Tag: Dani García

At Tragabuches, we’re about to take a new turn. An elegant one, deeply Andalusian and with the flavor of the land. Tradition, KM0 and Andalusian flavor: this is how Tragabuches reinvents itself.

Starting July 9 in Marbella and July 16 in Madrid, we’re saying goodbye (just a little) to the traditional menu. But Andalucía, local ingredients and soulful recipes remain the true stars.

A journey back to our roots, without leaving the table

Tragabuches was born to pay tribute to who we are. To the olive oil that tastes like sunshine. To the tomatoes that smell like garden. And to the stew that begins with a slow-cooked sofrito. Because luxury lies in simplicity. In freshly baked bread. In cold gazpacho that tastes like childhood. And in that stew that smells like grandma’s kitchen.

So, who was Tragabuches?

For those who don’t know, Tragabuches isn’t just a name with flair. He was a bandolero. A true man of the mountains. A bullfighter, a flamenco singer, and a fugitive. Legend has it he killed for love, fled for passion, and lived singing along the roads. A legendary figure. Andalusian through and through. And if there’s something about him that inspires us, it’s not the crimes. It’s the authenticity. The freedom. The way he lived without asking permission. That’s how we cook here. Tragabuches is not just another restaurant. It’s a living tribute to Andalucía. To its history, its land and its way of gathering around the table.

The blackboard of the day: fresh, light, and with a southern soul

At Tragabuches, summer is written in chalk. And it tastes like the sea. Every day, our menu is refreshed with light, vibrant and flavorful dishes. No heavy meals or endless stews. Here, you come to eat well without sacrificing that summer feeling. With recipes that cool you down and ingredients straight from the port or the farm. The blackboard sets the rhythm. It changes depending on what the market offers, on what shines brightest at the fish market that morning. Because if there’s one thing we love at Tragabuches, it’s cooking what’s in season, when it’s at its best. And always with that subtle Andalusian touch. Light, but full of soul. Tragabuches reinvents itself through simplicity. Through product. Through tradition. KM0 and Andalusian flavor, served with elegance and a smile.

Fine dining with a backyard soul

Our guests are demanding. They appreciate great food. But they also seek authenticity. And that’s exactly what we serve. This new chapter isn’t any less sophisticated. Quite the opposite. It’s a luxury that doesn’t need to show off. A kind of elegance that comes from the land. Because that’s what Tragabuches has always been: a place where tradition is dressed in something new. But always with its Andalusian accent intact.

Andalucía, one bite at a time

This new concept is, above all, a love letter. To our land. To its flavors. And to the people who grow, fish, and create them. Every bite carries a piece of Andalucía. Every dish tells a story. And every day, that story changes just a little. Because tradition, KM0 and Andalusian flavor: this is how Tragabuches reinvents itself.

If you’re looking for a different kind of getaway, then camping in Tarifa is for you. Great weather, fresh air, endless beaches, good food and options for all tastes. No need for a tent here. You can sleep comfortably, in style, and surrounded by nature. And if you love to eat well, you’re in the perfect place. Because between the countryside and the sea, there’s also great food.

Sleeping in the Breña cabin

Taiga Tarifa offers several options, but the Breña cabin is one of the most comfortable. All wood, well-built and comes with its own terrace. It has a double bed, private bathroom, and a decent-pressure shower — which is always appreciated after a beach day or a hike. The setting is peaceful, with trees, shade and open sky views. Perfect for unplugging. If you’re coming as a couple or just want some peace, this cabin is a great choice. It’s camping in Tarifa, but with comfort.

Day plan: waves and trails

Tarifa has everything. You can hit the beach, go kitesurfing or walk until your legs say no. Then head back to the cabin to rest. Los Lances beach is just around the corner. White sand, strong wind and clear water. Bring a sunshade, or you’ll end up cooked.

If you’re not into the sun, explore the trails in the Breña Natural Park. Easy walks, pine trees and that fresh forest smell. You can also rent a bike or try paddleboarding. Everyone’s on the move here. If you’re bored, it’s on you.

The key to camping in Tarifa is mixing calm and activity. Morning beach, afternoon walk, evening chill. That’s it.

Eating at BiBo Tarifa

Just five minutes away by car is BiBo Tarifa. If you don’t feel like cooking or lighting up a barbecue, this spot has you covered. A meal at BiBo will turn your day around. Great service, great vibe and a terrace you won’t want to leave. It’s the perfect end to your camping in Tarifa plan.

BiBo Tarifa offers a complete package: four nights in the Breña cabin plus lunch or dinner for two at the restaurant. A no-brainer plan.

Tips to keep it smooth

Wear comfy clothes. Tarifa gets hot during the day and cooler at night. At BiBo Tarifa, we’re ready with cool hoodies if you need one.

Most importantly, don’t forget to enjoy. Sounds like a coffee mug quote, but it’s true here. Beach, nap, dinner, repeat. That’s all you need.

Camping in Tarifa gives you what you’re looking for when you want to get away without going far. Fresh air, beautiful spots, good food and zero pressure. And if you can sleep in the Breña cabin and eat at BiBo Tarifa, even better.

When the heat hits, there’s nothing like a good summer recipes by Grupo Dani García. And if there’s one thing Leña, Lobito de Mar, Tragabuches and BiBo have in common, it’s that they know how to embrace the summer season. Light, fresh and flavour-packed dishes.

Fresh is the new green

At BiBo Madrid, there’s a salad made with watermelon, tuna and crispy kale that’s refreshing, crunchy, dressed with a ponzu touch. Perfect to kick things off. If you’re in BiBo Tarifa, go for the bipolar tuna tartare with white soy. And while you’re at it, don’t miss the ceviche—zesty, delicate, and more refreshing than a fan pointed straight at your face.

At Leña, even in summer, you eat with gusto. The grilled Málaga avocado comes with young coriander pesto and a vegetable salpicón with feta cheese. There’s also a lovely tomato salad with green olive juice and mint. And for dessert? The “Espejismo” of stewed peach with basil, yogurt ice cream and orange zest.

At Lobito de Mar, if you’re not ordering rice, you’re missing out. The Coquelet chicken rice is a classic, and the lobster one is simply unmissable. No need to complicate things. A good stock, perfect doneness and real seafood. That’s how summer should be enjoyed.

Cold soups with personality

At Tragabuches, gazpacho isn’t red. It’s pink. The cherry version steals the show—cool, tangy, sweet, and finished with a drizzle of good olive oil. You can also go for the ever-reliable salmorejo. In summer, your body craves things like this. Cold soups, light and flavourful—textbook summer recipes packed with fruit, vegetables and freshness.

A sweet but light ending

After so many delicious dishes, it’s time for something chilled. At Tragabuches, there are always desserts to slow things down without knocking you out. The cheesecake is a timeless favourite.

At BiBo, there’s the Marbella sun—a dessert full of orange blossom, Marcona almond purée and orange cream that takes you straight to an Andalusian garden. Or head to Lobito de Mar and try the iconic Happy Hippo—fresh, sweet and creamy. Just the right note to end on a smile. And at Leña, the Tarta di Rose with ice cream is the perfect match for the heat of the grill.

Because yes, even desserts have their summer version. Lighter, fresher and, above all, easier to enjoy.

This summer, the flames of Leña Marbella welcome a new breeze—a blend of Dubai, Japan, Brazil, and Peru. From July 3 to 5, Dani García’s restaurant and SUSHISAMBA Dubai will showcase some of the most iconic dishes from their respective menus. As the highlight of this collaboration, on Wednesday, July 3, a four-hands tasting menu will be presented by Dani García and SUSHISAMBA’s resident Chef Lee, in an unmissable event for lovers of international fine dining.

This four-hands dinner features a tasting menu with over a dozen courses that merge Leña’s technique with SUSHISAMBA’s vibrant universe of flavors. Appetizers like chawanmushi with sea urchin, Kegani crab monaka, or scarlet prawn with brown butter and yuzu, and main dishes like hamachi tiradito, octopus anticucho, meatball yakitori with egg yolk, Chilean sea bass, lobster with yuzu kosho, or Leña’s iconic burger. The journey is a fusion of premium ingredients and a mix of Japanese, Latin, and Mediterranean techniques. For dessert, SUSHISAMBA will present a burnt cheesecake, while Leña will offer its signature tarta di rose as the perfect finale. Reservations are now open, and the menu with wine pairing is priced at €250 per person.

A touch of Asia in Spain

Three days of the collaboration with Leña, a selection of SUSHISAMBA dishes will be available à la carte. Hamachi tiradito, lobster tartare tacos, Chilean sea bass yakitori, salmon tartare on crispy nori with caviar, and Basque cheesecake.

This collaboration strengthens the international presence of Leña, which, with locations in Marbella, Madrid, Dubai, and Barcelona, continues to build bridges with global gastronomic leaders.

SUSHISAMBA, with iconic venues in London, Las Vegas, and Dubai, is one of the most globally recognized brands in fusion cuisine and contemporary luxury dining. Its arrival in Marbella from Dubai is also a bold statement about the city’s growing place on the international culinary map.

San Juan is not just fire and wishes thrown into the sky. But let’s be honest—making wishes is nice, eating your favorite dish is better. Some write down what they want to let go of and burn it. In Grupo Dani Garcia, we prefer to grill whatever needs grilling. The important thing is gathering with your people, sharing some laughs, and making sure the table is full—of food, not problems.

Between grilled meats, seafood, cocas, and rice dishes, San Juan feels more like a feast than a ritual. If you’re in Marbella or Madrid, any of these restaurants is the perfect meeting point. If you’re in Barcelona, watch out: at Leña Barcelona, tradition is taken seriously. Try the coca de llardons and raise a glass of cava, just like the night calls for.

Fire, sea breeze, and a well-served Coca

San Juan night is the perfect excuse to light a bonfire—or a grill. At Leña, for instance, the fire is controlled, but the vibe is anything but. Steak doesn’t need a ritual, just appetite. And ribs have more power than any spell.

But if the sea is more your thing, you don’t need to hit the beach and jump waves. At Lobito de Mar, in both Marbella and Madrid, summer is served by the portion. With a ceviche that awakens even the deepest desires and a rice dish that’ll make you forget there’s no bonfire.

And if you’re celebrating in Barcelona, the perfectly crisp coca de llardons is served with a glass of cava that goes down easy. You might not make a wish out loud, but chances are you’ll be thinking, “I hope this never ends.”

Wishes you can taste

Making three wishes in front of the fire sounds lovely, but at Tragabuches, it’s more about ordering off-menu. Here, wishes are something you chew on. Something you mop up with bread. Something served in a clay pot.

Traditional cooking has a touch of magic—especially when it’s made with depth, time, and love. On San Juan, it’s perfectly fair to ask for a stew, a rice dish, or a classic ensaladilla and feel like you’re exactly where you’re meant to be. No fireworks—just great food and even better wine.

At BiBo, on the other hand, San Juan is all about music, cold drinks, and eating without overthinking. Brioche, freshly made guacamole, something Japanese, something Andalusian. There are no rules here. Just improvisation, bold flavors, and sharing. Which is also a way of wishing for something new.

No bonfire needed when the meal lasts all night

People get serious about San Juan. Midnight swims, no looking back, handwritten wishes on recycled paper. We think you don’t need all that. Just a good table, friends nearby, and a long, lingering meal that stretches into the night.

And if you’re wondering where to book, remember: Leña, Lobito de Mar, Tragabuches, and BiBo are more reliable than any ritual. In all of them, the most basic wish comes true: eating well and having a great time.

Sometimes, the fire is in the kitchen. The magic is in the first bite. And new beginnings? In a good glass of wine—or cava, if you’re in Barcelona.

So this June 23rd, don’t throw your wishes into the sea. Lay them out on the table. And celebrate San Juan the right way: no rush, no rules, and with a full stomach.

Después de cinco años de éxito, Leña Marbella sigue creciendo y enciende la chispa del verano con la ampliación de su espacio. Esta evolución eleva la experiencia gastronómica y consolida la visión del chef Dani García: un steakhouse innovador que une técnica, producto y vanguardia. Leña Marbella crece sin perder su esencia, convirtiéndose en un concepto más amplio, más ambicioso y con más fuego que nunca.

Con la llegada de los días largos y las noches más bonitas del año, el restaurante da un paso más en su evolución. Situado en el emblemático hotel Puente Romano, continúa su crecimiento con una importante ampliación de su espacio. El nuevo área ocupa el antiguo local de BiBo Marbella, una de las marcas más queridas del grupo. Esta incorporación refuerza la esencia creativa de Dani García y la eleva en un entorno más ambicioso, envolvente y espectacular.

La ampliación añade una capacidad extra para 141 personas, elevando el aforo total del restaurante hasta los 279 comensales. Esta cifra incluye la zona lounge y el bar, dos espacios clave en la experiencia Leña. Además de más espacio, se incorporan novedades importantes, como una barra central imponente que se convierte en el corazón de la sala. Esta barra está pensada para ofrecer una experiencia única e inmersiva en Marbella.

Leña está que arde en Marbella

El diseño del nuevo espacio ha sido creado por el estudio Astet, responsable del interiorismo de todos los restaurantes Leña. Este estudio ha firmado los espacios de Marbella, Madrid, Barcelona y Dubái, manteniendo una identidad visual coherente e icónica. El nuevo diseño potencia ese lenguaje ya reconocible, haciendo de Leña un verdadero referente internacional. Inspirado en lo ancestral y lo primitivo, utiliza materiales como la madera y la piedra. También juega con una paleta cromática dominada por los negros y una iluminación tenue. Todo ello crea una atmósfera sensorial que conecta directamente con la esencia del fuego.

En cuanto a la propuesta gastronómica, Leña Marbella mantiene su equilibrio entre producto y técnica, con una cocina centrada en el arte de cocinar sobre brasas. En este universo, el fuego es el gran protagonista, realzando los sabores puros con el aroma del humo. La parrilla se transforma verduras, mariscos, pescados y cortes nobles de carne. Todo ello se convierte en una experiencia sensorial completa, en la que cada plato habla con intensidad.

Desde sus entradas vegetales como el puerro asado o el aguacate de Málaga a la brasa, la carta es un homenaje al sabor. El pesto de cilantro, el salpicón vegetal y el queso feta aportan frescura y contrastes. También brillan los yakipinchos, como el de meatball de pollo con ralladura de limón. Por supuesto, no puede faltar su icónica Burger, un clásico que marcó el inicio de todo. Entre los platos principales destacan la lubina a la parrilla o el Tomahawk de ternera. También el ribeye de vaca vieja y el lomo de wagyu A5, que es todo un espectáculo.

Impulsado por el fuego de unas brasas que nunca se apagan, Leña sigue creciendo sin perder su esencia. Esta ampliación consolida su presencia en Marbella y reafirma el éxito de un concepto único. Leña no solo es un restaurante, es una forma de entender la cocina, el fuego y la experiencia. Con sedes en Marbella, Madrid, Dubái y una reciente apertura en Barcelona, se ha consolidado como un referente internacional. Muy pronto, su inconfundible propuesta llegará también a Miami, Mallorca e Ibiza. Así continúa su expansión, llevando el alma de las brasas por todo el mundo.

There are words that, when put together, guarantee Mediterranean happiness: Lobito de Mar, Madrid, arroz. And now, with the new “A toda vela” menu, that promise is fulfilled, dish by dish. A proposal designed for those who enjoy the flavors of the sea at the table, Monday to Friday at lunchtime, without complications but with a lot of taste. At Lobito de Mar Madrid, A toda vela surprises with a selection of starters, mains, and dessert that combine tradition, originality, and top-quality ingredients.

A high-flying start

It all begins with a Russian salad topped with smoked eel. Yes, salad. But not just any salad. Creamy, flavorful, and with that smoky twist that changes everything. There’s barely time to blink—it’s gone before anyone can ask for seconds. Next up: a mix of croquettes, little flavor bombs where the classic and the marine come together. Then come the chirlas sautéed with manzanilla wine, the kind of dish that calls for bread and silence, with an aroma that speaks for itself. And to round things off, a baby tuna burger with lamb’s lettuce. Small, juicy, and perfectly balanced—clearly the result of a lot of testing to get it just right.

The decisive moment

Now it’s time to choose. And it’s not easy. Four mains are battling for the spotlight. For fish lovers, there’s grilled sea bass loin, cooked to perfection with that crispy skin that crackles when you cut into it. Another option: tuna ribeye carpaccio with garlicky fried eggs. A surprising dish, full of texture, garlic aroma, and just the right amount of boldness to brighten your day. And of course, what can’t be missing from any equation involving Lobito de Mar, Madrid, arroz: the dry seafood and fish rice. Intense flavor, loose grains, and that deep, savory base that makes you close your eyes as you taste it.

A fourth contender steps up: arroz al sarmiento with coquelet chicken. That unmistakable smoky flavor you only get from real firewood, with tender, fall-apart chicken that’s full of flavor. The choice isn’t easy, but the result is always a win.

A glorious ending

And like any good menu, the ending lives up to the rest. A fresh cheesecake that puts the perfect finishing touch without overwhelming you. Light, creamy, and with that milky hint that brings back memories of the old-school kind—but with just the right touch to make you want to come back for it alone.

At Lobito de Mar Madrid, “A toda vela” is, at its core, a menu designed to bring the sea to your plate. For those who know that the best meals need no explanation—just good ingredients, a pleasant setting, and a team that understands soulful cooking. If one thing’s clear, it’s that with menus like this, satisfaction is guaranteed.

En Leña Barcelona, las brasas no son lo único que arde. A partir de las nueve y hasta la una de la madrugada, los viernes se transforman en un ritual incendiario donde el fuego se mezcla con ritmos que queman la pista. Barcelona tiene mil planes, pero solo uno lleva el nombre de Leña y la temperatura exacta para convertir tu viernes en el momento más salvaje del fin de semana. Leña Barcelona presenta su nuevo ciclo: Barcelona by Night. Cada viernes, DJ Akihiller Kiyani enciende la cabina, pero no lo hace solo. Se rodea de fieras. El 23, Alice Deren. El 30, Hermansen. El 6 de junio, Isma. El 13, Dark Feel. El 20, Assil. El 27, Dark Feel de nuevo. Y en julio, el 4 vuelve Hermansen y el 11 aterriza Martista. Si no sabes quiénes son, no importa. Solo ven y quédate a vivirlo.

Una cabina en llamas

El DJ residente es Akihiller Kiyani. No es un nombre. Es una advertencia. Cuando entra en escena, lo hace sin pedir permiso. Su música atraviesa el comedor de Leña Barcelona, trepa por las paredes, y se cuela hasta los huesos. Leña se conviernte un templo donde el humo huele a carne pero también a neón y a fines de semana con resaca de estilo. Los invitados no vienen a cubrir expediente. Alice Deren es potencia fina. Hermansen, un kamikaze de los bajos. Isma, el groove de la vieja escuela bien vestido. Dark Feel pone la oscuridad que algunos necesitan para desinhibirse sin dar explicaciones. Assil viene con ritmos que no entienden de etiquetas. Martista te hace cerrar los ojos y olvidarte del móvil. Y mientras tanto, el DJ residente mantiene todo en su punto de ebullición.

El sonido en Leña Barcelona está diseñado para que no haga falta hablar. La música se siente y las brasas acompañan. Y sí, también hay copas, las que quieras, como quieras. Pero lo importante es el ritmo. No hay carta que valga si no te levantas de la silla. Aquí vienes a cenar, sí, pero luego te conviertes en algo más. Uno de esos cuerpos que no tienen prisa por irse.

Quemar sin pedir perdón

El plan está claro: viernes, 21:00. Empieza el juego. Te sientas, pides tu burger y miras alrededor. El ambiente es brutal. Hay moda, hay actitud. Esto es una pista encubierta en medio de un restaurante de alta tensión. Y eso lo cambia todo. Porque mientras tú decides entre un cóctel o un trago largo, el beat sube sin que te des cuenta. Y cuando lo notas, ya es tarde. Estás dentro. Ya no puedes no moverte.

Aquí se viene a romper la semana. A quemar el cansancio en una sesión donde no hay etiquetas. Solo música, luces bajas, fuego en las brasas y gente que no quiere que le apaguen la noche. Si pensabas que Leña era solo un restaurante de carnes al fuego, ven un viernes. Vas a tener que repensarlo todo. En Barcelona, hay sitios para cenar. Sitios para bailar. Y luego está Leña.

Sigue nuestras redes sociales para enterarte de las novedades de cada semana.

May 28th isn’t just any day. It’s International Burger Day, a date that pays homage to one of the world’s most iconic and beloved bites. But if we’re talking about burgers that truly leave a mark, one shines brighter than the rest: the burger that gave meaning to it all at Leña. This creation has become a standout at Leña Marbella, Leña Madrid, and Leña Barcelona, and it’s much more than just meat between buns. It’s an experience that awakens all the senses and redefines what it means to enjoy a truly authentic burger.

An Obsession with Perfection

From the beginning, Leña has had a clear mission: to make the burger the most iconic dish on its menu. It’s not just about using the finest ingredients, but about elevating every detail to a whole new level. It all starts with the meat, carefully selected to achieve the perfect balance of juiciness and flavor. Then, it’s paired with a bun that’s much more than just a simple base – it’s the canvas that frames each bite, soft on the inside and slightly crispy on the outside, topped with Havarti cheese and the final touch: the signature Bull sauce by Dani Garcia. But what truly sets it apart is the fire. That touch of the grill gives every Leña burger its deep, smoky flavor, a taste you only get when the flame itself becomes an essential ingredient.

More Than Just a Burger – An Experience

The Bull burger at Leña isn’t just a burger – it’s a statement. It’s the result of years of passion and dedication, crafted by chefs who live and breathe the art of grilling. Every time it’s served at Leña Marbella, Leña Madrid, or Leña Barcelona, it tells a story of fire, tradition, and innovation. It’s an experience that starts with the first aroma wafting from the kitchen, envelops you when the plate hits the table, and culminates in that first bite that makes you close your eyes and sigh. Because dining at Leña is exactly that – an experience lived with all the senses.

So this May 28th, celebrate International Burger Day the way it should be. Let yourself be swept away by the unmistakable flavor of the Bull – a burger that not only feeds the body but also nourishes the soul. Because if there’s one thing we know at Leña, it’s that the best stories are written in the heat of the flames.

At Lobito de Mar in Marbella and Madrid, the tuna ribeye carpaccio is an unmissable experience. What makes it unique is its origin: a cut from the white loin of the tuna, specifically from the area between ribs 2, 3, 4, and 5. This section holds three prized and precise cuts: the descargamento, the tarantelo, and the ventresca. Together, they create a perfect balance of fat, texture, and flavor—a harmony that pays tribute to the most revered fish in the Atlantic. The ancient almadraba technique allows these specimens to be captured at their peak. Fishing is carried out with deep respect for the sea and its natural cycles. This is the only way to obtain a product that is fresh, seasonal, and of exceptional quality. This tuna carpaccio is no improvisation: it is carefully selected, refined, and honored. Its flavor connects sea and land, tradition and innovation, the present and memory.

Technique, Precision, and Respect

The tuna ribeye that reaches the table at Lobito de Mar is no coincidence. It comes from pieces selected with extreme meticulousness. Each tuna is caught using the almadraba method—a sustainable and regulated system still practiced along the coast of Cádiz. Thanks to the work of Gadira, the product retains its purity and properties. From each tuna, only the best is chosen: the descargamento brings firmness, the tarantelo offers juiciness, and the ventresca contributes a noble, soft, and unctuous fat. This combination turns the carpaccio into a refined and flavorful bite. In the hands of Dani García’s team, the tuna reaches a new dimension. Each slice is cut with millimetric precision—layer by layer—with technique and respect. The result is a light, clean, and characterful dish. A proposal where the product takes center stage, without unnecessary adornment. Because when you’re working with true tuna, nothing else is needed. Every detail is designed to highlight the marine essence of each bite.

A Marine Jewel in Two Cities

This tuna carpaccio is served in both Marbella and Madrid. At Lobito de Mar, the setting amplifies the experience: elegant, fresh, and with a seafaring soul. It’s not just about eating—it’s about living the Mediterranean through the plate. Behind each slice lies a story that begins in the southern sea, passes through the expert hands of Gadira, and ends in the kitchen of Dani García. A story of respect, quality, and commitment to authentic flavor. In Madrid, this tuna carpaccio brings the sea to the city in all its intensity. In Marbella, it’s savored with the gentle sound of waves in the background. Both cities offer a deeply marine experience: emotion, technique, and genuine flavor. This dish represents the connection between the age-old tradition of almadraba and Dani García’s contemporary vision.