Tag: Marbella

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.

The weekend is the perfect time to enjoy without rushing. Brunch, tapas, and sobremesa are three fundamental pillars of Spanish gastronomy. They combine pleasure, tradition, and a touch of modernity. Whether with friends or family, each moment has its own charm. Grupo Dani García understands this and has created culinary experiences that elevate these moments to another level.

Starting the Day

Brunch is the perfect excuse to wake up late and indulge in a guilt-free morning feast. At BiBo and Leña, brunch becomes a true experience. BiBo offers a fusion of international flavors with an Andalusian twist. Their eggs Benedict with smoked salmon are simply irresistible.

Leña, on the other hand, brings a sweeter option for those who want to start the day with energy and bold flavors: a croissant filled with toffee butter ice cream, salted caramel, and hazelnuts.

A Truly Traditional Lunch

Tapas are at the heart of Spanish gastronomy. They allow sharing, tasting different flavors, and enjoying without rules. At Lobito de Mar and Tragabuches, tapas are a true celebration of quality ingredients.

At Lobito, the sea takes center stage. Their marinated gildas, Russian salad with smoked eel, and tuna specialtiestransport diners to the coast with every bite. All best paired with a chilled vermouth or a refreshing white wine.

Tragabuches, on the other hand, revives the essence of Andalusian tradition with a contemporary touch. Their gazpacho, shrimp fritters, and creamy croquettes are options that win over any food lover. A perfect choice for those who seek authentic flavors and top-quality products.

The Sacred Sobremesa

Sobremesa is a ritual taken very seriously in Spain. There’s no rush—just great conversation and the perfect accompaniment. At El Coleccionista, this experience is elevated into a true sensory luxury.

Signature cocktails take the spotlight in this space. From reinvented classics to innovative creations, each drink is designed to surprise. The espresso martini is ideal for coffee lovers, while a perfectly balanced negroni caters to those who appreciate a bitter and sophisticated touch.

Paired with a selection of desserts or a fine chocolate, sobremesa becomes the perfect way to end an unforgettable meal—a moment to disconnect from the world and savor the good life.

A Weekend Full of Flavor

Brunch, tapas, and sobremesa create the perfect combination to make the most of the weekend. From a late breakfast at BiBo or Leña to tapas at Lobito or Tragabuches, and an unforgettable sobremesa at El Coleccionista, each moment becomes a gastronomic experience designed to be enjoyed without rush and with plenty of flavor.

Octopus, that fascinating marine creature as versatile as it is in gastronomy, has its own day of tribute: International Octopus Day. Every October 8th, seafood lovers around the world celebrate this day with dishes that highlight the delicacy of this cephalopod, with one dish in particular that holds a special place in Spanish cuisine: Pulpo a la Gallega, and at Lobito de Mar Marbella, we couldn’t forget about it.

A Dish with History and Tradition

Pulpo a la Gallega, or “Pulpo á Feira” as it is also known, is a dish that embodies the essence of Galician gastronomy. Its simplicity in ingredients and preparation only serves to highlight the quality of the main product: the octopus. Cooked to perfection, sliced into rounds, and seasoned with extra virgin olive oil, paprika (sweet or spicy, to taste), and coarse salt. All of this is served on a bed of boiled potatoes that is a must.

But this dish is not just a recipe; it’s a tradition, an experience that takes us back to Galician festivals, where it is enjoyed informally, but with a reverent respect for the main ingredient.

History of Pulpo a la Gallega

Pulpo a la Gallega has its roots in the ancient Galician pilgrimages, where this delicacy was prepared in large copper cauldrons during fairs. Originally, octopus was not a local product; it arrived from the coasts of North Africa, transported along the Camino de Santiago. Galician fishermen began incorporating it into their diet due to its easy preservation in brine. Over time, octopus became an essential food in Galician popular celebrations.

The use of paprika, imported after the discovery of the Americas, is what gave it the characteristic touch we know today, combining the flavors of the sea with the smoky aroma of this spice. In this way, Pulpo a la Gallega has transcended borders, becoming an iconic dish not only in Galicia but throughout Spain.

So whether you enjoy it at home or in a restaurant like Lobito de Mar, this October 8th, don’t forget to pay tribute to the octopus with a good Pulpo a la Gallega! The perfect excuse to savor a tradition with modern touches.

In the world of gastronomy, Dani García has established himself as a benchmark for innovation. Each of his restaurants offers a unique experience, with dishes that have conquered the most demanding palates. Join us on a journey through the unmistakable flavors of Dani García’s classics at BiBo, Leña, Tragabuches and Lobito de Mar, and discover why these dishes are so iconic.

BiBo

BiBo is a place where tradition and modernity meet in perfect harmony.

The Brioche de Rabo de Toro is a delight that combines the softness of the brioche with the intense and mellow flavor of the oxtail and Dani García’s iconic Bull sauce. This dish has become a favorite among diners for its perfect balance of textures and flavors.

The Yogurt de Foie is another BiBo gem. This dish offers a unique and sophisticated experience, combining the creaminess and rich flavor of foie with the lightness of yogurt. It is a creation that defies expectations and delights the palate.

Inspired by French haute cuisine, the Robuchon Prawns at BiBo are a showcase of elegance and sophistication. Cooked to perfection and accompanied by an exquisite kimchi mayo sauce, these prawns are a true pleasure for the senses.

Leña

Leña is a paradise for meat lovers, with dishes that stand out for their quality and impeccable preparation.

The Burger Bull is a hamburger that redefines the concept of gourmet fast food. Made with the highest quality meat and accompanied by the famous Bull sauce, this burger is an experience not to be missed.

Another of Dani Garcia’s iconic dishes is the apple stuffed with foie gras, roasted garlic and seasoned with lemon, this experience is not to be missed.

For dessert lovers, the Tarta di Rose is a masterpiece that only 50 units are baked per day. This tart, with its soft texture and delicate flavor, is the perfect ending to a meal at Leña. Each bite is a celebration of sweetness and creaminess.

Tragabuches

At Tragabuches, Andalusian tradition is elevated to new heights with dishes that capture the essence of the region.

Tragabuches’ Tortilla de Patata is a sublime interpretation of a Spanish classic. With a golden exterior and juicy interior, this tortilla is a tribute to Andalusian home cooking.

Cherry Gazpacho is an innovative variation on the traditional gazpacho. The sweetness of the cherries adds a fruity note, which together with the fresh cheese, pistachios and basil, makes it a perfect choice for hot days.

Lobito de Mar

Lobito de Mar is the ideal destination for those seeking the flavors of the sea at its best.

Its Pepito combines the best of land and sea. With fresh ingredients and careful preparation, this Pepito is an explosion of flavor in every bite.

The Tuna Carpaccio is a sample of the delicacy and pure flavor of the sea. Thin slices of fresh tuna served with olive oil, offering a unique gastronomic experience.

And you, which of these iconic Dani García’s dishes do you prefer?

There is an old tradition that months without ‘R’ – May, June, July, August – are the best months to enjoy certain types of fish, especially sardines. This advice comes from a time when preservation and refrigeration techniques were not as advanced as they are today.

During the summer months, high temperatures caused fish to decompose more quickly, so it was recommended to consume it in months with ‘R’ in their name.

However, beyond conservation, there is a biological reason behind this tradition. Sardines, for example, are at their best in terms of flavour and texture during the months without ‘R’.

This is because during spring and summer, these fish feed on the abundant plankton in the sea, which gives them a tastier flesh richer in healthy fats.

The months without ‘R’ are back in Lobito de Mar

Lobito de Mar, the restaurant of renowned chef Dani García, has become a benchmark for lovers of fresh fish and seafood. With locations in Marbella and Madrid, this establishment celebrates seafood cuisine at its best, respecting both tradition and innovation.

During the months without ‘R’, Lobito de Mar offers a selection of dishes that stand out for their freshness and quality. The sardine skewers, one of the star dishes, are served at their optimum point of flavour. The combination of modern culinary techniques with respect for the local fishing tradition creates a unique experience for diners.

Summer menu at Lobito de Mar not only focuses on sardines, but also includes a variety of fish and seafood that are at their best during this time of year.

Lobito de Mar experience

Lobito de Mar during the non-‘R’ months is more than just a meal. With its décor that evokes the sea breeze and attention to detail that is reflected in every dish, Lobito de Mar offers an experience that captures the essence of summer.

Tradition meets innovation to offer an unforgettable gastronomic experience, referring to the Mediterranean cuisine and bringing the best of the sea to your table.

We are waiting for you at Dani García’s most outstanding bar!

For lovers of Spanish gastronomy and culture, Cinco Jotas offers a unique opportunity to immerse themselves in the art of acorn-fed Iberian ham with its upcoming workshops. These exclusive experiences will take place on 30 May at 19:30 in Tragabuches Marbella and on 6 June at 20:00 in Tragabuches Madrid. These events promise to be a celebration of flavour, tradition and learning, led by experts in the field.

The magic of Cinco Jotas

Cinco Jotas is synonymous with quality and tradition in the world of Iberian ham. With more than 140 years of history, this brand has established itself as a world reference thanks to its commitment to excellence and respect for artisan methods. Cinco Jotas acorn-fed Iberian ham is the result of meticulous breeding, in which pure-bred Iberian pigs are fed on acorns and natural pasture in the pasture, which gives rise to its unique and incomparable flavour.

What Can You Expect from the Workshops?

Cinco Jotas workshops are not just a tasting, but a complete immersion in the world of Iberian ham. Here is a sneak preview of what you will experience:

History and Tradition: Learn about the rich history of Cinco Jotas and Iberian ham. Discover how traditional methods have been preserved and perfected over the years to guarantee a product of the highest quality.

Guided Tasting: Take part in a tasting led by experts. You will be able to taste different cuts of ham and learn to identify the characteristics that make Cinco Jotas a unique ham. From aroma to texture and flavour, each aspect will be explained in detail.

Cutting Techniques: Cutting ham is an art in itself. During the workshop, there will be knife cutting demonstrations, and participants will have the opportunity to practice under the supervision of a master slicer. You will learn how to obtain the best slices to fully appreciate the flavour and texture of the ham.

Perfect Pairing: Discover how to pair Iberian ham with other gourmet products and select wines. This section of the workshop will teach you how to enhance the flavours of ham with exquisite combinations that will delight your palate.

The spot

Tragabuches Marbella and Tragabuches Madrid are the perfect setting for these events. Both restaurants are renowned for their traditional gastronomy and cosy atmosphere, ideal to enjoy an unforgettable experience.

• Tragabuches Marbella: Located in one of the most exclusive areas of the city, this restaurant combines traditional Andalusian cuisine with a modern twist. The workshop in Marbella will be on 30 May at 19:30.
• Tragabuches Madrid: Located in the heart of the capital, this place is known for its tradition and dedication to quality products. The date in Madrid is 6 June at 20:00.

The Cinco Jotas workshops at Tragabuches Marbella and Madrid are the perfect opportunity for foodies to discover the secrets of Iberian acorn-fed ham. Not only will you enjoy an exceptional tasting, but you will also learn techniques and knowledge that will enrich your appreciation of this Spanish delicacy. Book your place and get ready for a night full of flavour and tradition – we’re waiting for you!

BiBo Marbella, which opened its doors in 2014 as the first BiBo in the world, celebrates its tenth anniversary with a cocktail party dedicated to celebrating its trajectory and with the aim of thanking the support received during these years.

Throughout this time, more than 55,000 oxtail brioches have been cooked at BiBo Marbella, Dani García’s iconic dish that has gained popularity around the world.

In April 2014, BiBo Marbella opened its doors in the Puente Romano Hotel, becoming the first restaurant in the world with the most travelled and cosmopolitan concept of the chef from Marbella.

With the idea of celebrating its tenth anniversary, last Thursday 11th April, the Dani García Group organised a cocktail party dedicated to celebrating its trajectory and with the aim of thanking the support received throughout these years.

More BiBo than ever

BiBo landed on the Costa del Sol ten years ago as Dani García’s first ‘pret a porter‘ restaurant, where it all began and where the Marbella chef launched himself to the rest of the world. With a menu that invited you to discover the dreams of the chef, who at the time had two Michelin stars, BiBo Marbella was born with the aim of taking Andalusian cuisine around the world – “BiBo marked a before and after in the Dani García Group and in gastronomy. I think it has been a reference for many other concepts”. says Dani García.

Since its opening in 2014, BiBo offers a journey through the cuisines of the world as a result of the Marbella chef’s travels.

Thanks to its authentic cuisine and cosmopolitan essence, the restaurant celebrates ten years of trajectory, which have allowed it to witness great love stories, magical birthdays and friends who toast to good times.

More than 653 thousand people have been able to enjoy during this time a gastronomic journey that begins visually, thanks to an eclectic decoration and continues through the palate with dishes such as its legendary oxtail brioche. Besides, this is one of Dani García’s most popular dishes that has been cooked in the BiBo Marbella kitchens on more than 55 thousand occasions.

Today, BiBo has branches in Tarifa and Madrid and beyond our borders in Doha, which was the first international opening of the concept, and in London, bringing the cuisine of Andalusia to the world.

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!

Located in the heart of Marbella and Madrid, Tragabuches is much more than a restaurant; it is a culinary experience that revolves around the Andalusian gastronomic tradition. With an innovative concept while committed to the local product, this fusion offers lunches that surprise both locals and visitors.

Tragabuches opens its doors from 9:00 am, to welcome you and make you enjoy a lunch full of authenticity and flavor. Its non-stop cooking philosophy ensures that there is always a tempting option available, whatever the time of day.

What makes lunches at Tragabuches so special is their focus on zero kilometer products. Andalusian cuisine prides itself on using fresh, local ingredients, and Tragabuches takes this tradition to the next level by working closely with local producers to source the freshest and highest quality ingredients.

FROM ANDALUSIA TO THE TABLE

The culinary experience at Tragabuches goes beyond the food. Andalusian hospitality combines to create a warm atmosphere where diners feel at home. Whether you’re enjoying a quick lunch between meetings or taking your time to savor each dish at your leisure, you’ll always feel welcome at Tragabuches.

Tragabuches’ menu will make you experience an explosion of typical flavors of the land. From gazpacho to exquisite tapas such as ensaladilla rusa and croquettes, each dish is carefully prepared to highlight local ingredients and celebrate the rich culinary diversity of the region.

Fish lovers will find a wide selection of fresh fish from Mediterranean waters. From sea bass to ventresca, each bite is an ode to the taste of the sea.

Tragabuches adapts to all tastes and palates, the most carnivores also have their place in our menu, from lamb to Iberian prey.

Besides, the carefully selected wine list offers the perfect pairing for each dish, with a variety of local and international options that perfectly complement the flavors of Andalusian cuisine.

Lunches at Tragabuches are much more than just a meal; they are a celebration of Andalusia’s rich gastronomic tradition and a tribute to local product. Children also have their space. Tragabuches and its playroom are the perfect place for the little ones to enjoy.

Live the Tragabuches experience and wrap yourself in an Andalusian atmosphere.

Holy Week in Spain is a time of religious fervor and deep-rooted traditions. From Palm Sunday to Easter Sunday, the country becomes a hub of processions, devotions, and cultural activities that attract tourists and locals alike.

In Madrid, the celebration is marked by its impressive processions, such as the one by the Brotherhood of Jesus Nazareno, which heads to the Royal Basilica of Our Lady of Atocha, or the one by the Brotherhood of the Students, known for its sobriety and solemnity. Additionally, there are sacred music concerts and religious exhibitions in the Basilica of the Incarnation or the Almudena Cathedral.

On the other hand, Marbella, on the Costa del Sol, offers a quieter and sunnier Holy Week. In addition to its processions of the various brotherhoods, it offers a relaxed atmosphere to enjoy leisure time. You can enjoy the beach or take a trip to the old town, where you’ll find churches and chapels adorned for the occasion.

Both cities offer a rich selection of gastronomic options for those wishing to indulge in Spanish cuisine. In Madrid, you can try traditional Holy Week dishes, such as torrijas from BiBo or Tragabuches. In Marbella, you mustn’t miss out on the authentic espeto de sardinas, a local specialty.

Make reservations for dining this Holy Week

If you want to enjoy a peaceful Holy Week and make sure you live it to the fullest, it’s time to make a reservation at your favorite Dani García restaurant. A brioche at BiBo, the best Leña’s Burger, the freshest fish at Lobito, or the tradition of Tragabuches.

Additionally, if you’re traveling with children, Tragabuches Marbella has a play area. Perfect for family enjoyment and ensuring that the little ones have a great time.