Tag: Madrid

“La Barra de Cuatro,” the new gastronomic proposal from Tragabuches — a benchmark of haute cuisine from Málaga — pays tribute to tuna as an essential product of its identity. The gathering will bring together at its bar the content creators Nieves Felipo, Paula Casado, and Marta Iglesias, along with winemaker Esther Iglesias, with a common thread: tuna as the star of this special edition. Starting March 12 in Madrid and March 13 in Marbella, the experience will open to the public in a bar format, inviting guests to discover this proposal firsthand.

In an intimate and approachable format, the bar becomes both the stage and meeting point, allowing guests to experience everything from the front row. Each course is presented while revealing the inspiration behind the dish and the work with the product through different formats, textures, and flavors, guided by the Tragabuches kitchen team. The proposal is completed with a pairing specifically designed to accompany each preparation, creating a sensory journey where gastronomy and wine engage in a balanced dialogue.

The menu begins with an XL tuna gilda with octopus and citrus picada, a joint creation by Nieves Felipo and Paula Casado. It is a contemporary reinterpretation of the classic, combining raw tuna, tender octopus, piparras, olives, and a citrus touch that adds freshness. Nieves Felipo also presents a descargamento tuna tartare with Moscatel grapes and Marcona almond ajo blanco, a cold, clean, and elegant dish that highlights the purity of the cut and the balance between sweetness, acidity, and creaminess. Meanwhile, Paula Casado proposes a Malaga-style casserole enriched with oloroso, where the more gelatinous cuts of tuna are integrated into a marine-based broth with a rich, comforting texture.

The pairing, designed by sisters Marta and Esther Iglesias, accompanies the journey with a carefully selected range intended to enhance the product and bring coherence to the whole, where the wines act as the sauce of the dishes. The experience begins with an XL Gilda that tastes of the sea, accompanied by the salinity and striking minerality of Cota 45 Ube Miraflores 2024. This Palomino Fino by Ramiro Ibáñez transports you directly to the chalky albarizasoils of Cádiz, enhancing the almadraba tuna with whispers of yeast and notes of dried fruits.

The journey continues eastward, seeking balance between the strength of the descargamento tartare and the vibrant acidity of Oremus Mandolás Furmint 2023, the most distant project of TEMPOS Vega Sicilia. It is the freshness of Tokaj cutting through the richness, a dance of green apple and citrus that maintains tension on the palate.

We arrive at port with a tribute to surprise and to the terroir of Málaga. A return to local roots with a Malaga-style casserole, for which Marta and Esther Iglesias have selected a red wine that defies expectations: Pinot Noir 2024 from Cortijo Los Aguilares. Grown at high altitude, this grape offers one of the most surprising and fresh interpretations of warm climates. It is a wine of delicacy almost unexpected in southern Spain—light, elegant, and deeply aromatic. An elegant, floral, and profound red that brings vibrant depth to the stew, enveloping the strength of the casserole without taking away an ounce of its protagonism. Under the guidance of the Iglesias sisters, origin is always the final destination.

With “La Barra de Cuatro,” Tragabuches reinforces its commitment to quality ingredients and female talent, offering an experience where tradition is reinterpreted through a contemporary lens, centered on the ingredient that defines its identity. This is a special occasion to discover tuna, available at both Tragabuches Marbella and Tragabuches Madrid, at the bar area with no prior reservation required, designed to bring the experience closer to the public in an approachable and direct way.

Menu available at the bar only until May 17.

Marbella – Monday to Friday for lunch and dinner; Sunday dinner.
Madrid – Wednesday to Friday for lunch and dinner; Sunday dinner.

Winter is still best enjoyed at the table, and on March 12, Tragabuches Marbella celebrates it with a collaboration that brings together two regions through one of the great spoon dishes of Spanish cuisine. Diego López, “Moli,” the driving force behind the Galician restaurant La Molinera in Lalín, will travel to Marbella to cook alongside the Tragabuches team and present the emblematic Lalín cocido in a special menu created for the occasion.

The proposal is conceived as a progressive journey that links Tragabuches’ Andalusian universe with the Galician tradition of La Molinera. The menu begins with an XL Gilda, a tribute to the classic bar snack and the aperitif ritual that whets the appetite, followed by quisquillas served with a Padrón pepper broth. The third course looks south with winter tomato and red Almadraba tuna tartare.

Then comes the undisputed highlight of the day: Lalín cocido, served with the rigor required by a recipe considered part of Galicia’s culinary heritage. The sweet finale is a torrija, designed to extend the after-meal conversation and round off the experience.

This collaboration proposes an honest encounter between two ways of understanding cuisine that share essential values such as product, technique, and gastronomic memory understood in the present. The spirit of Tragabuches—deeply connected to seasonality and Andalusian identity—enters into dialogue with the rigor of the Galician recipe tradition championed by La Molinera, in an event conceived to celebrate winter around the table.

Lalín cocido is an exercise in balance in which every element finds its place. Grelos, chickpeas, and potatoes absorb the broth and coexist with different cuts of pork prepared through long, slow cooking: lacón, pig’s head, pancetta, ribs, tocino, and two varieties of chorizo—meat and onion. The broth acts as the thread that ties the whole dish together and gives meaning to each serving. At Tragabuches, the traditional structure of the dish will be respected, understanding the stew as a complete experience to be enjoyed in successive courses.

Reserve La Molinera Cocido at Tragabuches Marbella – March 12

Andalusia Day falls on a Saturday this year, and Tragabuches opens early to celebrate with a breakfast that is more than food: it’s a tribute.
Starting the day here means enjoying a slow morning, letting the aromas of fresh bread, olive oil, and freshly brewed coffee invite you to linger a little longer.

A breakfast that has it all

The Andalusian breakfast at Tragabuches is pure temptation.
From toast with tomato, olive oil, and Iberian ham to the classic mollete with lard and ham.
Extra virgin olive oil shines in every bite, and artisanal cold cuts bring authentic flavour from the region.
Everything is served with seasonal products and care that makes each detail count.

To accompany every flavour

A breakfast like this calls for a perfect drink: quality coffee, fresh juices, and a touch of tradition with thick, comforting hot chocolate.
At Tragabuches, breakfast is not just about filling your stomach, it’s about celebrating the small rituals that make Andalusia feel close, even in the heart of Madrid.

An experience that invites you to stay

Sitting down to enjoy this Andalusian breakfast is letting yourself be carried away.
Slow conversations, laughter, and shared glances accompany each dish.
It’s a moment to savour without hurry, to start Saturday with energy and joy, and to celebrate the culture and gastronomy of our land.

Celebrate Andalusia Day with us

This Saturday, Tragabuches invites you to experience the essence of Andalusia from the very first bite.
A breakfast designed for those who love to eat well, enjoy morning rituals, and seek a special plan that combines tradition and flavour.

Because Andalusia Day at Tragabuches is not just a breakfast, it’s a memory that begins from the aroma of coffee to the last crumb of bread.

On March 3rd, Smoked Room (two Michelin stars), the fire- and smoke-driven universe conceived by Dani García, changes scenery for one night, moving up to the seventh floor of the Four Seasons Hotel Madrid to meet Dani Brasserie, the chef’s cosmopolitan gastronomic lookout in the heart of the city.

Through a four-hands service limited to 24 guests, Dani García will be present and lead an exclusive journey designed to combine different registers: the intensity of fire and smoke with precise, light and sophisticated execution.

The menu unfolds over 12 courses, moving from the essential to the memorable: it begins with bites that awaken the palate, gains depth with nods to the Andalusian chef’s classics, progresses into a sequence where embers and smoke take center stage, and culminates in a sweet finale with strong personality. The experience reads as a dialogue between two universes that share the same roots — an obsession with product and technique — yet express themselves through distinct nuances: the luminous, cosmopolitan elegance of Dani Brasserie and the technical, sensory tension of Smoked Room.

Brioche bread with toasted yeast butter and grilled avocado, and red prawn with brown butter and yuzu kosho open the play of contrasts. Next come references to the Dani García universe such as Sharpening the Pencil (foie yogurt, pickled orange and shavings of smoked eel), before arriving at one of the menu’s most iconic and defining moments: the Nitro Tomato, presented here as a two-voice conversation. On one side, the Dani Brasserie version, with green gazpacho and red prawn tartare; on the other, Smoked Room’s interpretation, introducing a smoky register with smoked sturgeon, horseradish cream and caviar.

From this exchange, the journey moves into deeper, more character-driven creations, where embers, fire and long reductions appear explicitly: ribeye tartare with oxtail consommé infused with Sherry and black truffle; grilled sea cucumber with tripe jus and gochujang; olla gitana of tendons and mollusks with pumpkin, mint and elderflower; and grilled tuna collar with pork tail jus and grilled caviar. In the final stretch, roast duck with beetroot and black cherry jus leads into a sweet ending with personality, featuring icons such as roasted pumpkin and pistachio “Nutella” with homemade brioche.

The setting is also part of the narrative. Dani Brasserie is Dani García’s cosmopolitan gastronomic lookout in Madrid: a contemporary brasserie overlooking the city from above, blending urban energy, design and a cuisine that balances lightness and precision. Smoked Room, meanwhile, represents the chef’s most radical and sensory side: a concept built around fire, smoke and toasted nuances, where each course seeks intensity without losing clarity.

For one night, both concepts meet at the same table to showcase two complementary ways of understanding haute cuisine through emotion, technique and pleasure.

As with any great gastronomic occasion, the experience can be complemented with a wine pairing designed to converse with each course and enhance the contrast between smoke, embers and the menu’s fresher nuances. A limited-capacity event to experience, in a single service, two complementary culinary universes by Dani García — with Madrid at your feet.

If there’s an area in Madrid that exudes exclusivity, fashion, and—above all—high gastronomy, it’s the “Golden Mile.” Choosing a spot can be overwhelming given the abundance of options, but if you’re wondering where to eat in the Barrio de Salamanca and its surroundings, the answer has an Andalusian accent and a signature touch.

Within just a few streets, Grupo Dani García has created a “triangle of flavor” that satisfies every craving: from traditional tapas to world-inspired cuisine, and of course the finest seafood. Whether it’s a business lunch, a romantic dinner, or a casual bite with friends, here’s your ultimate guide to the restaurants you can find in the exclusive Barrio de Salamanca.

1. Lobito de Mar: The Temple of Tuna and Seafood on Jorge Juan

Calle Jorge Juan is the neighborhood’s epicenter of atmosphere. There, where asphalt replaces sand, lies Lobito de Mar Madrid. It’s the perfect choice if you’re looking for the taste of the sea, fresh products, and a lively, carefree vibe.

Lobito is more than a restaurant—it’s a paradise for bluefin tuna lovers and rice aficionados. Here, you can enjoy the best fish, authentic Andalusian fried dishes, the freshest seafood, and a rice menu (both dry and creamy) that transports you straight to the Costa del Sol.

• Ideal plan: A sunny weekend lunch on the terrace or a lively dinner at the bar.
• Signature dish: Sarmiento rice or any of the bluefin tuna cuts.

Book at Lobito de Mar Madrid

2. Tragabuches: Andalucía Anytime on Ortega y Gasset

If your goal is traditional Andalusian cuisine, hearty stews, and a homey atmosphere, your destination is Tragabuches Madrid. Located on Calle José Ortega y Gasset, this space pays homage to culinary roots and timeless recipes.

It’s a non-stop concept (continuous kitchen service) that revives the essence of Andalusian inns. From breakfast with Antequera molletes to dinners featuring stews and zero-kilometer products, this is a place where ingredients take the lead and sophistication resides in simplicity.

• Ideal plan: A business breakfast, a long aperitif, or a family dinner where sharing is a must.
• Signature dish: Spanish omelette (with or without onion) and Russian salad.

Book at Tragabuches Madrid

3. BiBo: A Cosmopolitan Journey on Paseo de la Castellana

Technically on the edge of the neighborhood, BiBo Madrid is a spectacular gateway and a must-stop on this culinary route. Under its iconic bulbs and hot-air balloon, Dani García shows his most worldly side.

It’s the choice for those seeking restaurants in Madrid but wanting something different. Fusion cuisine, international influences, and a vibrant signature cocktail menu. BiBo is energy, color, and flavors that take you from Andalucía to Asia or the Americas in a single bite.

• Ideal plan: Dinner with friends, a special date, or an unconventional afterwork.
• Signature dish: Oxtail brioche—a timeless icon.

Book at BiBo Madrid

4. Leña: The Flames That Rule the Castellana

It would be a sin to talk about gastronomy in the area without crossing over to Paseo de la Castellana. Just across from the Barrio de Salamanca, in the Hyatt Regency Hesperia Hotel, Dani García has created his temple of meat and fire.

Technically just meters from the “border,” Leña Madrid is a must for anyone looking to top off a shopping day on Serrano Street with the city’s best steakhouse experience.

• Ideal plan: Cross the Castellana after an afternoon of shopping and treat yourself to a carnivorous indulgence.
• Signature dish: Tomahawk steak or the Bull Burger.

Book at Leña Madrid

5. La Joya de la Corona: Smoked Room (Fire Omakase)

If your search goes beyond the conventional and you’re after absolute gastronomic excellence, the answer lies inside the Hyatt Regency Hesperia Hotel.

Smoked Room isn’t your usual restaurant; it’s an exclusive experience for only 14 diners per service. Awarded 2 Michelin Stars in one fell swoop (a historic milestone), Dani García presents a Fire Omakase concept: a tasting menu where Japanese technique meets open-flame grilling and smoke.

It’s the ultimate destination for the most demanding guests—perfect for intimate business meals or celebrations requiring a level of sophistication and privacy above the rest of the city.

• Ideal plan: A unique gastronomic experience for true foodies and lovers of understated luxury.
• Concept: High-end cuisine over fire in an exclusive, private setting.

Book at Smoked Room

One Neighborhood, Five Culinary Destinations

No more wandering in search of a spot or debating what you feel like eating. The “Golden Mile” and its immediate surroundings have become the epicenter of Dani García’s universe, covering every craving at the highest level.

Whether your taste leans toward fresh fish and seafood at Lobito de Mar, Andalusian tradition at Tragabuches, or the cosmopolitan journey of BiBo; or if you prefer crossing the Castellana for fire and meat at Leña or indulging in Michelin-star exclusivity at Smoked Room—five proposals, five atmospheres, and the same seal of quality just steps apart.

Which one will you choose today?

Some collaborations are born naturally. Others are celebrated as they deserve to be: with music, glasses raised, and the feeling of being part of something special.

Yesterday, El Coleccionista toasted with Persimmons and welcomed the new season with a party that brought together lovers of fine cocktails and the good life. A night to celebrate the meeting of two liquid universes with plenty to tell.

Because when El Coleccionista and Persimmons meet, the result is never accidental. It is pure intention.

A collaboration to be enjoyed, sip by sip

From today, this collaboration takes shape in two exclusive creations. A Persimmons cocktail, named Suli (meaning soulin Georgian), now part of El Coleccionista’s menu.

At the same time, an El Coleccionista signature cocktail, Mexican Penicillin, is served on the Persimmons menu. An elegant exchange, designed to travel from bar to bar.

In this way, El Coleccionista toasts with Persimmons not just for one night, but throughout the season—glass after glass.

Each creation reflects the character of its home: precision, balance, and an unexpected twist that invites you to come back for more.

The night it all began

The opening party, held yesterday, marked the beginning of this new chapter. Low lights, immersive music, and an atmosphere that encouraged guests to stay. Glasses moved from hand to hand, conversations intertwined, and the cocktails spoke for themselves. No explanations were needed.

Because El Coleccionista toasts with Persimmons is also understood through emotion—through that first sip that surprises and lingers in the memory.

El Coleccionista as the setting

Once again, El Coleccionista proved why it is much more than a cocktail bar. It is a space where every detail matters. The intimate atmosphere, the unhurried rhythm, and the attention to every gesture turn each visit into an experience. Here, cocktails are meant to be enjoyed without rush.

That is why this collaboration feels so natural. Because it shares the same way of understanding pleasure.

A toast that continues

From today, the cocktails from this collaboration are waiting on the menu. Ready for those looking for something different. For those who know that drinking well is also a way of celebrating—and that the best stories begin around a bar.

Because El Coleccionista toasts with Persimmons is not just a collaboration.
It’s an open invitation to experience it.

An evening that awakens the senses

Stepping into Smoked Room feels like crossing the threshold into a hidden world.
An intimate, exclusive space where every meal tells a story.
Here, fire and smoke take centre stage, and pairing is part of the narrative.

Smoked Room is anything but ordinary.
Just 14 guests per service, a seductive atmosphere and two Michelin stars define the experience.
And when you choose the pairing, you’re not simply accompanying the dishes: you’re elevating them.

A pairing designed to stir emotion

At Smoked Room, pairing goes far beyond wine.
It becomes a bridge between the smoke on the plate and the depth in the glass.

From the subtle freshness of a vibrant white to the embrace of a profound red, every sip is chosen to move in harmony with each texture.
This isn’t about matching flavours, but about aligning sensations.

The sommelier at Smoked Room crafts liquid narratives with precision and sensitivity.
Each label tells a story, each glass offers a quiet nod to the cuisine served that day.

A menu shaped by fire

Smoked Room’s culinary vision unfolds through its tasting menus.
Each one is conceived as a journey through smoke, heat and restraint.

Japanese inspiration meets exceptional Spanish produce in a perfectly measured rhythm of bites.
And this is where pairing becomes essential, enhancing the smoky notes, the delicacy and the depth of every dish.

The different pairing options invite guests to experience the menu at its fullest.
Each profile is designed to accompany a crescendo of sensations, from the first sip to the final course.

Art and fire in perfect balance

Smoked Room is design and technique in equal measure.
A boutique restaurant inspired by traditional Japanese dining rooms and the mastery of fire.

Here, ingredients are transformed through embers, smoke and time, while every detail whispers intention.
The pairing doesn’t merely follow the menu, it proposes, contrasts and surprises.

A well-chosen glass can turn a smoky, creamy texture into a lasting memory.
Or allow a light sip to reveal the elegance of a deeper bite.

At Smoked Room, cuisine and wine meet eye to eye.
Together, they tell a complete and unforgettable story.

An invitation to reserve your experience

If you’re seeking an experience that unites haute cuisine, exceptional pairing and an intimate atmosphere, Smoked Room is an ode to fire and flavour.

More than a dinner, it’s a sensory journey where every glass and every dish is designed to linger in memory.
An experience that, once lived, calls you back.

Because Smoked Room is not just a reservation.
It is a celebration of smoke, fire and the art of pairing.

A journey that begins the moment you sit down

There are restaurants you don’t just visit, you experience.
And what to order at BiBo Madrid begins long before the first dish arrives, right when you sit down and realise this is a journey without leaving the table.

BiBo Madrid is attitude, mix and a touch of boldness.
A place where Andalusia meets New York, Asia appears unannounced, and appetite takes control over any previous plan.

That’s why what to order at BiBo Madrid isn’t just about choosing dishes.
It’s about letting go, sharing, and enjoying without overthinking.

To open the appetite and break the ice

At BiBo, everything starts with sharing.
Dishes land in the centre, get talked about, tasted, and repeated without asking permission.

The freshly made guacamole is almost mandatory.
Even better when it comes with crispy prawns or torreznos, because contrasts always win here.

The croquettes, whether jamón or cuttlefish, disappear fast.
Creamy, addictive, gone before you realise.

Crispy chicken wings invite you to get your fingers messy without guilt.
And the fried mushrooms add that vegetal balance that keeps the pace.

That’s how you begin to understand what to order at BiBo Madrid.
With hunger, curiosity, and the desire for more.

The dishes that define the journey

There are classics you simply don’t skip.
Because if you come to BiBo, you come to try them.

The oxtail brioche is pure indulgence.
Juicy, intense, and made to close your eyes with every bite.

The Russian salad goes down effortlessly.
Familiar, fresh, and perfect for sharing without slowing the rhythm.

The steak tartare with Korean seasoning surprises from the first taste.
It has character, balance, and that unmistakable BiBo traveller spirit.

And when the BibO Burger Bull® arrives, everything stops.
Powerful, flavourful, and absolutely unforgettable.

Here, what to order at BiBo Madrid becomes crystal clear.
The kind of dishes you remember days later.

Toasting is also part of the plan

At BiBo, cocktails don’t play a supporting role.
They take centre stage.

A well-chilled Margarita opens the appetite.
A Paloma refreshes and effortlessly extends the after-meal moment.

Signature cocktails play with spices, fruits, and memories.
Some are smooth, others bold and cheeky, just like BiBo itself.

No need to overthink the choice.
Here, you order, you taste, and you toast again.

The ending that’s never up for negotiation

When you think you can’t take another bite, dessert arrives.
And there’s always room.

Dessert at BiBo doesn’t close the meal, it seals it.
A final wink before coffee and slow conversation.

Because what to order at BiBo Madrid isn’t just about eating.
It’s about attitude, travel, and the urge to come back.

Volver a sentarse a la mesa

Enero devuelve el ritmo, las agendas llenas y los días ordenados, pero también trae una oportunidad silenciosa: redescubrir el placer cotidiano de comer bien. Porque la rutina sabe mejor en Grupo Dani García, incluso cuando el despertador suena pronto y el calendario no da tregua. Volver al trabajo no significa renunciar al disfrute, sino aprender a encontrarlo entre semana, en una mesa bien puesta y un plato que reconforta.

Comer bien también es rutina

Hay algo especial en regalarse una pausa a mediodía, en salir de la oficina y cambiar el ruido por conversación y sabores reconocibles. Por eso, la rutina sabe mejor en Grupo Dani García, donde la carta mantiene su carácter y los menús del día se integran con naturalidad. Aquí, comer fuera deja de ser una excepción y se convierte en parte del ritmo diario, sin prisas, sin excesos y con intención.

Leña y el fuego que ordena los días

En Leña Madrid, Marbella y Barcelona, el fuego sigue marcando el compás, incluso cuando la semana avanza rápida y sin margen.

Su carta mantiene esa personalidad directa y sin artificios, donde las brasas hablan claro y cada elección resulta fácil.

El Steak Menu se presenta como un refugio entre semana, equilibrado y rotundo, pensado para quienes quieren comer bien sin alargar el reloj. Una pausa firme, sabrosa y precisa, que hace que volver a la rutina tenga otro sabor.

Tragabuches y la calma del sur

Tragabuches Marbella y Madrid proponen una rutina más cercana, donde la mesa se vive como un espacio de calma y reconocimiento. Su carta conecta con la memoria y el producto, recordando que comer bien también es volver a lo esencial. Andalucía en la mesa resume ese espíritu diario, con platos que reconfortan y sabores que acompañan sin imponerse. Una forma de cuidarse entre semana, sin complicaciones, como en casa, pero mejor.

BiBo y el ritmo que no se pierde

En BiBo Madrid, la rutina no apaga la energía, sino que la transforma en planes ágiles y llenos de sabor. Su carta conserva ese punto viajero y desenfadado que convierte cualquier mediodía en algo distinto. El Fast Good Menu encaja con naturalidad en la semana, rápido sin ser simple y sabroso sin perder carácter. Ideal para quienes quieren comer bien sin desconectarse del pulso de la ciudad.

El lujo de lo cotidiano

Volver a la rutina también es aprender a disfrutar de lo que se repite, de lo que acompaña y de lo que sostiene los días. Por eso, la rutina sabe mejor en Grupo Dani García, cuando comer bien deja de ser un plan puntual y se convierte en costumbre. Porque al final, sentarse a la mesa sigue siendo la mejor forma de empezar cualquier semana.

A Christmas that’s lived around the table

It’s Christmas Eve, an emotion. It’s that moment when the world seems to pause just to feel. Wishing a Merry Christmas from Grupo Dani García is not only a greeting, but also an invitation. A gentle call to enjoy, to celebrate without rushing and to raise a glass to everything beautiful that brings us together at this special time of year.

When wishing Merry Christmas also means sharing

There are Christmases remembered for a hug. For a conversation. For a table filled with laughter. And Grupo Dani García wants to be part of that memory. We want to be there in your toasts, in your plans, in those moments lived calmly and with emotion. Because at Grupo Dani García, Christmas tastes like togetherness, warmth and chosen family.

The gift that doesn’t need wrapping: experiences for two

This year, the best gifts don’t go inside a box. They are lived. At Grupo Dani García, we invite you to surprise someone special with our experiences for two, perfect for Christmas and Epiphany. These are plans that move you. Details that say “I thought of you.” Moments created to enjoy together, slowly, with that spark that only appears when the table brings together the people who matter most.
And yes, it’s the gift that never fails. Because you’re not giving an object. You’re giving time, emotion and memories that last forever.

Christmas Edition: limited edition, endless excitement

This festive season comes with something truly special: our Christmas Edition. Unique experiences, available only until January 6, created to celebrate the season as it deserves. Each brand has its own proposal. Each one with its own personality. All of them include a menu and drinks for two people.
They’re the perfect plan for those who love enjoying life. For those who want to savor every moment. For those who understand that celebrating is also an act of affection. Because when you gift a Christmas Edition, you’re not just giving an experience. You’re giving excitement, surprise and an unforgettable moment.

Christmas, Epiphany… and the desire to keep celebrating

Christmas flies by. Epiphany arrives in a heartbeat. But experiences remain in our memory. That’s why we keep repeating it with joy: Merry Christmas from Grupo Dani García. Because we want to be with you today, tomorrow and always. We want you to keep celebrating, to continue being part of your happiest moments.

We raise a toast with you

Today we toast to everything we’ve lived. To what’s coming next. To the magic still ahead. Thank you for being there, for sharing your table and your life with us. Merry Christmas from Grupo Dani García. May the hugs keep coming. May celebrations never be missing. And may we continue creating unforgettable memories together.