Tag: Dani García

Located on Madrid’s bustling Jorge Juan street, Lobito de Mar’s bar is a gastronomic spot that invites food lovers to discover a world of flavours and textures.

With its modern and cosy atmosphere, this place will become your favourite meeting point if you are looking for a unique culinary experience in the Spanish capital.

Lobito de Mar’s bar offers something special from Monday to Friday: DesTÁPAte menu. This tapas menu is a celebration of Spanish cuisine, with a carefully crafted selection of small plates that highlight the freshness of the sea. From classics such as russian salad with shrimps to tuna belly ”Pepito de Mar” , each tapa is an explosion of flavours that delights the senses.

What makes Lobito de Mar’s bar even more special is its cosy atmosphere and friendly service. Whether you come alone, with friends or as a couple, you will always find a place at the bar to enjoy a good meal and a pleasant conversation.

In addition to its delicious menu, the location of Lobito de Mar’s bar on Jorge Juan Street adds a special touch to the experience. Surrounded by shops, designer boutiques, it is the perfect place to enjoy a meal and then explore the most charming corners of Madrid.

In short, Lobito de Mar’s bar is much more than a tapas restaurant; it is a gastronomic experience not to be missed. So if you are in Madrid, don’t hesitate to come to DesTAPArte from Monday to Friday.

We are sure it will be an experience you will remember long after you have tasted the last tapa. See you at the bar!

Ready for a journey that awakens your senses and takes you deep into the Andalusian tradition? Welcome to Tragabuches, where the passion for food meets the warmth of southern Spain! With locations in both Marbella and Madrid, this restaurant is the perfect destination for lovers of good food, unique experiences coupled with tradition.

Marbella and its Andalusian soul

Tragabuches Marbella, stands as a gastronomic oasis, where the authentic flavours of Andalusia come alive in every dish. From gazpacho to the most typical Andalusian stews in winter, every bite transports you to the sunny streets of southern Spain.

But the experience goes beyond the food. Here, the youngest members of the family also have their special place thanks to the Kids Club, where they can have fun while the adults enjoy a palate-pleasing meal.

Tragabuches Madrid, a place for all occasions

In the heart of the capital, Tragabuches Madrid offers something for everyone. As well as a menu that celebrates Spain’s gastronomic richness, the restaurant has several spaces ideal for meetings and special events.

Whether you’re looking for the perfect place for a business lunch or an intimate celebration with friends, Tragabuches Madrid has the ideal setting for every occasion. Immerse yourself in the modern elegance of its dining rooms and let the magic of Spanish gastronomy do the rest.

The charm of Tragabuches

Tragabuches is a celebration of life, friendship and Spanish culture. With its focus on Andalusian flavours in Marbella and its versatility in Madrid, this restaurant captivates all who have the pleasure of visiting.

Are you ready to be swept away by the charm of Tragabuches?

The daily routine can be stressful, but what better way to recharge your batteries than enjoying Lobito de Mar Madrid’s bar? From the 6th of May until the 24th of May from Monday to Friday, lovers of marine flavours have an appointment at Lobito de Mar Madrid with its exclusive bar menu: ”DesTÁPAte”.

For those who need a ”break” during their working day, ”DesTÁPAte” offers the perfect option. Located in the heart of Madrid, Lobito de Mar Jorge Juan is the ideal place to enjoy a lunch that will give you the energy you need to face the rest of the day.

Enjoy and ”DesTÁPAte” in Lobito de Mar Madrid

”DesTÁPAte” menu is an ode to the sea in all its grandeur. With a careful selection of dishes that highlight the best flavours and textures the ocean has to offer, every bite is a delicious adventure. From the classics to the most innovative creations, ”DesTÁPAte” caters to all tastes.

”DesTÁPAte” is a unique opportunity to enjoy the best of the sea in the heart of Madrid. From 6 May until 24 May, customers can enjoy this exclusive menu from Monday to Friday at Lobito de Mar Madrid.

You won’t need a reservation. Immerse yourself in this unique gastronomic experience, we are waiting for you at Lobito de Mar Madrid to feast on the flavours of the sea with ”DesTÁPAte”!

On April 25th, we had the pleasure of enjoying the Bloom Party at LaFinca Grand Café. Spring has arrived in all its splendor, and what better way to welcome it than with a party at one of Madrid’s most exceptional venues.

LaFinca Grand Café became the epicenter of spring with its highly anticipated Bloom Party. It’s a pet-friendly space within the residential project and LaFinca Golf in Pozuelo de Alarcón, aiming to provide customers with new and unique experiences through comfort, space design, and a gastronomic offering featuring ten restaurants with different national and international cultural concepts.

The President of the Community of Madrid, Isabel Díaz Ayuso, emphasized the importance of landmark projects like LaFinca Grand Café, which demonstrate that Madrid is an example of a model of economic freedom.

Lobito de Mar LaFinca Grand Café

Lobito de Mar, located on the waterfront promenade, this exclusive enclave offers a unique experience that combines elegance, nature, and great food.

Under the direction of Dani García, Lobito de Mar is an extension of his gastronomic philosophy that celebrates the fresh flavors of the sea with an innovative touch.

The restaurant’s menu reflects García’s passion for seafood, offering a wide variety of dishes that highlight the quality and freshness of the ingredients.

Lobito de Mar, strategically located in LaFinca Grand Café, added a touch of sophistication and flavor to the experience.

The event, hosted by Mónica Carrillo, featured performances by Manu Tenorio and DJ Mickey Pavón.

It was complemented by a cocktail where guests had the opportunity to sample bites from Lobito de Mar.

Lobito de Mar at LaFinca Grand Café is more than just a restaurant; it’s a culinary destination that combines culinary excellence with an exceptional setting. Whether for a special occasion or simply to enjoy a meal on any given day in the sun.

+Lobito de Mar offers an unparalleled gastronomic experience that captivates the senses and leaves a lasting impression on all its visitors.

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).

Reviving the seafaring tradition! El Ronqueo with Dani García in Lobito de Mar

On the 19th of April, our chef, Dani García, brought a unique experience to Madrid. The first ”Ronqueo” of the season at Lobito de Mar LaFinca Grand Café. This event, not only offered a session on the cutting of tuna, but also celebrated the Spanish seafaring tradition in an exceptional way.

”Ronqueo” is a traditional Spanish art that consists of cutting up a tuna, showing the skill and dexterity necessary to treat this magnificent fish. During this event, Dani García guided the attendees through the cutting process. From the selection of the fresh tuna to the necessary steps to take advantage of each part of the fish.

Dani García explained the importance of working with fresh and local products, highlighting the relationship between the sea and the table in the Spanish culinary culture.

Lobito de Mar, best known for its tuna carpaccio, offered a cocktail after the “ronqueo” where tuna was the protagonist. Diners enjoyed delicacies from the sea prepared by the kitchen team, highlighting authentic and creative flavours that capture the essence of the coast.

Madrid’s Finca Gran Café provided the perfect setting for this unique experience. With its modern elegance and focus on haute cuisine, the restaurant served as the ideal setting for this celebration of contemporary Spanish cuisine.

In short, the ”ronqueo” event with Dani García at Lobito de Mar was much more than a culinary demonstration; it was a tribute to Spain’s seafaring heritage and passion for gastronomy.

En Lobito de Mar, nos preparamos para la temporada más importante del atún. Llega la primavera y viene de la mano de una tradición culinaria única y emocionante: La Almadraba. 

ALMADRABA AS A TRADITION

Almadraba is a traditional fishing method handed down from generation to generation, which involves catching migratory bluefin tuna as it passes through Mediterranean waters. This technique stands out for its 3,000 years of history on the coast of Cádiz.

Every year, as spring arrives, the local fishermen prepare their boats and nets for the almadraba season. This is a fixed fishing net, made up of mazes of nets and structures, strategically placed in the waters of the Strait of Gibraltar to intercept the passage of the tuna on their spring migration.

THE ALMADRABA IS ALSO SUSTAINABLE

Despite its age, the almadraba fishery has adapted to modern times, incorporating sustainable practices to ensure the conservation of tuna stocks.

From the use of selective fishing techniques to the implementation of closed fishing periods, fishermen strive to maintain a balance between tradition and conservation.

Once the fishing is done, the ”levantá” takes place, they select the adult tuna and release the rest of the fish alive into the sea.

FROM THE SEA TO THE TABLE

Before reaching Lobito de Mar, the technique of “ronqueo” is carried out; cutting up the tuna with a knife in a manual and artisan way. Experience this tradition live with us and enjoy exquisite recipes from our chef.

This is the process of cutting up a bluefin tuna. The ”ronqueo” requires skill and dexterity on the part of the ”ronqueador”, who carefully cuts the tuna into different parts: the head, the tail, the loins and the belly.

This process is not only a culinary technique, but also a ritual passed down through generations in fishing communities. The ”ronqueadores” are experts who know the anatomy of the tuna perfectly and know how to make the best use of each part.

See you at sea!

The Spanish potato omelette recipe is an iconic dish that has generated more controversy than you would expect from a simple egg and potato dish. The dispute centres mainly on 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.