There is little doubt that
Dani García turns almost everything he undertakes into a success
and that sitting in any of his restaurants (BiBo, Lobito de Mar, Leña, Smoked Room...) is quite an experience.
Keeping his eyes on this idea, the chef from Marbella opens a new format at
Dani Brasserie
-that restaurant that touches the sky of the capital from the seventh floor of the exclusive Four Seasons hotel in Madrid-
: the classic menu of the day.
Classic, but not typical, because the Andalusian chef includes
some of his most emblematic dishes in this first
Dani Lunch
menu .
We say "first" because the intention is for
the proposal to change every month and offer preparations attached to the season
or on special dates and in a timely manner to accommodate a certain dish.
"In this new proposal, we will continue to bet on seasonality and
local producers
and we will gradually incorporate new recipes
with the aim of always offering the highest quality", adds Pierre Bauduin, general manager of Dani Brasserie.
New and
old preparations
, including those
signature
that are only served off the menu.
Another essential in the kitchen of the Marbella chef, also available on this menu: the 'Rossini' hamburger.
This daily menu is
available from Monday to Friday (1:00 p.m. to 4:00 p.m.), consists of three passes
(starter, main course, and dessert) and for 45 euros it is a way to get closer to
the haute cuisine of the Malaga chef.
But let's get to the point with this new proposal.
To start, you can opt for the beluga lentil stew with foie and boletus, the salad of tender shoots and pickled trout, the
tagliatelle with king crab and Palo Cortado cream
or the
nitro
tomato
and green gazpacho with shrimp tartare
( iconic recipe born in the three-star Dani García of the Puente Romano hotel in Marbella, restaurant closed in November 2019).
For the main course you also have to choose.
There are four elaborations offered
by Dani
's Mediodías in January,
from game meat to fish, including rice.
Take note: venison loin in ragù with rosemary fries, hake with artichoke cream and crunchy saffron, creamy
cooked rice with scallops
or, an absolute must in the culinary history of the Andalusian chef and businessman,
the Rossini hamburger , made with aged beef tenderloin, foie gras and Parmesan cheese.
Dani Brasserie bar.
And to accompany, French fries, roasted piquillo peppers or mashed potatoes.
The gourmet finale is provided
by the hazelnut sponge cake with caramel
and cinnamon ice cream or the roasted fruit crumble with vanilla.
With this menu of the day, from Dani Brasserie they are committed to covering all moments of consumption.
"In addition to a dream breakfast to start the day or a dinner with views
of the capital's
skyline to end it,
we want lunches on weekdays to also become protagonists"
, concludes Ismael Paul, head chef of this dining room two steps away from the Puerta del Sol.
Address:
Seville, 3 (Four Seasons Hotel Madrid).
Tel.: 91 330 62 10. Does not close.
According to the criteria of The Trust Project
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