and sunsets

Maybe that’s why so many people come back. Tarifa has something that draws you in. A magnetism that’s hard to explain but easy to feel. And when someone asks what to do here, the answer always includes the sea, the sun, and flavor. It always includes Valdevaqueros, a secret corner stumbled upon by chance, and of course, a visit to BiBo Tarifa, where food becomes memory. Where the senses sharpen, and moments stretch on.

In the end, what you take from Tarifa isn’t just photos, but feelings. That wind on your face, the sun warming your skin, a laugh on a terrace, the last bite of a dinner you didn’t want to end. Plans in Tarifa are, in truth, just an excuse to come back. Because there’s always a new spot to discover, a new sunset that takes your breath away, a new dish you didn’t know you needed to try.

Tarifa is more than a destination. It’s a way of being. And among everything it offers, BiBo Tarifa stands out as a must. A place where the ordinary becomes special, where every detail matters, and where the South is savored in every bite. Here, sunsets are not just a visual spectacle, but the beginning of a magical night. And if you’re lucky, maybe you’ll…

Happy Mother’s Day always arrives with a promise: to celebrate her the way she deserves. In Marbella, there are many ways to do so, but few as memorable as eating well. Really well. Because if there’s one thing a mother knows how to do, it’s care. And if there’s one thing Dani García knows how to do, it’s elevating that care through gastronomy.

For those of us who grew up with a spoonful of broth in hand and a homemade croquette as a reward for a tough day, we know that some dishes are simply unforgettable. These are recipes with a name of their own. Sometimes it’s your mother’s. Sometimes your grandmother’s. And sometimes, it’s the name of a chef who understood that cooking is also about emotion.

This Mother’s Day, we wanted to go back to the origin—but with the flavor of today. At the tables of Tragabuches, traditional stews are reinterpreted with the reverence of someone who remembers. A rich broth, a spoonful of love, and the memory of those endless afternoon snacks that tasted like home. Dining in Marbella means coming home—without leaving the present.

Give the Gift of Mother’s Day

Not all mothers are the same, and neither should the plans be. Some love the grill. They’re bold, intense, full of flavor. For them, there’s Leña. Where fire becomes a spectacle and charcoal becomes art. A restaurant that understands instinct. That knows there are days when the best gift doesn’t come wrapped—it’s placed at the center of the table and shared in laughter, in glances that say everything without words.

Other mothers long for the sea. And not just any sea. I’m talking about the one that tastes like espeto, sea breeze, and a summer that starts early. For them, there’s Lobito de Mar, that seaside corner that smells like a beach bar but feels like a restaurant with soul. Where the fish arrive with a name and the rice dishes are served like a Sunday with family.

Tragabuches is more than a restaurant. It’s a stage where moments unfold, where mothers become the stars. Where gastronomy becomes a language of love and tradition. And this Sunday, all eyes should be on them.

Dani García understood it long ago: a mother doesn’t want a bouquet—she wants a memory. She doesn’t want just any gift—she wants an unforgettable moment. That’s why, in each of his brands, there’s a place for her. A table where everything tastes better, where every detail is designed to make her feel special.

Special memories

This Mother’s Day, don’t give things. Give moments—long, lingering lunches, comfortable silences, and dishes that awaken the memory. Give what can’t be bought but will always be remembered: time with her.

Because dining in Marbella or Madrid can be a gesture of love. It can be a declaration. It can be that “thank you for everything” we sometimes don’t say, but always feel. And if that gratitude comes in the form of a tartare, a glass of wine, a slow-burning grill or a dish that smells like childhood, then the gift is perfect.

Think of her favorite dish. Ask for that wine she likes. Order dessert even if you’re full. And take a photo—not for Instagram, but for the memory. Because memories, too, are served at the table. And because dining at Grupo Dani García this Mother’s Day is more than just sitting down to eat—it’s celebrating the story you share.

There are signs that mark the beginning of good weather. Longer days. Bluer skies. A craving for the sea—and for espetos. Because when months without R arrive at Lobito de Mar, we know something changes. There’s a scent of summer in the air, of glowing embers, of sardines sizzling over the sand, of sliced lemons and salt.

May is the month that confirms it. The “R” is gone. The heat stays—and so do the espetos.
It’s the exact moment when hunger, nostalgia, and the longing for sunshine align.

A table facing the sea. An ice-cold beer. An espeto worth waiting for. And when it finally arrives, it does so in glory. Crispy on the outside, tender on the inside. A taste that takes you places. A ritual that might seem simple, but isn’t. Because making an espeto isn’t just about skewering a sardine. It’s fire, it’s time, it’s breeze. And in May, all of that comes alive at Lobito de Mar.

Espetos under the sun

Here, the espeto is tradition. Every turn of the skewer, every pinch of salt, every glowing coal—each moment tastes like summer. And just like that, May welcomes us into a season of long laughs, lazy Sundays, and everything tasting better when cooked over fire.
Here, espetos tell stories that begin in beach bars and stay with you forever.

So when you hear “espetos,” think of May. Think of sunshine. Think of Lobito de Mar.
Because here, months without R are meant to be celebrated at Lobito de Mar. To be lived. To be savored—with your hands, and with your soul.

It’s the season that reminds us the best is yet to come. That happiness can be served in a beer glass. That a freshly grilled espeto says more than a thousand words. And that May smells of smoke, salt, and promise.

A promise of summer, the unhurried days, true flavor and those special things that only happen at Lobito de Mar.

With the arrival of spring, the sea comes alive once again in the kitchen.
And that can only mean one thing: the tuna season at Lobito de Mar has begun.
A time that marks the culinary calendar in red ink, just like the prized loin of Almadraba bluefin tuna.

From April 23 to June 1, Lobito de Mar Madrid and Marbella become temples of ocean flavor.
Chef Dani García has created an exclusive menu focused on tuna, with dishes that pay tribute to this extraordinary product.

The menu features unique creations such as white loin ceviche and black loin chirashi sushi.
Also standing out are dishes like paprika-pickled tuna belly and Andalusian-style braised contramormo.
Tuna takes center stage, and every dish showcases its versatility and culinary power.

Ronqueos

In addition, Grupo Dani García has prepared two Almadraba wild bluefin tuna ronqueos in collaboration with Gadira. Gadira is a benchmark company known for its commitment to sustainable and selective fishing, respectful of the marine environment.
The first ronqueo will take place on May 9 at Tragabuches Marbella, in a day that blends sea, land, and tradition. That same day, there will also be a live demonstration of the Iberian pork butchery by Cinco Jotas, another gem of Spanish gastronomy.
Guests will enjoy a dinner featuring the finest cuts of both tuna and pork, ending with a perfectly chilled Cruzcampo beer.

The second ronqueo will be held on May 13 at Dani Brasserie, on the terrace of the Four Seasons Hotel Madrid.
With views over the Madrid skyline, this event offers a live look at the ancestral technique of tuna ronqueo.
A precise, almost hypnotic practice that honors the nobility of the Almadraba bluefin tuna.
A gastronomic performance that leaves no one indifferent, elevating this product to an almost artistic level.

The Art of Tuna

But if there’s one thing you shouldn’t miss this spring, it’s the tuna season at Lobito de Mar.
A unique proposal to enjoy tuna like never before, infused with the creative touch of Dani García.
Every dish has been crafted to move the diner and transport them to the purest Atlantic essence.
From raw and fresh bites to slow-cooked creations, tuna reveals itself in all its forms.

This new edition of “The Art of Tuna” is a celebration of the Andalusian coast, its flavors, and its roots.
It takes place in two cities, but with a single goal: to honor tuna and its legacy.
Each dish contains the sea, craftsmanship, and deep respect for a product that deserves it all.
A season that lasts just a few weeks but leaves a lasting impression on those who live it.

There are days on the calendar that smell like history, like the street, like living culture. Days that transform the city and remind us of who we are. In Catalonia, one of those days is undoubtedly April 23rd, when we celebrate Sant Jordi, the patron saint of Catalonia. At Leña Barcelona, it’s a day where two universal gestures come together: giving a rose and giving a book.

At Leña Barcelona, this year we’re joining the celebration in a very special way. Because if there’s one thing that defines our restaurant, it’s our unique way of reinterpreting tradition—with soul, with fire, with elegance. This Sant Jordi, Leña’s fire will burn with letters, petals, and emotion.

A tradition that blooms every April

Sant Jordi is more than just a date. It’s a feeling you can breathe in every corner of Barcelona: streets filled with book stalls, balconies adorned with flags, lovers exchanging roses, readers searching for the perfect dedication. It’s a celebration that brings together the popular and the poetic, the urban and the intimate.

And as it could not be otherwise, at Leña Barcelona we want to be part of that magic. We want our guests to experience Sant Jordi not only in the streets but also at the table. That’s why, throughout April 23rd, we’ve prepared a special experience that pays tribute to the two great traditions of the day: the rose and the book.

Catalan literature for the soul

But Sant Jordi wouldn’t be complete without books. And this year, at Leña Barcelona, we wanted to pay tribute to Catalan literature in a very special way. Every guest who joins us on April 23rd will receive, as a gift, a book of poems by Catalan authors. A small gift with a big heart, carefully chosen so that every page sparks emotion.

Because we believe gastronomy is culture, too. That a dish can move you just like a verse. And that words, just like fire, can leave a mark.

A day to savour with all the senses

The Sant Jordi experience at Leña Barcelona is designed to be enjoyed with all five senses: the scent of our Tarda di Rose, the texture of paper in your hands, the smoky flavours from our grill, the warmth of the atmosphere, and the emotion of a city devoted to books and flowers.

Our regular menu will be available as always, with dishes that reinterpret tradition through the technique of fire. But on this day, everything will taste a little different—more festive, more literary. Because when the city celebrates, so do we.

Sant Jordi, the tradition that burns at Leña

The story of Sant Jordi is one of bravery, beauty, and culture. The knight, the princess, the dragon, and the rose have become symbols of a unique day that can only be experienced this way in Catalonia. And at Leña Barcelona, we want each of our guests to feel that tradition, that passion, and that pride for who we are.

So this April 23rd, come and experience Sant Jordi with us. Treat yourself to a special moment. Share a rose, sip a cocktail, take home a book. Let poetry not only be read—but felt, sipped, shared.

Leña Barcelona is burning with excitement to celebrate Book Day with you.
Because when tradition meets fire, something unforgettable is born.

If you’re wondering what to eat during Holy Week and you’re craving Andalusian soul food, the torrijas at Tragabuches are the perfect answer.Whether you’re in Tragabuches Marbella or its Madrid counterpart, this classic of Spanish pastry becomes a bite of both tradition and innovation. During this time of year, when devotion is felt in the streets and at every table, the restaurant brings back that childhood flavor and dresses it up with the elegance that defines Grupo Dani García.

In Málaga, Holy Week is experienced with a special intensity. The processions, the incense, the saetas… and of course, the torrijas. This humble yet flavorful dessert comes back to life at Tragabuches with a recipe that respects tradition while elevating it to gourmet status. In Marbella, the chef pays tribute to Andalusian roots with a version that’s soft, aromatic, and absolutely irresistible.

The secret lies in the bread—no ordinary loaf. It’s made with a dense yet tender crumb, ideal for soaking up the infused milk, which is flavored with cinnamon sticks, lemon peel, sugar, and a touch of vanilla. The bread rests in this aromatic bath for hours, soaking in all the flavor before being dipped in egg and gently fried to golden perfection. The result: a torrija that’s tender and juicy, one that melts in your mouth and takes you, bite by bite, back to Easter at your grandmother’s house.

In Tragabuches Madrid, the recipe gets a cosmopolitan twist. While it stays true to its roots, the plating and contrasts add a contemporary touch. Here, the torrija is served with a light vanilla cream and artisanal leche merengada ice cream, bringing freshness and sophistication to every spoonful. Because even in the heart of the Salamanca district, there’s room to savor tradition with a refined edge.

The sweetest Tragabuches

The torrijas at Tragabuches are more than just a dessert—they’re an experience. An emotional journey that connects you to your childhood, to the South, to a kind of cooking that speaks of roots. During Holy Week, when the soul seeks comfort in familiar flavors, this sweet treat becomes a warm embrace. Whether you’re in Marbella, with the sea just steps away, or in Madrid, amid the urban hustle, the feeling is the same: you’re home.

But what truly sets Tragabuches apart is its way of reinterpreting the familiar as something new. In Málaga, where Holy Week is part of the region’s cultural DNA, you can feel that deep connection between spirituality and gastronomy. Born as a way to make use of stale bread during Lent, the torrija here becomes a declaration of love for traditional, no-frills cooking.

What to eat during Holy Week? There are many answers to that question, but none as sweet or comforting as a well-made torrija. It’s that moment of pause after a good meal—the perfect finale to a family gathering. At Tragabuches, the setting enhances the experience. The southern light in Marbella, the urban elegance of Madrid… everything comes together to let this classic shine with its own light.

And it’s no coincidence that both restaurants—Marbella and Madrid—celebrate this dessert at this time of year. Because when it comes to identity, roots, and emotion, few things are as powerful as a torrija. This Holy Week, Tragabuches invites you to savor tradition with the unmistakable Dani García touch: respect for the product, flawless technique, and a sensitivity that goes beyond the plate.

BiBo Tarifa is reopening on April 11th, kicking off a new season on the shores of Valdevaqueros Beach, one of the most special spots on the coast of Cádiz.

This beach club by chef Dani García returns with a renewed offering. Its menu is inspired by local ingredients, international cuisine, and summery flavors. Besides, its entertainment lineup promises to make it one of Tarifa’s must-visit destinations.

Easter with a taste of summer

BiBo Beach House launches its sixth season just in time for Easter Week, with a menu that focuses on fresh, seasonal ingredients, all paired with creative cocktails designed to celebrate the warm weather.

Some of the highlights from the drink menu include the Roasted Pineapple Mojito, the Apple Pie Fizz with Jack Daniels Apple, amaretto, and apple pie, or the Cocango, a tropical mix of rum, coconut sugar, white chocolate, pineapple, and mango.

Perfect cocktails to toast, relax, and soak up the springtime surrounded by nature.

This venue is fully integrated into the natural surroundings of Valdevaqueros and has been built with sustainable materials. Here, you can enjoy Dani García’s cuisine, the sea breeze, and the sound of the waves.

On June 23rd, BiBo will celebrate San Juan’s Eve, which also marks its sixth anniversary. A magical evening under the stars, complete with midnight wish rituals in a laid-back, summer vibe.

Live music and sunsets

In July and August, BiBo Tarifa will extend its opening hours and welcome guests daily for lunch and dinner. Each week, it will host live music performances in its chill-out area, just in front of the Valdevaqueros dune. Music, cocktails, and unforgettable sunsets overlooking the Atlantic Ocean.

With a privileged location, signature cuisine, and a vibrant events calendar, BiBo Tarifa is the perfect place to get carried away by the magic of southern Spain.