New menu and buffet: these are all the novelties at Dani Brasserie for spring

Dani García's restaurant located in the Four Seasons Hotel in Madrid presents its gastronomic novelties for this spring.
Dani García en el restaurante Dani Brasserie.

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With the arrival of spring, the good weather has also arrived in the capital. And that is making the gastronomic offer is also renewed with proposals according to this time of the year. On this occasion, the Dani Brasserie restaurant, located on the seventh floor of the Four Seasons Hotel Madrid, brings a new season full of novelties. Dani García’s restaurant, together with head chef Ismael Paul, present new recipes prepared with innovative and centenary techniques, which are added to a new independent menu, “The best of Dani”. And, of course, a spectacular cocktail bar inspired by Spain’s most famous regional dances. We reveal all the details below.

Dani Brasserie’s spring menu starts with starters with fresh flavours, such as the national lobster salpicón with avocado or the foie-cherry-Porto with cherry and Parmesan juice, which are added to other well-known dishes such as the steak tartar with smoked eel or the famous Nitro® Tomato, undoubtedly one of the icons with which García won his third star in 2018.

Ismael Paul, jefe de cocina de Dani Brasserie.

Seasonal fish dishes have also been included, such as sukibiki sea bass or crochet hake accompanied by edamame, prawns and reduced poultry juice, which are combined with other dishes that are repeated, such as sole Wellington stuffed with mushroom duxelle, prawns and truffle matelote, or Kombujime lobster with green pepper, pak choi and baby spinach. As for meats, the new recipes include glazed free-range chicken in its own juices, or the chateaubriand of pork chop.

Raw bar, the novelty next to ‘The best of Dani’ and an outstanding mixology

The Malaga chef has added a new section to the menu: Raw bar. It features simple dishes in which the focus is on the highest quality product and the unique characteristics of its ingredients. Highlights include the “Noma” smoked salmon tartar with cured egg yolk, salmon roe and cabbage remoulade, or the langoustine and noisette prawn tartar with yuzu kosho and cabbage ponzu. “In this change of menu, we wanted to give prominence to the product, cooked almost without manipulation and with great respect for its quality”, explains Ismael Paul, head chef at Dani Brasserie.

Another novelty is an independent menu made up of the Marbella chef’s most emblematic recipes. It is called ‘The best of Dani’ and features seven dishes (four starters, two main courses and a dessert). An opportunity to taste unique creations: from brioche accompanied by miso butter and truffle honey, to yoghurt with foie gras, Port and Parmesan or oxtail ravioli. To end the meal with a sweet touch, what better than the Andalusian freshness with orange, pistachio cream, orange blossom and mint green tea.

In terms of mixology, the new proposal is designed by Head Bartender Giuseppe Tatone. A mix of Spanish culture, dance and tradition, christened ‘Al Compás’, which pays tribute to Spain’s most famous regional dances, such as the Sardana, the Dansá, the Jota, the Flamenco, the Chotis or the Paso Doble, among others, which give their names to each of the creations on the menu. “One night in August, my bar partner took me to a flamenco tablao for the first time. It was such a thrill that, when we left, we started looking for other dances that could represent the Spanish art and that’s how Al Compás was born”, explains Giuseppe Tatone.

Giuseppe Tatone, a cargo de la nueva propuesta de mixología.

The rest of Dani Brasserie’s spring offer is completed with Dani’s Lunch menu (45 €) and the Continental Buffet breakfast (45 €) or American Buffet (52 €).