Tag: Tragabuches

Can you imagine enjoying a perfect rice dish, Dani García style, from the comfort of your home? At Tragabuches, we bring you a recipe that elevates the art of rice to a new level, combining the intensity of morcilla with the freshness of razor clams. This dish is perfect if you want to surprise your family or treat yourself to something special.

This rice plays with contrasts: the soft morcilla brings a comforting warmth, while the razor clams, with their marine touch, add a burst of freshness. What we can tell you is that each ingredient is carefully selected to let you savor both tradition and originality. Just make sure you have a good glass of white wine on hand to go with it!

Black Pudding and Razor Clam Rice (serves 2)

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Calories 547

Ingredients

• 175 g bomba rice
• 175 ml chicken broth
• 65 g Ronda black pudding chopped
• 40 g cooked razor clams
• 20 ml chicken juice optional
• 10 g butter
• Juice of half a lemon
• Zest of half a lemon
• Fresh parsley to taste
• Salt to taste

Instructions

• Cook the rice: Bring the chicken broth to a boil. Place the rice in a saucepan and add the hot broth. Cook over medium heat until the broth is fully absorbed (about 15-18 minutes). Let it rest.
• Prepare the razor clams: If fresh, boil enough water and cook the clams for 45 seconds. Then transfer them to a bowl of cold water to stop the cooking process.
• Cook the black pudding: Fry the black pudding in a pan over medium heat. Add the chopped razor clams and lightly sauté.
• Mix everything: Add the rice to the pan with the black pudding and razor clams. Add the broth in batches, stirring until the rice absorbs it. Adjust the salt.
• Finish: Add the lemon juice, butter, and parsley. Stir well.
• Plating: Serve the rice in deep dishes and place the whole razor clams on top. Grate some lemon zest for garnish.

Video

At Tragabuches, we love to play with these nuances, because we know that it’s in those small gestures where the difference between an ordinary dish and an unforgettable one lies.

So, the next time you’re in the mood to cook something special, this razor clam and morcilla rice is your solution. And if you decide to give it a try, don’t hesitate to share your version with us. Bon appétit!

September 8th is marked on the Tragabuches Marbella calendar. If you are a fan of flamenco, Andalusian essence, and unforgettable moments, you won’t want to miss this event. In the heart of the Costa del Sol, Tragabuches invites you to enjoy a unique experience: a live concert by Sonacay. This band, blending traditional flamenco with contemporary touches, will make you vibrate to the rhythm of the guitar and cajón.

From the very first notes, Sonacay promises to take you on a journey through the most authentic Andalusia, a land that sings with soul and dances with passion. But it’s not just music you’ll find at Tragabuches Marbella on this day; it’s a meeting of culture, art, and tradition that will surround you while you enjoy a special evening full of emotions. Because at Tragabuches, it’s not only about the exquisite gastronomy, but also about creating moments that stay with you forever.

A perfect plan: top-level music and gastronomy

The evening will not only be memorable for the music. At Tragabuches Marbella, every event is a complete experience. The culinary offering is another highlight of the night. If you love enjoying the finest Mediterranean cuisine, you’ll be in the perfect place. With a selection of fresh, local dishes, you’ll delight yourself while flamenco provides the perfect soundtrack for the night.

What better way to pair a glass of wine than with the vibrant rhythms of Sonacay? Or perhaps you prefer one of the exclusive house cocktails, crafted with the finest ingredients to make your experience even more special. Everything at Tragabuches is designed for you to live the essence of Andalusia in every corner, every dish, and every note.

This September 8th is not just another date; it’s an invitation to experience flamenco up close, to feel it, and enjoy it in its fullest expression.

So now you know, if you’re looking for an experience that connects with your senses, that makes you feel the magic of Andalusia, Tragabuches Marbella and Sonacay are waiting for you. Come with friends, family, or come alone, because this will be an event that will take you to the heart of flamenco and leave you wanting more.

See you at Tragabuches! Experience flamenco with us this September 8th!

If you’ve ever wondered what it feels like to enjoy a meal in a place where every detail is designed to surprise you, the private dining rooms at Tragabuches are the answer. This restaurant is not just a place to savor gastronomy; it’s an experience that celebrates Spanish tradition at its finest, with a touch of modernity and a hint of magic.

A Space with History

Tragabuches is more than just a restaurant. The name, inspired by a legendary bandit from Ronda, hints that something extraordinary awaits you here. As you step through its doors, you immediately feel like you’re in a place where tradition meets the contemporary. The walls speak of history and bygone eras, while the kitchen shouts the present, with dishes that combine the essence of Andalusian gastronomy with innovative techniques.

Your Exclusive Space

But if you’re looking to take the experience one step further, the private dining rooms at Tragabuches are just what you need. Imagine enjoying a dinner in a space designed exclusively for you and your guests, with the privacy you desire and personalized service that makes you feel special.

Each private room has been carefully decorated to offer a unique atmosphere, combining coziness with elegance. Here, the soft lighting and intimate setting invite you to relax and enjoy an evening you’ll remember for a long time.

Moreover, these private spaces aren’t just for romantic dinners or family gatherings; they are also the perfect place to close that important business deal or to celebrate a special occasion with friends. Whatever the reason, in the private dining rooms at Tragabuches, every moment becomes a special memory.

Tradition with an Innovative Touch

And of course, the food. At Tragabuches, each dish is a work of art. From starters that awaken your senses to desserts that bring back childhood memories, the menu is designed to take you on a culinary journey through Andalusia, with stops at flavors you’ve known all your life and others that will surprise you.

Here, tradition meets innovation. Tragabuches ensures that each dish has that familiar taste that makes you feel at home, but with a touch that leaves you wanting more. And if you opt for a tasting menu, prepare yourself for a symphony of flavors, presented with an elegance you’ll only find in a place like this.

So, what are you waiting for to discover Tragabuches and its private dining rooms? Whether you’re a lover of fine food or just looking for a special place for your next celebration, Tragabuches offers you an experience that goes beyond what you can imagine.

August 25 is not just any day. It is that day that many consider a true tradition in our country: the International Day of ”Ir de Cañas”. Yes, yes, you read that right, a whole day dedicated to enjoying a good beer! And as we do not want you to miss the opportunity to celebrate it in style, from Lobito de Mar and Tragabuches we are waiting for you to celebrate it with us.

A beer with a taste of the sea

In Lobito de Mar, both in Marbella, Madrid and La Finca, we know that a beer is not just a beer. It is a moment of disconnection, a respite from the daily routine, and a perfect excuse to get together with friends or family and enjoy life as it deserves.

From our bar, always lively, we invite you to come and enjoy in our bar. Accompanied, of course, with the best of our seafood cuisine. Because, what would a beer be without the Russian Salad of Smoked Eel, some croquettes or a good “espeto malagueño”? All this, with the special touch that only the sea can give in the background, that taste of salt that characterizes us so much.

The pleasure of beers with Andalusian essence

And if you are in Madrid or Marbella, you can not miss Tragabuches. Here, the concept of the caña goes beyond. In our bar, which fuses the traditional with the modern, each caña is a celebration of good taste. Do not limit yourself to the classic beer, we challenge you to try some of our most innovative options, always accompanied by a tapa that will make you want to repeat again and again.

In Tragabuches, we reinterpret the best of our land to offer you a unique experience. Imagine enjoying a cold beer while you enjoy a tapa of red tuna with ajoblanco, or maybe some patatas bravas Andalusian style. Our bar is designed so that every bite is a small party on your palate.

Celebrate the International Day of ”Ir de Cañas”

On August 25th, gather your friends, visit these amazing places and celebrate with us this wonderful Spanish tradition. Happy International Day of ”Ir de Cañas”!

We are waiting for you to celebrate as it should be! Cheers!

Next August 14th at 19:00h, Tragabuches Marbella becomes the epicenter of Spanish gastronomy with an exclusive event: a potato omelette workshop led by Dani García.

The potato omelette is more than a simple dish; it is a culinary tradition that arouses passions and debates. Are you on the team with onion or without onion? Whatever your preference, we have news that will make you salivate.

Dani García at the helm

In Tragabuches Marbella, we believe that cooking is an art that is enjoyed with all the senses. Therefore, we want you to enjoy this workshop to live a complete experience, learning from the hand of Dani Garcia.

Dani García will reveal step by step how to prepare his famous potato omelette. From the selection of the ingredients to the exact cooking point, every detail counts. Learn the secrets and techniques that have taken Dani García to the top of international cuisine. Learn how to achieve a juicy and flavorful omelet, with or without onion. Take the opportunity to ask everything you always wanted to know about the potato omelette.

Our chef will be there to answer your questions and share his passion for cooking. At the end of the workshop, you will have the opportunity to enjoy a menu designed for the occasion. Flavors that will transport you to the heart of Spanish gastronomy. This special menu will not only include the emblematic tortilla de patata, but also a selection of other dishes that highlight the richness and diversity of our traditional cuisine.

Tragabuches’ atmosphere

The environment of Tragabuches Marbella adds a special value to this experience. Our restaurant, known for its cozy and elegant atmosphere, offers the perfect setting for the workshop. Imagine an evening surrounded by lovers of good food, all sharing the same passion for one of Spain’s most iconic dishes.

Don’t miss this unique opportunity to improve your cooking skills and enjoy an unforgettable gastronomic experience.

We are waiting for you in Tragabuches Marbella to share together the passion for tortilla de patata and haute cuisine!

On July 21 we celebrate a date that we love: International Gazpacho Day! This dish, an icon of Andalusian gastronomy, has conquered palates around the world. In Dani Garcia Group, we are proud to present our unique and delicious versions of this cold soup, available in our restaurants Tragabuches, BiBo Tarifa and Lobito de Mar Marbella.

Cold soup

Our cherry gazpacho is a jewel on the menu: fresh, light and with the sweet and sour touch of cherries. Each dish is a work of art that reflects our passion for authentic flavors.

Cherry gazpacho becomes the perfect refreshing drink for summer. Imagine a hot day on the coast, while enjoying this unique gazpacho. It is the perfect balance between tradition and modernity, ideal to combat the heat with lots of flavor and style.

On the other hand, the thick and creamy salmorejo is made with the finest ingredients and served with shavings of Iberian ham and hard-boiled egg. It is a celebration of simplicity and perfection, paying homage to Andalusian tradition while offering a first class dining experience.

These cold soups are much more than simple dishes: they are a celebration of our heritage and our land. This July 21, International Gazpacho Day, we invite you to try these recommendations in Tragabuches, BiBo Tarifa and Lobito de Mar Marbella. Come and enjoy this Andalusian tradition, where every bite is a journey of flavor and every dish tells a story.

We are waiting for you to celebrate together and enjoy these gastronomic wonders!

Happy International Gazpacho Day!

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!

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

Marbella and its Andalusian soul

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

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

Tragabuches Madrid, a place for all occasions

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

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

The charm of Tragabuches

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

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

It is no secret that the potato omelette is a divisive issue in Spain. Supporters of the onion omelette argue that it adds extra flavour and a different texture, as well as being a long-established tradition in many regions of Spain.

On the other hand, advocates of the omelette without onion insist that the pure flavour of the potato and egg should predominate.

At Tragabuches, we love to challenge the most ”great cookers” with this iconic Tragabuches recipe. We encourage everyone to try both styles and share their experiences and results with us.

Cooking is a subjective and personal art, and we are excited to see how everyone interprets and enjoys this classic Spanish recipe in their own way.

For those who love truffles, Tragabuches has put an exquisite twist on this theme with its truffled onion potato omelette, combining the best of both worlds: Spanish tradition with a touch of sophistication.

In the meantime, we invite you to join us at the Tragabuches bar, where the most authentic tapas of Andalusia await you for a unique dining experience.

Spanish omelette

Print Recipe

Equipment

• Thermomix
• Kitchen spatule
• Varilla 25 cm
• Sartén antiadeherente 24 cm
• Bol de acero mediano

Ingredients

• 0,1232 Kg New Calm Potato (Rolled for tortilla) Raw:0,1438 Kg
• 0,0308 Kg Sunflower oil
• 0,0018 Kg Pasteurised whole egg
• 0,1101 Gr Vinegar from Jerez 25 years
• 0,1284 Gr Fine salt
• 4,02 Gr Extra virgin olive oil cooking
• 4,02 Gr Sunflower oil
• 1 Calma free-range egg
• 0,01 Kg EVOO mayonnaise
• 1,25 Gr Fine salt
• 0,0188 Kg Poached onion with onion puree

Instructions

• For 0,0625 Kg of poached potato for omelette

  0,1232 Kg New Calm Potato (Rolled for omelette) Raw:0,1438 Kg0,0308 Kg Sunflower oil

  1. Cut the potato into 3mm slices with the Japanese mandolin, set aside.

  2.Poach the potatoes when the sunflower oil reaches 110oc , it will cook for about 7-8 minutes, until the outside is a little dry, golden brown and the inside is still creamy.

  3.With the help of a cooking spider we take the potatoes and let them drain of oil, we will mix them with the still hot egg.
• For 0,01 Kg of EVOO Mayonnaise

  0,0018 Kg Pasteurised whole egg0,1101 gr Sherry vinegar 25 years0,1284 gr Fine salt4,02 gr Extra virgin olive oil cooking 4,02 gr Sunflower oil

  1.In the thermomix mixing bowl, add all the ingredients except the oils.

  2. Set the speed to 3 and add the oils little by little (increase the speed if the preparation requires it).

  3. Once the mayonnaise is ready, taste, adjust the salt if necessary and store in a Tupperware until ready to use.
• For 0,1325 Kg of potato omelette base

  1 free range egg Calma0,01 Kg Mayonnaise AOVE1,25 gr Fine salt

  1.In a large bowl, break the eggs and beat for 30 seconds with a whisk.

  2.Add the freshly made potatoes, the EVOO mayonnaise and beat for 15 seconds (mashing the potato), leave the mixture to rest for 15 minutes.Add salt if necessary.
• For 0,125 Uni (1 Rac, 2 Tapa) of Potato Omelette

  0,0188 Kg Poached onion with onion purée

  Omelette curd

  Heat the butter in the omelette pan over a low heat, add the omelette base and cook over a low heat for 4-5 minutes on the same side, then leave to stand for 2 minutes off the heat. Turn it over and cook for another 4-5 minutes over low heat, remove again and leave to stand for 2 minutes off the heat.

  Always pay attention to the temperature of the frying pan, because if it is too hot, it could toast the omelette. The omelette should be white and semi-smooth.
• Rest

  Once finished, remove to a plate and leave it to stand at room temperature (NEVER cover it, as we would cook it with its own heat).

  Cut

  Cut the omelette into eight equal parts.

  Serve

  Serve one piece on a plate.

ATTENTION!

If you are a truffle lover, you can add 0.625 gr Black truffle melanosporum (laminated).

The Spanish potato omelette recipe is an iconic dish that has generated more controversy than you would expect from a simple egg and potato dish. The dispute centres mainly on the presence of onion. Some defend the traditional version, which includes onion and consider it essential for texture and flavor, while others argue that onion ruins the omelette, with the version without it being the only correct one.

The version with onion is considered the “authentic” one and is usually the most widespread. The onion, when fried with the potatoes, contributes a unique flavor and sweetness that complements the egg. Additionally, it is said that the onion gives the omelette a juicier and creamier texture, something that onion omelette lovers greatly appreciate.

On the other hand, defenders of the onion-less omelette, including Dani García, argue that the classic version tends to be too cloying, preferring a drier and more compact omelette. They believe that onion brings a dominant flavor that masks the other ingredients, and that the natural flavor of potato and egg should be enough to delight palates.

Some restaurants in Spain offer both versions, and there are even those who have gone further and created modern and creative versions, such as the potato omelette stuffed with caramelized onion, which combines the best of both worlds.

Regardless of the preferred version, what is undeniable is that the Spanish omelette is a culinary masterpiece. It may be simple, but its simplicity is precisely what makes it so special. Whether it has onion or not, it is a dish that ignites passions and sparks debates, and will continue to be an inseparable part of Spanish culinary culture.

At Tragabuches, we want it with onion…truffled.

Although Dani García has always been a staunch advocate of the onion-less omelette above all else. He arrived in Dubai, made an omelette for the team and… added onion. This has sparked a rebellion among his entire team, leading to the official addition of the onion omelette, but…truffled, at Tragabuches.

Since March 9, Tortilla Day, Dani García’s sales have featured this exquisite bite that delights omelette lovers to the point of forgetting whether they preferred it without onion before.

You know, if you’re a fan of bars and omelettes, you must try the new addition to the menu from Monday to Sunday in Marbella and Madrid.