Tag: Madrid

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.

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.

The New cocktail menu at Tragabuches: A tribute to the essence of Andalucía

The new cocktail menu at Tragabuches, both in Marbella and Madrid, is a tribute to the essence of Andalusia. With the unmistakable signature of the Dani García universe, each creation blends tradition and creativity in perfect harmony.

The influence of fortified wines sets this cocktail selection apart. The versatility of Fino, Amontillado, and Pedro Ximénez adds deep and elegant nuances. From the Adonis PX, featuring Amontillado, red vermouth, and a touch of orange bitters, to the Fino Martini, where Fino and dry gin come together in an Andalusian take on the iconic classic.

The essence of sherry in every glass

Cocktails at Tragabuches offer a true sensory experience. The De Jerez a Manhattan reinterprets the American classic with a touch of Oloroso and cocoa bitters, while the Papirusa Martínez fuses Papirusa Fino with cherry liqueur and rosé vermouth. Sophisticated choices that elevate the art of mixology.

For those looking for a more refreshing combination, the Bamboo & Jarana blends Jarana Fino with bitter almond and orange liqueur, achieving the perfect balance between sweetness and bitterness.

Afterwork & long drinks: the casual side of Tragabuches

Enjoying an afterwork drink with the new cocktail menu at Tragabuches is an experience in itself. The selection includes options that combine bold flavors with a nod to Andalusian tradition.

The G & Ginger is a vibrant choice featuring aged rum, Oloroso, and Amontillado, while the Sherry Daiquiri reinvents the classic with Pedro Ximénez. Meanwhile, the Generoso Old Fashioned brings character with a blend of fortified wines and bourbon.

If you’re looking for a refreshing option with an innovative twist, the Rebu-Jito combines gin and Palo Cortado with the essence of a mojito. And for spiced cocktail lovers, Punta Paloma fuses aged rum with Tempranillo, rosé vermouth, and a hint of Tajín.

Alcohol-free cocktails: The 0.0 option

Non-alcoholic mixology also has its place in the new Tragabuches menu. Rojo Vibrante is a sophisticated choice with 0.0 gin, almond, and vanilla, while Paloma Floral features notes of peach, orange blossom, and a touch of Tajín.

Cocktail making: A journey through Andalucía

Tragabuches has turned its new cocktail menu into a tribute to Andalucía. Each combination is designed to highlight the richness of fortified wines and other ingredients that evoke the south of Spain.

If you’re looking for a liquid experience that blends elegance, tradition, and creativity, the new cocktail selection at Tragabuches is a must-try.

Gastronomy is a journey that follows the rhythm of nature. Each season brings ingredients that reach their peak flavor and texture. Eel, a seasonal product, is a gastronomic gem that delights the most discerning palates. At Lobito de Mar, Dani García transforms it into an unparalleled culinary experience.

An Essential Seasonal Product

Eel is a fish with firm flesh and marbled fat, offering a deep flavor and silky texture. Its popularity in haute cuisine has grown, and its seasonality makes it an exclusive choice for those seeking the best ingredients at the right time of year.

At Lobito de Mar, Dani García has mastered its versatility in innovative recipes. Its smoked version elevates this seasonal product to another level. It’s a sophisticated option full of nuances that perfectly aligns with the chef’s marine cuisine.

Russian Salad with Smoked Eel

One of Lobito de Mar’s most iconic dishes is its Russian salad with smoked eel a recipe that blends tradition with the unexpected, enhancing the flavor of this seasonal product.

Russian salad is a classic of Spanish gastronomy. Its creaminess and balance of flavors make it irresistible. In Dani García’s version, smoked eel adds a touch of sophistication. Its smoky flavor melds with the salad’s smoothness, creating a perfect combination.

Lobito de Mar: Reinventing Marine Tradition

Lobito de Mar reflects Dani García’s love for seafood cuisine, a restaurant where fresh ingredients take center stage. Each dish pays homage to maritime tradition, reinterpreted with a contemporary vision.

Madrid is a city full of stars. Some shine in the sky, while others glow in the kitchen. Among the latter, one name stands out with intensity: Smoked Room. This exclusive restaurant, awarded a Michelin star in Madrid, redefines haute cuisine with a unique sensory experience.

A gastronomic journey like no other

In the heart of Madrid, where avant-garde meets tradition, lies a one-of-a-kind culinary temple. Smoked Room is one of the most exclusive two-Michelin-starred restaurants, a place where fire is an art form and cooking becomes a sensory spectacle.

The experience at Smoked Room begins long before the first dish is served. As soon as you step inside, the immersive atmosphere captivates your senses. The dim lighting, the scent of smoke, and the layout of the space prepare you for something extraordinary.

The “Omakase” concept is brought to life in a tasting menu where smoke takes center stage. Every ingredient undergoes a meticulous smoking technique, enhancing flavors with remarkable depth and complexity. This is more than just dining—it’s an experience designed to surprise and move you.

The magic of Smoked Room

Located in the heart of the capital, Smoked Room is the hidden gem of Grupo Dani García’s culinary universe. With just 14 guests per service, intimacy and excellence define every dish.

Here, fire does more than cook—it transforms. Each ingredient is subjected to precise combustion, elevating its flavors and textures. The experience at Smoked Room is a gastronomic journey that awakens the senses and leaves a lasting impression.

A space where fire comes to life

The design of Smoked Room envelops diners in a sophisticated yet inviting atmosphere. The open kitchen allows guests to admire the chefs’ expertise, while the aroma of fire fills the space. Every detail has been carefully curated to create a truly unique ambiance.

The embers, the smoke, and the heat take center stage. In this Michelin-starred restaurant in Madrid, the essence of charcoal grilling reaches its highest expression.

The recognition of haute cuisine

Smoked Room has won over critics and lovers of signature gastronomy alike. In less than a year, it earned its two Michelin stars, establishing itself as one of Madrid’s most distinguished two-starred Michelin restaurants.

This recognition is no coincidence. Behind every dish lies an unwavering dedication to excellence. Technique, respect for ingredients, and creativity come together in a perfect symphony of flavors and textures.

For two hours, from 9:00 PM to 11:00 PM, its bar will welcome El Alquimista, the Oviedo-based cocktail bar that is not just a bar, but “a meeting point for curious individuals and collectives eager to enjoy unparalleled experiences.” This guest shift promises a night where creativity and precision come together to deliver an unforgettable experience.

The Essence of El Alquimista

Located in the heart of Oviedo, El Alquimista is a temple of liquid flavor. Its concept is rooted in constant research and innovation, resulting in cocktails that challenge the senses. The combination of cutting-edge techniques and deep respect for ingredients has made this venue a benchmark in the industry. Now, its creations are landing in Madrid, at El Coleccionista, ready to surprise mixology lovers.

A Guest Shift You Can’t Miss

As one of Madrid’s top cocktail spots, El Coleccionista is hosting this exclusive event to bring new and exciting experiences to its audience. For two hours, the bar will transform into a flavor laboratory, where El Alquimista’s bartenders will showcase why their approach is setting trends.

Guests will enjoy a special selection of cocktails crafted exclusively for the occasion. Each creation will feature unexpected ingredients, innovative techniques, and flawless presentation—turning every sip into a sensory experience. Three cocktails, three stories:

• Huerto – Tequila with fresh vegetal notes.
• Not Dry – A deep blend of cognac, butter, and coffee.
• Sea Gimlet – A refreshing mix of gin, basil, and kombu.

El Coleccionista: A Meeting Point for Cocktail Lovers in Madrid

Since its opening, El Coleccionista has stood out as a space where cocktails are more than just drinks—they are stories in a glass.

This guest shift with El Alquimista reinforces its commitment to innovation and talent exchange within the world of mixology. Every event at its bar becomes an opportunity to discover new trends and enjoy creations that challenge the conventional.

Spring brings a host of new plans to make the most of the good weather, and what better way to celebrate than with the culinary delights of Grupo Dani García? This season, Lobito de Mar takes center stage with a special campaign you won’t want to miss. If you love fresh cocktails, tuna, and creative desserts, spring is the perfect opportunity to indulge in a unique gastronomic experience. Here’s everything you can’t miss.

Lobito de Mar: A Cocktail and a Dessert to Welcome Spring

Lobito de Mar, one of Dani García’s most iconic restaurants, has launched a special campaign to celebrate the arrival of spring. From March 21 to April 30, you can sweeten your lunch or dinner with El Salitre Más Dulce, a proposal featuring fresh flavors that will transport you to the sea.

The standout cocktails include Andaluces y Marineros, a refreshing drink with a citrusy touch that evokes the sea breeze, and the Espresso Martini, perfect for those who love the combination of coffee sweetness and the intensity of liqueur. To finish this experience, the Happy Hippo is a delicious dessert that will make your taste buds celebrate spring with every bite.

Additionally, Lobito de Mar presents the Golden Flower promotion, running from April to June. If you book a table on a weekday (Monday to Friday, excluding holidays) in April, you will receive a card with a golden flower. What makes this card so special? Those lucky enough to find it will win an exclusive gastronomic experience. A fun and delicious way to celebrate spring!

Leña: The Flavor of the Grill for Spring

If you’re looking for a smoky, flame-grilled experience, Leña is the perfect place for you. Dani García takes his passion for open-fire cooking to the next level with dishes that highlight the best seasonal ingredients. Each dish is a testament to the quality and care that goes into selecting the finest products for the season.

Tragabuches: A Touch of Tradition for Spring

For those who prefer traditional Andalusian flavors with a modern twist, Tragabuches is the place to be. Here, Dani García reinterprets the region’s most iconic dishes, giving them a fresh and creative spin to embrace the essence of spring. Every dish is designed to showcase the best seasonal ingredients, ensuring that each visit is a new and exciting experience.

Without a doubt, Tragabuches is where tradition meets innovation, creating an irresistible offering for even the most discerning palates.

BiBo Madrid: Springtime in the Capital

This spring, BiBo is filled with refreshing flavors, featuring fresh fish, seafood, and locally sourced vegetables—perfectly paired with a fine wine or a handcrafted cocktail.

With the arrival of spring, the restaurant becomes the ideal place to unwind, savor exceptional food, and, of course, enjoy the pleasant weather that defines this season.

Father’s Day is a special occasion to honor the man who has been by our side through every stage of life. Every year, as this date approaches, the same question arises: When is Father’s Day? In Spain, it is celebrated on March 19th, coinciding with Saint Joseph’s Day. And if this year you want to surprise him in a different way, forget traditional gifts and opt for a unique gastronomic experience.

A Father’s Day Gift He’ll Always Remember

When looking for the perfect Father’s Day gift, nothing compares to an experience that engages all five senses. Instead of a material object, choose to share special moments around the table.

At Leña, he can enjoy an unparalleled culinary experience. If he loves grilled meats, this is the perfect gift. Dishes crafted with the finest ingredients and a sophisticated atmosphere will make his day unforgettable.

If he prefers seafood flavors, Lobito de Mar is the best choice. From fresh seafood to coastal-inspired rice dishes, this restaurant offers a unique Mediterranean experience he’ll truly enjoy.

For fathers who appreciate traditional cuisine, Tragabuches is the ideal option. Its “Andalusia on the table” concept brings classic flavors to life with a touch of innovation. Savoring a hearty stew or a traditional dish here is a true luxury. To top it off, raise a glass with a specially crafted cocktail for the occasion.

If you’re looking for a more cosmopolitan atmosphere and a gastronomic experience with an international twist, BiBo is the perfect choice. With a menu that fuses flavors from around the world—from the tuna and salmon tartare duo to the iconic oxtail brioche—this restaurant offers a fun and surprising experience to share with family.

Gifts for Father’s Day Beyond the Material

If you’re still unsure about what to give, remember that the best gifts are those that create lasting memories. Choosing experiences for Father’s Day ensures unique and special moments.

A perfect plan could be a lunch or dinner at any of Grupo Dani García’s restaurants, paired with a selection of the finest Father’s Day cocktails. At El Coleccionista, for example, you’ll find a menu of signature cocktails, perfect for toasting to him.

The Best Way to Celebrate Father’s Day

Now that you know when Father’s Day is, plan ahead and make this year truly unforgettable. A great gift doesn’t have to be something physical; gastronomic experiences, long after-dinner conversations, and shared moments are what truly make a difference.

Whether it’s dinner at Leña, lunch at Lobito de Mar, or the tradition of Tragabuches, celebrating with delicious food and a warm atmosphere is the key to making this day extra special. Book in advance and give him a moment he’ll always remember.

This Father’s Day, surprise him with a gastronomic experience that celebrates his love for fine dining. Because there’s no better way to say “thank you” than with a toast and a great meal!

Gastronomy is a sensory journey. Each bite transports us to places filled with history and tradition. At Leña Marbella and Madrid, we draw inspiration from the essence of Barcelona to bring one of its greatest culinary treasures: calçots. This gem of Catalan cuisine takes center stage on our grill, blending the smoky flavor of fire with the authenticity of a centuries-old tradition.

From Barcelona to Marbella and Madrid

Calçots are more than just food; they are a social event. In Barcelona, the calçotada is a gathering where friends and family come together to enjoy these tender and sweet onions, grilled over embers. Served with romesco sauce, each calçot is eaten by hand, elevating the experience to a moment of pure gastronomic connection. At Leña, we have captured this spirit so that our guests can immerse themselves in the tradition with a touch of haute cuisine.

Our passion for the grill leads us to explore ingredients that come to life over fire. Calçots find their perfect ally on Leña’s grill, enhancing their natural sweetness and creating an unmistakable texture. Each bite is a tribute to Catalan tradition, but with the distinctive seal of our cuisine.

At Leña, we honor this rich gastronomic culture by bringing calçots to our kitchens in Marbella and Madrid. It is our way of bringing a piece of Catalonia to our restaurants and celebrating the diversity of flavors that inspire us.

Experiencing a calçotada is something you simply can’t miss. We look forward to welcoming you at Leña, where fire, tradition, and innovation come together in perfect harmony.

Every March 9th, the International Spanish Omelet Day was celebrated a tribute to one of the most iconic dishes in Spanish cuisine. Its origin sparks debate, its preparation has countless variations, and its flavor wins over everyone. At Tragabuches, this classic is reinterpreted with the excellence of Andalusian cuisine.

The History of the Spanish Omelet

The origin of the Spanish omelet remains a mystery. Some theories suggest it was born in Navarra in the 18th century, while others claim it became popular in Extremadura. What is certain is that this dish has transcended borders and generations.

Traditionally, the Spanish omelet is made with eggs, potatoes, and salt. However, the eternal debate between “with onion” or “without onion” continues to divide fans of this beloved recipe. At Tragabuches, the Spanish omelet reaches a new level thanks to the quality of the ingredients and the impeccable technique of its chefs.

What Makes the Spanish Omelet So Special?

The secret to a great Spanish omelet lies in the quality of the ingredients. Perfectly cooked potatoes, free-range eggs, and top-tier extra virgin olive oil make all the difference. At Tragabuches, every detail is carefully considered to create a creamy texture and a perfectly balanced flavor.

Additionally, the Spanish omelet is incredibly versatile and suitable for any occasion—whether it’s a hearty breakfast, a light dinner, or the perfect tapas-style bite at the bar. Its simplicity and unmistakable taste have made it a true symbol of Spanish cuisine.

The Tragabuches Omelet: A Tribute to Tradition

At Tragabuches, the Spanish omelet is crafted with the respect that tradition deserves. Using carefully selected ingredients and flawless execution, the result is an irresistible dish. Its juicy texture and balanced flavor make it one of the restaurant’s standout offerings.

In addition to the classic recipe, Tragabuches offers two special versions, including the truffled onion Spanish omelet, a sophisticated take enhanced by the unmistakable aroma of black truffle.

Whether paired with a fine wine or as part of a tasting menu, the Tragabuches omelet proves that timeless dishes can still surprise. Because while gastronomy evolves, iconic recipes never go out of style.

Celebrate Spanish Omelet Day at Tragabuches

If there’s a perfect day to enjoy this delicacy, it’s March 9th. At Tragabuches, we pay tribute to the Spanish omelet with a version that honors tradition while carrying the unmistakable signature of our kitchen. A dish that embodies the essence of Spanish cuisine and delights with every bite.