Tag: Madrid

Every January 30th, the world marks International Croissant Day. It’s a day to honor this iconic pastry that has won hearts and taste buds globally. With its crescent shape and buttery layers, the croissant is more than just a coffee companion. It embodies baking mastery and how simple food can deliver pure joy. Discover why this day invites us to savor life’s finest moments!

A Classic with a Rich History

Though often linked to France, the croissant’s story is more complex. Its roots trace back to the Austrian “kipferl,” a crescent-shaped pastry from the 17th century. The croissant became what we know today thanks to French bakers who introduced butter-layering techniques. This innovation gave it the flaky texture and unique flavor that define it.

Celebrating International Croissant Day is more than an excuse to indulge. It’s a chance to appreciate the artistry behind its creation. Each layer reflects dedication, and every bite preserves a timeless tradition.

The Croissant Around the World

International Croissant Day also highlights how this pastry has been reimagined across cultures. From chocolate-filled versions in Europe to savory options with ham and cheese, the croissant adapts to all tastes. In places like Japan and the U.S., bakers have pushed boundaries, blending local ingredients or creating hybrids like the cronut.

Croissants Worth Celebrating

In Spain, some restaurants elevate the croissant to gourmet status. At Tragabuches, their weekend breakfast croissants offer a unique experience, blending culinary excellence with tradition. Whether classic or innovative, these creations add even more reason to celebrate International Croissant Day.

So, why wait? Indulge in a croissant today and rediscover its timeless charm.

Happy International Croquette Day! On January 16, is a date dedicated to one of the most popular and versatile dishes in world gastronomy. Originating in France in the 18th century, croquettes made their way to Spain through French culinary influence and quickly became a typical snack. This day celebrates not only the delicious taste of croquettes but also their history, tradition, and their ability to adapt to an infinite variety of ingredients and combinations.

While the classic croquette is made with a creamy béchamel and some type of meat, such as chicken or ham, it has evolved in many cultures. Nowadays, it is common to find vegetarian, seafood, and even more innovative versions with ingredients like truffle or cheese. Croquettes know no boundaries; they adapt to local tastes and are a symbol of “leftover” cuisine.

This day also highlights the importance of homemade food and the culinary tradition passed down through generations. In many countries, croquettes are the star dish of family dinners, celebrations, or tapas in bars and restaurants. The crispy exterior and soft interior are irresistible, and their versatility makes them suitable for any occasion.  

In addition to being a perfect excuse to enjoy a great croquette, International Croquette Day invites us to reflect on the cultural richness behind each recipe and appreciate the value of life’s small pleasures.

Dani García’s Croquettes

Dani García, one of the most renowned chefs in Spanish gastronomy, has elevated croquettes to a unique level of sophistication in his restaurants. Known for his creative and avant-garde approach, García reinvents this classic dish using high-quality ingredients and innovative techniques. Some of his standout croquettes include those filled with ham, shrimp, or roasted chicken.

If you want to try Dani García’s croquettes, you can visit his restaurants in Marbella, Madrid, and Barcelona, across all his brands: BiBo, Leña, Lobito de Mar, and Tragabuches. All of them feature this crowd-pleasing dish, and the chef’s croquettes will leave no one indifferent.

The Madrid Academy of Gastronomy honors Luis Baselga, sommelier and maître at Smoked Room, as Best Sommelier 2024 for his outstanding professional career at the VIII edition of the Community of Madrid Gastronomy Awards.

The Madrid Academy of Gastronomy awarded the Best Sommelier 2024 prize to Luis Baselga, sommelier and maître at Smoked Room, in recognition of his dedication, professionalism, and talent in the world of gastronomy and wine. At the VIII edition of the Community of Madrid Gastronomy Awards, held at the Royal House of the Post Office, the accolade celebrates Baselga’s exceptional career and his remarkable contribution to gastronomy and the world of wine.

About Luis Baselga

Luis Baselga, a graduate in Gastronomy and Culinary Arts from the Basque Culinary Center, began his career in the kitchen, later discovering his passion for wine. His professional journey in iconic Madrid restaurants such as Efímero and TriCiclo led him to specialize in wine selection and care, eventually joining the Dani García Group in 2021. At Smoked Room, one of the most exclusive spaces by chef Dani García, Baselga heads the wine list and manages the dining room service, ensuring every detail of the gastronomic experience. Baselga states, “For me, this recognition is a sign that hard work and dedication guide you in the right direction. I deeply appreciate the acknowledgment of my work in wine, service, and interaction with people.”

The sommelier emphasizes the importance of the support he has received: “I want to thank everyone who has always given me the opportunity and resources to develop my work and explore new paths. I am grateful to the Dani García Group for allowing me to build a project from scratch and bring it to excellence alongside a team without whom none of this would be possible, especially Massimiliano. Being able to work with the greatest example of discipline, consistency, and virtuosity—a mentor and friend—is a fortune I enjoy every day I go to work.”

Smoked Room

Since its opening in June 2021, Smoked Room has distinguished itself with a unique gastronomic concept centered around smoke, achieving two Michelin stars in its Madrid location and another in Dubai, reflecting the innovative spirit and culinary excellence of the Dani García Group. In this context, Baselga’s role as sommelier and maître d’ has been key to enriching the dining experience, offering a wine selection that complements each dish and elevates the guest’s experience in every way.

This recognition from the Madrid Academy of Gastronomy marks a milestone in Luis Baselga’s career, who, together with the entire Dani García Group team, is committed to continuing to elevate the level of sommelier excellence in their projects.

When masters from different bars come together to create something exceptional, the art of mixology is born. This October, El Coleccionista, located in the heart of Madrid, has been the stage for collaborations with Marlowe on Sunday, the 20th, and Sago House on Monday, the 21st. Coming up next, on the 30th, we’ll have the pleasure of welcoming the renowned Seville bar Montana, which will be making a one-night appearance to share its magic in an exciting guest shift.

About Montana

But what makes Montana so special? Located on the historic San Pablo street, across from the majestic Church of La Magdalena. This iconic spot has witnessed countless important moments in the life of Seville. Montana, in addition to being a city landmark, offers an experience that blends the rich history of its surroundings with innovation in mixology. This bar, whose building dates back to 1926 and has seen various incarnations from a tire shop to a famous toy store. It reflects constant change and adaptability—traits that also define its cocktail creations.

On this occasion, Montana’s unique atmosphere will be transported to El Coleccionista, where both teams will work side by side to deliver an unforgettable experience. Imagine enjoying the perfect blend of Sevillian tradition and Madrid sophistication, all in one glass. This is a rare opportunity for attendees to savor cocktails that fuse the best of both worlds, with exclusive creations that won’t be available anywhere else.

The meeting of two icons like El Coleccionista and Montana promises an evening full of artistry, creativity, and, above all, flavor. It won’t just be a showcase of skill but also a journey through history, from the streets of Seville to the vibrant heart of Madrid.

From October 18 to 27, Madrid becomes the cocktail capital thanks to the Madrid Cocktail Week 2024. During these days, the city dives into a whirlwind of liquid art, where top bartenders gather to surprise with their creations. Iconic bars, restaurants, and hotels join in this celebration, offering unique experiences that blend flavors, innovative techniques, and a dose of art in every glass.

El Coleccionista: A Must-Visit Spot

At the heart of this festival is El Coleccionista, a gem of Madrid’s cocktail scene. This bar not only offers a high-end cocktail experience but also turns each drink into a work of art. Located in an elegant and sophisticated corner, El Coleccionista is known for its ability to capture stories in every cocktail, combining unexpected ingredients with techniques that seem straight out of an alchemist’s lab.

During Madrid Cocktail Week, El Coleccionista presents an exclusive menu, inspired by autumn flavors and the rich history of Madrid.

What to Expect from Madrid Cocktail Week 2024?

This year, more than 100 venues are participating in the event. Attendees will have the chance to discover new flavors, learn about the latest mixology trends, and enjoy unique creations.

Don’t miss the chance to explore this universe of sensations. Madrid Cocktail Week 2024 is the perfect time to discover the best of Madrid’s cocktail scene, and if you’re looking for an experience that blends sophistication, creativity, and flavor, El Coleccionista is your ideal destination.

There are flavors that accompany us throughout life, those that transport us to the warmth of home, to the family table where time seems to stand still. New menu in Tragabuches, make us understand that true cooking is a journey back to those moments, which is why we wanted to pay homage to our roots with the new section of our menu: “Grandmothers in the Kitchen – Tradition at the Table.”

This section is much more than a nod to the past; it’s a tribute to the love our grandmothers put into every dish. Those slow-cooked meals that fill the house with their aromas and warm the soul are the true stars.

When we say “Grandmothers in the kitchen,” we’re talking about the very essence of traditional Andalusian cuisine, about recipes passed down from generation to generation, and that you can now enjoy at our restaurant, with the same love and care they used. But at Tragabuches, we don’t just bring back tradition, we adapt it to modern times.

Tradition at the Table

We want you to feel at home, for each dish to embrace you and remind you of the joy of enjoying a good family meal. From the first bite to the last, “Grandmothers in the Kitchen” invites you to rediscover those flavors that, though simple, have the power to touch the soul.

So, when you come to Tragabuches and sit down at the table, you’ll be sharing more than just a meal. You’ll be connecting with tradition, with our roots, and, above all, with the love that has gone into preparing every dish. Because in the end, good cooking is a way of caring, of bringing people together, and of reminding us that the best things in life are the simplest.

Come to Tragabuches and let our grandmothers tell you their story through each of their dishes. We’re waiting for you with the same comforting stews, but with the unique touch of our house!

This October 5th and 6th, Madrid will be the epicenter of gastronomy with one of the most exciting events of the year: Chefs on Fire, where Leña and Smoked Room will have their own space. At the Real Jardín Botánico Alfonso XIII, more than 20 chefs will come together to create a unique culinary experience, where fire will be the true star. Under the flames, these masters will transform ingredients into gastronomic masterpieces, all in an environment that blends art, live music, and nature.

Where will it take place?

The chosen venue, the Real Jardín Botánico Alfonso XIII, is a gem of the Spanish capital. With its vegetation and tranquil atmosphere, it provides the perfect setting for this festival that combines the sophistication of fine dining with the great outdoors. Over the course of these two days, visitors will enjoy not only the aromas rising from the grills but also in the opportunity to watch chefs in action, preparing dishes right before their eyes.

Leña and Smoked Room

Among the participants of Chefs on Fire are Leña and Smoked Room. Leña has solidified itself as a temple for grill lovers, its concept revolving around intense flavors and the tradition of cooking over embers.

On the other hand, Smoked Room, with its Michelin star, is an ode to elegance and precision cooking, where smoke plays a crucial role. This space, renowned for its exclusivity and very limited capacity, has earned international acclaim for its meticulous attention to detail and its ability to transform ingredients through smoking.

Award-winning chefs, live music, and more

In addition to Leña and Smoked Room, the festival will feature over 20 renowned chefs, all celebrated for their talent and creativity in the culinary world. From standout Spanish chefs to international figures, each will bring their unique vision of fire-based cuisine. The result? A feast of flavors where respect for raw ingredients and technique is fundamental.

Chefs on Fire is not just a food festival; it’s a celebration for all the senses. While the chefs transform ingredients into exquisite delights, live bands will provide the perfect soundtrack to the experience.

Chefs on Fire is more than a festival; it’s a celebration of gastronomy, art, and music in a one-of-a-kind setting. It’s a place where fire comes alive in the hands of exceptional chefs and where flavor is elevated through passion and technique. If you’re a lover of fine food and looking for a unique experience, you can’t miss this event. Come and enjoy two days of culinary creativity, in an atmosphere where embers, music, and nature come together to offer something truly unforgettable.

The aperitif is not just a break to eat something before lunch; it’s a ritual, a way of life that connects us with the true pleasure of enjoyment. At our bars, this moment becomes a daily celebration that blends the best of tradition with culinary creativity. September 19, World Aperitif Day, is the perfect occasion to pay tribute to this classic ritual.

The Bar: The Heart of the Aperitif

Our bars aren’t just meeting points; they are where stories begin. Where the sound of a drink being poured and the clinking of cutlery greet you. At Tragabuches, local ingredients, carefully selected, are transformed into small bites full of flavor. From classic olives and toasted almonds to a selection of cured meats and artisanal cheeses, the aperitif at our bars has a special charm.

On September 19, we invite you to come to our bars to celebrate World Aperitif Day, where simplicity becomes extraordinary. A perfectly poured beer or perhaps a house vermouth? Here, every sip tells a story, and every bite invites you to discover something new. Our team knows the secrets to making this moment unforgettable.

At Tragabuches, we pay homage to tradition while always looking to the future. From our bar, we offer a reinterpretation of the aperitif, with innovative touches that surprise.

‘DesTÁPAte’ at Lobito de Mar Madrid

If you want to experience the aperitif in all its glory, Lobito de Mar Madrid offers an irresistible proposal. From Monday to Thursday, during lunch hours, you can come to our bar and try the “Destápate” menu, designed for you to enjoy the best selection of tapas and aperitifs. It’s the perfect excuse for a midweek break and to turn the aperitif into a special moment.

Celebrate Aperitif Day with Us

September 19 is the perfect excuse to disconnect, relax, and immerse yourself in the atmosphere of our bars. Because in every bite, in every sip, there’s a small celebration of the everyday. We look forward to welcoming you to our bars, where the aperitif becomes an art, and life, a celebration.

Andalucía on the table: Tragabuches’ daily menu to take a midweek journey to the South with every bite. The menu, designed to enjoy a lunch full of Southern flavors, is available from Monday to Friday at noon in Madrid and Marbella.

Highlights include starters like the cherry gazpacho, fresh cheese, pistachios, and basil (1998) or the famous pringá del puchero in a croquette, and main dishes such as the noodle stew with white shrimp, tuna, and clams, or the carne mecha in its own jus with oloroso wine.

Where it all began

In 1998, the Tragabuches concept was born in Ronda, Málaga, with the sole objective of becoming the first KM0 restaurant, where the product was the main protagonist of its gastronomic offering.

Twenty-five years later, chef Dani García continues cooking Southern flavors with his most authentic eatery in Madrid and Marbella, presenting a culinary proposal perfect for midweek enjoyment.

Tragabuches brings to the table dishes that are part of Andalusia’s culinary tradition, where each ingredient has a unique identity and comes from specific farms and producers with a story behind them. With flavors of home and family, they launch the “Andalucía on the Table” menu, perfect for enjoying a Southern-flavored lunch from Monday to Friday, 1:00 PM to 4:00 PM.

The Menu

The menu, designed by Dani García, showcases seasonal products and begins with a choice of starters, such as the famous cherry gazpacho with fresh cheese, pistachios, and basil (1998), Russian salad with slices of acorn-fed Iberian ham, salmorejo, venison and pork country pâté, or a lovely Andalusian tomato salad.

It continues with a selection of hot appetizers, such as the famous pringá del puchero in a croquette, fried cod tortilla, fried egg with migas rondeñas, Iberian ham croquettes, carne mecha in its own jus with oloroso wine, or grilled leek with roasted pepper sauce and crudités.

Main dishes include highlights like blood sausage and razor clam rice, noodle stew with white shrimp, tuna, and clams, grilled picanha with green pepper sauce and fries, or grilled marinated chicken thigh with fries.

To finish, enjoy almond and red berry tart, egg flan, or the delicious cheesecake.

A menu to savor Andalusia with every bite and take a journey to the South through the most exquisite dishes.

At Leña, the art of grilling meat over fire is a constant celebration. A fundamental part of this experience lies in the cuts of meat, which are served with utmost respect for the product, making each visit a unique culinary journey. We invite you to discover three of the most special cuts on our menu: the old cow ribeye, the veal porterhouse, and the veal tomahawk.

Old Cow Ribeye: Unique Flavor and Texture

One of the most cherished treasures for meat lovers is the old cow ribeye. At Leña, we treat this cut with almost reverential respect. It comes from cows that have lived long and healthy lives, which translates into much more intense flavor, thanks to the time the fat has had to infiltrate the muscles. The ribeye is known for its marbling, that intricate network of fat that, when melted, infuses the meat with an unparalleled flavor. Its texture is juicy, tender, yet with character. This cut is ideal for those seeking deep, authentic flavor.

Veal Porterhouse: Two Cuts in One

The veal porterhouse strikes the perfect balance between two worlds. It’s a cut that combines the best of two pieces: the tenderloin and the sirloin. In the center, a small but firm portion of bone separates both cuts, adding extra flavor during cooking. At Leña, we grill the porterhouse with precise care to highlight the unique characteristics of each part. The tenderloin, soft and delicate, melts in your mouth, while the sirloin, slightly firmer, maintains that bit of resistance that makes it even more satisfying. This cut is perfect for those who want the best of both worlds on one plate.

Veal Tomahawk: The King of the Grill

Impressive in size and presence, the veal tomahawk is much more than a cut of meat—it’s a sensory experience. This cut is named after the Native American tomahawk due to its long bone, giving it a rustic and primitive appearance, yet with an unmistakable sophistication in flavor. The tomahawk is essentially a bone-in ribeye, and at Leña, each of its attributes is enhanced. Here, the slow fire and expert technique transform this piece into a masterpiece: meat with an incredibly juicy texture, deeply flavorful, and an invitation to enjoy it with all your senses.

The Art of Fire at Leña

At Leña, each of these cuts is carefully selected and treated with the respect it deserves. It’s not just about serving high-quality meat but bringing it to its full potential through fire, an element as primal as it is sophisticated, which Leña masters to perfection. Each ember adds a smoky touch that enriches the meat, while the technique controls the precise cooking point to elevate the experience with every bite.

Whether you prefer the intensity of the old cow ribeye, the versatility of the veal porterhouse, or the majesty of the tomahawk, at Leña, you will find the perfect cut for every palate.