{"id":179559,"date":"2023-03-27T13:35:58","date_gmt":"2023-03-27T11:35:58","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=179559"},"modified":"2023-03-27T13:40:46","modified_gmt":"2023-03-27T11:40:46","slug":"new-menu-danie-brasserie-restaurante-this-spring","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/new-menu-danie-brasserie-restaurante-this-spring\/","title":{"rendered":"New menu and buffet: these are all the novelties at Dani Brasserie for spring"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
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 Garc\u00eda’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.<\/p>\n\n\n\n

Dani Brasserie’s spring menu starts with starters with fresh flavours, such as the national lobster salpic\u00f3n 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\u00ae Tomato, undoubtedly one of the icons with which Garc\u00eda won his third star in 2018.<\/p>\n\n\n\n

\"\"<\/a>
Ismael Paul, jefe de cocina de Dani Brasserie.<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Raw bar, the novelty next to ‘The best of Dani’ and an outstanding mixology<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

\n
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/path><\/g><\/g><\/g><\/svg><\/div>
View this post on Instagram<\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/div><\/div><\/a>

A post shared by Dani Brasserie (@danibrasserie)<\/a><\/p><\/div><\/blockquote>