Though chef Dani García is originally from Malaga, he's become an adopted son of Madrid. Some years ago he opened BiBo, and since then he's never wanted for customers at that spectactular space. In 2019 he brought us Lobito de Mar, and in 2020 it's his most ambitious project yet to land in Madrid.
The eponymous Dani restaurant is on the seventh floor of the Four Seasons Hotel (with independent access from C/Sevilla). The menu is a bit of an adapted round-up of García's career, while some big hits from the traditional Andalusian cookbook also make an appearance. Superb raw materials are used and presented practically in their natural form, and you'll also find plenty of plant-based dishes and even a hamburger. Accessible luxury is what you get with this latest from this latest leap from a chef who decided to leave behind his glittering Michelin stars to democratize gastronomy (and make a few euros along the way).
Enjoy lavish views and a relaxed ambience, with interior design by the prestigious Swedish studio Martin Brudnizki, throughout a meal that balances sophistication with an informality that usually doesn't go hand in hand with haute cuisine. García's legendary dishes won't disappoint, including the nitro tomato with green gazpacho and shrimp tartare, the spicy free-range chicken stuffed with foie gras and truffle or the carrot tartare with extra virgin olive oil caviar and sunflower seeds, but you'll also be able to choose from among smaller bites and simpler preparations such as creamy rice with seasonal vegetables or the O-toro tuna from Barbate dressed with olive oil and white soy sauce.
