Dani García*** Restaurant | Grupo Dani García
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DANI GARCÍA *** RESTAURANT

The cuisine of Dani Garcia Restaurant has been a brilliant cuisine in continuous reinvention and evolution, which was based on the philosophy of “think local and cook global” and had no frontiers because it was born to fulfill the dreams of those who tried it. And dreams, like magic, have no limits.

The three stars are the key to success and happiness, seeing a team and its surroundings extremely happy, but they are also the key to the end. Showing that there is no more to be done

A CUATRO MANOS

Un encuentro entre colegas de profesión unidos, además, por una fuerte amistad.

THREE MICHELIN STARS

Según Michelin es un reconocomiento a “su manera única de reformular la cocina andaluza”

LAST SUPPER OF DANI GARCIA RESTAURANT***

Un punto y aparte, más no un adiós a una historia que comenzó hace 20 años.

THE RESTAURANT AND ITS HISTORY

The gastronomic history of Dani Garcia Restaurant is summarized on a journey full of fantasy that began in 2014 with Alice in Wonderland, continued with The Little Prince (2015 and 2016) that made you close your eyes and dream of going to a parallel world through the story of one of the favorite stories of the chef. It went on with Caleidoscope (2017), a menu full of color and rhythm that continued on the path to the third Michelin star with his world of Arcadia (2018). Following the final decision, he closed this period of haute cuisine by taking a journey throughout his career with a tribute to his mother (2019).

THE MENUS

  1. Alice in Wonderland

    2014
    The perfect union between the history of Dani García as a cook and the most groundbreaking trends in cuisine.

    Cómeme Gula

    Magdalena que se come entera

    Afilando el lápiz

    Seta de chopo

    Tomate Nitro ceviche y ostra

    ¿A qué huele el bosque de Alicia en el País de las Maravillas?

    Tomate NO Nitro

    Caja secreta

    Chateaubriand de cangrejo / caracola

    Micro verduras soasadas

    Tarta Alaska a la inversa

    Gazpachuelo Malagueño especiado

    Pescadilla de Marbella en salsa de chirlas

    Drink Me

    Croché

    Lubina frita a la pimienta negra

    Milhojas de crema

    PicaporteGusanos de seda

    Bola de cristal

    Up Air

  2. The Little Prince

    2015
    A menu in which "the essential is invisible to the eyes" and in the kitchen the essential is the taste, which is invisible to the eyes. This is the guiding thread of this menu that begins and ends with a rose, this being a clear nod to the book to which we pay homage, which has allowed us to return to the essence of traditional kitchen with the benefit of a modern perspective.

    Rosa 1

    Gazpacho amarillo enfriado al momento

    Patata Moái

    Sardina en espeto

    Canapé de pollo y erizo XXL glaseado

    Taco – Tapa de chipirón a la moruna

    Setas de la serranía de Ronda

    Gazpachuelo Malagueño de anguila ahumada y uvas

    Caja Secreta

    Choco guisado en amarillo al estilo de mi madre

    Olla gitana de foie con curry rojo

    Puntillitas rellenas, infusión de tórtolas y hierbas

    Lubina frita a la pimienta negra

    Músculo de cordero ras el hanout y kéfir

    Liebre de caza y remolacha

    Se nos ha congelado el limón

    Galleta. Food Toons®

    Pestiños, chocolate y Aguacate

    Rosa 2

  3. Caleidoscope

    2016
    "Caleidoscope is a tunnel to a magical world where shapes are not regulated and where childhood, youth and color flood the viewer's mind", transporting it to the place dreamed of by Dani Garcia. A place where the essence and flavors of Andalusia merge with other cultures in dishes that are both avant-garde and rooted in tradition and in which the technique is at the service of flavor.

    Salmorejo helado

    Snack de anguila ahumada y avellana

    Langostinos baby de Sanlúcar

    Cerdo Ibérico crujiente

    Gazpacho detox

    Gazpacho de invierno, remolacha escabechada, codorniz y queso

    Cigala de Motril, ajoblanco y pesto yodado

    Caviar a la brasa, pilpil de apio nabo y shisho

    Tórtola sevillana, foie, trufa y brandy de Jerez

    Risotto de gurullos de Almería, gamba blanca y anisados

    Buñuelo relleno de ventresca de atún mechado

    Merluza al vapor, almendra tostada, hierbas y chícharos

    Liebre asada y ají amarillo

    Limón, aceite de oliva y romero

    Boniato asado, mandarina especiada

    Chocolate y ahumados

  4. Arcadia

    2018
    With Arcadia, Dani García connects with his closest surroundings, depth, and roots, defining his dream region, an imaginary Andalusia created by and for its population, where we can live in harmony with nature and its fruits. Everything that happens in Arcadia borders the limits of a utopia that is poured over the plate, making the client feel like a character in the legend of the "Noble Savage".

    Aceitunas nitro aliñadas

    Ajo blanco y ciruela

    étox nitro gazpacho escabechado de remolacha

    Caviar - puchero andaluz - lengua consomé de rabo, chuleta y pieles de anguila ahumada anchoa y trufa

    Gazpachuelo cítrico con bígaros y coliflor

    Dry aged fish: lámina de lubina cruda, lubina en espeto y lubina frita en adobo

    Arroz de morcilla y navajas

    Steak de atún de barbate glaseado

    Limón, aceite de oliva, romero y pipas

    Almendra y naranja de churriana

  5. Mother

    2019
    The ‘Mother’ Tasting Menu is a return to his origins and to his essence. It is a tribute to the woman who initiated him in the art of cooking and also to his motherland: Andalusia. This last menu summarizes his entire professional career through the most legendary, creative and personal dishes of the Marbella chef. In addition to an extensive wine list that guarantees a complete and sophisticated experience for expert and demanding palates.

    Encurtidos nitro (2009)

    Yogur De foie con parmesano (2008)

    Palomita nitro de AOVE (2003)

    Tomate nitro, gazpacho verde y quisquillas (2008)

    Ajoblanco malagueño, huevas de arenque y gambas (1998)

    Caviar – puchero – lengua (2018)

    Anchoa con trufa (2016)

    Gamba roja con gazpachuelo pilpil y piparra (2015)

    Olla gitana de tendones, cañaillas y hierbabuena (2014)

    Cangrejo a la romana con crema de hinojo y ave (2016)

    Steak de atún de almadraba glaseado (2017)

    Leche con galletas (2000)

    Frescor andalusí (2016)

About its history